Cooked - Beef Tenderloin In The Oven

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Beef Tenderloin In The Oven

8.0

1 (4lb) beef tenderloin, cut and tied

2 Tbsp. extra virgin olive oil

1 Tbsp. sea salt

1 Tbsp. thyme (fresh or dried)

1 Tbsp. rosemary (fresh or dried)

1 Tbsp. oregano (fresh or dried)

½ Tbsp. parsley (fresh or dried)

2 tsp. garlic salt

2 tsp. fresh cracked black pepper

4 cloves garlic, grated

½ stick salted butter, melted

1 large yellow onion, chopped

2 cups beef broth

1 ½ cups red wine

1 sprig rosemary

1 sprig thyme

¼ cup white wine vinegar

1 small shallot, chopped

¼ tsp black pepper

1 ½ Tbsp. chopped tarragon

1 tsp lemon juice

½ tsp garlic salt

3 egg yolks

1 cup unsalted butter, melted

Water

Salt to taste

Remove tenderloin from fridge. Let sit 1–2 hours to reach room temp. <
P id=”instruction-step-2″>2. Pat dry. Tie roast if not already tied.
P id=”instruction-step-3″>3. Mix herbs and rub over meat.
P id=”instruction-step-4″>4. Heat oil in oven-safe pan and sear three sides.
P id=”instruction-step-5″>5. Mix garlic and butter. Place roast on its bottom side. Brush with garlic butter and add onions.
P id=”instruction-step-6″>6. Roast at 425°F for 20–30 minutes or until internal temp reaches 130°F.
=”instruction-step-7″>7. Remove, tent with foil, and rest for 15–20 minutes.
Instruction-step-8″>8. For red wine sauce: simmer drippings with wine, broth, and herbs for 15 mins.
Instruction-step-9″>9. For Béarnaise: reduce vinegar mixture, whisk with yolks and water over double boiler, slowly beat in melted butter.
Nstruction-step-10″>10. Serve roast with both sauces.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 52 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...