This years’ brand new Christmas main has landed! You’ll love the simple but highly effective cooking technique used in this Roast Beef Tenderloin recipe for blushing pink meat from edge to edge. Slathered in garlic-thyme-butter and served with a dreamy mushroom sauce, to say it is delectable is an understatement. I hope you love it!
A beef tenderloin recipe – worthy and safe!
Beef tenderloin, also known as eye fillet, is one of the most expensive cuts of beef. It’s loved for how tender it is and because of the price, typically reserved for special occasions. So I really do not want to stuff it up, and I want to cook it in a way that is worthy of such a luxurious cut of meat!
So this method I’m sharing today is low risk, but yields exceptional results. It’s a proven method I also use for standing rib roast (prime rib), which has been a reader favourite for special occasions for years.
Here’s what you need to know about this recipe:
Method – Seared to brown the surface, slathered with garlic-thyme-butter then roasted in a low 120°C/250°F oven for 40 minutes.
The low temperature means the beef cooks evenly from edge to edge. At the typical 180°C/350°F, you get a thicker band of grey, overcooked meat. I can live with that for lamb leg, being a much larger piece of meat. Not for tenderloin – it’s smaller, which means the ratio of overcooked meat is higher!
Safer – Using a lower temperature also makes this recipe safer because it won’t go from perfect-to-overcooked in a minute like it does at higher temps.
Overnight salting – A recommended step for the absolute best results: Sprinkle beef with salt the night before and leave overnight in the fridge, uncovered. This will season the meat all the way through into the middle.
Premium v economy beef – While I typically only make beef tenderloin for special occasions and so I splurge on good beef, I also tried economical tenderloin and was so impressed with the results. However, you need to trim and tie it yourself. In doing so, you can save ~70%. See the Economical Beef section below.
Creamy mushroom sauce – A special creamy mushroom sauce, an elevated version of the everyday mushroom sauce I use midweek, made using every drop of the precious pan drippings. There’s little drippings from tenderloin compared to other beef, so choosing the right sauce is important. More on the sauce below.
About The Creamy Mushroom Sauce
One of the reasons it’s taken me years to publish a beef tenderloin recipe was the sauce conundrum. Beef tenderloin needs a sauce that is worthy (this is an expensive meat!). If I had my way, I’d ask you to make homemade beef stock so we can serve this with a red wine sauce because it’s so luxurious (recipe on page 327 of Dinner). But many readers wouldn’t, and you can’t make red wine sauce using carton stock (doesn’t have the gelatine so never thickens and it’s far too salty).
As for gravy? Unlike larger roasts, tenderloin doesn’t create enough pan drippings to make a good gravy. It’s too lean and too small.
So instead, I’ve chosen what I think is the best sauce for tenderloin – a mushroom sauce that’s made using every drop of flavour left in the pan from roasting. This sauce is Dreamy – with a capital D. 100% worthy of tenderloin!
Ingredients
Here’s what you need to make this roast beef tenderloin.
1. Centre-cut beef tenderloin (eye-fillet)
Beef tenderloin, also known as eye-fillet, is one of the most expensive cuts of beef that is prized for its tenderness. The best part of the beef tenderloin for roasting is the centre cut because it’s cut from the thick end of a long piece of meat that tapers like a tai, and it’s a relatively uniform shape so it roasts evenly.
It usually weighs between 1 – 1.25kg (2 – 2.5 lb) and if you pick one up from a quality butcher, it should be neatly trimmed and tied, as pictured (once I slathered in butter!).
The cost will range depending on the quality of the beef, but is typically around $40/kg from grocery stores up to $90/kg at good butchers ($20/lb – $45/lb).
Economical BEEF options
Beef tenderloin is cheaper if you get smaller roasts (~400-500g/14 – 17oz) which come from small beef tenderloins (lacks the impact of a big beef roast), if you get the tail end of beef tenderloin which tapers to a thin point, or if you have a whole tenderloin that you cut, trim and tie yourself (you can save 60-70%).
The whole tenderloin below was $30/kg from Harris Farms (currently discounted to $20/kg!), compared to $90/kg for the centre cut tenderloin pictured above (though note beef quality comes into play here too, see box below).
I’ve done a separate post on how to trim, cut and tie a whole tenderloin to make your own centre cut for roasting – see How to Trim and Cut Beef Tenderloin for Roasting.
Beef quality – why pay more?
A really good quality beef tenderloin will literally melt in your mouth, and you will barely need a knife to cut into it. Here are some of my pointers on beef quality!
