Roasted beef tenderloin with rosemary, garlic and red wine pan sauce
Laura in the Kitchen · ♥ 3.9K likes · 167.8K views · 13 min video
Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cut kitchen twine and tie the tenderloin so it cooks evenly. Preheat a large oven-proof skillet over medium-high heat.
Tying the roast
- salt
Season the board with salt and set the roast on it to season the underside; season the top and sides well.
- oil
- garlic
- rosemary
- pepper
- olive oil
Sear the tenderloin as is in oil on all sides, including the ends, without rushing; then turn the heat down.
Chop the garlic and rosemary with a touch of salt into a paste; combine with pepper and olive oil and smear all over the seared meat (added after searing so it does not burn).
- 1 whole onion
Add a little olive oil and a big onion cut in half around the roast.
Onion, wine and water for the pan sauce
- red wine
- water
Insert the thermometer probe set to 125; add a bit of water and red wine to the pan.
Roast in the hot oven until the internal temperature reaches 125, about 20 minutes for this size.
Cover with aluminum foil and let it carry over to about 135; rest at least 10 minutes.
Tenting and resting
Remove the strings and slice thickly; spoon the pan sauce over and mix the juices through the slices.
- fresh rosemary
- fresh parsley
Garnish with fresh rosemary and parsley and finish with a touch of salt.
Saucing and garnishing