Beef Tenderloin with Savory Pan Sauce
A culinary delight featuring tender beef tenderloin paired with a savory pan sauce for an elegant dining experience.
Ingredients
Beef Tenderloin
- 5-6 pounds beef tenderloin, carefully trimmed Ensure a melt-in-your-mouth texture.
Seasoning
- 3 teaspoons coarse salt Enhances the natural flavor of the beef.
- 1.5 teaspoons fresh cracked black pepper Adds a subtle kick.
Cooking Oils
- 2 tablespoons canola or vegetable oil Perfect for searing.
- 2 tablespoons vegetable or canola oil for sauce Ensures a delicious sauce base.
Sauce Ingredients
- 1/2 cup unsalted butter, divided Introduces richness to the sauce.
- 4 large cloves garlic, minced Offers aromatic depth.
- 1/2 teaspoon Dijon mustard (optional) For an extra zest.
- 1 onion finely chopped Imparts sweetness to the sauce.
- 2 cups beef stock or broth Provides essential umami.
- 1 sprig fresh thyme or rosemary Aromatic herbs for flavor enhancement.
- 1/8 teaspoon ground black pepper Additional seasoning.
- 1/4 teaspoon salt for sauce Rounds out the flavors.
Instructions
Preparation
- Slice the tenderloin in half crosswise to create two smaller roasts. If the roast is untied, fold the ends up against the thicker part and tie with kitchen twine, spaced about an inch apart. Chill in the refrigerator for 12 hours if time allows.
- Before cooking, let the beef stand at room temperature for 1-2 hours.
Cooking
- Preheat your oven to 430°F (220°C). Season each roast generously with salt and pepper.
- Heat the canola or vegetable oil in an oven-proof skillet over medium-high heat. Sear the roasts on all sides for about 12 minutes.
- In a bowl, combine half of the butter with the minced garlic and Dijon mustard (if using). Slather this mixture generously over each roast.
- Transfer the skillet to the preheated oven and roast until the thermometer registers 120-125°F for medium-rare, which usually takes about 20-25 minutes. Let the roasts rest for about 15 minutes.
Making the Sauce
- Skim the fat from the pan and add the 2 tablespoons of oil to the skillet. Sauté the finely chopped onion until browned.
- Add thyme or rosemary and the beef stock. Allow to boil, then reduce the heat and simmer until the sauce reduces by half. Remove the herb sprigs and whisk in the reserved garlic butter for a velvety finish.
- Serve the sliced roast with generous drizzle of sauce on top.
Notes
To enhance moisture retention, consider dry brining the beef with salt for a few hours before cooking. Experiment with additional herbs like sage or parsley for varied flavors. For deeper flavor in the sauce, deglaze the skillet with water or beef stock after searing.