Cooked to perfection and served with flair, it’s hard to compete with the buttery richness and occasional indulgence of roast beef tenderloin for a special dinner. Roast beef tenderloin, served with a cognac Dijon sauce. It's simply fantastic.
Recently a friend called and asked how to prepare a roast beef tenderloin. It’s so simple, it's more of a method than a recipe. Once you try this, you won’t need a recipe either.
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Why You'll Like This
- Roast beef tenderloin is perfect for holidays and special occasions.
- Serve with one (or both) sauce options.
- leftovers are awesome (if there are any).
- The beef lovers in your family will love you.
Recipe Ingredients
- Beef: buy a beef tenderloin, preferably a center cut piece, called a chateaubriand.
- Seasoning: Seas salt, ground black pepper, and sometimes I add granulated garlic.
- Olive oil: To get the seasoning to stick to the beef.
For measurements please see the recipe card. That is also where the ingredients are listed for the optional sauces; Cognac Dijon or Horseradish Cream sauce.
Recipe Instructions
You need kitchen twine, a heavy pan like a cast iron skillet, a rimmed baking sheet, wire rack, instant-read digital thermometer, and either foil or parchment.
Get the Chill Off
First, get the chill off that beautiful piece of beef for more even roasting and better results. Let it sit out on the counter for about an hour. Don't worry, it's a food safe practice.
Tie the Beef
Second, tie the meat. Tying helps the roast beef keep its shape and roast evenly. Tie it with individual pieces of butchers string or tie it with one long piece, whichever is easiest for you. After tying, rub sparingly with a little olive oil then season liberally with sea salt, freshly ground black pepper, and granulated garlic.
Pre-Heat the Oven
Third, pre-heat the oven to 400 degrees. In preparation for roasting your tenderloin, cover a quarter sheet or half sheet rimmed baking sheet with foil or parchment. Place a wire rack on top. Next, heat a pan like a cast iron skillet or other heavy pan over medium-high heat.
Searing the Roast
Fourth, sear the beef tenderloin, by placing place beef in the hot pan, searing on all sides and briefly both ends, turning as a rich brown crust is achieved. Turn your ventilation system on as searing can create a lot of smoke and steam.
Roasting and Finishing
After the roast is seared, transfer the beef to the wire rack on the baking sheet and finish in the oven. This helps for fast, even roasting. If you don't have a wire rack, just place the beef on the pan.
If you're going to make the pan sauce, don't wash the pan! Set it aside until you're ready to make the sauce.
Fifth, roast the beef tenderloin in the oven until it's the preparation you want. Roast until a meat thermometer registers:
- Rare is 120 - 130 internally
- Medium-rare is 130°F - 135°F internally
- Medium is 140°F - 145°F internally
- Medium well is 145 - 155 internally
Rare is 120-130 °F internally. Medium-rare is130-135 °F internally. Medium is 135-145 °F internally. Medium-well is 145-155 °F internally.
There are many factors involved in roasting timing, such as how long the meat was seared and the thickness of the piece. Just watch it as you don’t want to over cook this beautiful piece of meat.
When I do a 1 ½ pound piece in my convection oven it takes about 18 minutes. Timing will depend on how long you sear the meat and your oven as ovens vary.
Because of something called carry over cooking, your roast beef will continue to warm and the temperature rise after removing it from the oven.
Rest and Slice
Remove the roast beef from the oven and allow to rest about 15-20 (covered with foil) minutes so all of the juices re-absorb throughout the meat. If you slice it right away you will have a dry roast as all of the savory juices will drain away. After resting, remove the twine, slice and enjoy.
What to Buy, How to Trim
For a special occasion dinner, I buy my beef from a top butcher or reputable butcher counter and am never disappointed with the quality. Not only will a good butcher trim the meat (less work for you), they will usually cut exactly the piece you want. The guys at my favorite butcher’s counter know me well; a relationship that definitely has its benefits.
When purchasing beef tenderloin I always ask for a center cut, figuring 8 ounces per person of uncooked weight. If there is any silverskin (tendon) left, ask for it to be trimmed or do it yourself with a sharp knife. To see how, click to this post to see a photo done with pork tenderloin. It’s the same technique.
Optional Sauces for Beef Tenderloin
Cognac Dijon Sauce
For a quick and easy pan sauce, start with cognac and creme fraiche or cream. The inspiration for the sauce recipe is from Dorie Greenspan’s cookbook. I add a little fresh chopped tarragon and a little good Dijon mustard for my version of classic French bistro flavors.
Use the pan in which you seared the beef tenderloin. Directions are in the recipe card.
Horseradish Cream Sauce
Make a horseradish cream sauce by whipping and creme fraiche together and adding a however much horseradish you like. Season with salt and white pepper. The recipe is in this post.
- Combine ½ cup creme fraiche and ½ cup heavy whipping cream in a bowl and whip with a hand mixer on medium-low until it is thick and creamy.
- Stir in 2-4 tablespoons horseradish, to your taste.
- Add a little fresh lemon juice (½ teaspoon or so), salt, white pepper and either chopped chives or chopped fresh tarragon (optional).
You know what else this sauce is terrific for? Salmon: steamed salmon, grilled, or pan seared salmon.
How to Serve
Roast beef tenderloin is beautifully served on a platter with the slices slightly overlapping, allowing guests to choose their own pieces. Of course you can serve several slices on each plate.
