How to Cook Beef Tenderloin – Rosemary Crusted Roast Beef Tenderloin

Although beef fillet is not frugal, it is a treat for special occasions! Roasting is a great way to cook them as the high heat seals all of the juices and your meat is tender and tasty! Here is what you need for this:

Serves 12

1 beef fillet – about 4 pounds
1 TBS coarse salt
1 TBS black pepper
1 TBS dried rosemary
2 TBS olive oil

Rub the beef fillet with olive oil, salt and pepper. Cover with rosemary leaves. Allow beef to sit at room temperature for about 20 minutes.

Roast at 450 degrees for about 35 to 40 minutes. Internal temperature for medium rare is 145 degrees. If you want to cook it more leave it in the oven a little longer.

Remove from oven and loosely tent with foil. Let the beef sit for about 15 minutes before cutting. Cut it into medallions and place them in a platter. Pour the mushroom sauce on top and serve. Enjoy!

FOR THE MUSHROOM SAUCE:
3 TBS butter
2 cups sliced mushrooms
½ TBS fresh thyme
¼ cup dry white wine
½ cup heavy cream
1 tsp. salt
1 tsp. black pepper

Melt the butter in a large skillet. Add the mushrooms and cook them until browned. Add the thyme and wine. Mix well. Cook for about 15 minutes until wine starts to evaporate. Add the cream and season with salt and pepper. Simmer for another 15 to 20 minutes until sauce has thickened and reduced a bit.

Print the Rosemary Crusted Roast Beef Tenderloin Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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