Servings: six to eight.
For a special occasion, serve this luxurious cut of meat with Red Wine Sauce, Creamed Spinach Amandine, and Potatoes Mousseline.
If you’re looking for more great recipes staring beef tenderloin, check out these recipes perfect for an elegant holiday celebration, or see our collection of special-occasion beef roasts.
Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce
Beef Tenderloin Roasted in a Salt Crust
Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût
Roasted Beef Tenderloin with Caramelized Shallots & Red Wine
For complete holiday menus featuring beef tenderloin—or to make a menu yourself—visit our Guide to Christmas Dinner (any time of the year), where you’ll also also find a video on how to butterfly and stuff a tenderloin with a rich mushroom stuffing.
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Foolproof and perfect color from the center to the edge every time. My new go-to method.For years I used the high heat method with tenderloins (400F for 25-30') until I tried Lynch's way. The high heat is quick, but it can wreck an expensive tenderloin if you don't know what you are doing and have a questionable oven, plus it overcooks the tail, even if you tuck it.
I made the recipe for the first time for Christmas. I followed the recipe exactly, and there were rave reviews all around. It was easy, tasty, and perfectly cooked.
I made this for Christmas Eve dinner. Declicious!! I usually cook tenderloin at 350 so was a little unsure about the lower temp, but the slow cook method worked very well. The thyme gave off a delicious aroma when taken out of the oven which was icing on the cake. I will make this again.
This is about as foolproof as you can get. I catered for many years, as this is the easiest way to go. The only extra thing I do is put it on a hot hot grill for 1 minute a side go give it the grill flavour. The most common comment I get is" it looks just like the picture in the cookbook"
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