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. 

#entertainingwithbeth #EasyHolidayDinnerIdea #BeefTenderloin

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:
Some of These links go to Amazon where I am compensated on products sold at no cost to the consumer
Beef Stock- My Favorite in Swanson Cooking Stock Beef Flavored https://amzn.to/3lRRyne
Wondra https://amzn.to/3lX7EMx
All-Clad Roasting Pan (13 x 16 I have the Large Size) https://amzn.to/31HDTbI
Awesome Digital Meat Thermometer (must-have for knowing when your meat is done the way you like it!) https://amzn.to/3ypvBBa
Butcher's Twine https://amzn.to/3ETAc0Y

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BEEF TENDERLOIN ROAST RECIPE
Serves 6
PRINT RECIPE HERE https://entertainingwithbeth.com/beef...

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! http://bit.ly/BethsEntertaining.