Looking for how to make the perfect roast beef tenderloin? Look no further - this roast beef recipe is the one you need. It's juicy, flavorful, and so tender it melts in your mouth. Roast the tenderloin with some baby potatoes and serve with our amazing savory sauce - a simple and satisfying recipe idea for any occasion.
Total Time
1hr 25min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
4
Ingredients
•
4.4
lb
Beef Tenderloin
•
5
oz
Butter
, divided
•
2.2
lb
Baby Potatoes
•
1.3
lb
Cream
•
1/3
cup
Horseradish
•
1
Onion
, finely diced
•
1
clove
Garlic
, crushed
•
2 1/2
cups
Beef Stock
•
1
tsp
Dark Soy Sauce
•
1
tsp
Corn Flour
•
to taste
Sea Salt Flakes
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 200 degrees C (400 degrees F) steam bake.
2.
Remove skin from Beef Tenderloin (4.4 lb) using a sharp knife. Fold thin tail end towards center, truss with string to make uniform size.
3.
Heat Butter (3.5 oz) in a large frying pan. Season beef with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste), then brown on all sides, transfer to wire rack in a roasting tray. Place Baby Potatoes (2.2 lb) around the beef.
4.
Bake for 43-45 minutes or until the core temperature of beef reaches 48 degrees C (120 degrees F).
5.
Meanwhile, put a saucepan over medium heat, add Butter (1.5 oz), Onion (1), and Garlic (1 clove). Cook, stirring for a few minutes until the onion has some color.
6.
Add Beef Stock (2 1/2 cups) and simmer until it has been reduced by half. Add Cream (1.3 lb) and Horseradish (1/3 cup), then reduce again until sauce has thickened.
7.
Season the sauce with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste) and add Dark Soy Sauce (1 tsp). Mix Corn Flour (1 tsp) in a little cold water then add to sauce, stirring until sauce thickens. Strain sauce, and set aside.
8.
Remove beef from the oven, cover with foil, and rest for 10-15 minutes before slicing. Serve with warm sauce.
Author's Notes
Serves 4-6 people.
Nutrition Per Serving
CALORIES
2355
FAT
186.1 g
PROTEIN
111.6 g
CARBS
54.8 g
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