Absolutely the best meal I ever made. Smoked potatoes are also excellent with beef tenderloin. See more Alternative Christmas dinner recipes (32), Summery maple-glazed gammon with fresh apricot and ginger chutney, Salmon fillets with herb sauce, quails' eggs and asparagus. Can’t wait to make again. 400g beef fillet (or 500g or 600g if you’re feeling greedy!) Serve with tartar sauce and fresh lemon wedges. Hope you enjoy! Merry Christmas! Set the pan on the stovetop and add the 1/4 cup of beef broth. Should I cut it in 1/2 to sear and bake? Read about our approach to external linking. I’m making the wine sauce tonight in preparation for cooking the tenderloin tomorrow. Once one becomes familiar with particular seasonings, then it’s easier to just wing it. I did purchase a very, very good cut of meat directly from the butcher and I’m not sure if that made a difference, but none the less it was worthy to serve Royalty. I whisked in the flour/ butter paste mix and simmered. Refrigerate uncovered at least 24 hours and up to 36 hours. Transfer to a roasting tin. Just make the whole thing in the oven there without browning first? Add the mayonnaise, crème fraîche and sugar. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. I doubled the sauce as I had 3 tenderloins for 16 people ( wanted leftovers you know). I found that the recipe timing was very accurate. https://www.jamieoliver.com/recipes/beef-recipes/fillet-of-beef Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. I tried to make it this time in a Le Crueset pan….knowing exactly what to do and each time the butter never incorporated during the reduction. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Well worth doing. Heat oven to 200C/180C fan/gas 6. Once cut, those steaks are referred to as filet mignon. Plus crusty bread to soak up all the sauce. Prepare everything home before leaving and heat up there? Thanks! If roasting from hot after pan-frying, roast in the oven for slightly less time – about 23 minutes. They all loved it. Making the sauce ahead for Christmas dinner— my sauce is breaking though and I’m having trouble getting the butter layer on the top reincorporated. Jenn, Thank you so much for this wonderfully simple recipe. My daughter was unable to have a large extended family and friend wedding reception for 180. My son in law is a foodie and he said best he’s ever had. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Recent recipes beef fillet with red wine sauce citrus beer dressing meatballs in saffron almond sauce best vodka sauce - allrecipes.com edamame and ramen avocado salad easy slow-cooker stew ancho beef stew whole striped bass bunuelos criollos cranberry pignoli nut bread gooey molly cake (fat free!) Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Thank you for sharing. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. It taste good. Any idea what happened…twice? The only thing I substituted was corn starch instead of flour. Heat the vegetable oil in a large pan. Many thanks. Can we talk for a minute about the SAUCE????? Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. I made the sauce the day before and took everything to our son’s for Christmas dinner. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. I would, Mary Ann. Meanwhile, pour off the fat from the roasting pan. 1. The wine sauce is something I’d make to use on any steaks or london broil. Made this for the fam over Christmas. Thought it was restaurant quality. Hi Jenn, Should I double the sauce for a 6.6 pound tenderloin? Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Made the Red wine sauce a day ahead. If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film. Add 1 cup beef broth and boil until reduced by half (5-7 min). Will make this for special occasions in the future. Heat a large frying pan until very hot. Heat a large skillet over medium-high heat until hot. I bought a 6 pound USDA prime tenderloin from Costco and used home made beef broth. Hi Jenn, What cut of beef did you use for your recipe? Using a spoon, mix together into a paste. Hi Mary Ann, as long as the whole tenderloin will fit in the pan, you can keep it in one piece. Add the beef stock, chopped mushrooms and mushroom sauce. After reading many of the reviews I felt pretty good about serving this. Thank you, Jen! When hot add the beef fillet and sear it on all sides until browned all over. https://www.beefitswhatsfordinner.com/.../10064/tasty-beef-sauces I’m not sure it tasted or looked quite like your recipe. We made this for Christmas dinner and used a prime cut, but had almost nothing in drippings to add to the sauce. Serve beef accompanied with sauce. Also any suggestions for keeping the meat and sauce hot while serving? Glad you enjoyed it, Rebecca! You’ll get lots of flavor from the drippings. We made the sauce ahead and reheated with the pan juices right before serving. Arrange fillets on a serving platter,and drizzle with sauce. 