Simple Recipe for restaurant grade roast beef tenderloin

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Simple Recipe for restaurant grade roast beef tenderloin

Simple Recipe for restaurant grade roast beef tenderloin

How to roast Beef tenderloin with the best results and juicy coated with garlic butter delicacy. served with red wine sauce/juice.

here I will give you tips on how easy it is to roast / grill juicy beef tenderloin that will melt your mouth with every bite. Even this meat will taste better when served with a rich and rustic red wine sauce/juice and is easy to make.

this menu is just as good as Steak & shrimp with garlic butter This recipe from beef tenderloin is perfect for celebrations and special moments such as Christmas, New Year or even to simply spoil yourself with a special weekend dinner!

Restaurant grade roast beef tenderloin

Restaurant grade roast beef tenderloin

  • PREP : 15 Min.
  • COOK : 25 Min
  • REST TIME : 15 Min
  • TOTAL : 55 Min
  • SERVE FOR : 8 People.


  • Calories: 895kcal
  • Carbohydrates: 4g 
  • Protein: 53g
  • Fat: 70g
  • Saturated Fat: 33g
  • Cholesterol: 228mg
  • Sodium: 913mg 
  • Potassium: 1061mg
  • Sugar: 1g
  • Vitamin A: 355IU
  • Vitamin C: 1.7mg
  • Calcium: 39mg
  • Iron: 7.1mg



  • 5-6 pounds (2.5-3 kg) beef tenderloin, trimmed
  • 3 teaspoons coarse salt
  • 1 1/2 teaspoons fresh cracked black pepper
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup unsalted butter, divided
  • 4 large cloves garlic, minced
  • 1/2 teaspoon Dijon mustard (optional)


  • 2 tablespoons vegetable or canola oil
  • 1 onion (or brown shallots) finely chopped
  • 1 1/2 cups (375 ml) dry red wine (Merlot or Pinot Noir)
  • 2 cups (500 ml) beef stock or broth
  • 1 sprig fresh thyme or rosemary
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt



  • Split the tenderloin into two parts so that the roast becomes smaller. If the roast comes off, the fold ends in the middle/thicker part of each roast and the tie with kitchen twine is about 1 inch apart. Make sure that the thickness of the meat in each piece is equal.
  • Refrigerate meat in the refrigerator ( uncovered ) for 12 hours if possible
  • Let the beef tenderloin stand at room temperature for 1.5 - 2 hours before processing.
  • Set the oven rack to the center preheat to 430°F (220°C).
  • Season the grilled beef with salt and pepper evenly and periodically. Heat the oil in an oven-proof skillet over medium heat - hot.
  • Sear the roast on all four sides for about 3 minutes for each side (about 12 minutes in total), turning with tongs until a brownish tint appears.
  • when searing meat, prepare a small bowl and combine butter, garlic, and Dijon (optional) in it at the same time.
  • Slather half garlic butter that has been made on top of each roast ( 2 spoons in each meat )
  • keep half of the butter mixture for later use as a sauce.
  • Transfer the pan into a hot oven or transfer the roast to a baking sheet greased with light oil.
  • Bake until an instant read thermometer inserted into the thickest part shows 120-125°F for medium rare, 115-120°F for rare,130-135°F for medium
  • bake for about 20-25 minutes
  • (The temperature will continue to rise by about 5 degrees as the meat rests.)
  • Transfer the roast and let stand for 15 minutes.
  • Store the remaining juice in the pan to make the sauce.
  • slice the beef tenderloin 1/2 inch thick and serve the beef tenderloin with red
  •  wine sauce (optional).
Grill the beef tenderloin


  • Remove residual fat from the juice in the pan (if any).
  • Heat the oil in the same skillet along with the remaining pan juice over medium-high heat. Sauté the onion for -+ 3 minutes until slightly browned and soft, scraping off the remaining brownish part of the beef.
  • Add rosemary/thyme and season with pepper. Continue cooking -+ 1 Min while stirring.
  • Pour red wine and cook until half remains.
  • Add the beef broth and bring to a boil. Reduce the heat and simmer until half remains. Remove the sprig of rosemary / thyme.
  • Season with salt to taste.
  • beat the prepared garlic butter.
  • Pour the remaining juice from the steak after finishing resting before serving.
Beef tenderloin with wine sauce

Various tenderloins sold in the market:

  1. Not peeled - is a piece of meat with a fat skin and silver remains / is not removed.
  2. Peeled - is a piece of meat with fat removed, and the silver skin is still there.
  3. Pieces of meat with silver skin removed and side muscles/chains left alive or dead.

unpeeled tenderloin beef will be cheaper to buy but requires more effort to make the ingredients ready to cook. while the most expensive beef tenderloin is point 3. because this piece of meat will cut your efforts to prepare the raw materials for fat and silver skin has been removed. not even a few butchers tie it up for you, until it's ready to bake directly.

How to process beef tenderloin?

CUT SILVERSKIN: First, Remove the Silverskin tenderloin by wrenching it just below the membrane and slice it carefully you can see an example like the image below, because if left unchecked this silverskin will feel hard when cooked.

CHAIN IN TENDERLOIN: Some pieces of Tenderloin beef usually still have chains ( thin pieces of fatty meat ) that circle along the tenderloin, you should also throw this away.

SPLIT INTO TWO: Split the Tenderloin into 2 parts, this will make it easier for you to bake it. and makes tenderloin easier to mature.

How do you tie a roast right?

To tie the roast you can use kitchen yarn, do it firmly at intervals of 1 inch, but not too tight so that the beef does not protrude outwards and create a less beautiful shape. tying beef when grilling makes the meat cook evenly and does not decompose

for a more pointed tenderloin tip, you can tuck it so that it is evenly shaped.

How do you tie a roast right?

What is a good temperature to cook beef tenderloin?

430°F (or 220°C).

Beef tenderloin will be great if cooked at ambient temperature : 430 °F (or 220 °C)

What is a good temperature to cook beef tenderloin?

How long does it take to cook tenderloin beef ?

check the internal temperature with a probe thermotemer.

Rare Grill: 115°F – 120°F.

Medium-rare grill: 120°F – 125°F.

Medium Grill: 130°F – 135°F.

the temperature will continue to rise by about 5-10 degrees when the meat rests

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