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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
it had not occurred to me to read the online version but the PRINT version i ahve from 2009 #96 has a misprint and said for the 4 pounds to cook for 1 hour!! i did wonder about that and of course one hour was not enough, so i am glad to see the on line version is correct for the cooking time.
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.
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review