1 cup beef stock; Method. I wanted to enjoy it minus the blur of a wedding day. Great for beginners. Stir in sour cream.Sprinkle 1/4 cup cheese into sauce, stirring until melted. Stir in the port or sherry and simmer until reduced by half. Slow roasted whole fillet of beef with sauce bordelaise Posted by Andrew Jordan August 27, 2020 August 27, 2020 Posted in Meat , Recipe Steak frites is a perennial favourite of most people, served deliciously in bistros and brasseries the length and breadth of France. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Made this for our Christmas Eve dinner, followed the receipt to the letter. I doubted I could pull it off as I am challenged in the kitchen but all of your answers to people’s questions really helped to put me at ease and it was the best meal I have ever made!! I can use the oven but the stove will be too crowded there. It was magnificent! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Regarding keeping the meat and sauce hot while you’re serving, you could keep them in covered dishes. I made it for Christmas Eve dinner. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Crecipe.com deliver fine selection of quality Poached fillet of beef with white peppercorn sauce recipes equipped with ratings, reviews and mixing tips. This website is written and produced for informational purposes only. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven. As I’m in Colorado. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Happy New Year! It was a perfect Christmas dinner. Made the wine sauce 2 days ahead. I served it over egg noodles for a very delicious beef burgundy. I’m excited to try this recipe! Add the beef stock, chopped mushrooms and mushroom sauce. The red wine sauce is time consuming but is also…to die for. Hi Jen! Enjoy! When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Baste beef tenderloin with melted butter for 1 minute. You may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. Mary Berry Family Sunday Lunches: Whole fillet of beef with horseradish and herb sauce. When selecting a wine for the sauce, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. What do you think my best option is: 1. I was also nervous about not running an expensive cut of beef. Crumble the feta cheese all over the top. Choice cuts are more lean. I wouldn’t do anything like a warming tray as that will continue to cook the meat. I have reviewed this recipe before but I am still amazed at this sauce whenever I make it. And I personally think that I have discovered the most STRESS-FREE and nearly spot-on perfect way to tackle the grandfather of all beef, aka roast beef tenderloin. Made this for New Year’s day dinner and was such a hit. Thanks Jenn. A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I will make this again and probably again; it was so good. Beef fillet is the leanest and most tender cut, it can be cut into steaks or cooked whole. Any solutions. 08 of 21. Hope that helps! Any thoughts? I did add a little slurry to the sauce after I added the pan juices to thicken just a tad. 2. I have a dark brown, thick, smooth, GORGEOUS sauce. Melting roast beef in the mouth served with a fresh, slightly spicy orange radish sauce will surprise your mouth with its deliciousness, it's a whole beef tenderloin recipes Epicurious. I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. Hi Cameron, I wish I could be more helpful but I don’t have any experience with high altitude cooking. Server it with air fryer French fries, spinach with a white sauce and Caesar salad. I made this for Christmas 2020; it was delicious. Don’t use anything too pricey; when using wine for cooking, always select a bottle that’s inexpensive but still good enough to drink. Soften in the microwave (if necessary), then add the flour. The sauce was straightforward to make, but had the flavor of a top French restaurant. If the broth WAS supposed to be salted, what should I do to correct my mistake? Made this tonight for Christmas Eve. You may have a little extra but I’d rather have a bit too much sauce than not enough. Off the chart delicious. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. and wondered what you thought of making your sauce with garlic instead or would it work without either and still be a very tasty sauce. Serve the beef, passing the red wine sauce at the table. Thank you for posting. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. I served it with whipped potatoes and roasted vegetables for Christmas dinner and EVERYONE loved it. The sauce OMG!!! Insert meat thermometer, if desired. I paired it with twice-baked potatoes and Caesar salad. I think it would work to replace the shallots with a few cloves of garlic. We added mushrooms for an extra punch! The meat was perfect and the red wine sauce was excellent as were the potatoes. Hi Lauren, I definitely wouldn’t start over. I am RIGHT there with you. I will be using this recipe again and again and have already sent it to a few family members. Thank you for all your fail-proof recipes. Rub the fillet of beef with plenty of salt and pepper and the oil. Delicious and easy to prepare, this dish suits a dinner party. Should I start over? This was the best beef tenderloin I ever had. The Beef Fillet with Sour Cherry Sauce recipe out of our category Beef! Came out amazing! This was our New Year’s day dinner. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Approximately how much extra time for med-/ med-rare? Of course, I made 2 tenderloins knowing the big boys would want more the next day. Wow! This will be my new go-to Christmas dinner recipe. The only change I made was to cut the amount of shallot in the sauce in half. Preheat oven to 500 degrees F. This is called a buerre manié, and it’s used to thicken sauces. So here are six different sauces you can pair with your beef tenderloin. Still some left for sandwiches. Learn how to cook great Poached fillet of beef with white peppercorn sauce . I cooked the tenderloin to 125 degrees for a bit over 30 minutes. The sauce is to die for. Next, add trimmed and prepped whole beef tenderloin to the pan. Get new recipes each week + free 5 email series. I was nervous about it being dry where I cut it, but it turned out great and evenly cooked on all pieces. With our Whole Roasted Fillet Steak and Red Wine Sauce recipe, you will feel like a 5-star chef in no time. It seemed to cool off so quickly. Made this for Christmas Eve Dinner – it was great. Preheat oven to 200ºC. Loved the recipe for my Christmas beef tenderloin! Learn how your comment data is processed. It was fantastic! Hi Jenn! Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. My question is regarding the sauce. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. I just with we could have had more people over to enjoy. It was absolutely wonderful. This recipe can’t be beat. Remove tenderloin from oven and let stand for 5 minutes. It was served medium rare leaning toward rare. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce? Both the beef and the sauce can be prepared up to two days in advance. How will I know when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. So delicious, tender, and cooked to perfection. Worked perfectly. It was AMAZING. Rub tenderloin with garlic. Actually, prime cuts have more marbling, which means MORE fat. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! Set aside. For a special meal, nothing beats a perfectly prepared beef fillet. Hi Jenn, I made this for Christmas dinner like so many. The sauce really put it over the top. The sauce can be made mostly in advance so there’s very little fussing at the last minute — and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. I made this recipe for our Christmas dinner this year. Season sauce to taste with salt and pepper. So glad we added this to our Sage family traditions. It was fabulous! Thank you for making our Christmas meal a special one! We made it last year for Christmas and decided it was to become our new tradition for Christmas dinner. Hi Erica, So strange! (The sauce can be made up to this point and refrigerated up to 3 days ahead of time. Did it come together? Mushroom Sauce Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Fabulous! (15min drive) or 3. It was a bit thick but once I added the juices from the roasting pan it thinned out to a thinner and smoother consistency. You can roast the whole fillet, or cut it into steaks. It is very helpful for a new recipe. Hi Laura, It may thicken up overnight, but you can always make a bit more of the butter/flour mixture, if necessary; whisk it into the simmering sauce and simmer until thickened. Transfer to a roasting tin. Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. Beef tenderloin sauces. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. ), Let the beef stand at room temperature for 1 hour before roasting. I think I need to wait a little more after I add each spoonful and whisk a little better. It was amazing! Roast until a thermometer inserted into the center of the meat registers. I ended up skimming the excess butter off the top the next morning, trying to doctor it up and then thickening it and barely saved it. Sear each side of tenderloin for 2-3 minutes, you want light browning. When almost smoking, add … Brush over fillet. It did no disappoint. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan.