Roast Beef Tenderloin
Beef Tenderloin
Ring in the New Year with an Elegant Meal
from the Gourmet Goddess
Roast Beef Tenderloin
With Burgundy Mushroom Gravy
Nothing is as elegant as a roast beef tenderloin. It is a meal meant for special holidays and celebrations or a main course meant giving someone you love the royal treatment. This rendition ensures a succulent result with melted butter, garlic and parsley is caressed over it before it is seared safeguarding a perfect tender and juicy result.
Burgundy Mushroom Gravy Ingredients
2 packages White Mushrooms sliced
1/3 cup Minced Onion
3 cloves Minced Garlic
1 teaspoon Salt
½ teaspoon Pepper
4 tablespoon Butter
½ cup Burgundy
2 cups Beef Broth
1 tablespoon Better than Bouillon
1 sprig Rosemary
Additional 2 tablespoons Butter at room temperature
2 tablespoon Flour
Roast Beef Tenderloin Ingredients
1 - 4 pound Roast Beef Tenderloin Tail tucked under and tied every 3 inches
3 tablespoons Olive Oil
1 ½ teaspoons Salt
½ teaspoon Pepper
3 cloves Fresh Garlic minced
5 tablespoons Butter
¼ cup Brandy
1 teaspoon Ground Thyme
Garnish Ingredients
Fresh Parsley chopped
Burgundy Mushroom Gravy Instructions - Make First
Mince Onion
Mince garlic.
Melt butter in a medium to large sized saucepan.
Add onions and sauté until translucent.
Add mushrooms, salt and pepper and toss with onions. Sauté on medium-low until mushrooms are tender and juice begins to evaporate.
Add Burgundy, beef broth and Better than Bouillon and stir.
Add rosemary sprig.
Simmer until sauce begins to reduce by a third and remove rosemary sprig.
Work flour into room temperature butter and add to sauce. Simmer until sauce has thickened. Set aside or refrigerate overnight.
Roast Beef Tenderloin Instructions
Bring beef tenderloin to room temperature for one hour before cooking
Preheat oven to 425 degrees.
Mince garlic.
Add minced garlic, salt, pepper and olive oil together and rub over roast.
Heat a heavy sauté pan over medium heat, hot enough to sear meat but not burn butter. The meat should sizzle but not smoke and the butter should brown not burn.
Melt butter and sear meat on all sides for about 2 minutes.
Remove meet and place on a rack in a roasting pan.
Scrape pan drippings.
Add brandy ignite.
Let flame die down and add thyme.
Add burgundy and drippings to reserved Burgundy Mushroom Gravy.
Place beef on rack in oven.
Roast for 30- 35 minutes. Using an instant read thermometer test for doneness by inserting in center of the roast, in each case outer part of meat will be more cooked.
Rare will be 120 – 125 in the center, Medium rare will be 130 - 135 in the center.
Medium will be 140 -145 in the center.
Remove from oven (preferred temperature for removal is 135 in the center) and let rest for 10 minutes. Remember roast will continue to cook a bit more once removed.
Heat gravy and stir.
Slice roast and sprinkle with parsley. Serve with gravy.
Find this recipe in others in “The Gourmet Goddess - Heavenly Delights” Available on Amazon