Cheap v expensive beef – affected by breed, how it’s raised, what it’s fed, how it is processed and how the meat is stored. Certain heritage breeds are regarded as more desirable. How cows are fed also affects quality – grain or grass. Meanwhile, beef sweating in vac packs for weeks/months are cheaper, but quality suffers compared to freshly butchered carcasses.
Quality of life of the animal comes into play too – Animals that lived a good life will produce better-tasting meat (think battery chickens vs free range).
Grass v grain fed beef – Neither is inherently superior (flavour and texture wise) and it’s a matter of taste! Grain fed animals are bigger, the meat is more marbled with a richer, buttery taste. Grass fed cows are usually smaller, and the beef is less marbled and fatty. However it has a more complex and natural beef flavour that many enjoy. People often also prefer the idea of quality pastured beef raised naturally over cows fed on only grain in industrial feedlots.
Most Australian beef is in fact grass-fed, but note that many grass-fed animals are still finished on grain or eat some grain during their life. This is normal industry practice. If you want pure grass-fed beef, you need to specifically ask 🙂
Garlic-thyme-butter slather
This is what we slather onto the surface of the beef before roasting. By using softened butter rather than just pouring over melted butter you get a good amount of garlic sticking to the surface of the beef which is just all sorts of good!
Thyme – If you don’t have fresh thyme, substitute with 1/2 tsp dried thyme crushed in your fingers to make it a powder.
Creamy Mushroom Sauce for Roast Beef Tenderloin
Here’s what you need for the creamy mushroom sauce which is heavenly with the beef! The magic ingredient is Marsala, an Italian fortified wine that gives the sauce a gourmet flavour. You need something for beef tenderloin – because it doesn’t produce enough drippings to make a good gravy like you can do with lamb leg, or red wine sauce like I make for beef prime rib (standing rib roast) without using a homemade beef stock (carton stock just doesn’t cut it). I really tried, but it just lacked flavour!
Marsala – As mentioned above, this is the ingredient that gives this sauce a gourmet edge. It’s an Italian fortified wine that you can pick up cheaply (I usually get Boronia Marsala $10 for a 750ml bottle though pictured below is a different brand), keeps “forever” and you need it to make the midweek beauty Chicken Marsala!
Don’t have it? Use white wine instead. It doesn’t have the earthy flavour marsala has but it’s nevertheless still going to be a delicious sauce!
For a non-alcoholic version, the best substitute is low sodium chicken stock.
Mushrooms – I use white mushrooms because I like the colour in the sauce, but you can use Swiss Brown / Cremini mushrooms if you prefer.
Garlic – Not too much actually, just 1/2 a teaspoon. We don’t want to overwhelm the whole dish with garlic flavour and there’s already quite a lot in the butter slather!
Chicken stock/broth – Because it’s better than water.
Cream – Because we’re making a creamy sauce. Use thickened / heavy cream because it’s thicker than ordinary cream.
Thyme sprig – For a perfume of thyme flavour in the sauce without ending up with loads of little black specks in the sauce. Though, you can substitute with dried thyme if you have to. But, be warned – black specks!!
Internal cooked temperature of beef tenderloin
Medium rare is the recommended level of doneness for beef for the most juicy results, and the default doneness for restaurants. Target an internal temperature of 53°C / 127.4°F when taking it out of the oven which will rise to 56-58°C / 133-136.4°F after resting for perfect medium rare.
However, you should cook your beef to the doneness you like! Use the table below.
| Doneness | Pull Temp out of oven | Target Temp after rest |
|---|---|---|
| Rare | 50°C/122°F | 53°C/127.4°F |
| Medium rare (recommended) | 53°C / 127.4°F | 56-58°C / 133-136°F |
| Medium | 56°C/133°F | 60°C / 140°F |
| Medium well | 60°C / 140°F | 65°C / 149°F |
| Well done | Never! | n/a |
How to make Roast Beef Tenderloin
Roasting in a low 120°C/250°F oven is the key here which actually doesn’t take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free. Because you’ve got a meat thermometer, right? 🙂 Even a cheap $5 one from Kmart is better than winging it with a premium cut of beef like tenderloin!
** START THIS RECIPE THE NIGHT BEFORE by salting the beef. This does wonders to get seasoning into the flesh and to dry out the surface for a superior crust.
1. low-temp-roasting
Tied beef – If your beef is not tied, tie it with kitchen twine at 2.5cm / 1″ intervals. This will hold your beef together in a nice shape as it roasts. However, it’s not the end of the world if you don’t tie it! Your beef will just sort of sag a bit.
