Prep Time: 1 hr | Cook Time: 20 mins | Total Time: 1 hr 20 mins | Yields: 8 to 12
This Garlic Rosemary Beef Tenderloin Roast is our favourite holiday and special occasion dinner meal. A delicious and classic dish that you’d not think you can make easily!
INGREDIENTS
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BEEF TENDERLOIN ROAST:
1 tbsp grapeseed or canola oil
3 1/2 to 4 lbs beef tenderloin roast, trimmed
1 tbsp fresh rosemary, chopped
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
3 cloves garlic, minced
RED WINE SHALLOT REDUCTION:
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 shallots, minced
1 c. beef stock
1 c. dry red wine
1 bay leaf
Salt and pepper
1/2 tsp Dijon mustard
HOW TO MAKE GARLIC ROSEMARY BEEF TENDERLOIN ROAST
Step 1: Pat the tenderloin dry using paper towels. Under itself, fold the tapered ends of the tenderloin, securing tightly with cooking twine. In sections, continue to tie the tenderloin tightly to create a sequential shape.
Step 2: Place the garlic, rosemary, and oil in a bowl. Mix well, crushing the garlic slightly to make a light paste. With this paste, evenly coat the tenderloin and set it aside for an hour at room temperature.
Step 3: When ready to cook, prepare the oven and preheat it to degrees F.
Step 4: Evenly sprinkle the tenderloin with salt and pepper, then lay on a roasting rack in a roasting pan. Place in the preheated oven and roast the tenderloin for about 20 minutes or until the internal temperature of the meat reached 120 degrees F for medium-rare. To a cutting board, transfer the tenderloin and loosely tent with foil to rest for about 10 to 15 minutes.
Step 5: In the meantime, make a red wine shallot reduction by heating oil in a saucepan over medium-low heat. Once the oil is hot, add the shallots to the pan with a pinch of salt. Saute for about 3 minutes or until the shallots are tender. Pour in the wine and beef stock and add the bay leaf. Bring everything to a boil on high heat, then adjust the heat to medium. Simmer the mixture for approximately 15 minutes or until reduced by half.
Step 6: Take the bay leaf and discard it. Stir in the butter to the mixture along with the mustard and drippings. To taste, season with salt and pepper.
Step 7: Before serving, slice the tenderloin and enjoy with the red wine shallot reduction on the side.
Ingredients
- BEEF TENDERLOIN ROAST:
- 1 tbsp grapeseed or canola oil
- 3 1/2 to 4 lbs beef tenderloin roast, trimmed
- 1 tbsp fresh rosemary, chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3 cloves garlic, minced
- RED WINE SHALLOT REDUCTION:
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 shallots, minced
- 1 c. beef stock
- 1 c. dry red wine
- 1 bay leaf
- Salt and pepper
- 1/2 tsp Dijon mustard
Instructions
Step 1: Pat the tenderloin dry using paper towels. Under itself, fold the tapered ends of the tenderloin, securing tightly with cooking twine. In sections, continue to tie the tenderloin tightly to create a sequential shape.
Step 2: Place the garlic, rosemary, and oil in a bowl. Mix well, crushing the garlic slightly to make a light paste. With this paste, evenly coat the tenderloin and set it aside for an hour at room temperature.
Step 3: When ready to cook, prepare the oven and preheat it to degrees F.
Step 4: Evenly sprinkle the tenderloin with salt and pepper, then lay on a roasting rack in a roasting pan. Place in the preheated oven and roast the tenderloin for about 20 minutes or until the internal temperature of the meat reached 120 degrees F for medium-rare. To a cutting board, transfer the tenderloin and loosely tent with foil to rest for about 10 to 15 minutes.
Step 5: In the meantime, make a red wine shallot reduction by heating oil in a saucepan over medium-low heat. Once the oil is hot, add the shallots to the pan with a pinch of salt. Saute for about 3 minutes or until the shallots are tender. Pour in the wine and beef stock and add the bay leaf. Bring everything to a boil on high heat, then adjust the heat to medium. Simmer the mixture for approximately 15 minutes or until reduced by half.
Step 6: Take the bay leaf and discard it. Stir in the butter to the mixture along with the mustard and drippings. To taste, season with salt and pepper.
Step 7: Before serving, slice the tenderloin and enjoy with the red wine shallot reduction on the side.
