You can guess which one I prefer.
Why Roast Beef Tenderloin is Ultimate for Entertaining
Here is a perfect example of the latter—a beef tenderloin roast. Imagine a filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean. Yes, it is a rather pricey cut of beef; it is not an everyday roast, but one for a special somebody or occasion. My friend Kathi showed me this way of preparing beef tenderloin the other day. She loves preparing it for catering events because it holds up well, is delicious even at room temperature, and everyone loves it. Rather than serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the roast browning pan with some butter, shallots, garlic, and herbs. Do have a favorite way of cooking beef tenderloin roast? If so, please let us know about it in the comments! For a rare beef tenderloin, cook to an internal temperature of 130°F. For a medium rare beef tenderloin, cook to an internal temperature of 140°F.
What to Serve With Roast Beef Tenderloin
Perfect Mashed Potatoes Make-Ahead Mashed Potatoes Sweet Potato and Yukon Gold Bake Roasted Butternut Squash Kale Sauté Roasted Brussels Sprouts With Pomegranate Balsamic Glaze
Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn’t at room temp to begin with. Use a meat thermometer! Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de provence. Continue to cook until just cooked through. Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.
