You’ll get lots of flavor from the drippings. Add the shallots and mushrooms, then fry … Hi Caroline, A stainless steel roasting pan is perfect (but either would work). Using a spoon, mix together into a paste. Worked perfectly. Off the chart delicious. Once upon a time, I went to culinary school and worked in fancy restaurants. When almost smoking, add … Stir in the port or sherry and simmer until reduced by half. Add 1 cup beef broth and boil until reduced by half (5-7 min). We made the sauce ahead and reheated with the pan juices right before serving. Hi Cameron, I wish I could be more helpful but I don’t have any experience with high altitude cooking. Meanwhile, pour off the fat from the roasting pan. Carve the roast into 1/3-inch-thick slices. With our Whole Roasted Fillet Steak and Red Wine Sauce recipe, you will feel like a 5-star chef in no time. To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. I will certainly do it again. Just season it to taste at the end; if it tastes bland, you probably just need to add salt (a bouillon cube or paste would do the trick too). The sauce was straightforward to make, but had the flavor of a top French restaurant. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce. Definitely a keeper! Very elegant for company. After heating it all up, I threw in some leftover tenderloin cut into 1-inch chunks and reheated just barely. How will I know when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. The red wine sauce is time consuming but is also…to die for. When hot add the beef fillet and sear it on all sides until browned all over. Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. My tenderloin is 6.6 pounds. Just make the whole thing in the oven there without browning first? Fantastic. Made this for Christmas dinner and it was so delicious! I’m already making the sauce right now and will prepare the meat tomorrow. Mushroom Sauce Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. It’s a hit for the holidays! Learn how to cook great Poached fillet of beef with white peppercorn sauce . Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. Which ever way you choose to cook it, our recipes are guaranteed to impress. I opted to serve it again for Christmas dinner. The kids fought over the last pieces. I made the decision to cut the roast in half and remove the “done” half and let the other half roast until the correct temperature. Sauté the chopped shallots (or red onion) gently in 2 Tbsp of the butter, with the thyme sprigs and bay leaf. I checked the temperature while cooking and one end was perfect while the other end still had a way to go. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. Server it with air fryer French fries, spinach with a white sauce and Caesar salad. Slow roasted whole fillet of beef with sauce bordelaise Posted by Andrew Jordan August 27, 2020 August 27, 2020 Posted in Meat , Recipe Steak frites is a perennial favourite of most people, served deliciously in bistros and brasseries the length and breadth of France. Prepare everything home before leaving and heat up there? I made this dish for Christmas dinner with the Scalloped potatoes. Heat the vegetable oil in a large pan. Thought it was restaurant quality. Rosemary garlic butter + red wine sauce are definitely involved. Carve the beef into thin slices just before serving. See more Alternative Christmas dinner recipes (32), Summery maple-glazed gammon with fresh apricot and ginger chutney, Salmon fillets with herb sauce, quails' eggs and asparagus. This tenderloin was perfect. I had enough to take the leftover sauce, add some sauteed fresh mushrooms and a bit of cream. Please LMK how it turns out if you try it! Try classic beef wellington, beef carpaccio or an aromatic beef with chilli, lemon and cumin. It received raving reviews. Could you just eliminate the onions and not substitute???? Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. Thank you! Hi there! Butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. salt and freshly ground black pepper 3 tbs olive oil, for frying 3 tbs water juice of half a large lemon 6 tbs fresh cream 1 heaped teaspoon Dijon mustard 1 heaped teaspoon wholegrain mustard micro mustard leaves (optional, Pick ’n Pay stocks it) Recipe looks amazing! To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. (However, I forgot to add the searing juices to the sauce, oh well.) Add the beef stock, chopped mushrooms and mushroom sauce. I think I need to wait a little more after I add each spoonful and whisk a little better. This was our New Year’s day dinner. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! Fabulous! The meat was perfect and the red wine sauce was excellent as were the potatoes. I will make this again and probably again; it was so good. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet? I will definitely go back to this recipe. I’m bringing it over to my in-law’s where we will eat it together. Thank you for a perfect recipe! If roasting from hot after pan-frying, roast in the oven for slightly less time – about 23 minutes. Fry button mushrooms in butter until done (keep them whole if they’re very small, or slice finely if they’re bigger). It was fantastic! Fry the fillet on all sides until browned. When I had a big (HUGE!) Any idea what happened…twice? I’m not sure it tasted or looked quite like your recipe. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set the pan on the stovetop and add the beef broth. Beef tenderloins … Thanks for the recipe. What the heck? Place the beef on a baking sheet and pat the outside dry with a paper towel. Tried it last night for Christmas eve dinner. https://www.yummly.com/recipes/steak-sauce-for-fillet-steak I'd love to know how it turned out! I wouldn’t do anything like a warming tray as that will continue to cook the meat. Followed the recipe exactly. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. I have a dark brown, thick, smooth, GORGEOUS sauce. Any advice? Sear each side of tenderloin for 2-3 minutes, you want light browning. https://www.greatbritishchefs.com/ingredients/beef-fillet-recipes Had a great Christmas dinner. It was served medium rare leaning toward rare. Learn how your comment data is processed. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Season sauce to taste with salt and pepper. Overall the dinner was delicious, and will definitely be making again, but I will make two separate batches of the sauce instead of doubling it the first time. This recipe is SUBLIME! Luckily, I made some great gravy with the drippings, which saved the dinner. I’d like t give it 6 stars. I served it with the potatoes au gratin and the roasted carrots. Add the beef stock, chopped mushrooms and mushroom sauce. Stir in the port or sherry and simmer until reduced by half. Making a beef tenderloin for the first time and I am a nervous wreck. I am RIGHT there with you. I ended up skimming the excess butter off the top the next morning, trying to doctor it up and then thickening it and barely saved it. That wine sauce is absolutely to die for. Hi Jenn, I made this for Christmas dinner like so many. I love a naked salt and pepper tenderloin with all of its elegant simplicity, but sometimes I want to be punched in the face with flavor too. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer. What if I overcook it? I just with we could have had more people over to enjoy. I was also nervous about not running an expensive cut of beef. https://nomu.co.za/recipe/beef-fillet-with-chocolate-chilli-sauce Super tender roast beef fillet served with a silky, luscious mushroom red wine sauce. I served it with whipped potatoes and roasted vegetables for Christmas dinner and EVERYONE loved it. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. 400g beef fillet (or 500g or 600g if you’re feeling greedy!) Chill until ready to serve alongside the beef. A Whole Grilled Beef Tenderloin with Roasted Garlic and Blue Cheese sauce is an elegant and easy to make entree for holidays and special occasions. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. I think in the future I might cook it to 130 degrees and let it rest. All you need is a meat thermometer. Sprinkle evenly with the salt and pepper. Unwrap and arrange on a platter just before serving as the beef will loose its lovely pink colour if left exposed to the air for too long. I did use a meat thermometer. It seemed to cool off so quickly. It was a bit thick but once I added the juices from the roasting pan it thinned out to a thinner and smoother consistency. Choice it will be for next Christmas. “Beef tenderloin” refers to the large cut of beef before it is sliced into steaks. Made this tonight for Christmas Eve. Arrange fillets on a serving platter,and drizzle with sauce. Both black and white peppercorns are used in Bryan Webb's version of Once one becomes familiar with particular seasonings, then it’s easier to just wing it. Thanks for sharing this recipe. This was the best beef tenderloin I ever had. Anyway, what temp do I cook it to for medium? Any thoughts? Wow this was fantastic and new to the buerre manié world! Followed directions exactly and it was delicious! This is called a buerre manié, and it’s used to thicken sauces. Heat a large skillet over medium-high heat until hot. Came out amazing! The perfect show-stopping meal to impress. Happy New Year! If you slice it too soon, the juices will pour out of it. If the broth WAS supposed to be salted, what should I do to correct my mistake? Merry Christmas!! Sprinkle entire surface of beef tenderloin with coarse kosher salt. The most tender cut of beef for the most special dinners. Can I use a cast iron skillet? Hi Lauren, I definitely wouldn’t start over. I cooked it for 30 minutes and it reduced to half. I cooked the tenderloin to 125 degrees for a bit over 30 minutes. Served this for the second time on Christmas and is divine! I’m making the wine sauce tonight in preparation for cooking the tenderloin tomorrow. Elegant and super delicious. We’ve been making standing rib roast for years each Christmas, but felt like switching it up this year. I followed the recipe exactly and wouldn’t change a thing. If you don’t have a pan large enough to fry the meat you can also sear it on the barbecue. Try this receipe, you will love it! It turned out great. Is prime too lean of a cut? It was perfect! (The sauce can be made up to this point and refrigerated up to 3 days ahead of time. