Printable Recipe by Valerie Bertinelli for Beef Bourguignon

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This Roasted Beefiness Tenderloin with Port Vino Gravy is an elegant holiday meal that is surprisingly easy to fix. You are guaranteed to print your friends and family with this special recipe.

Vii Christmases have passed since I started this blog, and every unmarried 1 of those years I've had the very best of intentions to post this beef tenderloin recipe. Information technology'south staggering to realize it has taken me this long to post 1 of my favorite holiday meals of all time. December always seems to pass at lightning speed but THIS year I am determined!

This Roasted Beef Tenderloin with Gravy has been on our Christmas Eve menu for years and it is spectacular. This is a recipe that will make you feel proud and that your friends and family will admittedly honey. Guaranteed.

Beef tenderloin is quite elementary to fix and with a few tips and tricks, information technology is foolproof. It doesn't need a marinade or heavy seasoning considering it is ane of the nearly dependably tender and delicious cuts of beef available. And, yes, it is pricey, simply the end issue is worth every penny. For a less expensive cutting of beef, my Eye of Round Roast Beef with Gravy is an excellent selection.

I'm including everything you need to know about how to cook a beefiness tenderloin in this postal service. You'll take everything you lot demand to create this truly memorable vacation repast.

Ingredient Notes

• Beefiness tenderloin – Run across below for detailed information on this cutting.
• Olive oil
• Low sodium beef broth
• Garlic – Whole, trimmed heads of garlic roast along with the beef. After the long roasting fourth dimension, the cloves get buttery and then tender they are spreadable. It is absolutely delicious served the beef tenderloin and gravy.
• Cerise port wine – Port is a fortified vino which means that it includes a distilled spirit, similar brandy. This increases the alcohol content and also quite significantly increases the shelf life of an open canteen. A bottle of ruby port is relatively inexpensive and a cracking value. If stored properly it will stay fresh for months. Just store it in a cool, night pantry or even better, in the refrigerator.
• Lycopersicon esculentum paste
• Dried thyme
• Finely ground ocean common salt and black pepper
• All-purpose flour
• Softened butter

Where to Buy Beef Tenderloin

If you have access to a Costco or other big box store, definitely plan to buy your beef tenderloin there. I don't think you will find a better price anywhere. Costco's toll on a tenderloin that has been peeled by i of their very well qualified butchers is similar to what you lot'll find at other stores for the unpeeled multifariousness. Both Choice and Prime cuts are available, with Prime being the more expensive choice. I've e'er purchased Selection and it's fabulous.

Unpeeled Vs. Peeled Beef Tenderloin

An unpeeled beef tenderloin has a layer of fatty and connective tissue that must be trimmed before information technology is cooked. Continue in mind that you'll need to compensate and purchase a larger cut as y'all'll be trimming and throwing abroad a good corporeality. Check out Serious Eats for all the details on how to trim a beefiness tenderloin.

A peeled beefiness tenderloin has been trimmed past a butcher and has almost no visible fat. This means that every single ounce of it can be consumed. Although more expensive per pound, I call up it's worth the cost for a qualified butcher practise this task for me. I'd much rather cook a beautifully trimmed piece of beef for Christmas Eve than my shaggy attempt at trimming.

How to Necktie a Beef Tenderloin

A beefiness tenderloin has one long, tapered end that is far skinnier than the other end. The roast must be tied in order to melt evenly throughout to the perfect rare to medium rare temperature.

1. Pat the beef tenderloin dry with paper towels. I like to place it on a foil-lined board for easy cleanup.
2. Tuck the tapered end underneath to create an even thickness throughout.
3. Utilize kitchen twine to necktie the tenderloin in 2-inch to 3-inch intervals.
4. Flavor with the dried thyme, salt, and freshly footing black pepper on all sides.

How to Make Roasted Beef Tenderloin

Sear the Beef Tenderloin

After it is seasoned, sear the beef in olive oil on the stove for a few minutes per side. You'll need to employ a stove and oven-safe roasting pan for this chore as it is a large cut.

For the Roasted Garlic

Trim the tops off the heads of garlic with a sharp knife to expose the cloves and remove some of the papery outer skins. Place them in the roasting pan around the beefiness, drizzle them with olive oil and flavour with a petty sea salt.

Roast the Beefiness Tenderloin

Transfer the roasting pan to a preheated 375 degree F oven and roast for about 40 minutes. Remove it from the oven when it reaches an internal temperature of between 125 degrees F for rare or 135 degrees F for medium. Run into the FAQ section beneath for details on timing and temperature.

