The kind of beef tenderloin recipe where the meat just melts in your mouth! We start by tying the tenderloin into a neat little package. Don’t sweat it if it’s not your thing. You can easily ask the butchers at the grocery store to take care of that for you. I bet if you ask nicely, they’ll do it! Then, we’ll season the roast and let it sit in the refrigerator so that the salt seasons the whole roast and so that the beef dries out on the outside. That’s what gives it that beautiful sear when it hits the hot cast iron! I like to sweat down onions, garlic, and lots of sliced mushrooms once we sear the meat in the same pan. I’m not leaving any of that flavor on the table! Then we’ll roast the tenderloin on a rack on top of the pan gravy to pick up all of that delicious flavor that melts off the roast. Trust me, I’m not messing around here. This is the only roast beef tenderloin recipe you’ll need from here on out. So good it’ll make a grown man or woman cry! Perfect to make for Christmas dinner, Thanksgiving, or the holidays in general if you’re in charge of putting together the spread. I would even serve this for an intimate New Year’s Eve dinner party.
Ingredients for the best homemade roast beef tenderloin:
Beed Tenderloin: You’ll want the roast trimmed of excess fat and silverskin. Usually, you can ask the butcher to do this for you and they’ll take care of it. But if for some reason your roast hasn’t been trimmed just remove and much of the fat on the outside of the roast as you can.Mushrooms: You’ll need dried porcini mushrooms and baby Bella mushrooms for this recipe. We’ll rehydrate the porcini mushrooms in boiling water then use some of that strained liquid in our pan gravy! The umami in that gravy is OUT OF THIS WORLD. Porcini mushrooms are usually found in the international aisle of most grocery stores. You can also purchase them online here. I highly encourage you to using them, but if you must, you can omit them from the recipe. I suggest adding additional beef stock for the liquid and using a splash of soy sauce to help make up for some of that missing umami.Beef Broth or Stock: You want to use good-quality beef stock for this recipe.Oil: You’ll need a splash of oil to help sear the beef roast before we pop it in the oven.Onions + Garlic: Aromatics that help flavor the pan gravy. The natural acid in the onions will help pick up all the left-on flavor bits from searing the roast. Garlic cloves help flavor the pan gravy and it’s also used to baste the roast with.Fresh Thyme: Fresh thyme is used in the pan sauce and it’s also added to the butter baste that we’ll make for the roast.White Wine Vinegar: Help deglaze the pan and help cut some of the richness in the sauce.Dijon Mustard: Is used to baste the roast.Prepared Horseradish: Adds heat and another ingredient needed to baste the roast. The flavors will drip into that mushroom gravy and the beef roasts – it’s insanely good!Butter: You’ll need the butter in two ways here. You’ll need some softened butter to cook down the mushrooms and also to make the butter baste for the roast. You’ll also need a cold pat of butter at the end to help thicken and bring the pan sauce together at the end. The butter will help thicken and add a nice finish sheen to the sauce (this is a chef’s secret to the best pan gravies!)
How to make roast beef tenderloin:
Recommended kitchen equipment for this roast:
Kitchen twineSharp KnifeBoning Knife (if you trim your own roast)Instant-read thermometerSmall Wire RackCast Iron Pan
Porcini mushrooms: soak the mushrooms in 1 cup of boiling water for about 30 minutes. Lift the mushrooms with a slotted spoon and give them a rough chop. Set these aside for now. Strain ½ cup of the porcini liquid into a 2 cup measuring cup. Then add 1 cup beef stock to this liquid.Beef stock: If you don’t have or replace the porcini with more baby Bellas, just use 1 ½ cups beef stock for this recipe.If you don’t have a wire rack: Use two wads of aluminum foil to rest the steak on that above the pan sauce.Roasting: If you want the roast to be a medium-rare (125ºF) you want to pull the roast out when it reads 115ºF. The roast will continue to rise another 10 degrees in temperature as it rests.Roasting temps: Rare: 120ºF Medium Rare: 125ºF Medium: 135ºF
