As this was the first time cooking from this recipe I did follow instructions/timing exactly and did use fresh herbs. With a little practice, you should be able to trim an entire tenderloin for use as filets mignon, chateaubriand or tenderloin roasts in about 10 minutes or less, so it’s not a huge investment of time. Hi Brooke, sure! “They all had two helpings of everything”! I was so happy to have made something the patient and family could enjoy. *Never worry about cooking time when cooking any meat, each cut is different and there is no perfect “time”. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I would put cut new potatoes in the oven with the roast, then cook onions instead of the mushrooms on the skillet. You can guess which one I prefer. Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. Step three Might have to give up on my grill and do my steaks this way all the time. Add to skillet; cook and stir 4 minutes or until browned. Use a roasting rack or similar to allow for even heat distribution. I doubled the sauce only because we are sauce people and when plating the tenderloin placed sauce both on the plate under the tenderloin and on top of the tenderloin. Place the steaks in the pan, allowing room between steaks. The roast took longer In the oven then the 20 minutes specified in recipe, maybe d/t it not being at room temp when we started. Step up your kitchen skills and get exciting new recipes delivered to your inbox! The sauteed mushrooms and onions were the ‘icing on the cake.’ This was my first time cooking beef tenderloin and I’m very greatful that I found this recipe. 1. Add the scallions and stir for a moment. Allstars may be compensated for their participation in the Allrecipes Allstar program. Thanks for all the great inspiration! You saved Oven-Seared Beef Tenderloin with Herb Pan Sauce to your. 3. Thanks in advance for your response. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats. Thoroughly drying the steaks and heating the oven for a full 30 minutes is essential for success of well-seared steaks. Sautéing requires high heat, so it is best to use an oil that will not burn or smoke at high temperatures such as olive oil, corn oil, or canola oil. Nutrient information is not available for all ingredients. I kept it in the oven for eight minutes so it would be a little more done since I don't like rare meat and it came out perfectly just slightly pink and VERY juicy! To remove the silverskin, use a SHARP knife, preferably a boning knife, and just carefully insert it under the silverskin, gently slide it sawing carefully along the top of the tenderloin and under the silverskin towards the ‘nose’ (thicker) end of the meat. Roast Beef Tenderloin, seared then oven roasted, served with mushrooms sautéed in the pan drippings with butter and herbs. Please do not use our photos without prior written permission. Excellent!! 4 Let roast rest before slicing: Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Preheat oven to 425 degrees F (220 degrees C). Roast Beef Tenderloin with Sautéed Mushrooms, Read more about our affiliate linking policy, 1 3/4 to 2 pound piece of beef tenderloin (preferably a piece cut from the center of the tenderloin), trimmed of excess fat and silverskin, 1 pound cremini mushrooms, sliced into 1/8 to 1/4-inch thick slices, 1 teaspoon salt (use 1/2 teaspoon if using salted butter), 1 1/2 teaspoons of Herbs de Provence or a teaspoon of dried tarragon. Bon Appetit! My family has renamed this "Filet Mignon with Awesome Sauce". Elise, your recipes never disappoint. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Increase the heat to medium-high. Internal temp is the secret. To ensure I could follow the timing and not let the tenderloin tent to long I did prep for the sauce hours prior to making the sauce. It was so delicious. Anyhow, buying a good beef tenderloin is difficult where I live, the meat always looks so fatty and icky. So very good. Yes it is a rather pricey cut of beef; it is not an every day roast, but one for a special somebody or occasion. I was nervous I would over or undercook but it came out perfect after following recommend cooking time. This looks amazing! I subbed 2 Tablespoons whole Lactose-free milk with 1/2 teaspoon corn starch in place of the heavy cream. Info. 3 Finish cooking in oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place on a roasting pan. You need to carefully remove most of this from the underside, without taking much of the lean tenderloin underneath, and the silverskin on the top side must be removed totally, or the end result will be more difficult to carve and eat. About 20 to 25 minutes, or longer depending on how much you have let the roast come to room temp before starting to cook. Sprinkle beef with salt and pepper. Elise Bauer is the founder of Simply Recipes. Rating: 5 stars 2 Ratings 1 Review Allowing the steaks to come to room temperature for an hour before cooking is the secret to evenly cooked meat. All photos and content are copyright protected. Perfect method and just the right amount of flavor in the sauce to not take away from the natural flavors of the tenderloin. You can find whole beef tenderloin at Costco or Sam's Club for a reasonable price. I was brave enough to try for Christmas dinner and even my Dad who proclaimed before trying that he really just likes the flavor of a good steak unaltered really loved this recipe. Please enter your email address and click submit.You will be sent an email with a re-set password link within a few minutes. There are two kinds of special meals—those that take all day to make and require meticulous attention to detail lest you mess them up, and those that are easy and relatively foolproof, but are still delicious crowd pleasers. A cast iron pan is preferred but any heavy bottomed, oven-proof pan will work. Remove from heat. Allrecipes is part of the Meredith Food Group. With practice, you will eventually cut off only the silverskin. 