Beef Tenderloin in an Instant Pot

Beef Tenderloin Roast with Wine Sauce is an easy and impressive main dish perfect for special occasions or holidays. This tender, melt in your mouth beef tenderloin roast recipe is easy to prepare and absolutely delicious.

If you are looking for an easy and impressive main dish for a special dinner celebration or holiday meal, you should check this tender Filet Mignon with Blue Cheese Butter recipe and the best Pan Seared Scallops with Lemon garlic Butter Sauce.

Beef Tenderloin Roast is a flavorful cut of meat, beef so tender you can cut it with a butter knife. Served with a delectable and rich wine butter sauce, this is the best beef tenderloin recipe to make for special celebrations like birthdays and anniversaries and holidays like Valentine's Day or Christmas.

Beef tenderloin is a long piece of meat within the loin of the cow. This mild flavored, lean cut is by far the most tender part of the beef. Cooked as one piece it is known as beef tenderloin roast, but when cut into pieces or steaks, it's known as filet mignon. Other steaks like chateaubriand and tournedos also come from the loin.

The tenderloin has a minimal amount of marbling or fat which makes it incredibly tender. Although not as beefy in flavor as other cuts of beef, the almost buttery, melt in your mouth quality of this cut and its tenderness makes the tenderloin a very desirable and popular cut of beef.

A tenderloin roast or beef filet is a pricey cut of beef, however cooking beef tenderloin is easier than cooking other steaks. I will share with you how to buy, prep and cook the best beef tenderloin.

You can purchase at the butcher counter of your local grocery store and wholesale club a whole trimmed beef tenderloin of 4 to 6 pounds, which feeds about 8 to 10 people or a small tenderloin of 2 to 3 pounds which feeds 4 to 6 people.

Places like Costco also sell whole tenderloins untrimmed or unpeeled as well as individual filet mignon steaks. If you are trying to save some money, purchase an unpeeled whole tenderloin and trim it yourself. Yes, it requires a little extra work but you may save $5 or more per pound. Serious Eats has a step by step tutorial that is very helpful when purchasing unpeeled or untrimmed whole beef tenderloin.

You can ask your butcher to prep and tie a beef tenderloin for you however, this is very easy to do and won't take a lot of time.

Silver skin is a tough and chewy thin layer of connective tissue running along the tenderloin's surface. It's a bit shiny and looks like thick tape.

• First, trim any excess fat (if any).
• Then, remove the silverskin by slipping the tip of a sharp knife under the connective tissue. Keep the knife close to the surface of the meat. Going in too deep will cause meat loss.
• Using your free hand hold the silver skin tightly against the blade.
• Angle the knife slightly up toward the silver skin, and slide the knife gently down the tenderloin until all the silver skin is removed.

The tenderloin's thickness varies from end to end, especially if you purchase one with a pointy end or "tail". For even cooking, it's important to make the tenderloin even in shape and thickness.

• If you have a thinner tapered end, tuck it under itself and then tie it with kitchen twine to secure it in place.
• Proceed to tie the tenderloin with kitchen twine to make the roast even in thickness all around.
• Start on one end, loop the kitchen string and tie a knot. Make loops over your hand and slide them over the meat about every inch or so until you reach the other end.
• Tie the other end with a knot.

• Pat dry the beef filet with paper towels.
• Season the tenderloin liberally. This lean piece of beef doesn't have a lot of beefy flavor so season it well.

• Beef Tenderloin Roast
• Salt and Ground Black Pepper
• Olive Oil

To Make the Wine Butter Sauce:

• Unsalted Butter
• Shallots
• Red Wine
• Beef Broth
• Thyme Sprigs
• Salt and Ground Black Pepper
• Flour

Make the Wine Sauce:

• Melt 5 tablespoons of butter. Cook the shallots until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook until the liquid is reduced by about half.
• Mix the butter and flour until a smooth paste is formed.
• Once the wine mixture is reduced, remove it from the heat and strain it.
• Return the sauce to the pan and simmer. Gradually, whisk in the flour mixture and allow the sauce to simmer until the sauce is thickened, about 2-3 minutes.

For the Beef Roast:

• Prep and season the beef.
• Preheat the oven.
• Heat a heavy pan or skillet, add the oil and sear the meat.
• Transfer the skillet to the pre-heated oven and roast for about 15 minutes, or until the tenderloin internal temperature registers 120 degrees Fahrenheit for medium rare, or until your desired doneness is reached.
• Transfer the tenderloin roast to a cutting board or platter and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.
• Meanwhile, carefully discard some of the fat from the skillet. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring to a boil and using a wooden spoon scrape the brown bits from the bottom of the pan.
• Remove the skillet from the heat and add the broth from the skillet to the red wine sauce. Mix to combine and then simmer over low heat for about 2-3 minutes.
• Slice the beef tenderloin and serve with the wine sauce.