Leftovers work for breakfast with eggs or in a sandwich for lunch and will keep up to 4 days covered in an airtight container.
Side Dishes
What sides go well with beef tenderloin? Glad you asked. Try these easy side dishes for your beef masterpiece:
- Mashed potatoes
- Cauliflower puree (low carb option)
- Scalloped potatoes (aka potato gratin)
- Green beans almandine
- Broccolini
- A terrific salad
Recipe FAQ's
It depends on the style of the recipe. You can sear then roast, as in this recipe, or you can do a slow-roasted beef tenderloin like in this recipe. Both are terrific, just a bit different.
The best way to know when beef tenderloin is done is to use an instant-read digital thermometer and to know whether you want it medium-rare or medium (which is how most people enjoy it). 130°F-135°F for medium-rare
140°F-145°F for medium.
Other Elegant Recipes
When you want to switch it up and still serve a special main dish, try these crispy seared duck breasts or slow roasted beef tenderloin.
⭐️Did you Make This Recipe?
If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Tenderloin of Beef with Cognac Dijon Sauce
Equipment
- Cast iron skillet or other heavy similar pan large enough to comfortably fit the roast
Ingredients
Beef
- 1 pound beef tenderloin preferably center cut, trimmed of all silverskin
- ½ teaspoon Kosher or sea salt
- ½ teaspoon Ground black pepper
- ½ - 1 teaspoon Granulated garlic
- 1 tablespoon Olive oil
Cognac-Dijon Cream Sauce
- ⅓ cup cognac or brandy
- ½ cup creme fraiche
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chopped thyme or tarragon
Instructions
Pre-heat oven and prep
- Remove the beef from the refrigerator and allow to stand on the counter for 45-60 minutes to get the chill off. You will get better roasting results. Tie the tenderloin with kitchen twine at about 1″ intervals to help maintain it’s shape and roast evenly. Liberally sprinkle all sides with kosher salt, pepper and if using, granulated garlic. Rub with olive oil. Pre-heat oven to 400 degrees.
Sear the beef
- Cover a rimmed baking sheet with foil, top with a wire rack and set aside. Place a heavy skillet or fry pan over medium-high heat. When the pan is very hot, place the beef in the pan and sear on all sides, turning when a nice brown crust forms. After sides are seared, turn briefly on the ends to sear them as well. Place beef on the wire rack and set the pan aside. DO NOT WASH IT.
Roast the beef
- Place seared beef on the wire rack in the oven and roast until the beef reaches an internal temperature of 125 degrees for rare or 130-135 for medium-rare and 140-145 for medium with a digital thermometer. Test at about 18-20 minutes and roast longer if needed. When I do a 1 ½ pound piece in my convection oven it takes about 18 minutes. Timing will depend on how long you sear the meat and your oven.
Resting time
- Remove beef from the oven and allow to rest in a warm place for 15-20 minutes. This gives you time to make a sauce or finish up your side dishes. Remove the twine, slice and enjoy.
Cognac-Dijon Cream Sauce (optional)
- Using the pan in which you seared the beef tenderloin, return the pan to medium heat. Pour off any fat, leaving the browned bits of meat.
- Off the heat, add the cognac then return pan to the heat and stir, scraping up the browned bits stuck to the bottom. This is called deglazing the pan. Allow the cognac to cook down for a minute or two, then whisk in creme fraiche. When it is smooth, add the Dijon and tarragon. Taste and adjust the flavors with salt and pepper if needed, but it may not need a thing.
Notes
- Combine ½ cup creme fraiche and ½ cup heavy whipping cream in a bowl and whip with a hand mixer on medium-low until it is thick and creamy.
- Stir in 2-4 tablespoons horseradish, to your taste.
- Add a little fresh lemon juice (½ teaspoon or so), salt, white pepper and either chopped chives or chopped fresh tarragon (optional).
Christine W says
Hi Sally - This looks so delicious! I will give this a try. What brand of cognac or brandy do you recommend?
Sally Cameron says
Hi Christine. I usually get something mid-priced in cognac, like a VS or maybe a VSOP (which some people might say is too good to cook with). You will have more options if you shop a store like Total Wine or BevMO. I had a good bottle of Remy in the pantry for awhile, and since I don't drink cognac, I cooked with it. That was good!
Juicee34 says
Omgomg, this looks very very succulent!
GastroStu says
That first picture looks beyond delicious, few things beat a nicely cooked piece of beef. Great post!
Maggie says
I made this for dinner tonight and it was wonderful! I sneaked some mustard into the sauce and my hubby didn't even notice. 🙂 Can't wait to eat the leftovers!
Quan says
Love the recipe! Going to be making this for vday!
Is the first photo medium or medium rare?
Thanks!
Chef Sally says
Probably in between Quan, maybe more medium. Enjoy preparing it! Please let me know how it comes out.
Maggie says
Wow! This sounds amazing! I was trying to think of something to cook for my husband for Valentine's Day and this sounds perfect!
One question though--my husband hates mustard. Does the tanginess of the mustard tend to cook out or what would you recommend to replace it? I suppose it could just be left out and maybe replaced with some butter?
Chef Sally says
Maggie - Good! It is easy and elegant. Get top quality beef and you can't go wrong. If he hates mustard I would first ask, all mustard? If it's the bite of Dijon, use less or make sure you are using a mild style. You could skip it, although it is a natural emulsifier. You will still have a great sauce, without the mustard. Any questions call me! Would love to help you make a great dinner for your hubby.