Roast Beef Tenderloin – Cafe Delites


One of the best, juicy roast Beef Tenderloin slathered with a scrumptious garlic butter. Serve with an non-obligatory pink wine sauce (jus)!

It’s really easy to roast a juicy beef tenderloin that melts in your mouth with each chew. Even higher when served with a wealthy and rustic, straightforward to make pink wine sauce (or jus).

A gourmand alternative, simply pretty much as good as a Prime Rib with a garlic herb crust! Our beef tenderloin recipe is ideal for Christmas, New Years or to easily spoil your self with an indulgent weekend dinner! Price each penny when completely roasted to your required choice.


The best, juicy roast Beef Tenderloin in a black skillet cooked in garlic butter melts in your mouth.

Complete tenderloins are offered as both:

  • Unpeeled — the fats and silverskin stay.
  • Peeled — the fats is eliminated, silverskin is undamaged.
  • Peeled with silverskin eliminated and aspect muscle (chain) left on or off.

Unpeeled entire tenderloins are cheaper to purchase however require extra work to organize for roasting. The costliest choice of beef tenderloin is the third choice. It requires much less prep work by you for the reason that fats and trimmings have been eliminated. Some butchers additionally tie it for you, prepared for roasting immediately.


One of the simplest ways to cook dinner beef tenderloin in two straightforward steps: sear first, then roast within the oven to complete it off. You get the perfect, crispy browned exterior with out drying it out. It’s simpler than you suppose!

Subsequent, the pink wine sauce. It’s fully non-obligatory, really easy and completely unbelievable. You’ll really feel like a gourmand chef serving this beef tenderloin to your visitors.

Beef Tenderloin Roast with a red wine sauce (or jus) |


SILVERSKIN: First, trim the Silverskin of the tenderloin if it has been left on (the skinny, silver membrane that continues to be robust when cooked — see photographs under). Run a knife just below the membrane and punctiliously slice it off.

CHAIN: Your tenderloin should still have the chain hooked up, which seems like a fatty skinny piece of meat working down the size of the tenderloin. You have to to take away this additionally. Reserve the chain and use it in our Gradual Cooker Beef Stew.

HALVE: Lower the tenderloin in half to create two small roasts. Simpler to roast than a complete tenderloin, supplying you with the choice of roasting each with completely different durations. We roast one medium uncommon and the opposite properly achieved, leaving it within the oven longer, pleasing everybody in our household.

How to trim and tie a beef tenderloin |


Use kitchen twine to tie your roast firmly with 1-inch intervals, however not too tight that the meat loses its form and bulges out. This helps hold them compact whereas roasting, guaranteeing they cook dinner evenly.

A complete beef tenderloin has a thinner, tapered finish. Tuck it beneath earlier than tying it up so it’s the identical thickness.

Sear and roast beef tenderloin |


Pat tenderloins dry and refrigerate them, uncovered for 12 hours or in a single day (if time permits). That is non-obligatory and helps get the crispy periphery when searing. If you happen to don’t have the time, don’t fear! You’ll nonetheless get good outcomes.

Season the floor of the tenderloin with a skinny layer of coarse salt and pepper. Salt brings out the meat flavour within the tenderloin.

Sear in a sizzling skillet or pan over medium-high. Cook dinner, undisturbed, till browned, then flip and repeat till browned throughout. So all collectively, it is advisable to sear it on Three or Four sides to get a pleasant color throughout (about Three minutes per aspect).

Slather with a garlic, Dijon butter and switch to the oven to proceed roasting. If you happen to don’t have an oven proof pan, switch the roasts to a shallow baking dish or pan and proceed on from there.

The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus) |


Beef tenderloin roasts at 430°F (or 220°C).


Use a probe thermometer to examine the interior temperature.

Uncommon: 115°F – 120°F.
Medium-rare: 120°F – 125°F.
Medium: 130°F – 135°F.