1 Salt and pepper roast, let sit at room temp: Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Amount is based on available nutrient data. Serve with the sautéed mushrooms. The strip removed ideally will be only the silverskin with just a very small amount of lean beef. Thank you for this recipe. Pat the steaks very dry with paper towels; season both sides with salt and pepper. Bon Appetit! The lower the temp you cook your meat (beef) at the more even the temperature. Continue to cook until just cooked through. These might be the best steaks I've ever made. half filet ? Hi Steve, a rack helps if you are trying the brown the roast in the oven, but since we are browning the roast first on the stovetop, you can put it directly on the roasting pan. Serve beef over fries. 2 Sear roast on stovetop: When ready to cook the tenderloin roast, preheat oven to 425°F. Only had dried herbs but still worked well. I made this for Thanksgiving 2019 (we’re not big turkey fans) and this was one of the most mouth-watering holidays meals I’ve prepared so far. Peter D. I had never heard of silverskin until I saw this recipe. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. I almost never cook beef, but decided to give this a try since my husband and son are beef lovers. Repeat this process until all silverskin is gone. Never thought to buy meat there to be perfectly honest with you. Place in the oven and roast at 425F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). I just prepared my 2.66lb tenderloin,as instructed, for a Sunday Dinner celebration. A steakhouse quality meal in the comfort of your own home. When removed from the oven the tenderloin looked under cooked yet a thermometer confirmed temp around 120 and after tenting for time it took to make the herb sauce the tenderloin was a perfect MR from outside edge to middle. Please try again later. For anyone who has not purchased an untrimmed tenderloin, whether at Costco, Sam’s Club or elsewhere, the cut as purchased, usually in cryovac, will appear to have a lot of fat on it, as well as the ‘silverskin,’ a tough, almost inedible and unchewable membrane covering part of the thicker end of the untrimmed cut. Melt unsalted butter in the same skillet over low heat; add diced shallots. 6 Slice the roast: Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices. Degrease most of the fat, leaving only a teaspoon in skillet. Elise is a graduate of Stanford University, and lives in Sacramento, California. Then add salt, pepper, and herbs de provence. Your instructions on how to remove it are so easy to understand. I do it the same way but instead of mushrooms i only use lots, lots and lots of sliced onions. Did you know you can save this recipe and order the ingredients for. Place on elevated rack Percent Daily Values are based on a 2,000 calorie diet. Add drained tomatoes, soy sauce and teriyaki sauce. It was perfect!! Stir in the parsley, chives, thyme, and oregano. If so, please let us know about it in the comments! She loves preparing it for catering events because it holds up well, is delicious even at room temperature, and everyone loves it. Bring to a boil and cook until slightly reduced, about 5 minutes. Lastly always use a meat thermometer. this link is to an external site that may or may not meet accessibility guidelines. Then, at your option, you can cut off the fattier side pieces to reveal the completely trimmed center cut of the tenderloin. Thanks for sharing this. Have these ingredients delivered or schedule pickup SAME DAY! I used club steaks instead of the tenderloin because it was on sale. This was delicious. This is a keeper!!!! So for perfect beef every time. Immediately place cast iron pan into the hot oven. Going to check out Sam’s Club and/or Costo’s to get one at a reasonable price! Hi, Lela! Reduce the heat to medium. Rather than serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the roast browning pan with some butter, shallots, garlic, and herbs. 2 beef tenderloin steaks (1 1/2 inches thick), Back to Oven-Seared Beef Tenderloin with Herb Pan Sauce. I just made it for Easter Dinner delish!Cooked til 140 degrees then rested, I took this Roast Beef, Tenderloin, oven roasted red potatoes and fresh green beans to a cancer patient and family. We also recommend metal over glass cookware for this recipe. 6 Tasty Ways to Stuff(ing) Yourself This Thanksgiving, Mini Popcorn Balls with Chocolate 'Fondue', Thanksgiving Tips and Hacks to Make Hosting a Breeze. Beautifully colored incredibly tender and absolutely delicious. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Thanks for recipe. Information is not currently available for this nutrient. Very impressive recipe that even a novice can pull off. Using tongs, lift the steaks and flip them over. Yours is cooked to perfection. Sprinkle all sides with salt and pepper and set aside. Just made it for dinner and it was awesome. We especially love the pan sauce! Add onion; cook and stir 2 minutes or until crisp tender. 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