Hey, I didn’t even look at this before hand, but I used margarine as I’m lactose intolerant. My husband couldn’t stop raving about the potatoes. I will be making this for Christmas dinner, third year in a row. The cook time will be a bit longer for two center-cut roasts (or a larger tenderloin); I definitely recommend using a thermometer so you don’t have to guess. Hi I’m making this right now and the sauce is still to runny. And it was so easy to make! Hi Sandy, So glad you’re having success with the recipes. Baste it occasionally until it reaches your desired internal temperature. It really was easy and came out perfectly, it enhanced the meat without distracting from it. I made this for Thanksgiving dinner and let me tell you it exceeded my expectations by far. I didn’t want a thick or runny sauce. The recipe sounds delicious! Hi Jen, Cast iron will work beautifully – either one is fine. For that size, you can get away with keeping it whole. Can I substitute beef stock for beef broth? Hi Jessica, It’s fine to use steaks but I’d recommend using the full amount of butter; otherwise the sauce may taste too astringent. Really great. Hope you enjoy if you make it! Hi Jackie, I’d reheat in a 350 oven until warm – just be careful not to cook it further. I’m cooking for a dairy allergy but don’t want to compromise the recipe. I was wanting to make this recipe for 3 people so was going to half the sauce and use filets instead of tenderloin roast. ?These beef skewers are easy to make and easy to eat—perfect for any party! I will make this recipe at least once a year until I die. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Makes more sauce than one might need but it wasn’t wasted as I used it on burgers the next day. Thank you in advance. © Copyright 2020 Meredith Corporation. Yes, I think this sauce would also be good over pork tenderloin. When selecting a wine for the sauce, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. Thanks, Liza. I made this on Christmas Eve. ? Thank you. I am making three 5-pound tenderloins for christmas and then I would transfer to a roasting pan. Thanks! This was delicious. Did it thicken? I’ve now made it twice. The only oven proof skillet I possess big enough for the requisite amount of tenderloin has a non-stick surface (Domo ceramic non-stick). We absolutely loved it and will make it again and again. I found this recipe and thought that this looked perfect. The family went in for seconds and we barely had any leftover! I made the sauce ahead today for Christmas dinner and am feeling like it separated a little bit. My question is about how long do you think this roast will take for the medium rare? Or can I skip this part ? Jen. Tremendous recipe! The best way to cook beef tenderloin is a two-step process: sear, then roast. Thank you so much for this fabulous recipe. Came out delicious. My husband is a big “must have gravy” kind of guy, and was worried about the red wine sauce…but one bite in and we were all in heaven. So I just made the tenderloin roast tonight for Christmas Eve. Sorry! You make me look like a rock star chef to my kids and husband! This recipe is amazing! Amazing, we’re adding this recipe to our favorites for the weekends and impress. I look forward to receiving your emails so I can try new recipes, knowing I will love them. If there are some who like the meat medium should I not tie the ends up. Happy Holidays! I don’t have an over proof skillet so I will be transferring to my roast pan do I cook on a rack in the pan? Thanks so much for the inspiration and for building my cooking confidence. I added mushroom and used dried thyme. And, if I cooked it the night before, I assume this would be served well if I kept it warm in a crock pot? I am confused as to what broth I am adding to the roasting pan and how much to add. I am a vegetarian so a little out of my comfort zone but looks so great and I think my carnivorous family would love it. Hi Patti, so glad you enjoyed this! Thanks and YUM! Hi Jenn Would a lentil side dish work with this recipe? Hope you enjoy! This is a five star recipe!!! Hi Sloan, I haven’t tried it myself, but I think it should work. Made it for Christmas again this year…it never disappoints. I have no idea what it is supposed to taste like because despite my best efforts The sauce did not come out the way it was supposed to and I over cooked the beef after checking it every 15-20 min trying to get the internal temperature to meet the instructions. Highly recommend the thermometer that has the reader outside the Oven. Love all your recipes! The butter-wine sauce was also delicious!! I made it for Christmas. I’m so glad I finally gave it a try. I made this for Christmas dinner and it it was delicious! Holy cow, this was good! Hope you enjoy it! Gave the recipe to my husband and he made this for Christmas dinner. I’d look for a Pinot Noir or Merlot in the $10 to $15 range. Even so, the oven could get pretty full with all 3 things in there! Or anything else? My husband said this is what he wants every year. A great combination of flavors. They were a bit worried about fillet because my guys don’t think it tastes beefy enough – but the sauce totally won them over! I also made the potatoes au gratin and again, we were wowed! . Thanks in advance for unconfusing me and setting me straight! It won’t fit in the pan I have to seer should I cut the tail off? Is there a specific type of red wine you recommend? Hi Mary, I’d sauté them (in butter) separately and add them at the last minute. Is that the wrong pot? Excellent! Hi Alene, I wouldn’t recommend searing the tenderloin anymore than an hour before you plan to put it in the oven. The meat comes out so tender and perfectly seasoned. Hi Dan, You could give the lower oven temp a go, but not sure that it will make much of a difference. Even the children like the sauce, and they are usually quite opposed to eating anything with onion-type objects. Can you tell me what temp to cook it to for Medium? Quick question, I followed the directions of the sauce but it is missing something. You can let the beef tenderloin chill for up to 24 hours, if desired. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. I already freeze wine in ice cube trays to use for sauces, but was curious if the other ingredients in the sauce would hold up well in the freezer. And we cook good food! All 3 of my picky kids ate it right up. It came out so amazing. Hope that helps! My husband says he doesn’t like anything with red wine because it tastes “sour”. A classic version, easy to make and flavorful. I will also add that the make ahead recipe for the mashed potatoes was life saving. How sweet! Hope you enjoy it! Thank you for all these great recipes! Simple and delicious beef with mixed vegetables. Thanks for the quick response! Hi Sarah, I’m guessing about 30 min once you put the meat in the oven, but I’d definitely use a thermometer to be sure. I did add shiitake mushrooms to the sauce and I used cornstarch instead of flour so my gluten free husband could eat it. The tenderloin was the perfect addition to our Christmas table and that red wine sauce took it to the next level. I highly recommend using this recipe if you’re looking to make an impression. Any other thoughts? Could I use corn starch instead of flour? Hi Debbie, I would buy 2 smaller roasts instead of one large one. I made this beef tenderloin and red wine sauce as well as several of your other recipes including kale and brussel sprouts salad, au gratin potatoes, roasted brussel sprouts with bacon and pecans, stuffed turkey breast with sausage stuffing and gravy. Beef Tenderloin is the perfect cut for any celebration or special occasion meal. Thank you for a great recipe!!!!! 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. What do I do? Easy to prepare and gourmet flavors. (And remember to double the sauce :). I made the red wine sauce the day before and then finished it off after the meat was cooked. The results were beautiful. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Thank you!! But in case I didn’t, just let me tell you all, it is one of the best recipes for this type beef ever. My guests won’t love all of the shallots…remove after reducing or purée them with immersion blender? Learn how your comment data is processed. Rich and delicious, and not nearly as difficult as I thought." They LOVED it, and it made our Christmas Eve dinner more than special. Hope that helps! It was one of the best dinners I have ever prepared. Hi Justina, I’d make more of the flour/butter paste and add it little by little until thickened to your liking. Can I use this same recipe to cook a prime strip roast? How long should I cook each one for medium? Hi Joan, Glad you enjoyed it. The gravy is close to the one they use in Portuguese restaurants. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. Hi Angie, This is not a great sauce recipe to use if you can’t cook with wine.

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