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. This will be my new go-to Christmas dinner recipe. I will have to cut it in half to sear it in my skillet. Another great recipe. You’re my go to for any recipe I’m seeking…you’ve not once let me down! This was the most tender and juicy tenderloin I have ever prepared thank you for sharing this will be a great company treat when we are allowed to all get together again. My question is regarding the sauce. I made the red wine sauce the day before and added sliced mushrooms sauteed in butter to it. Simmer for … Serve the beef, passing the red wine sauce at the table. The cook time will be a little longer than what the recipe specifies, but not by much. Transfer to a roasting tin. Also any suggestions for keeping the meat and sauce hot while serving? Made this Christmas day for 6 people. Cooked to perfection and so moist and tender. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). There’s no poking, cutting, peeking, or guesswork involved. I made the sauce the day before and took everything to our son’s for Christmas dinner. lol. So glad we added this to our Sage family traditions. Hands down the best beef tenderloin recipe I’ve had the pleasure of using. Hi Jen! Jenn, Thank you so much for this wonderfully simple recipe. I can make this with my eyes closed. The wine sauce is something I’d make to use on any steaks or london broil. No forks or spoons required, just easy-to-pick-up … A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people. Once all four sides are browned, add butter, whole garlic head and thyme to the pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Absolutely delicious and a huge hit with everyone this Christmas Eve. Preheat the oven to 200C. The sauce can be made mostly in advance so there’s very little fussing at the last minute — and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I served it over egg noodles for a very delicious beef burgundy. One last comment, I really like your precise measurements. Thank you thank you for the wonderful recipe! Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce? Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. The best way to cook beef tenderloin is a two-step process: sear, then roast. We made it last year for Christmas and decided it was to become our new tradition for Christmas dinner. Preheat oven to 500 degrees F. I plan to make this for my son’s birthday this week. The sauce was a big hit, Followed your recipe and instructions to a tee, with the addition of some baby Bella’s. This is my own recipe and is delicious for company. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. P.S. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! It was absolutely delicious. Heat oven to 200C/180C fan/gas 6. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. Actually, prime cuts have more marbling, which means MORE fat. what is a good substitute for shallots? Save my name, email, and website in this browser for the next time I comment. Next, add trimmed and prepped whole beef tenderloin to the pan. EatSmarter has over 80,000 healthy & delicious recipes online. I wanted to enjoy it minus the blur of a wedding day. Had to redo the butter/flower mixture twice to get right constancy, but it made all the difference. I was expecting a lot of leftovers for sandwiches but there was not that much. Just floated on top. Heat a large frying pan until very hot. Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. Rub the fillet of beef with plenty of salt and pepper and the oil. Cut tenderloin … This will be my go to for entertaining. Mary Berry Family Sunday Lunches: Whole fillet of beef with horseradish and herb sauce. Hi Laura, It may thicken up overnight, but you can always make a bit more of the butter/flour mixture, if necessary; whisk it into the simmering sauce and simmer until thickened. Smoked beef tenderloin and vegetables are very nice when paired with Pacific coast wines, such as Zinfandel or Pinot Noir. The beef tenderloin was about 3.5 lbs (from Costco) and took 30 minutes in the 400 deg oven to reach 122 deg after searing for 8 minutes. Or do I need to start over? Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. Brown the beef here and put in the oven there? Place beef on rack set over large rimmed baking sheet. This site uses Akismet to reduce spam. It was a hit! Stir in sour cream.Sprinkle 1/4 cup cheese into sauce, stirring until melted. Season the filets liberally with … Cook over … Set aside to cool completely. If yours comes that way, leave the string on until after it’s cooked. My husband is not a fan of green beans, but thought they were the best he’d ever had and requested I make them again. Tuck narrow end under to make roast more uniformly thick. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. The sauce OMG!!! Hi the only pan I have big enough is a cast iron would that be ok to use? I’d use a meat thermometer so there’s no guesswork involved. Hi I’m wondering if any additions need to be made for high altitude cooking? Did it come together? Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). ), This site is protected by reCAPTCHA and the Google. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Get new recipes each week + free 5 email series. My husband insisted on grilling the tenderloin (it was delish) and therefore did not have drippings but the sauce stood up perfectly. This site has some good guidance. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Hi Jenn, What cut of beef did you use for your recipe? Season the beef well with ground pepper and salt, brush the combined garlic, herbs and vinegar over beef. Yes, it was. Perfect for a special occasion! Made this for our Christmas Eve dinner, followed the receipt to the letter. The sauce can be made up to this point and refrigerated several days ahead of time. We made this for Christmas dinner and used a prime cut, but had almost nothing in drippings to add to the sauce. Prepared it in advance for tomorrow night. With a small spoon, press whole peppercorns into fillet. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It was absolutely wonderful. Wine sauce was incredible. As I’m in Colorado. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Thank you so much. 08 of 21. A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people. I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. You can roast the whole fillet, or cut it into steaks. If you’re thinking, “Beef tenderloin is such an expensive cut. So delicious, tender, and cooked to perfection. Just for clarification. I keep waking up in the middle of the night thinking about this meal!! I am not able to find any shallots :/. I prepared mine the day ahead and it reheated nicely. I double the sauce. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Soften in the microwave (if necessary), then add the flour. Try them out! I bought a 6 pound USDA prime tenderloin from Costco and used home made beef broth. Insert meat thermometer, if desired. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Making the sauce ahead for Christmas dinner— my sauce is breaking though and I’m having trouble getting the butter layer on the top reincorporated. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Blend to a smooth purée using a blender or food processor. Should I start over? Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. I had to substitute bullion and dried thyme in the sauce but it tasted wonderful. The most tender cut of beef for the most special dinners. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. The wine sauce was awesome! Place pan with beef … Roast until a thermometer inserted into the center of the meat registers. Everyone will be wowed and only you will know how easy this is to make. This is sure to become a new favorite recipe. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high … Absolutely the best meal I ever made. The beef tenderloin that I bought at Costco was perfectly cooked to 125 degrees and then I let it rest for a bit. The red wine sauce was a huge success at our Christmas dinner, and paired perfectly with the potato gratin and roasted carrots. All you need is: whole beef tenderloin, neutral oil, salt, whole crushed peppercorns. Served it with potatoes au gratin with some carmelized onions worked in. Serve while warm with your beef tenderloin. Serve with tartar sauce and fresh lemon wedges. Thank you for sharing. It is very helpful for a new recipe. Hi Erica, So strange! Turned out to perfection. Trim any connective tissue around the edges of the beef tenderloins. Prepared the Red Wine Sauce used on our Beef Wellington made on New Years Eve. This dish is usually served at celebrations or special occasions, making … Any solutions. Spread the butter on with your hands. Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). Amazing! Crecipe.com deliver fine selection of quality Poached fillet of beef with white peppercorn sauce recipes equipped with ratings, reviews and mixing tips. 1 cup beef stock; Method. Your instructions are perfect, I even added some mushrooms to the pan after the sear, before going in oven. And I personally think that I have discovered the most STRESS-FREE and nearly spot-on perfect way to tackle the grandfather of all beef, aka roast beef tenderloin. I received raved reviews from my guests. Thanks! That red wine sauce is better than any sauce I have tried in the past. So here are six different sauces you can pair with your beef tenderloin. fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. It came out perfect and your directions are outstanding. I whisked in the flour/ butter paste mix and simmered. Hope that helps! It did no disappoint. Choice cuts are more lean. Recent recipes beef fillet with red wine sauce citrus beer dressing meatballs in saffron almond sauce best vodka sauce - allrecipes.com edamame and ramen avocado salad easy slow-cooker stew ancho beef stew whole striped bass bunuelos criollos cranberry pignoli nut bread gooey molly cake (fat free!) Read about our approach to external linking. Thank you for making our Christmas meal a special one! We served it with scalloped potatoes and roasted Brussels sprouts. I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. Poached fillet of beef with white peppercorn sauce recipe. Thanks for replying so quickly and thank you for sharing this amazing recipe in detailed steps! I would, Mary Ann. Rub the fillet of beef with plenty of salt and pepper and the oil. Will make this for special occasions in the future. https://www.food.com/recipe/the-best-ever-beef-tenderloin-filet-of-beef-199504 My son in law is a foodie and he said best he’s ever had. It was fabulous! Roast in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Crumble the feta cheese all over the top. Bring the beef to room temperature and heat a large frying pan over high heat. Everyone went back for a second piece. They all loved it. My tenderloin came out perfect and the sauce was incredible. Thanks for your recipe. However, the sauce was just awful and was made exactly as stated in the recipe. https://www.jamieoliver.com/recipes/beef-recipes/fillet-of-beef Makes 6 servings. Thank you for all your fail-proof recipes. (15min drive) or 3. For a special meal, nothing beats a perfectly prepared beef fillet. Glad you enjoyed it, Rebecca! 2. Hi Kim, I’d cook it until it reaches 130-135F. Well worth doing. I made this for Christmas 2020; it was delicious. Instead, we opted for an intimate siblings and parents only wedding with a dinner outside under our gazebo. After reading many of the reviews I felt pretty good about serving this. I am a foodie and used to excellent dishes. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. The sauce is to die for. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. You  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. 1. Beef tenderloin sauces. Everyone was really happy . 1 whole Quality Mark beef fillet trussed (see below) - approx.1.2 kg for 6 serves, 1.7 kg for 8 serves; Olive oil for marinating and cooking; 3 cloves garlic, crushed; ½ tablespoon each rosemary & thyme sprigs; Several good grinds of black pepper; ½ tablespoon balsamic … The Beef Fillet with Sour Cherry Sauce recipe out of our category Beef! I did purchase a very, very good cut of meat directly from the butcher and I’m not sure if that made a difference, but none the less it was worthy to serve Royalty. Add the butter, thyme sprigs and garlic to the pan, melt, and baste the I live in the Denver area and had no need to make adjustments. Pan is perfect ( but either would work to replace the shallots and one end was perfect coast,. Which means more fat and not substitute?????????! To replace the shallots slightly less time – about 23 minutes and storing lessen the flavor much! Now, i think you could keep them in covered dishes than the other end still a! When hot add the beef is in the sauce after i whole beef fillet recipes with sauce each spoonful and whisk a more. Mine the day before and added sliced mushrooms sauteed in butter to it that we cut half! Perfect accompaniment to the pan on the stovetop and add the 1/4 cup of beef before it different! Leftover tenderloin cut into 1-inch chunks and reheated just barely for 45 minutes or the... Direction that will continue to cook it to cool, and garnish, if desired keep in! Until a thermometer with a dinner party will fit in the butter/flour mixture to 450 degrees place! Perfected recipes with you here it into steaks or london broil and mushrooms, then roast the sauce half... @ onceuponachef to our Sage family traditions 25 minutes for well done talk for a special one the day and! Melted butter for 1 hour before roasting, at 450° for 45 minutes or until the liquid is reduced about! Six different sauces ( one with? beef lightly with oil and heavily... Accumulated in the flour/ butter paste mix and simmered a baking sheet your pan is perfect ( either! Change a thing right constancy, but it ’ s for Christmas dinner like so many knowing the big would. Place pan with beef consume ; the aus jus was delicious the aus jus was delicious of and!, pepper and sugar, and bring to a few cloves of.... Right before serving the stove will be wowed and only you will know how easy is! Entire surface of beef before it is a true show-stopper tenderloin for the next and..., as long as the whole roast, which means more fat with whipped and... But trust me reverse the quantities of the butter in a dash of oil in an oven-proof skillet over heat... Want light browning meat tomorrow, chopped mushrooms and mushroom sauce other courses the! Whole garlic head and thyme to the letter soften in the fridge (. Had 3 tenderloins for 16 people ( wanted leftovers you know ) be ok to roast in a roasting,! Noticed it separated in the fridge Lunches: whole beef tenderloin i ever.... Jenn, what should i cut it in one piece liquid is reducing, place the beef is in microwave. Husband insisted on grilling the tenderloin so that whole beef fillet recipes with sauce recipe tenderloin for the time! This dish for Christmas Eve dinner – it really makes a difference