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black plate with sliced roast beef tenderloin and side of blue cheese sauce
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4.75 from 4 votes

Roast Beef Tenderloin

Juicy, melt in your mouth beef tenderloin with red wine au jus for the ultimate show stopping holiday meal.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: beef tenderloin, roast beef tenderloin, beef roast recipe, roast beef recipe, best roast beef, best beef tenderloin
Calories:

Equipment

  • large oven safe skillet OR baking sheet
  • instant read themometer

Ingredients

BEEF TENDERLOIN

  • 1 whole beef tenderloin approx. 8 pounds
  • 4 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter room temp
  • 2-3 sprigs fresh rosemary

RED WINE AU JUS

  • 1/4 cup dry red wine not sweet!
  • 1 tablespoon McCormick Au Jus seasoning
  • 1 1/2 cups beef stock
  • 1/2 tablespoon worcestershire sauce
  • 1 teaspoon fresh rosemary finely minced
  • 1 tablespoon butter
  • salt and pepper to taste

Instructions

ROAST BEEF TENDERLOIN

  • Bring the beef to room temperature on the counter for 1 to 1 1/2 hours so the meat cooks more evenly. 
    Bring the butter to room temperature.
  • Preheat the oven to 425°. 
    Using paper towels, pat the tenderloin dry really well, then season with salt and pepper on all sides and ends.
  • In a large skillet, warm the vegetable oil over medium-high heat (almost to the smoking point) then carefully place the seasoned tenderloin in the skillet and sear the meat on all sides and ends.
  • Slather the butter over the top of the roast, lay whole rosemary sprigs over it and transfer the skillet to the oven.
    NOTE: If your skillet isn’t oven-safe, place the meat on a lightly oiled baking sheet.
    Save the unwashed skillet for the red wine au jus!
  • Roast 15-20 minutes or until a thermometer inserted in the center of the roast reaches about 5° below your desired temperature (see chart in body of post). 
  • Remove roasted beef from the oven to the grooved side of a cutting board. Tent loosely with foil and rest 15 minutes.
  • Cut the roast into thick slices, 1/3 to 1/2″ each.

COOKING TEMPS:

  • RARE - 120-130°F
    MEDIUM RARE - 130-135°F
    MEDIUM - 135-145°F
  • NOTE #1: The internal temp of the beef will continue to rise about 5° as it rests.
  • NOTE #2: For best results, I don't recommend cooking this cut of beef any more than 'medium' or it could be dry.

RED WINE AU JUS

  • In the same skillet you seared the beef (don’t wash it!) slowly pour in the dry red wine over medium heat then bring to a boil scraping any brown bits off the bottom.
  • Simmer 2-3 minutes letting the wine reduce, then pour in the beef stock and whisk in the au jus seasoning until it’s completely combined.
  • Add Worcestershire sauce and rosemary, melt the butter into the sauce then taste and adjust for salt and pepper as you like.