Beef Tenderloin Roast Recipe

Updated at: Sat, 23 Nov 2024 20:37:57 GMT

Step 1

Season beef with salt and pepper. Tie roast with butcher's twine according to demo. Spoon mustard over roast covering roast, and then place roast in glass or ceramic dish, cover and refrigerate overnight.

Step 2

Preheat oven to 450F. Place roast in a heavy bottom roasting pan (16 x 13). Toss potatoes with olive oil, salt, pepper and rosemary. Add potatoes to the roasting pan, cut side down.

Step 3

Roast at 450F for 15 minutes, then lower to 375F and continue roasting until desired internal temperature is reached (120-125F rare) (130F-135F Medium Rare) (140F-145F Medium) (150F Medium Well) (160F Well Done). Remove from oven and transfer roast to a carving board. Cover with foil and allow to rest for 15-20 minutes. Meanwhile, transfer potatoes to a baking sheet, and continue to roast at 375F until nice and crispy 15-20 minutes.

Step 4

Place roasting pan with its drippings over a medium flame on the cooktop. Deglaze pan with red wine, reduce by half. Add beef stock, Worcestershire Sauce, Dijon mustard. Then add rosemary sprigs and simmer for 5-10 minutes. Remove rosemary.

Step 5

In a small glass mix together the water and Wondra (or cornstarch) whisk into the gravy and simmer until thickened. Add the butter and whisk until melted and combined. Transfer to a small saucepan and keep warm.

Step 6

Meanwhile in a deep skillet melt butter, saute shallots until fragrant, season with salt and pepper, add the beans and toss in the butter until coated. Add lemon zest and tarragon, cover and steam until tender but still crisp.

Step 7

Slice beef and transfer to an oval platter, arrange beef in the center and potatoes on either side. Garnish with rosemary sprigs. Serve with warm gravy and French beans.

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