French · Dinner
French Roast Beef Tenderloin
Beef tenderloin seared whole for a browned crust then oven-roasted to medium-rare, rested and sliced thin. Served with a red wine and shallot reduction, roasted garlic, and thyme butter. Rich, buttering texture defines this classic French roast.
$10
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
29.8gFat
4.1gCarbs
1.3gSugar
0.4gFiber
1210mgSodium
193mgChol
13.9gSat Fat
680mgPotassium
35mgCalcium
4.6mgIron
3.1mcgVitamin B12
2.5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the beef tenderloin dry, tie with kitchen string if needed. Season with salt and pepper, let sit at room temperature for 15 minutes.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering. Sear the tenderloin on all sides for 4–5 minutes until deep brown crust forms.
3
Roast
Add softened butter, garlic clove, and thyme sprig to skillet. Transfer to 425°F oven and roast for 15–18 minutes, basting once, until center reads 130°F.
4
Rest
Transfer tenderloin to a board, tent loosely with foil, and rest for 10 minutes until juices stop pooling.
5
Plate
Slice rested tenderloin against the grain. Deglaze pan with chopped shallot and red wine over medium heat 2 minutes, add stock, simmer 4–5 minutes until thickened, whisk in cold butter. Pour sauce over sliced meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tenderloin
- 2 tbsp28g unsalted butter, softened
- 2 tsp2 tsp fresh thyme
- 2 clove2 clove garlic
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 22 small shallot
- 1/2 cup120ml dry red wine
- 1/2 cup120ml beef stock
- 1 tsp1 tsp cold butter for sauce