Caveat – If you’re using an economical piece of tenderloin with flappy bits and the thin tail, tying is essential. See section above about preparing economical tenderloin.
Overnight salting (not deal breaker) – Pat the beef dry with paper towels, then sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered overnight.
Why salt overnight?
This is essentially dry brining where the salt penetrates all the way through the flesh so it’s seasoned in the middle which makes the beef tastier to eat. The other benefits are that the surface will dry out so it sears beautifully, and I find that salted meats cook faster. I salt my steaks these days too and they cook ~30% faster. Tenderloin cooks about 5 – 8 minutes faster.
Can’t do it? That’s ok! While this step is recommended for the best results, it is not the end of the world if you don’t have time to do this because we have our lovely sauce! Just salt then cook immediately.
BUT! If you don’t have time for overnight salting, don’t salt and let it sit around for a few hours, the surface gets wet = takes longer to sear = thicker overcooked band. Either salt and leave for 12 hours+, or salt and cook straight away.
De- chill – Remove beef from the fridge 2 hours prior to remove some of the chill from the centre. This helps the beef cook more evenly by taking some of the chill out of the centre of the beef.
Butter Slather – Mix Butter Slather ingredients in a bowl.
Sear fast! Sear the surface of the beef all over in an ovenproof heavy based skillet on high heat (I use my 26cm / 10.2″ Lodge cast iron skillet). We want to do this step hard and fast, to minimise time on the stove so we minimise the thickness of the band of meat that becomes well done by then end of the roasting time!
Cool briefly – Then put the beef back on the rack to cool for 15 minutes. The purpose of this is so the butter doesn’t completely melt when you slather it on.
Slather 3/4 of the butter onto the beef – top and sides (not underside). Using softened rather than melted butter does wonders to make the garlic stick to the surface of the beef!
Slow roast 40 to 50 minutes – Transfer the beef into the skillet then roast for 15 minutes in a low 120°C/250°F oven (both fan and standard ovens). Then slather the remaining butter on and roast for a further 25 – 35 minutes (40 – 50 minutes total) or until the internal temperature is 53°C/127°F for medium rare. (See table in box above for other levels of doneness).
Note: Typically, fan ovens are 20°C lower than standard for the same cooking speed. But at lower temperatures I find this not to be the case. Discovered this during 12 hour lamb testing!
Rest – Remove beef from the skillet and rest for 10 minutes. The internal temperature will rise to 56-58°C / 133-136°F which is medium rare.
Note for roasting pros: It rises less than larger roasts (like a standing rib roast /prime rib which takes 1 1/2 hours in the oven) because it is not in the oven as long so the residual heat in the meat is less.
Slice thickly and serve with Creamy Mushroom Sauce!
HOW TO MAKE The mushroom sauce
As noted earlier, beef tenderloin does not create as much pan drippings as larger roasts with more fat. So we’re going to add a couple of extra steps and ingredients to make a beautiful sauce worthy of tenderloin without wasting a drop of flavour in the skillet!
What I do is use the butter / little amount of beef fat in the skillet to sauté the mushrooms, then all the meat juices as part of the stock for the sauce. The result? A dreamy mushroom sauce that’s worthy of any high-end steakhouse!
Roasting juices – Pour all the juices in skillet into a bowl, scraping out all the little bits of garlic.
Spoon off butter – Spoon or pour off 1/4 cup of the fat that rises to the top of the juices and pour it back into the skillet. Keep the rest of the juices/fat – we will add it into the sauce later.
Cook mushrooms – Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.
Sauce – Add the chicken stock/broth and reduce by half. Then add the marsala, reduce by about half – this will cook out most of the alcohol. Then add the cream, pepper and all the remaining reserved roasting juices, including all the garlic bits (there’s lots of salt and flavour stuck in there).
Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened to a thin syrupy consistency (it will thicken more as it cools in the time it takes to get from the pan to your plate). Taste – it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed.
Transfer into a bowl with a spoon to serve with the beef!
What to serve with beef tenderloin
I actually shared the Brie Dauphinoise Potatoes on Monday with the intention of suggesting to serve it alongside this beef tenderloin. It’s worthy! Though, so is traditional no-brie Dauphinoise. 🙂
Also, from a practical perspective, it’s easy to time it. Make the Brie Dauphinoise first. Then cover to keep warm while you cook the beef. It’s a solid mass, it will stay warm while you’re roasting the beef.
