Tenderloin Tips of Beef in Pinot Noir Mushroom Sauce

Beefiness Tenderloin with Mushroom Sauce is a holiday-worthy and impressive chief course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. Watch the video tutorial and come across how easy it is.

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We love to serve roasts for Christmas and special occasions from Prime Rib to Baked Ham and of form Roast Turkey. If you are looking for a new favorite, this Beef Tenderloin with Mushrooms is a must-endeavour!

Beef Tenderloin and Mushrooms Video Tutorial:

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What Y'all volition Need for Beef Tenderloin Roast:

We like the Costco beef tenderloin for the price and quality. They sell both a choice and prime tenderloin. We go with the more expensive prime for holidays and special occasions, only either volition work. Get the best you can afford.

• 2 to 2 one/ii lb beef tenderloin roast (become the even eye-cut if possible)
• Roasting Pan – use any oven-safe skillet or roasting pan. Nosotros used a bandage iron pan.
• Kitchen String – to necktie your roast into a cylinder for even cooking.
• Thermometer – an oven-prophylactic thermometer will ensure a perfectly cooked roast. This is 1 of the best investments y'all'll make for all your hereafter roasts.
• Here is the Carving Prepare we employ and dear.

Toll Saving Tip: An united nations-trimmed tenderloin tin be significantly less expensive. If your tenderloin is not already trimmed, use a sparse knife to cut away and remove the excess fat, connective tissue, and silver skin. Here is a great tutorial on how to trim beef tenderloin.

How to Tie Beefiness Tenderloin (ii ways)

Tying a tenderloin is important for even cooking. Do not skip this pace. It helps to get an fifty-fifty-thickness roast, but if y'all accept a sparse flap on i end, tuck it under the roast and tie information technology with kitchen string to create an even shape.

1. Tie Individual Strings: Lay out about 6 private strings one-inch apart. Place the roast over your strings and tie each string tightly around the roast.
2. The Loop Method: Tie a string securely over one end and secure tightly with a knot. Loop the string around your left hand then transfer that loop over the roast. Keep looping every inch of the roast and proceed the string tight as you become. Secure the end with a knot and cutting off backlog string.

What tin I substitute for kitchen string? Kitchen twine is made from natural fibers so it won't melt or catch fire at loftier temperatures. If you lot don't have kitchen string, you tin can use unwaxed, unflavored dental floss.

Our #ane Tip to Cooking Beef Tenderloin:

For fifty-fifty cooking, we highly recommend bringing the tenderloin to room temperature before roasting. We like to take information technology out of the refrigerator and let it sit at room temperature for 1 to 2 hours.

Common Questions:

Is beef tenderloin the aforementioned every bit filet mignon?

Filet mignon is sliced from the eye of the whole beef tenderloin. It is the most tender portion of the tenderloin which is why information technology is more expensive per pound.

What is beef tenderloin?

The beef tenderloin, also known as "filet of beefiness" is considered to be the virtually tender cut of beefiness.

How much beef tenderloin per person?

As a full general rule of thumb, expect to serve about 5-vi oz (raw weight) per person. Keep in mind beefiness volition shrink 25% during cooking. A ii lb roast will feed 6 people. A four-pound roast volition feed 12 people.

What is middle cut beef tenderloin?

The center section of a whole tenderloin is known as the chateaubriand or center-cut tenderloin. Since information technology is an fifty-fifty cylinder shape, information technology cooks more evenly.

How Long to Melt Beefiness Tenderloin?

Roast your tenderloin to your desired doneness. The well-nigh important tool for getting the timing right is an oven-rubber thermometer. Here are the final doneness temperatures.

Remove the roast from the oven five to 10 degrees before it reaches its final temperature since the temperature will keep to ascent as it rests. For example, we take it out at 130˚F for medium doneness and it reaches a terminal doneness temperature of 135-140˚F.

• 22-23 minutes for rare (120-125˚F) – ruby, shiny center
• 24-26 min medium-rare (130-135˚F) – red to deep pinkish eye
• 28-30 min for medium doneness (135-140˚F) – low-cal pink center
• 30-32 min for medium-well (140-145˚F) – picayune pink (USDA recommends 145˚F)
• 33-35 min for well washed (150˚F) – no pink (don't practise this to your meat)

I hope this beefiness tenderloin roast with flossy mushroom sauce becomes a new favorite for you. Wishing you and your loved ones a succulent and beautiful holiday flavour.

