Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was our first time preparing tenderloin, and it did not disappoint. Everyone was commenting on how tender the meat was. Definitely salt the meat generously — tenderloin doesn’t have as much flavor on its own so needs it. The sauce was very flavorful and complemented the beef well.
The sauce was tasty but not to die for. We prepared the beef our own way so I can not comment on that.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?