While the beef is resting, pop the dauphinoise back in the oven to give it a 10 minute blast in the oven to re-warm the surface. Then voilà! Serve both hot and fresh. 🙂
More side suggestions
Few more classic roast beef side suggestions for you: Creamy Buttery Mashed Potato, Sautéed Green Beans with Garlic, Garlic Sautéed Spinach, Lemon Potato Salad. Or, have a browse of my vegetable sides recipe collection (it’s even sorted by vegetable), and more potato sides here. – Nagi x
PS Short note on leftovers: serve cold, thinly sliced, on rye with a smear of mustard, for the best roast beef sandwich you’ll make all year.
Watch how to make it
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Beef Tenderloin with Creamy Mushroom Sauce
Ingredients
Beef:
- 1 – 1.25kg/ 2 – 2.5lb centre cut beef tenderloin (eye fillet), tied (Note 1)
- 1 1/2 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
Garlic-Thyme-Butter-Slather:
- 75g/ 5 tbsp unsalted butter , softened
- 1 tsp garlic , finely grated or very finely minced with a knife
- 1 tsp fresh thyme leaves , finely chopped (Note 2)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Creamy mushroom sauce:
- 150g/5 oz white mushrooms , sliced 3mm thick
- 1/2 tsp garlic , finely minced
- 1 thyme sprig (Note 2)
- 3/4 cup marsala , Italian fortified wine (Note 3)
- 1/2 cup chicken stock , low sodium
- 3/4 cup thickened cream (heavy cream)
- 1/4 tsp black pepper
Instructions
- Prep beef – Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)
- Butter Slather – Mix Butter Slather ingredients in a bowl.
- De-chill – Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.
- Sear – Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn't instantly melt when you put it on).
- Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).
- Butter – Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef – top and sides (not underside).
- Roast 40 – 50 minutes – Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 – 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
- Rest & serve – Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!
Creamy mushroom sauce
- Roasting juices – Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).
- Cook mushrooms – Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.
- Sauce – Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste – it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef.
Recipe Notes:
| Doneness | Pull Temp out of oven |
Target Temp after rest |
|---|---|---|
| Rare | 50°C/122°F | 53°C/127.4°F |
| Medium rare (recommended) | 53°C / 127.4°F | 56-58°C / 133-136°F |
| Medium | 56°C/133°F | 60°C / 140°F |
| Medium well | 60°C / 140°F | 65°C / 149°F |
| Well done | Never! |
Nutrition Information:
Life of Dozer
The smell of roasting beef…..
This was AMAZING! Everyone loved it. I couldn’t find marsala so I used equal amounts of brandy and red wine vinegar.
Nagi I have been a fan for a while now! It started with your coconut rice! I have bought your cookbook for me, for my friends, and every recipe has been delicious! Tonight though, it went next level with your slow roast tenderloin with the tarragon butter! Best beef I’ve ever served by a long shot! Thank you Nagi (and Dozer) for helping me become more confident in the kitchen! Wishing you the merriest of Christmas’ and here’s to a fabulous 2024 for us all🙏🎄💜
Well I’ve sort of lied by already rating this recipe 5 stars before making bc every single Nagi recipe I’ve made has been loved by my family of 6. My kids will even ask “Is this a Nagi recipe, Mom?!” whenever they like dinner. 😄
Question: we plan to go to my mom’s for some Christmas cocktails in the afternoon and would like to pop this in the oven right when we get back. Can we remove from fridge for a bit in the morning, sear before going to my mom’s house, leave on the counter for a couple hours and then come back, slather in butter, and roast? Or would that be too long of a rest after searing? Trying to do as much beforehand as possible so we don’t end up eating dinner at 8pm. My kids (/husband) would all be going bonkers. Thank you for any help you can give!
PS. I bought your cookbook and my kids will gift it to me on Christmas morning. 😁
Just want to wish you and your loved ones a Merry Christmas and an awesome 2024! Stay safe and give that big furball of yours a hug from me, please. Cheers Nagi xx
What would be the best substitute if you do not have a cast iron skillet for the oven?
Maybe too late for this year – hope your roast was great! I used a heavy-duty stainless steel oven-proof skillet and it worked beautifully!
Salivating me now! One of your best ever recipes – until the next of course. Sending so much love to you and Dozer…
Can the beef tenderloin roast be served much later after cooking, carved up as part of a cold Christmas buffet lunch?
If yes, what sauce then recommended?
Absolutely. Rest it whole then slice at room temperature. Personally I’d serve it with a good Dijon mustard.
Can you use this method for a cheaper topside roast beef?
