Roast Beef Tenderloin

Roast Beef Tenderloin is a total breeze thanks to this simple and easy to follow recipe. The trick to achieving that perfect pink doneness is the low and slow cooking method that will also leave you with a delicious pan sauce from the drippings.

Roast Beef Tenderloin

4.0 from 27 votes

This recipe for Roast Beef Tenderloin has become a go-to for special occasions or whenever I want to impress guests. It’s amazing how a few simple steps can result in such a delicious and elegant dish.


  • 1/3 cup dried porcini mushrooms

  • 1 cup warm water

  • 2 1/2 pounds trimmed beef tenderloin roast, tied

  • 1 tablespoon vegetable oil

  • 1 tablespoon unsalted butter

  • 1/2 cup sliced shallots

  • 1 pinch salt

  • 1/4 cup tarragon vinegar

  • 1 cup veal stock

  • 1/4 cup heavy cream

  • 1 tablespoon unsalted butter

  • 1 tablespoon chopped fresh tarragon

  • salt and ground black pepper to taste


  • Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  • Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  • Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  • Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  • Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  • Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

The low and slow cooking method ensured that the meat cooked to perfection, with a beautiful pink center and a tender texture.

The aroma that filled the kitchen as the beef roasted was absolutely mouthwatering. I couldn’t wait to taste the final result. Once it was done, I let the meat rest and prepared the pan sauce using the flavorful drippings.

When I sliced into the tenderloin, I was delighted to see the perfectly cooked interior. Each bite was incredibly juicy and packed with flavor. The pan sauce added an extra layer of richness and complemented the meat beautifully.

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