Needless to say the temperature will proceed to rise about 5-10 levels whereas the meat rests. Let it relaxation at room temperature for 10-15 minutes earlier than slicing to let the juices redistribute and soak up again into the meat, guaranteeing juicy and tender outcomes.

Searching for extra steak or beef recipes? Strive these!

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Garlic Butter Grilled Steak & Shrimp
Garlic Herb Prime Rib

The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus) |

One of the best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with each chew! Even higher when served with a wealthy and rustic, straightforward to make pink wine sauce (or jus).


SAVE go to your favorites

Prep: 15 minutes

Cook dinner: 25 minutes

Relaxation Time: 15 minutes

Whole: 40 minutes

Serves: 8 individuals



  • 5-6 kilos (2.5-Three kg) beef tenderloin, trimmed
  • 3 teaspoons coarse salt
  • 1 1/2 teaspoons recent cracked black pepper
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup unsalted butter, divided
  • 4 giant cloves garlic, minced
  • 1/2 teaspoon Dijon mustard (non-obligatory)


  • 2 tablespoons vegetable or canola oil
  • 1 onion (or brown shallots) finely chopped
  • 1 1/2 cups (375 ml) dry pink wine (Merlot or Pinot Noir)
  • 2 cups (500 ml) beef inventory or broth
  • 1 sprig recent thyme or rosemary
  • 1/8 teaspoon floor black pepper
  • 1/4 teaspoon salt



  • Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold finally ends up towards the centre/thicker a part of every roast and tie with kitchen twine spaced about 1-inch aside. Ensure that every halve is even in thickness.

  • Chill within the fridge, uncovered, for 12 hours (if time permits).

  • Let beef stand at room temperature for 1-2 hours earlier than roasting.

  • Organize oven rack to the center of your oven and preheat to 430°F (220°C).

  • Season every beef tenderloin roast throughout with salt and pepper. Warmth the oil in an oven-proof skillet over medium-high warmth till sizzling.

  • Sear roasts on all 4 sides for about Three minutes either side (about 12 minutes whole), turning with tongs till properly browned.

  • Mix butter, garlic and Dijon (if utilizing) collectively in a small bowl whereas roasts are searing. Set one half of the butter combination apart to make use of later for the sauce.

  • Slather remaining garlic butter over every roast (about 2 tablespoons every).

  • Switch skillet into the recent oven. (Alternatively: Switch roast to a flippantly greased roasting pan or baking dish.)

  • Roast till an instant-read thermometer inserted into the thickest half registers 120-125°F for medium uncommon (about 20-25 minutes). *Or cook dinner to your liking: 115-120°F for uncommon130-135°F for medium(Temperature will proceed to rise about 5 levels whereas the meat rests.)
  • Switch the roast to a carving board and let relaxation for 15 minutes. Hold the juices within the pan to make the sauce (see under).

  • Carve the meat tenderloin into 1/2-inch-thick slices and serve the meat tenderloin with the non-obligatory pink wine sauce.


  • Skim fats off the remaining juices within the pan (if any).

  • Warmth oil in the identical pan with remaining pan juices over medium-high warmth. Sauté onion for about Three minutes till flippantly browned and softened, scraping up any browned bits left from the meat.

  • Add thyme/rosemary and season with pepper. Proceed cooking for an extra minute or so whereas stirring typically.

  • Pour in pink wine and cook dinner till lowered by half.

  • Add in beef inventory and produce to a boil. Cut back warmth and simmer till lowered by half. Take away the sprig of thyme or rosemary.

  • Season with salt to style and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks simply earlier than serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: pressure sauce by a sieve and discard the onion earlier than serving.


Energy: 895kcal | Carbohydrates: 4g | Protein: 53g | Fats: 70g | Saturated Fats: 33g | Ldl cholesterol: 228mg | Sodium: 913mg | Potassium: 1061mg | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1.7mg | Calcium: 39mg | Iron: 7.1mg


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