Yes, absolutely. Scale up the salt and be sure to do the overnight bring so you get the seasoning inside and it locks in juices which will improve cheaper cuts. You can also use my beef roast marinade to inject more flavour into the meat. You will definitely be roasting for quite a bit longer though! N x
I followed this recipe last night as a Welcome Home Dinner, ohmygoodness! As it was a roast dinner for us I didn’t serve with the mushroom sauce this time but with a stock gravy. The meat came out perfectly and was beautiful throughout. This will now be my go-to recipe for beef!
Hi Nagi,
I am wondering if I could serve the eye fillet cold on Christmas Day. (I presume I would need to slice it thinner?)
If so what condiments would you recommend to accompany. I have some family that think they don’t like Christmas food!
Hi Catherine,
This would work as a cold cut as well. Slice the tenderloin once cold (thinner as you correctly mentioned) it will be easier. Don’t forget to leave it on the counter for an hour before serving to get to room temperature.
Thanks JB much appreciated the advice.
Would the tomato chutney for burgers recipe work with the beef tenderloin as a cold cut? Or is there a condiment you could recommend?
My family serves a wonderful horseradish cream sauce with (hot) roast beef tenderloin. I bet it would be equally delicious with cold slices of beef. The recipe is 1/3 c. sour cream, 1/3 c. Dijon mustard, 1/4 cup mayonnaise, 1/4 pure prepared horseradish (in the jar—one without added cream, etc.). Hope you enjoy it as much as we do!
As Nagi mentioned, a good Dijon mustard would be lovely. I’d go an extra mile and have mine with a Sauce Gribiche. It’s Christmas after all! Worth the effort! Check the link below for Nagi’s recipe 🙂
https://www.smh.com.au/goodfood/recipetin-eats-spectacular-good-friday-fish-platter-with-your-new-favourite-sauce-20230330-p5cwsz.html
YES!! That’s an awesome idea JB 🙂 We should add this suggestion into the post, JB, can you update??
Yes! Tomato chutney would be so good with this!! Dijon mustard is also a personal favourite. Like I do with roast beef sandwiches 🙂 N x
Thanks for the amazing recipe. I use a beef gelatin powder for my sauce/gravy when they’re a bit lacklustre. It thickens the sauce and makes it much nicer. (Also stabilises it for the freezer) yes you can make gravy and freeze it!!!
This is to die for, Nagi! But can it be adapted for a 16-oz Berkshire pork tenderloin? It’s what I have and I can’t afford to not cook it up.
Hi Hollis, thank you for leaving your comment. This method would also work for your pork tenderloin but be mindful that the cooking time will be much shorter. You can always refer to Nagi’s pork tenderloin with creamy mustard sauce recipe for technique and internal temperature. Hope this helps! Can’t wait to hear your feedback!
Merci, Chef! I love the Mustard Sauce with the pork tenderloin and I have all the ingredients. I was going to cook the pork from frozen but now I’ll thaw it in the fridge.
I have fresh thyme and dried tarragon. I adore tarragon, especially in chicken and egg salads, so I always have dried tarragon in my pantry. For 2 t. fresh tarragon I would use 2/3 t. dried tarragon.
I forgot to say that I’ll be serving the pork with farro mixed with either arugula aka rocket or frozen peas, and confit grape tomatoes with garlic and thyme sprigs.
Oolala! What a delight!
Looks great will definitely give it a try. However, the links in your notes don’t seem to work.
Here in the US, I can purchase sweet Marsala or dry Marsala (actually have both in the cupboard). Which is appropriate for this? Dry, I’d assume?
Hello. I’m not Nagy but I can confirm that dry Marsala is what you want for this recipe.
This was so delicious..It tasted like my mother used to make .Ill be sure to make again. Dozer sure is a lucky dog with all the great samples he gets to tastes
Hi Nagi, thankyou for your amazing recipes, your lingo, doing all you do and being an awesome Mum to Dozer 🐶 Merry Christmas and the best New Year to you both xx
Your how to trim a whole tenderloin comes up page not found
I can’t this recipe but I can rate Dozer. 5 stars for the pic. 🤣
Sorry, Nagi, but you are not correct about grass vs grain-fed beef. Grass-fed is nutritionally superior by a country mile.
Cherry, I’m not convinced she’s referring to nutrition in her comment, I think she’s referring to taste and texture here, where they both have their pros and cons depending on what final eating experience you’re looking for. Very informative if you’re inexperienced or not confident in what you should purchase.
That’s right. Grass fed is much better. Cows aren’t made to eat grain.
And I’ll have my meat well done thanks…taste is wholly subjective.
Taste is wholly subjective. I’ll have my meat well done thanks!
Absolutely! I provided a temperature table so you can cook it to your level of donnas 🙂 N x