Easy & Elegant Tenderloin Roast ~ 5 pound beef tenderloin roast, 2 tablespoons olive oil, 4 pressed garlic cloves, 2 teaspoons sea salt, 1-1/2 teaspoons coarsely ground pepper~ Place roast on a rack in a shallow roasting pan ~ In a small bowl, mix the oil, garlic, salt and pepper; rub over roast ~ Roast at 425° for 50-70 minutes (or 165 degrees for medium-well)
This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavoured, thyme-infused red wine sauce can be made days ahead, so there's no last-minute panic when it comes time to serve.
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce.
Roast Beef Tenderloin with Red Wine Sauce Less red wine to sauce - make ahead 1/2 roast veggies ahead of time then finish off while roast is resting. 425 roasting to 125 internal temp temp generous hyes seasoning and garlic with dabs of butter. Rest for 15 minutes and carve. Serves with mashed potatoes, asparagus, carrots and beans all roasted with oil garlic and salt.