Roasted Whole Tenderloin of Beef
Editor's Note: Skip the traditional holiday ham and grace your table with a Roasted Whole Tenderloin of Beef this holiday season. This tender and flavorful cut of beef is the perfect way to celebrate Christmas, New Year's Day, or any other special occasion. The best part of this beef tenderloin recipe is that it makes a great blank canvas for the rest of the meal. We suggest serving the tenderloin and red wine au jus alongside mashed potatoes and your favorite holiday fixings.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Formal Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureMeaty, Salty, Savory, Umami, Winey
- 1 whole beef tenderloin (3 to 4 lbs/1.5 to 2 kg), trimmed
- Kosher salt and coarsely ground black pepper to taste
- 2 tbsp (25 mL) olive oil
- ? cup (175 mL) dry red wine
Preheat oven to 450°F (230°C). Season beef with salt and pepper. Fold the pointed end under and tie in place to form a cylinder of uniform thickness. Rub the outside of the beef with oil. Place on a rack in a metal roasting pan and roast for 16 to 20 minutes, turning beef halfway through, until a meat thermometer inserted in the center registers 125°F (52°C) for rare, or until desired doneness. Transfer to a carving board and let rest for 5 to 10 minutes before slicing. Meanwhile, place roasting pan over medium heat until juices are bubbling. Add wine and boil for 1 minute, scraping up any brown bits from the bottom of the pan. Serve beef with red wine jus.
2007 Andrew Schloss