36 Reviews

I have made this a few times now. The first time I made only the sauce (see 7/10 review below). Yesterday I made a 4# tenderloin & sauce with one major change. Per my BIL/pro-chef, I used an 450°F convection oven temperature for 30 minutes for a perfect medium rare result. BTW the sauce & beef can be made ahead of time. I did this the day before. If doing do, sear the beef on the stove top or grill, wrap tightly in foil and refrigerate for up to a day. 60 minutes prior to cooking, remove from the fridge & unwrap to warm up. Bake until desired doneness, let rest for 10-15 minutes before slicing. Before roasting I re-seasoned the beef with olive oil, rosemary, garlic powder, S&P.
7/09 Sauce review only: I seared my tenderloin on the outdoor grill and made the sauce recipe as suggested. It turned out great. I halved the recipe and made ahead with the intent on warming adding the cornstarch before serving then forgot to add the cornstarch and it was still wonderful. I would recommend for individual filet mignon as well.

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Chicagoland Chef du Jour April 24, 2011

This recipe is awesome! I made it for a dinner party and it was a huge hit. I made the sauce in advance before my guests even came and then when the meat was done added the juices and reheated before serving. SO easy too! I also added some fresh herbs (rosemary and thyme)and garlic to the outside of the tenderloin before roasting it. Will definitely make again.

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Luv2cook4friends December 07, 2008

Fantastic recipe! Used some inexpensive beef roast. The sauce is fabulous. I added steak cut mushrooms to the sauce (sauteed them briefly with the shallots for the last 5 minutes, right before you add the broth/wine etc.). Served with baby carrots and potatoes that I cut up, boiled, and then briefly tossed with butter, thyme, rosemary, and marjoram over med heat. Served with the gravy on the potatoes too, absolutely fantastic. This recipe is a definite keeper. Next time, I will do the beef in the crockpot however, for tenderness (that way I can still use a cheaper cut of beef).

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Magyarfozo February 20, 2011

Wow. Just superb. I did rub with smashed peppercorns (red, white and black). Otherwise followed recipe exactly and it was wonderful. Will make this again soon! Thanks for a great one.

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Messy44 December 22, 2008

This was a big hit for our Christmas dinner. I followed the tips of some reviewers and seared it on my grill first. I put it in a roasting pan and then set it back on the closed grill, increasing my oven space! It worked great.

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ckebalo December 27, 2013

Oh My Gosh!!! Did this make me look like a star! The beef was melt-in-your-mouth tender and the sauce.....I could have eaten a bowl of that all by itself. Made it for Christmas dinner and it was devoured and loved by all. Thank you for sharing. This one is definately a keeper!

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Brenda Morris January 16, 2012

Made this for Christmas Dinner.
So easy to prepare.
It turned out wonderful! Wonderful presentation and so so good!
I can not wait to make a beef tenderloin again!

Thanks for sharing this keeper recipe.

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NewEnglandCook December 27, 2011

Thank you fpr sharing, this is very good! I will make it again.

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MelinOhio March 01, 2011

This recipe was awesome..The gravy was soo good.I used sweet onions instead of shallots and it was amazing.I will be making this again and again...Thanks for the recipe

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859346 September 22, 2010

This recipe was excellent! I BBQ'd the roast & used sweet onions in place of the shallots, since that's what I had on hand. It turned out wonderful, I will for sure be making this again!

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kbreckenridge July 21, 2010
Roast Beef Tenderloin With Red Wine & Shallot Sauce