How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C).
2. Trim the tenderloin, or buy it already trimmed. If you have time, salt it and leave it uncovered on a rack for 24 hours; otherwise salt it at least 45 minutes to one hour ahead.
3. Heat the oil in a sauté pan until it reaches 365°F (185°C). Sear the tenderloin until golden brown on each side, about 3 to 4 minutes.
4. Put the beef in the oven and turn it every 3 minutes. Take it out when it is almost at your liking: 120°F (about 49°C) for rare, 130 to 135°F (about 54 to 57°C) for medium rare. It will rise about 5 degrees while resting for at least 10 minutes.
5. For reference, a 1 ½ lb roast took 14 minutes and a 3 ¼ lb roast took 21 minutes, both reaching 120°F for rare.
6. Pour off excess oil so about 1 tablespoon remains. Add the shallots and cook a few minutes until golden brown.
7. Add the red wine and boil until it reduces by half. Add the herbs and beef stock and cook a few minutes.
8. Take the pan off the heat and stir in the butter. Add a little fresh herb at the end, then adjust salt and pepper to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

BeefShallot