Servings: 8-10, with leftovers
This roast beef tenderloin looks glamorous and tastes amazing, yet it’s practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavored, thyme-infused red wine sauce can be made days ahead, so there’s no last-minute panic when it comes time to serve.
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Make Ahead Tips
The beef can be seasoned with the spice rub up to 36 hours ahead. Put it on a rimmed baking sheet or platter, loosely cover with plastic, and refrigerate.
The sauce may be made up to two days ahead. Cool to room temperature before storing it airtight in the refrigerator.
Start the meal with Potted Shrimp on Toast with Celery–Radish Salad, serve the tenderloin with Braised Fennel with Orange and Mashed Potato and Rutabaga Gratin, and make a Gingerbread-Brandy Trifle (also a great make-ahead) for dessert.
Leftover tenderloin makes delicious roast beef sandwiches; slice it thin and serve it on soft rolls with horseradish flavored mayonnaise and a few sprigs of watercress.
For a crowd serve two partial tenderloins—request butt tenderloins at the meat counter—instead of one whole one. This way, there are no thinner tail ends, and the roasts cook evenly.
Excellent flavors and easy to put together, especially for someone like me with limited energy. Made just as directed. Highly recommended!
This beef tenderloin was cooked perfect. I have never had a reduced red wine sauce that tasted this good. I wanted to lick the bowl. The mushroom shallots where wonderful. Definitely worth the stirring love it!
So elegant and classic. If you're going to spring for this very pricey cut of meat, this is definitely the way to prepare and serve. The spice rub does not overwhelm and the red wine reduction is a classic. FABULOUS!
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