For this beef tenderloin recipe, I like to sear the beef before roasting it in the oven. Searing the meat adds a nice thin crust to the beef and gives it a nice golden brown color which truly makes the most perfect beef tenderloin.

Cooking times will vary depending on the size of your tenderloin. It is best to use an instant-read thermometer to check the beef's internal temperature.

Overall, a tenderloin of beef cooks pretty quickly so it's important to keep an eye on the beef while it roasts.

Keep in mind that after removing the beef from the oven, the meat's internal temperature will continue to rise a few degrees while it rests.

RARE
Pull the roast from the oven: 120 degrees
Serving temperature: 125 degrees
MEDIUM-RARE
Pull the roast from the oven: 125 degrees
Serving temperature: 130 degrees
MEDIUM
Pull the roast from the oven: 135 degrees
Serving Temperature: 140 degrees

MEDIUM–WELL
Pull the roast from the oven: 140 degrees
Serving Temperature: 145 degrees
WELL DONE: 150 degrees plus

You have questions? We have answers!

How Long To Cook Beef Tenderloin Per Pound?

Overall beef tenderloin cooks pretty fast in the oven after it has been seared on a skillet until golden brown (about 8 minutes total). In a preheated 400° F oven, it should take between 8-10 minutes per pound to reach medium-rare. The temperature of the beef will rise a few degrees (usually 5 to 10) after it has been off the oven and is resting.Please keep in mind that the ONLY accurate way to check the internal temperature of the meat is with an instant read thermometer. Too many variables play a role on the time such as size (volume), how long the meat was seared, the temperature of the meat when placing it in the oven and your oven calibration among others. Always take the tenderloin off the oven before the desired temperature (doneness) has been reached. You can always cook the beef more but once overcooked, there's no much to be done to fix it (except for drowning it in sauce!)

Should You Cover The Beef TenderloinWhen Roasting?

No, you should roast beef tenderloin uncovered.

Tenderloin is the most tender beef cut available. The tenderloin is long and oblong in shape and sits beneath the ribs next to the backbone of the cow. Because this muscle is hardly used by the animal, it's incredibly tender. When the tenderloin is cut into steaks, it's called filet mignon or chateaubriand.

A beef tenderloin is sold "unpeeled" (untrimmed) or "peeled" (trimmed) under the names filet mignon roast, tenderloin of beef, eye filet, filet and beef tenderloin roast.

Unpeeled beef tenderloin is covered in thick fat, has the silver skin intact and has a small piece of meat attached to it called "the chain". Buying tenderloin this way is cheaper as it requires a bit more work.

Peeled tenderloin has the silver skin still attached. You can purchase peeled tenderloin without the silver as well at a premium price.

I always feel this is a tricky question to answer. Are your diners big meat eaters? Are there children in the group? Is the roast beef part of a buffet? Are you serving lunch or dinner?

Although all these questions factor in my answer, I can say confidently that as a rule you will need 4 to 6 ounces of raw, trimmed beef tenderloin meat per person. These amounts will yield about 3 to 5 ounces of cooked beef tenderloin per person.

At home with two steak lovers (one is a teen), I tend to go for 5 ounces of raw meat per person. If I have leftovers, I can always make a steak salad or sandwich.

How To Store and Reheat Leftover Tenderloin of Beef Roast

Store beef tenderloin and sauce in an airtight container in the refrigerator for 3-4 days. To reheat, wrap the tenderloin slices (or a whole piece) in aluminum foil and reheat in the oven at 300 degrees Fahrenheit until heated through. The sauce can be reheated in the microwave in 15-second intervals, stirring in between each interval. The sauce can separate when reheating if it gets too hot.

Beef Tenderloin Roast Recipe Tips

• Roast beef tenderloin is very lean which means it's very easy to over cook it. Make sure you check the internal temperature to prevent overcooking which will result in dry and tough meat.
• Make sure you remove the silver skin from the tenderloin. This tough layer of connective tissue is tough and often causes the meat to curl up.
• Season the beef liberally. Tenderloin is a big piece of meat with very mild flavor. Seasoning it properly is a must.
• Allow the roasted beef tenderloin to rest before slicing.
• The wine sauce can be made ahead of time. Follow the instruction in the recipe card below until the part where you add the four/butter mixture and simmer the sauce for a few minutes. Remove from the heat and allow it to cool. Store it in the refrigerator for up to 2 days.

