What’s in this Beef Tenderloin Recipe?
This roast is just so good. This dish comes out so moist and flavorful, it’s absolutely to die for! It’s my absolute favorite main course for a big feast. This recipe is a labor of love, but trust me, it’s well worth it. The most important thing my Mom taught me about this recipe is to make sure you get it in the refrigerator a day or so ahead of time to get the process started.
Beef Tenderloin: You’ll want to get a center-cut tenderloin (also known as chateaubriand). Kosher Salt: Helps to dry the outer surface, leading to more browning. Black Peppercorns: Add a bit of spice. Unsalted Butter: Browning the butter adds nuttiness and richness. Fresh Thyme: Adds a rich herbal flavor. Garlic: Adds an earthy flavor and a pungent aroma. Shallot: Adds a touch of sweetness. Sauce: Brandy Peppercorn Sauce or Mustard Cream Sauce are perfect pairings for this tenderloin.
Pro Tip: Prep early! The beef needs to be seasoned and refrigerated for at least 8 hours, but I recommend going up to 24-48 hours.
Variations on a Beef Tenderloin Roast
I’ll sometimes change up the spices and sauces for this tenderloin to give it a different flavor. I find that rosemary, sage, parsley, cilantro, or chives are all great choices. A balsamic glaze, apple cider sauce, aji verde, or chimichurri sauce would also change up the flavor.
How to Store and Reheat
Store leftover roast tenderloin in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend wrapping the individual slices in aluminum foil and baking in a 350°F oven for 10-15 minutes, or until warmed through.
How to Freeze
Freeze tenderloin slices tightly wrapped in 2 layers of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This tenderloin roast is a really great option for Christmas, Thanksgiving dinner, or Easter dinner. Serve it with plenty of veggies and side dishes to complete the meal. I think it goes great with Honey Glazed Carrots, Roasted Melting Potatoes, Broccoli and Cauliflower Gratin, and Savory Mashed Sweet Potatoes. Grab our Meat Temperature Chart so you always know what temperature to cook your meats!
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