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Whole Roasted Beef Tenderloin | ColeyCooks.com

Whole Roasted Beef Tenderloin

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-12 servings 1x
  • Category: meat
  • Method: roasted
  • Cuisine: American

Description

This detailed tutorial on how to make a whole roasted beef tenderloin breaks down all the important information and essential steps for serving filet mignon to a crowd.


Scale

Ingredients

  • 1 whole beef tenderloin, trimmed and tied*
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Probe thermometer

For the Bordelaise Sauce:

  • 2 teaspoons olive oil
  • 4 large shallots, finely chopped
  • salt
  • 2 teaspoons flour
  • 2 cups dry red wine
  • 3 cups beef tenderloin pan juices and beef stock*
  • 2 tablespoons unsalted butter

For the Chimichuri Sauce: 

  • 2 medium shallots, minced
  • 23 large cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 bunch flat leaf parsley, big stems removed, finely chopped
  • 1 teaspoon kosher salt
  • freshly cracked black pepper, to taste

Instructions

  1. Let your meat sit out at room temperature for an hour prior to roasting. Preheat the oven to 275 degrees F, then place the loin on a sheet pan.
  2. Rub all over with olive oil, then rub generously on all sides with kosher salt and freshly cracked black pepper. Insert a probe thermometer into the center of the meat.
  3. Roast on the center rack of the oven until your desired internal temperature is reached. Rare: 115-120 degrees F. Medium-Rare: 125-130 degrees F (this is what I recommend). Medium: 135-140 degrees F.
  4. Remove the probe, then move the pan up to the top rack of the oven and turn on the broiler. Keep a close watch until it’s nicely browned on top, about 30 seconds to a minute, then use a pair of tongs to turn it 1/4 of the way. Repeat until browned on all 4 sides.
  5. Remove from the oven, cover with foil, and let rest for at least 15-20 minutes or longer. Slice and serve as desired with either bordelaise or chimichuri such.*

Make the Bordelaise Sauce:

  1. Heat olive oil in a large saucepan over medium heat. Add shallots with a pinch of salt, then cook until softened and just starting to turn golden, about 10 minutes.
  2. Stir in flour, then whisk in red wine and beef stock. Bring up to a simmer and cook until thickened and reduced by half.
  3. Set a fine mesh strainer over another saucepan, then strain the mixture, being sure to press down to extract every last bit of liquid. Taste for seasoning and add more salt and pepper as desired. Whisk in butter, then serve immediately.

Make the Chimichuri Sauce: 

  1. Combine the shallots, garlic, and red wine vinegar in a medium bowl. Let sit for 10 minutes.
  2. Whisk in the olive oil, parsley, salt, and pepper. Taste for seasoning and adjust as needed.
  3. Alternatively, this sauce can be made in a food processor.

Notes

  • *See post for instructions on trimming and tying as well as serving suggestions.
  • *If making Bordelaise, first deglaze your roasting pan with about 1/2 cup of water and scrape up all the brown bits. Strain into a liquid measuring cup, then supplement the rest of the way with beef stock.

Keywords: beef, meat, tenderloin, filet mignon, roasted, entertaining