“Words Are Sweet, But They Never Take The Place Of Food.” ~ Ibo Proverb
Let’s Blog Over The Perfect Beef Tenderloin…
Happy Tuesday!!! Just in case you aren’t already completely aware of this fact…it’s the most festive month of the year, and the second week in December! The time of year when dinner parties are in full swing, and fancy menus items, like this Roasted Beef Tenderloin are just what everyone needs in their back pocket. Easy recipe ✔️ Delicious recipe ✔️ Y E S ! ! !
I’m struggling to write this post because my trainer legit almost killed me last night. He doesn’t want me in these streets looking like regrets, but even with all the pain shooting through every inch of me, I’m So Excited For Christmas!!! This is legit the B E S T time of the year. The only thing missing from my little bubble of happiness is snow. Real snow… With all of the exciting things happening for the holidays, I am also kind of looking forward to the end of the month when things kind of wind down. I need to take a chill pill and relax.
I’m excited for Christmas with my family. It’s full of cooking, good food, plenty of cocktails, gift wrapping (for the last minute folks), and hanging out. I mean, it’s still a crazy day, but in good way, that I 100% love.
I wanted to kick off the month with my favorite Christmas dinner entrée. Roasted beef tenderloin. Last year for Christmas this was an absolute hit with all of my family and friends. They went wild for it! How did this come about? I’m not really sure… I just cooked it one year and it’s been an added tradition. We have our traditions in my family and we cook certain things on certain holidays. Some of those highlighted dishes for Christmas would be the two different gumbo’s that I am obligated to make, as well as this beef tenderloin. This tenderloin is a treat that I don’t cook often since it usually costs me a minimum of $150 just to buy it (because of all the people eating), so you could say that it’s definitely a treat that everyone appreciates. I call it a Christmas present.
The beef is seasoned simply with good olive oil, crushed peppercorn, kosher salt, garlic and rosemary. The secret though? Just a little bit of butter…I can see one of my brother rolling his eyes now, “more butter!?”. Yes Blue, more butter, but only a couple of tablespoons, and honestly, it really is the secret here. It’s what makes the meat just melt in your mouth and helps to make it tender, juicy and perfect.
I roasted the beef over a bed of mushrooms for yet another layer of flavor. The mushroom and pan drippings are what create the white wine cream sauce. Here’s the thing, while the steak is amazing on its own, this sauce takes it to a whole different level. The drippings from the pan create the most flavorful cream sauce and it’s probably the best thing ever when paired with beef tenderloin, for real. If you don’t like sauce though, I’ve also got a little side dish of red wine rosemary butter. Gosh (slaps forehead)! How B O M B does that sound??? BTW you guys have no idea how hard it was for me to take this perfect photo. It photo bombed legit a million times!!!
Here’s What You’ll Need:
3 Tbs. olive oil
3 Tbs. of Butter
3 garlic cloves, minced
1 Tbs. finely chopped fresh rosemary
1 Tbs. kosher salt
1/2 tsp. freshly ground pepper
1 center-cut beef tenderloin, about 4-5 lb
White Wine Cream Sauce:
1/2 cup white wine
2 tablespoons butter
2 teaspoons chopped fresh thyme
2 cups heavy cream
1/3 cup grated parmesan
kosher salt and pepper
Red Wine Rose Mary Butter:
1 cup (8 fl. oz./250 ml) dry red wine
1 sprig fresh rosemary
2 sticks (8 oz./250 g) unsalted butter, at room temperature
1 tsp. kosher salt
To make the red wine–rosemary butter, in a small saucepan over medium heat, combine the wine and rosemary sprig. Bring the wine to a boil and then simmer until the wine has reduced to a syrup. About 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food processor and pulse to combine. Add the wine and process until the mixture is smooth, about 1 minute. Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.
To prepare the beef tenderloin, place a rack in the center of the oven and preheat the oven to 400 degrees F. In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, rosemary, salt and pepper. Rub the mixture all over the tenderloin. In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil and butter. Saute the mushrooms. Add the beef and sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reads 125 degrees F for medium rare, 30 to 35 minute. Remove from the oven and transfer the meat to a cutting board. Cover the roast loosely with foil and let rest for 20 minutes.
Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper. Serve the beef tenderloin with mushrooms, cream sauce and/ or butter!
I cannot wait to hear your thoughts on this recipe!