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Roast Beef Tenderloin

Rated as 4.9 out of 5 Stars

"One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment."
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2 h 20 m servings 489
Original recipe yields 6 servings


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  1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  6. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 489 calories; 25 5.8 56.8 173 149 Full nutrition

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Read all reviews 104
  1. 133 Ratings

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Most helpful positive review

This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good but the tenderloin would have been delicious without the sauce as well.

Most helpful critical review

Chef John’s method of cooking this cut of meat is awesome, and it really was fool proof. But I gotta say, the flavors of the porcini mushrooms and the tarragon vinegar and tarragon really overpo...

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Most positive
Least positive

This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good but the tenderloin would have been delicious without the sauce as well.

A superb recipe, and my family would give it 10 stars if we could. As I didn't have some of the items I improvised :) I used a Topside Beef Roast, I couldn't find Taragon Vinegar, so used Red Wi...

I've made this twice. The first time I followed it to a tee, except I screwed up and added a bit to much salt. The second time, I made a couple of changes/additions, and it turned out to be on...

This roast is so delicious. I followed the recipe to a T (as I always do with Chef John's recipes) and it was so simple to make. The sauce was divine and my family likes a lot of sauce so I doub...

Wow! This was amazing!! Absolutely as good as you would get in a 5-star restaurant. I followed the directions exactly. Had to go to a couple of grocery stores to find veal stock and tarragon...

I am considered a very good cook, but when I made this beautiful roast it surpassed anything else I've made. My company was raving days later that they had never had beef as delicious or tender...

the roast was tender, but when I combined the cream with the vinegar and broth, it appeared the cream curdled, what did I do wrong??

FANTASTIC! flavor.

I made this for our Christmas Eve meal. I followed the recipe exactly, except I made more sauce than the recipe called for. My son-in-law started to calculate how much we could sell this meal ...