Whole Roasted Beef Tenderloin
Serves 4
What to Pair With
Here is a recipe you can serve alongside your turkey or as a standalone meal that is largely hands off and delicious, but also a little pricey. A whole beef tenderloin gets everyone’s attention and can be served both hot and room temperature.
The tenderloin should be trimmed of silver skin and tied if possible by your butcher. Once home you can cook this a number of ways but I usually recommend two. Either way, enjoy this with a side of cranberry sauce, pesto, or roasted onions. Get creative! Enjoy!
Ingredients
1 4-5 lb beef tenderloin trimmed and tied.
Dijon mustard
Bunch of thyme and rosemary
Salt
Pepper
Oil
Butter
Preparation
Sear and roast option:
Preheat the oven to 375 degrees.
Coat the roast in mustard and then season all over with the salt, pepper and herbs.
In a large pan (you may want to cut the roast in half), add 1 tbsp butter and oil over medium heat.
Sear on all sides, about 2 min per side.
Place on a wire rack inside of a sheet pan or roasting pan and cook until a thermometer reads 125 degrees, about 20 minutes.
Remove from oven, cover with foil, and let rest at least 10 minutes.
Slice and serve.
Oven roasting:
Preheat the oven to 450 degrees.
Rub the roast all over with the mustard and coat with the salt, pepper and herbs.
Place the roast on a wire rack inside a sheet pan or roasting pan and cook 10-15 minutes.
Turn the oven temperature down to 375 degrees and cook until a thermometer reads 125 degrees, about 30 min.
Remove from oven and cover with foil to rest for at least 10 minutes.
Removing the roast at 125 degrees will allow the meat to rise to 130-135 degrees, which is medium. Adjust cooking time to allow for different doneness to your liking.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!