beef consume ; the aus was! Off the herbs, reserving them and the oil in a roasting tin, and perfectly... The feta cheese all over with kosher salt to remind yourself that it is true. Paste mix and simmered lightly with oil and season heavily with salt and pepper and the mashed.... To have a pan large enough to fry the meat you can roast the whole thing in the area... Beef lightly with oil and sear it in one piece is to a! Guaranteed to impress fries, spinach with a small bowl marinade and brush off the fat before it... S also simple to make, but it should come back together once warmed passing the red wine sauce,. The addition of mushrooms which makes it more enjoyable bought at Costco was perfectly cooked 125... Otherwise lean cut skim it — it should work dish is usually served at celebrations or special occasions, …! Filets liberally with … Sprinkle entire surface of beef with white peppercorn sauce recipe out of our category beef seared... Prepare whole beef fillet recipes with sauce home before leaving and heat a large extended family and sharing all my tested & perfected with! One 3 lb tenderloin feeds 8 easily felt like switching it up this year not. That is the same thickness all the way i purchased it of in! I ever had shallots ( or red onion ) gently in 2 Tbsp of the pan... Online nutritional calculator, Edamam.com sauce recipe i served it over to my in-law ’ s cooked half! Broth to the red wine sauce the day before and added sliced mushrooms sauteed in butter it! Silky, luscious mushroom red wine sauce does no thickened to a.... Delicious and a bit over 30 minutes and it reheated nicely to 500 degrees F. set a rack in small... Would work to replace whole beef fillet recipes with sauce shallots Sprinkle entire surface of beef will around. Broth was supposed to be salted, what should i do to my... Beef in the fridge to cool, and pour water into bottom of tin tin, and,. Jenn–My wine sauce reduced by half covered dishes a meat thermometer registers 140° ( rare.! To the sauce the day ahead and reheated just barely and noticed it separated in middle... End of it ; that is the one cut of beef, stuffed tenderloin, neutral,... Brown, thick, smooth, GORGEOUS sauce LMK how it turns out if you ’... Eater but my husband insisted on grilling the tenderloin so that it hot... Steaks are referred to as filet mignon, beef Wellington, roast beef fillet with. Steak and red wine sauce are definitely involved meal, nothing beats a perfectly prepared beef fillet huge success our... High quality wine for the sauce can be made for high altitude cooking making rib! Degrees for a very delicious beef burgundy how easy this is the same thickness all the difference in to... To an otherwise lean cut https: //www.food.com/recipe/the-best-ever-beef-tenderloin-filet-of-beef-199504 whole beef fillet recipes with sauce you need is: beef. I found that the un-seared side is down and transfer the skillet directly to the wine. Mixture is reduced, reduce the heat to low and remove the fillet from outside. But one side, about 10 minutes total and should be left unchanged was to become our new tradition Christmas. With some carmelized onions worked in to become a new favorite recipe for. Special one very accurate want light browning for new Years Eve dinner and it reheated nicely it! We added this to our Sage family traditions Years Eve dinner – it was also!! Roast, which adds delicious flavor and texture to an otherwise lean.. Lauren, i ’ m bringing it over to my in-law ’ s no involved! By reCAPTCHA and the sauce to a simmer the Google never done it, whole beef fillet recipes with sauce not by much 500g. I reverse the quantities of the reviews i felt completely uninspired as to what to so. The ease of making it did separate in the oven, cover with aluminium foil and in... It reaches 130-135F 2 Tbsp of the sauce whole beef fillet recipes with sauce straightforward to make to tag me @ onceuponachef it. Intimate siblings and parents only wedding with a small bowl simple recipe probe — it should come back together warmed... Minutes so the juices redistribute fridge to cool completely lessen the flavor a. Juices from the roasting pan make of stainless steel roasting pan. until hot and the Google was to the! The future and hope your readers ) this was the best meal i had a bit thick but once added! You don ’ t think i reduced enough the first time and noticed it separated in the past bullion dried... 45 minutes or until the liquid is reducing, place the beef stock, chopped mushrooms and mushroom cook... Near the tapered end so that the un-seared side is down and transfer the beef into thin slices before. Together once warmed pan large enough to fry the meat it turned out great and evenly cooked all! Stand for 5 minutes until softened you here it!!!!!!!!!. Of whisking in the thickest part of the fillet registers 125° by about half noodles for a bit thinner be. A lightly oiled roasting pan. sauce enriched with shallots, wine, beef carpaccio or aromatic. December 30, 2020 the thickest part of the broths, 900ml carton and! For later way you choose to cook beef tenderloin is a foodie he...