Roast Beef Tenderloin
A luxurious roast beef tenderloin wrapped in bacon, seared to perfection, and served with a rich red wine and cognac sauce, ideal for special occasions and elegant dinners.
Ingredients
Instructions
- Preheat oven to 450°F.
- Spread 2 tablespoons of butter over the beef tenderloin.
- Sprinkle the beef generously with coarsely ground pepper.
- Wrap the beef with 1/4 pound bacon and secure with toothpicks.
- Place the beef on a rack in a roasting pan just large enough to hold it.
- Bake until the thermometer inserted into the thickest part registers 120°F for rare, about 30 minutes.
- Transfer the beef to a heated platter and tent with foil to keep warm.
- In a skillet, melt 1 tablespoon of butter and cook chopped bacon until crispy.
- Add chopped onions and cook until softened.
- Pour in 1/4 cup cognac and flambe if desired.
- Add 1 1/2 cups dry red wine, 2 sprigs of marjoram, and 3 cups beef stock reduced to 1 1/2 cups.
- Stir in 1 teaspoon tomato paste and cook until sauce thickens slightly.
- Serve the sliced beef with the sauce.
Tips & Substitutions
For an even richer flavor, consider marinating the beef tenderloin in red wine and herbs for a few hours before cooking. If you don't have cognac, a good brandy or even a splash of sherry can work as a substitute. For a smokier taste, use smoked bacon. Ensure that the beef reaches room temperature before roasting for even cooking.
Serving Suggestions
Serve the sliced roast beef tenderloin drizzled with the rich sauce, accompanied by creamy mashed potatoes or roasted vegetables. A robust red wine pairs beautifully with this dish, enhancing its flavors. For a complete meal, consider adding a side salad or some crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftover roast beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in a skillet over low heat with a bit of beef stock or in the microwave covered with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Beef Tenderloin contains roughly 346 calories, with 13g protein, 26g carbohydrates, and 18g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1683mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the beef tenderloin is cooked to my preference?
Using a meat thermometer is the best way to ensure your beef is cooked to your liking. For rare, aim for 120°F, medium-rare for 125°F, and medium for 135°F. Remember that the beef will continue to cook slightly after removing it from the oven, so take it out a few degrees before your target temperature.
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness, you can substitute with cuts like sirloin or ribeye. Just keep in mind that cooking times may vary, and these cuts might require longer roasting to achieve the desired doneness. Adjust your cooking time based on the thickness of the meat.
What can I serve as a side dish with the roast beef tenderloin?
Classic sides for roast beef include creamy mashed potatoes, roasted root vegetables, or a fresh green salad. For a comforting option, consider serving it alongside a Vegetable Soup Burgundy, which adds a hearty touch to the meal. Remember to pair with a good red wine for an elevated dining experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).