Roasted Beef Tenderloin Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (18)
- 34 oz beef tenderloin lean
- 14 oz potatoes cubed
- 8 oz green beans chopped
- 2 oz white mushrooms sliced
- 1 oz yellow onion diced
- 2 fl oz red wine
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp olive oil divided
- 1 tbsp unsalted butter divided
- 1 tsp thyme
- 2 garlic cloves
- 1/2 tsp all-purpose flour
- 1/2 cup unsalted chicken broth
- 1 tbsp brown gravy mix
- 1 tsp lemon juice
- 2 tbsp parsley chopped
INSTRUCTIONS
Add the 14 oz potatoes to a mixing bowl, cover with cling film and microwave for 5 minutes.
Add 8 oz green beans to the mixing bowl with the potatoes and microwave for another 2 minutes.
In another bowl, rub 34 oz beef tenderloin with a spice mix of 1/2 tsp paprika, 1/2 tsp ground black pepper, 1/2 tsp salt, and 1/2 tbsp olive oil. Preheat the oven to 400 ℉.
In a cast-iron skillet, heat 1/2 tbsp olive oil over medium heat. Brown the seasoned beef for 7 minutes on all sides.
Add 1/2 tbsp unsalted butter, 1 tsp thyme, and 2 garlic cloves to the skillet. Cook for 1 more minute.
Remove the beef to a wire rack and let it rest for 5 minutes.
In the meantime, make the red wine sauce: Heat 1/2 tbsp unsalted butter over medium heat in the same skillet and sauté 1 oz diced yellow onion for 30 seconds.
Add 2 oz sliced white mushrooms and sauté for 1 minute until golden brown.
Add 1/2 tsp all-purpose flour and stir constantly.
Add 2 fl oz red wine, 1/2 cup unsalted chicken broth, 1 tbsp brown gravy mix, and 1 tsp lemon juice.
Cook the red wine sauce for 1 minute, turn off the heat, remove to a separate bowl and set aside.
Grill the browned beef tenderloin for 10 minutes in the oven.
Remove the beef tenderloin from the oven.
Carve the beef into thick slices.
Garnish with 2 tbsp chopped parsley. Serve the roasted beef tenderloin with the microwaved potatoes and green beans, and the red wine sauce on the side.
