Roasted Beef Tenderloin Recipe

Name: Roasted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs beef tenderloin roast; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 2 tablespoons butter; 1 small yellow onion, chopped; 1 garlic clove, chopped; 1 cup of baby portabella mushroom, sliced; 1 cup porcini mushroom, sliced; 1 tablespoon cornstarch; &frac ¼ cup cold water; 1 (10 1/2 ounce) can beef broth; 1 teaspoon Dijon mustard; 1 teaspoon tomato paste

Servings: persons

4 -5 lbs beef tenderloin roast
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons butter
1 small yellow onion, chopped
1 garlic clove, chopped
1 cup of baby portabella mushroom, sliced
1 cup porcini mushroom, sliced
1 tablespoon cornstarch
&frac ¼ cup cold water
1 (10 1/2 ounce) can beef broth
1 teaspoon Dijon mustard
1 teaspoon tomato paste

1
Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
2
Rub the olive oil all over the beef.
3
In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
4
Rub the herb mixture all over the meat .
5
In a large frying pan sear the meat on all sides until a nice crust appears.
6
Pre-heat oven to 425 degrees.
7
Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
8
Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
9
Meanwhile in a large frying pan melt 2 tablespoons of butter.
10
Saute the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
11
In a small bowl mix the cornstarch and water then mix into the mushrooms.
12
Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
13
Blend in the Dijon mustard and tomato paste.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 -5 lbs beef tenderloin roast, 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, and more.

Yes, Roasted Beef Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beef Tenderloin

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