Beef Tenderloin with Savory Pan Sauce
This Beef Tenderloin with Savory Pan Sauce is a sophisticated yet simple dish that impresses with rich flavors and perfect tenderness, ideal for special occasions or family dinners.
Ingredients
For the Beef Tenderloin
- 5-6 pounds beef tenderloin, trimmed to perfection
- 3 teaspoons coarse salt to enhance the natural flavors
- 1.5 teaspoons fresh cracked black pepper offering a hint of spice
- 2 tablespoons canola or vegetable oil for a perfect sear
- 0.5 cup unsalted butter, divided for richness
- 4 large cloves garlic, minced to infuse aroma and depth
- 0.5 teaspoon Dijon mustard (optional) for added complexity
For the Pan Sauce
- 2 tablespoons vegetable or canola oil ensuring a delectable base
- 1 medium onion (or brown shallots), finely chopped for sweetness and texture
- 2 cups beef stock or broth to create the savory sauce
- 1 sprig of fresh thyme or rosemary adding an herbal touch
- 0.125 teaspoon ground black pepper for seasoning
- 0.25 teaspoon salt to finish the dish
Instructions
Preparation
- Slice the tenderloin in half crosswise to create two smaller roasts. If the roast isn’t tied, fold the ends up against the thicker part of each roast and secure with kitchen twine spaced about 1 inch apart.
- Chill the prepared roasts in the refrigerator, uncovered, for 12 hours if time allows. This step helps to intensify the flavor.
- Before roasting, let the beef stand at room temperature for 1-2 hours, allowing for even cooking.
- Arrange the oven rack in the middle of your oven and preheat it to 430°F (220°C).
- Season each beef tenderloin roast thoroughly with the coarse salt and fresh cracked black pepper.
- Heat the oil in an oven-proof skillet over medium-high heat until it shimmers.
- Sear the roasts in the hot skillet on all four sides for about three minutes each, turning with tongs until well browned.
Roasting
- While the roasts are searing, mix together the butter, minced garlic, and Dijon mustard in a small bowl. Set one half of the butter mixture aside for the sauce.
- Slather the remaining garlic butter generously over each roast.
- Transfer the skillet with the roasts into the preheated oven or move the roasts to a lightly greased roasting pan.
- Roast until an instant-read thermometer registers 120-125°F for medium-rare, which should take about 20-25 minutes.
- Once roasted to perfection, let the tenderloins rest for 15 minutes before carving.
- Carve each tenderloin into ½-inch-thick slices and serve alongside the tangy, savory pan sauce.
Preparing the Sauce
- Skim off the fat from the remaining juices in the skillet to prepare the sauce.
- Heat oil in the same pan over medium-high heat, then sauté the chopped onion for about three minutes until lightly browned.
- Stir in the sprig of thyme or rosemary, freshly cracked black pepper, and continue cooking for another minute.
- Pour in beef stock and bring to a boil, reducing until half to enhance flavor.
- Whisk in the reserved garlic butter until melted and well combined.
Notes
To elevate your dish, consider marinating the beef overnight in oil, garlic, and herbs. Also, store leftovers in an airtight container for up to three days and consider using grass-fed beef as a healthier option.