Transfer the partially roasted heads of garlic to a minor baking dish and drizzle with additional olive oil, if necessary. Increase the oven temperature to 400 degrees F., then return the garlic to the oven for an additional 5 to ten minutes until it is very tender and golden chocolate-brown.

Let it Residual

As soon as you remove the beef from the oven, transfer information technology to a cutting board, and tent it loosely with a sail of foil. The roast should rest for about 15 minutes before beingness sliced, to ensure a juicy result.

How to Make Port Vino Gravy

This Port Wine Gravy is amazing and and so piece of cake to prepare. If you've had issues with preparing gravy in the past, you're going to love this piece of cake method.

1. Combine the beef goop and port in a large saucepan and bring the mixture to a boil. Cover the pan and cook the mixture until the volume is reduced by about one-third.
2. Whisk in the tomato paste, then remove pan from the heat and ready it aside. To save time, you can complete the gravy up to this point up to a 24-hour interval in advance. Only cover and refrigerate the reduced mixture until you need it.
3. After removing the beef from the oven, spoon out any fatty deposits from the bottom of the roasting pan and place information technology on the stove over medium-loftier heat. Add the port vino mixture and bring it to a boil, stirring to scrape up whatsoever browned $.25. Combine the softened butter and flour in small basin to form a smooth paste and whisk it into the saucepan. The gravy volition thicken equally it simmers. Whisk in a little more butter for a dainty sleeky end.

FAQ and Valerie's Tips

How much beef tenderloin per person?

A peeled beef tenderloin has very little fat and therefore it won't shrink very much as information technology cooks. You should calculate ⅓ to ½ pound per person, regardless of age or appetite, if y'all'd like to cease up with leftovers (and you DO!). For example, a five pound peeled beef tenderloin will feed 10 to 15 people. If you are purchasing an unpeeled beefiness tenderloin yous tin can assume you lot will be trimming and tossing about 30% of the total weight so consider this when computing the size you demand.

What is the best temperature for beefiness tenderloin?

Beef tenderloin should non be cooked beyond medium (warm pinkish center) just information technology is best cooked medium rare. Exist vigilant and use an instant read thermometer starting about 15 minutes earlier the end of the cooking time stated in the recipe. Insert the thermometer in the thickest portion of the beef and when information technology reaches 125 degrees F (rare), 130 degrees F (medium rare) or 135 degrees F (medium), pull it out of the oven to rest. Keep in mind that the internal temperature will rise a fleck as the beef rests so the temperatures stated here are about 5 degrees below the desired finish temperature. If you sentry the temperature closely, information technology will be juicy and and so tender you tin cut information technology with a butter pocketknife. If y'all adopt beef cooked beyond medium, I would suggest going with a dissimilar cut.

What is a centre cut beef tenderloin?

You may encounter what is referred to every bit center cut beef tenderloin, as well referred to as chateaubriand. For this cut a butcher has removed the narrower ends of the tenderloin leaving but the center portion. Information technology is quite a luxurious cut and tin be quite a bit more expensive per pound than a whole beef tenderloin. Since the ends have been trimmed, information technology is smaller and non the best choice for feeding a grouping.

Serving Suggestions

Flossy Horseradish

I always serve beef tenderloin with flossy horseradish on the side. Just combine sour cream with as much creamed horseradish as you'd like.

Side Dishes Worthy of Serving with Beef Tenderloin

• Scalloped Potatoes
• Bourbon Glazed Carrots
• Murphy Leek Gratin
• Maple Pecan Roasted Brussels Sprouts

Leftover Beefiness Tenderloin Sandwiches

Choice upward some sandwich rolls at the store to brand incredible sandwiches with the leftovers the side by side day. I'grand telling you, these are the most delicious steak sandwiches always!

• Smear lightly toasted sandwich rolls with flossy horseradish, layer on cold, leftover beefiness tenderloin. Drizzle it with a little of the leftover gravy and pile on some greens.

Whatever you are serving and whoever you are celebrating with, I wish you and yours a beautiful vacation.

Roasted Beef Tenderloin with Port Wine Gravy

Roasted Beef Tenderloin with Port Wine Gravy is an elegant vacation meal that is surprisingly easy to gear up. You are guaranteed to impress your friends and family with this succulent meal!

