Recipes Main Courses Beef and Veal Pan-Roasted Beef Tenderloin with Rosemary and Garlic
Pan-Roasted Beef Tenderloin with Rosemary and Garlic

Pan-Roasted Beef Tenderloin with Rosemary and Garlic

Pan-Roasted Beef Tenderloin with Rosemary and Garlic is rated 4.8 out of 5 by 4.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 Serves 4 to 6.
The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.

Ingredients:

  • 1 beef tenderloin roast, 2 1/2 to 3 lb.
  • 3 fresh rosemary sprigs
  • 1 garlic clove, minced
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 4 shallots, minced
  • 2 cups dry red wine
  • 16 Tbs. (2 sticks) softened unsalted butter, cut
      into 1/2-inch pieces

Directions:

Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.

Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 4 to 6.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from The Christmas Roast I have been making this recipe for many years as our traditional Christmas roast. This year I changed it up by using a slow roasting method. I seared the meat in a browned butter/coconut oil combination and then roasted it at 225 degrees until it reached the desired temp (135 for medium rare). After it finished roasting, I basted it in more browned butter and briefly seared it under the broiler. It was butter tender, flavorful and beautifully even in color.
Date published: 2015-12-21
Rated 5 out of 5 by from As a show stopper, not just the taste the look too Looking forward to this Christmas, to make this main course, it's been nicknamed the show stopper at our table by my guests. JUST PERFECT!!!
Date published: 2013-12-13
Rated 4 out of 5 by from Great Flavor I made this for Thanksgiving this year as my husband or I don't care too much about Turkey or Ham. I'm blaming on my electric stove. The red wine didn't get reduced at all to 1/4 cup in 10 minutes like the recipe said. After boiling it for 30-40 minutes, I gave up and finished it off with butter. It turned out ok but next time I would probably make this when I have a plenty of time. I couldn't get fresh rosemary so I used dry rosemary and rubbed it with garlic. Overall, it was very simple to make but it came out very nicely with a great flavor.
Date published: 2013-11-29
Rated 5 out of 5 by from Subtle Rosemary flavor is great The meat cooked fantastic with this method, with GREAT flavors. The sauce is really good and easy to make - don't worry about all that butter, each serving only needs a small amount of sauce.
Date published: 2013-01-09
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