Here are a few ideas on what to serve with Beef tenderloin:

• Cauliflower Gratin
• Roasted Brussel Sprouts
• Roasted Fingerling Potatoes
• Slow Cooker Mashed Potatoes
• Blanched Green Beans
• Rice Pilaf with Cranberries and Slivered Almonds

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Prep: 15 minutes

Cook: 40 minutes

Total Time 55 minutes

Servings 4 servings

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Beef Tenderloin

• ▢ 1 2-3 pound beef tenderloin roast
• ▢ Sea salt or Kosher salt about ½ teaspoon per pound
• ▢ Freshly ground black pepper about ¼ teaspoon per pound
• ▢ 1 – 2 tablespoon olive oil

Red Wine Butter Sauce

• ▢ 8 tablespoons unsalted butter softened, divided
• ▢ 2 large shallots
• ▢ 1 ¼ cups red wine
• ▢ 3 cups beef broth or stock
• ▢ 3 fresh thyme sprigs
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/8 teaspoon ground black pepper
• ▢ 1 teaspoon sugar
• ▢ 2 tablespoons all-purpose flour

Prepare the Wine Sauce:

• In a medium saucepan over medium-low heat, melt 5 tablespoons of butter. Add the shallots and cook stirring occasionally for about 5-7 minutes or until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 35-45 minutes, or until the liquid is reduced by about half.

• While the wine mixture is reducing, place the remaining 3 tablespoons of softened butter in a small bowl and add the flour. Mix the butter and flour until a smooth paste is formed.

• Once the wine mixture is reduced, remove it from the heat and strain the sauce through a fine mesh strainer into a small bowl or measuring pitcher, discard the solids then return the wine mixture to the saucepan.

• Return the saucepan to the stove and simmer over medium-low heat. Gradually, whisk in the flour mixture and allow the sauce to simmer until the sauce is thickened, about 2-3 minutes. Remove from the heat and set aside.

  You can make the sauce up to this point 2 days in advanced.

Prepare the Beef Tenderloin:

• Remove the beef tenderloin from the refrigerator about an hour before roasting and allow it to sit at room temperature.

• Using a thin sharp knife (like a utility or paring knife), trim the silver skin (the silver thin membrane of chewy connective tissue on the beef surface). Then, tie the tenderloin. If one end is more tapered than the other, bend it under the roast and secure it when tying so the roast is an even thickness throughout.

• Pat dry the beef tenderloin and season it generously with salt and ground black pepper. Let the beef stand at room temperature for 1 hour.

Cook the Beef Tenderloin:

• Set an oven rack in the middle position and preheat the oven to 400 degrees Fahrenheit.

• Heat a heavy pan over medium-high heat. Add the oil. When the oil is hot, place the roast in the skillet and sear, turning with tongs until golden brown and all but one side. Turn the roast over with tongs to the unseared side and turn off the heat.

• Transfer the skillet to the pre-heated oven and roast for about 15 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers 120 degrees Fahrenheit for medium rare, or until your desired doneness is reached. The temperature of the meat will continue to rise about 5 degrees after it is removed from the oven while it is resting, before slicing.

• Transfer the beef roast to a cutting board or platter and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.

• Meanwhile, carefully discard some of the fat from the skillet. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring to a boil and using a wooden spoon scrape the brown bits from the bottom of the pan.

• Remove the skillet from the heat and add the broth from the skillet to the red wine sauce. Mix to combine and then bring the sauce to a simmer over low heat for about 2-3 minutes. Remove from the heat.

• Slice the beef tenderloin and serve with the wine sauce.

Beef Tenderloin Temperature Guide
RARE
Pull the Steak: 120 degrees
Serving Temperature: 125 degrees
MEDIUM-RARE
Pull the Steak: 125 degrees
Serving Temperature: 130 degrees
MEDIUM
Pull the Steak: 135 degrees
Serving Temperature: 140 degrees
WELL DONE: 150 degrees +

• Roast beef tenderloin is very lean which means it's very easy to over cook it. Make sure you check the internal temperature to prevent overcooking which will result in dry and tough meat.
• Make sure you remove the silver skin from the tenderloin. This tough layer of connective tissue is tough and often causes the meat to curl up.
• Season the beef liberally. Tenderloin is a big piece of meat with very mild flavor. Seasoning it properly is a must.
• Allow the roasted beef tenderloin to rest before slicing.

Calories: 398 kcal (20%) Carbohydrates: 8 g (3%) Protein: 3 g (6%) Fat: 34 g (52%) Saturated Fat: 16 g (100%) Cholesterol: 60 mg (20%) Sodium: 823 mg (36%) Potassium: 234 mg (7%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 735 IU (15%) Vitamin C: 2 mg (2%) Calcium: 31 mg (3%) Iron: 1 mg (6%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Course: Dinner, Main Course

Cuisine: American

Keyword: Roast Beef Tenderloin, Roast Beef tenderloin recipe

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Source: https://www.lemonblossoms.com/blog/beef-tenderloin-roast/

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