Course: Primary Course

Cuisine: American

Keyword: beefiness tenderloin with gravy, roasted beef tenderloin

Prep Time: 30 minutes

Cook Fourth dimension: 40 minutes

Total Time: ane hour ten minutes

• 4 cups depression-sodium beef broth
• ane cup cerise port wine
• one tablespoon tomato paste
• 4 to 5 pound whole beef tenderloin, peeled and trimmed
• 1 tablespoon finely basis sea salt, plus additional for garlic
• 1 tablespoon dried thyme
• freshly ground blackness pepper, as needed
• iii tablespoons olive oil, plus additional for garlic
• three whole heads garlic
• 4 tablespoons softened butter, divided
• 3 tablespoons all-purpose flour

• Preheat oven to 375 degrees F.

• In a big saucepan, combine the beef goop and port. Bring to a boil. Cook over high oestrus until the volume is reduced by near ane-third, about xxx minutes. Whisk in the tomato paste. Remove the pan from the oestrus and set it aside. This can exist a done a twenty-four hours in advance or earlier in the mean solar day if yous'd similar.

• Trim the tops off the heads of garlic with a precipitous pocketknife to expose the tops of the cloves and remove some of the papery outer skins. Drizzle them with olive oil and season with a little sea salt.

• Pat the beef dry with newspaper towels. Fold the thinner, tapered end underneath to create an evenly sized roast and so use kitchen twine to tie it at ii-inch to 3-inch intervals, or as needed. Sprinkle both sides of the beef with table salt, thyme, and pepper. Add olive oil to a large roasting pan and prepare information technology over MEDIUM-HIGH heat (yous may need to utilize ii burners). Add the tenderloin to the hot pan and sear for virtually four minutes per side. Place trimmed garlic around the beef and transfer the pan to preheated oven. Roast the beef until a meat thermometer inserted into the center of the thickest portion registers 125 degrees F (rare), 130 degrees F (medium rare), or 135 F (medium), most 40 minutes. Watch it closely and remove it from the oven every bit soon as the beefiness reaches the desired temperature. Immediately transfer the beefiness to cutting lath, tent it loosely with foil, and let it residuum for at least fifteen minutes.

• Transfer the heads of garlic to a minor baking dish, drizzling with boosted olive oil, if necessary. Increase the oven temperature to 400 degrees F and return the garlic to the oven for an additional 5 to x minutes, or until very tender and golden brownish. Meanwhile, fix the gravy.

Stop the Gravy

• Spoon whatever fat deposits off the bottom of the roasting pan and place the pan over MEDIUM-Loftier estrus. Add the port vino and broth mixture and bring it to a boil, stirring to scrape up any browned bits.

• Combine 3 tablespoons softened butter and the flour in small-scale bowl to form a smooth paste and whisk it into broth mixture until smoothen. Simmer until the gravy thickens. Whisk in the remaining tablespoon of butter. Gustation and flavor with table salt and pepper, only if needed. Transfer to a gravy boat or small bowl.

For Serving

• Piece the beef tenderloin into 1-inch thick medallions and serve with the roasted garlic and Port Wine Gravy .

Temperature and Timing Tips

Beef tenderloin should non exist cooked beyond medium (warm pink middle) but it is all-time cooked medium rare. Be vigilant and use an instant read thermometer starting about 15 minutes before the end of the cooking time stated in the recipe. Insert the thermometer in the thickest portion of the beef and when information technology reaches 125 degrees F (rare), 130 degrees F (medium rare) or 135 degrees F (medium), pull it out of the oven to rest. Continue in mind that the internal temperature will ascension a bit as the beef rests so the temperatures stated here are about 5 degrees below the desired cease temperature.

Creamy Horseradish Dipping Sauce and Sandwich Spread

Combine sour foam with as much creamed horseradish as you lot'd like. Refrigerate until prepare to serve.

Leftover Beef Tenderloin Sandwiches

Smear lightly toasted sandwich rolls with flossy horseradish, layer on common cold leftover beefiness, drizzle with a little of the port sauce, and pile on some greens. Succulent!

Calories: 525 kcal · Carbohydrates: 5 thou · Protein: 29 g · Fat: xl yard · Saturated Fat: 16 yard · Polyunsaturated Fat: ii k · Monounsaturated Fat: 18 g · Trans Fat: 1 thousand · Cholesterol: 116 mg · Sodium: 848 mg · Potassium: 659 mg · Cobweb: 1 g · Sugar: 2 grand · Vitamin A: 150 IU · Vitamin C: 1 mg · Calcium: 21 mg · Atomic number 26: 4 mg

Nutrition information is automatically calculated using generic ingredients, and is an gauge not a guarantee. For more authentic results, please refer to the labels on your ingredients at home.

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