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Beef Tenderloin with Savory Pan Sauce

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A perfectly cooked beef tenderloin served with a rich and savory pan sauce, ideal for special occasions or family dinners.

Ingredients

Scale
  • 5–6 pounds (2.5–3 kg) beef tenderloin, trimmed
  • 3 teaspoons coarse salt
  • 1 1/2 teaspoons fresh cracked black pepper
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup unsalted butter, divided
  • 4 large cloves garlic, minced
  • 1/2 teaspoon Dijon mustard (optional)
  • 2 tablespoons vegetable or canola oil (for sauce)
  • 1 onion (or brown shallots), finely chopped
  • 2 cups (500 ml) beef stock or broth
  • 1 sprig fresh thyme or rosemary
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions

  1. Begin by slicing the tenderloin in half crosswise, creating two smaller roasts. If necessary, tie them with kitchen twine for uniform cooking. Chill in your refrigerator for about 720 minutes to enhance tenderness.
  2. Before you start roasting, let the beef stand at room temperature for 60 to 120 minutes for even cooking.
  3. Preheat your oven to 430°F (220°C).
  4. Generously season the roasts with coarse salt and fresh cracked pepper. Heat the oil in a skillet and sear the roasts on all sides, which should take about 12 minutes in total.
  5. In a bowl, combine the remaining butter, minced garlic, and Dijon mustard (if using). Use half of this flavorful mixture for slathering the roasts later.
  6. Transfer the skillet into the preheated oven and roast until a meat thermometer inserted into the center reads 120-125°F for medium-rare, which typically takes about 20-25 minutes.
  7. Once cooked, allow the tenderloin to rest for 15 minutes.
  8. As the roast rests, prepare the savory pan sauce. Skim off excess fat from the pan. In the same skillet, heat the oil, then sauté the finely chopped onion until it has softened.
  9. Add the fresh thyme or rosemary and beef stock to the pan. Let it simmer, allowing the flavors to marry and reduce by half.
  10. Whisk in the reserved garlic butter mixture and stir until combined. Serve the sauce over the carved beef slices.

Notes

For added flavor, consider using balsamic vinegar or crushed red pepper flakes in the pan sauce. A meat thermometer is essential for perfect doneness.

Nutrition

Find it online: https://yummyfirst.com/beef-tenderloin-savory-pan-sauce/