Beef Tenderloin Roast Recipe (Easy Holiday Dinner Idea!)
This beef tenderloin roast recipe is a fantastic Christmas dinner idea! It's easy to prepare because the tenderloin and the potatoes roast in one pan, and the pan drippings create a wonderful base for an easy gravy. The French beans are a refreshing side dish, that helps to balance out the richness of the filet and the potatoes.
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CHAPTER HEADERS:
00:18 How Much Beef Tenderloin to Buy Per Person?
00:24 What is a Chateaubriand Cut of Beef
00:47 How Do You Tie Up a Beef Tenderloin
03:59 How Long to Cook Beef Tenderloin
05:12 How To Make a Red Wine Sauce Gravy
08:35 How To Cook French Beans?
PRODUCTS USED IN THIS VIDEO:
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Beef Stock- My Favorite in Swanson Cooking Stock Beef Flavored
Wondra
All-Clad Roasting Pan (13 x 16 I have the Large Size)
Awesome Digital Meat Thermometer (must-have for knowing when your meat is done the way you like it!)
Butcher's Twine
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BEEF TENDERLOIN ROAST RECIPE
Serves 6
*PRINT RECIPE HERE*
INGREDIENTS:
3 lb (1350g) Beef Tenderloin (Center Cut/Chateaubriand), trimmed and tied
Salt and pepper to taste
2-3 Tbsp (30-45ml) of Whole Grain Mustard
FOR POTATOES:
3 lbs (1350g) Yukon Gold Potatoes, peeled and cut in half
2 Tbsp (30ml) of olive oil to coat potatoes
salt and pepper to taste
1 tsp (5ml) fresh rosemary
FOR GRAVY:
1/2 cup (120ml) dry red wine (Merlot, Cabernet, Pinot Noir)
2 cups (475ml) Beef Stock (Swanson Cooking Stock)
1/2 tsp (2.5ml) Worcestershire Sauce
1/2 tsp (2.5ml) Dijon Mustard
1/4 tsp (1.25ml) curry powder
3 sprigs fresh rosemary
1/4 cup (60ml) water + 2 Tbsp (15g) of Wondra (Or 2 Tbsp (30ml) cold water + 2 Tbsp (15g) Cornstarch)
FOR FRENCH BEANS:
1 1/2 lbs (675g) French Green Beans (Haricot Vert)
2 Tbsp (30g) unsalted butter
1/3 cup (50g) shallots, minced
salt and pepper to taste
1/2 tsp (2.5ml) fresh lemon zest
1 Tbsp (15ml) fresh tarragon, chopped
METHOD:
Season beef with salt and pepper. Tie roast with butcher's twine according to demo. Spoon mustard over roast covering roast, and then place roast in glass or ceramic dish, cover and refrigerate overnight.
Preheat oven to 450F. Place roast in a heavy bottom roasting pan (16 x 13). Toss potatoes with olive oil, salt, pepper and rosemary. Add potatoes to the roasting pan, cut side down.
Roast at 450F for 15 minutes, then lower to 375F and continue roasting until desired internal temperature is reached (120-125F rare) (130F-135F Medium Rare) (140F-145F Medium) (150F Medium Well) (160F Well Done). Remove from oven and transfer roast to a carving board. Cover with foil and allow to rest for 15-20 minutes. Meanwhile, transfer potatoes to a baking sheet, and continue to roast at 375F until nice and crispy 15-20 minutes.
Place roasting pan with its drippings over a medium flame on the cooktop. Deglaze pan with red wine, reduce by half. Add beef stock, Worcestershire Sauce, Dijon mustard. Then add rosemary sprigs and simmer for 5-10 minutes. Remove rosemary.
In a small glass mix together the water and Wondra (or cornstarch) whisk into the gravy and simmer until thickened. Transfer to a small saucepan and keep warm.
Meanwhile in a deep skillet melt butter, saute shallots until fragrant, season with salt and pepper, add the beans and toss in the butter until coated. Add lemon zest and tarragon, cover and steam until tender but still crisp.
Slice beef and transfer to an oval platter, arrange beef in the center and potatoes on either side. Garnish with rosemary sprigs. Serve with warm gravy and French beans.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to Make Roast Beef | Roast Beef Recipe | Allrecipes.com
Get the recipe for All-American Roast Beef at
Watch how easy it is to make a tasty roast beef. All you need is a simple meat rub, some string for tying the roast, and a high roasting temperature.
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How to Make Boeuf a la Ficelle : Chopping Carrots for Beef a la Micelle
Learn how to chop carrots to make beef a la micelle in this free French cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Recette de Bœuf à la ficelle, légumes fanes, sauce vierge
Un beau morceau de bœuf bien tendre avec une délicieuse sauce aux herbes et agrumes !
????: Recette de Bœuf à la ficelle, légumes fanes, sauce vierge dispo sur l’app et sur
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Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 2 28-ounce cans of San Marzano Tomatoes
• 2-pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.
The Best Steak EVER Starts with this Beef Tenderloin Recipe | SAM THE COOKING GUY 4K
The best steak EVER starts on the grill with this melt-in-your-mouth beef tenderloin recipe ????️????
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⭕️ STCG KITCHEN MUST-HAVES ➔
00:00 Intro
2:31 Drying, trimming, & tying up tenderloin
11:02 Making a rub
12:47 Coating on the rub
13:36 Cooking tip
14:57 Searing
17:19 Coating on more rub
17:49 Grilling and temp check
18:50 What to do with Beef Tenderloin
19:52 Making a sauce
21:24 Temp check
21:47 Prepping the bread
24:58 Cutting the beef
26:12 First Bite - beef tenderloin
27:24 Building
30:00 First Bite - final product
30:16 Outro
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???? INGREDIENTS:
➔Beef Tenderloin
➔Baguette
⭕ FOR THE RUB...
➔Mustard (I used horseradish mustard)
➔Rosemary
➔Salt
➔Pepper
➔Garlic
➔Avocado Oil
⭕ FOR THE SAUCE...
➔Sour Cream
➔Prepared Horseradish
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➔Salt
➔Avocado Oil
➔Parsley (I used fresh)
⭕ FOR THE GARNISH...
➔Fresh Parsley
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