Recipes Main Dishes Roast Recipes Roast Beef Tenderloin 4.9 (163) 129 Reviews 18 Photos The secret to tender roast beef tenderloin is roasting it in a slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. Another tip is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 27, 2023 Save Rate Print Share Add Photo 18 18 18 18 Prep Time: 15 mins Cook Time: 1 hr 5 mins Additional Time: 1 hr Total Time: 2 hrs 20 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ⅓ cup dried porcini mushrooms 1 cup warm water 2 ½ pounds trimmed beef tenderloin roast, tied salt and ground black pepper to taste 1 tablespoon vegetable oil 1 tablespoon unsalted butter ½ cup sliced shallots 1 pinch salt ¼ cup tarragon vinegar 1 cup veal stock ¼ cup heavy cream 1 tablespoon unsalted butter 1 tablespoon chopped fresh tarragon salt and ground black pepper to taste Directions Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside. Preheat oven to 325 degrees F (165 degrees C). Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve. Chef John I Made It Print 318 home cooks made it! Nutrition Facts (per serving) 489 Calories 25g Fat 6g Carbs 57g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 489 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 54% Cholesterol 173mg 58% Sodium 149mg 6% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 1g Protein 57g 114% Vitamin C 4mg 4% Calcium 54mg 4% Iron 5mg 27% Potassium 767mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.