This is roast is somewhat expensive as it’s essentially filet mignon, but it’s lean and easy to make. Sometimes, you just need to treat yourself.
- 2 pounds center-cut beef tenderloin roast
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1/2 cup red wine
- 2 cups beef broth
- Preheat the oven to 400 degrees F.
- Heat a large oven-proof skillet over medium-high heat.
- Lightly coat the beef all over with canola oil followed by a generous amount of kosher salt and pepper.
- Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare (about 25 minutes).
- Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes before slicing.
- Meanwhile, to make an au jus, place the skillet on the stove top over high heat and add the red wine. Gently scrape the seared bits of beef from the bottom of the pan.
- Whisk in the beef broth and butter and bring to a boil.
- Reduce the heat to medium low and simmer until the liquid reduces by half (about 5-8 minutes).
How Not to Screw It Up
- Use a meat thermometer. The only way that you are going to get the roast to the right level of doneness is to use a thermometer and cook to the appropriate temperature. Otherwise, you are going to hack into the poor roast to find that it’s not done enough. Or, worse, you’re going to overcook it and waste all of that money.
- Because tenderloin is so lean, this roast will not make much in the way of pan drippings. As such, I recommend using the smallest oven proof pan that have to prevent those few pan dripping from spreading around too thinly. You need something with which to us as the base of the au jus sauce.