What to Serve with Beefiness Tenderloin:

• Mashed Potatoes – you can't go wrong serving beef and that mushroom sauce with creamy mashed potatoes.
• Roasted Carrots or Brussels Sprouts – uncomplicated and elegant sides
• Roasted Sweetness Potatoes and Salary – a family favorite
• Horseradish Sauce – this is perfect with beef tenderloin or beefiness in general. Nosotros love information technology with Prime Rib.
• Dinner Rolls – super-soft rolls complete the meal

Beefiness Tenderloin with Mushroom Sauce (VIDEO)

Prep Fourth dimension: fifteen minutes

Cook Time: 45 minutes

Full Time: ane hr

This Beef Tenderloin Recipe with Mushroom Sauce is a vacation-worthy and impressive main course. Acquire how to prep, tie, and cook a beef tenderloin roast in the oven.

Natasha Kravchuk

Skill Level: Medium

Toll to Brand: $lxx-$85 (varies by roast size and grade)

Keyword: beefiness tenderloin, beefiness tenderloin roast, beef tenderloin with mushrooms

Cuisine: American

Form: Main Class

Calories: 625

Servings: vi people

Ingredients for Beef Tenderloin Roast:

• two lb beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
• 1 1/2 tsp table salt, (nosotros use fine sea common salt)
• 1 tsp black pepper, freshly ground
• two garlic cloves, minced
• 1/2 Tbsp fresh thyme leaves, minced
• two Tbsp olive oil

Mushroom Sauce:

• 2 Tbsp unsalted butter
• one Tbsp olive oil
• 1/ii cup yellowish onion, finely chopped
• 16 oz infant Bella mushrooms, thickly sliced
• 2 garlic cloves, minced
• 1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp stale thyme)
• 1/ii tsp table salt, or to taste
• 1/2 tsp black pepper, freshly footing
• one/2 cup dry reddish vino, Pinot Noir, Merlot, Cabernet, Sauvignon
• 1 loving cup beef broth
• i/2 cup heavy whipping foam

How to Roast Filet of Beef:

1. Preheat oven to 500˚F with rack in the middle of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.

2. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 ane/2 tsp table salt and i tsp blackness pepper and rub all over roast. Drizzle generously all over with ii Tbsp olive oil

3. Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-xxx in for medium doneness (135˚F to 140˚F) or to desired doneness (meet roasting chart).

4. Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to ascent equally it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-xx minutes and so slice. Meanwhile make the mushroom sauce.

To Make the Mushroom Sauce:

1. Identify a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring often for five-7 minutes or until onions are soft and mushrooms are lightly browned.

2. Add minced garlic, thyme, 1/2 tsp salt and 1/two tsp blackness pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a divide bowl.

3. Add 1/2 cup wine and scrape the bottom to deglaze. Keep cooking until most of the wine has evaporated (2 minutes).

4. Add one cup beef broth and boil until reduced by half (5-seven min).

5. Stir in heavy cream and mushrooms, bring dorsum to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Flavour sauce to taste with salt and pepper.

Nutrition Facts

Beef Tenderloin with Mushroom Sauce (VIDEO)

Amount Per Serving

Calories 625 Calories from Fat 459

% Daily Value*

Fatty 51g 78%

Saturated Fat 22g 138%

Cholesterol 143mg 48%

Sodium 936mg 41%

Potassium 913mg 26%

Carbohydrates 7g ii%

Fiber 1g iv%

Carbohydrate 2g ii%

Protein 31g 62%

Vitamin A 465IU 9%

Vitamin C 3mg 4%

Calcium 48mg 5%

Fe 4mg 22%

* Percentage Daily Values are based on a 2000 calorie nutrition.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger backside Natasha'southward Kitchen (since 2009). My husband and I run this blog together and share simply our all-time, family approved and tested recipes with YOU. Thank you for stopping by! We are and so happy y'all're here.

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