Golden on the outside and pink in the middle, a perfectly cooked beef tenderloin will be the centerpiece of any special dinner. The recipe offers a less expensive alternative, as well as tips on how much meat to purchase per person.
My husband and I had been friends for many years before we began dating, so I was mildly intrigued with his plan for our first date. He invited me over—not out—for dinner, and he planned to cook the meal himself.
Aside from heating ramen noodles or tossing a can of corned beef hash into a skillet, he rarely cooked. So when a plate of baked chicken with creamy mushroom sauce appeared as if by magic, I was impressed.
He later revealed that one of his swim team buddies frequently cooked the very same meal throughout their college years, and he had called him for the recipe. It was nothing more than boneless skinless chicken breasts baked with a can of cream of mushroom soup dumped overtop. But at that moment, it tasted truly gourmet.
On Valentine’s Day several years later, I asked if he’d like to replicate the meal for old time’s sake. He politely declined, confessing that he really didn’t like canned cream of mushroom soup but wouldn’t mind a homemade mushroom sauce, preferably served over beef.
Then and there, it was decided that our first dinner would be a delightful memory but not a tradition. The following recipe is my answer to his request, and I’ve built in several options based on price, ease, and individual taste buds.
Beef tenderloin is known as much for its buttery tenderness as it is for its price tag, so it seemed important to have an alternative. I called several stores to price out the options, and found Thayne in the Stauffer’s meat department to be a particularly good source of information.
I asked Thayne several questions about substitutions, prices, and his preferred method of preparation. He explained that a cheaper option to beef tenderloin is a top loin roast, which is a whole strip loin (strip steaks are cut from this portion) that has been trimmed, quartered, and tied into individual roasts.
Soon after, I purchased this cut to see how it stacked up to the tender but pricey tenderloin. I called ahead so it came trimmed and tied to the precise size I needed.
The cost was $12.99 per pound, whereas the tenderloin would have cost either $22.99 or $27.99 per pound, depending on the cut. (The first cut, the butt, is less; the center cut is more. If buying the whole beef tenderloin, which is often in the six to seven pound range, the price goes down to $15.99 per pound. Of course, these figures will fluctuate over time and from one store to the next.)
The end result was slightly less tender than the traditional tenderloin, but it received excellent reviews. If you prefer to splurge on the tenderloin, by all means do so. However, given the flavor and value, I would most certainly make this swap again.
Because not everyone cares for mushrooms or likes to cook with wine, I’ve included choices in that department, too. Both sauces are easy and designed simply to enhance the beef. For those trying to save time, the mushroom-less option will shave a few minutes off the prep time.
Beef Tenderloin with Mushroom Sauce or Simple Au Jus
Ingredients
For the tenderloin
- 1 (3-pound) beef tenderloin roast, trimmed and tied (see notes for less expensive substitution*)
- 1 tablespoon olive or avocado oil
- Kosher salt and freshly ground black pepper
- For serving: Mushroom Sauce or Au Jus
The the mushroom sauce
- 4 tablespoons butter, divided use
- 1 tablespoon olive or avocado oil
- 1 large shallot, sliced
- 8 ounces sliced white or cremini mushrooms
- ¾ cup dry red wine (see notes for options**)
- 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried
- 1 teaspoon Worcestershire sauce (or to taste)
For the simple au jus
- ½-¾ cup beef stock or low-sodium canned broth
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425° F. Rub the filet all over with about 1 tablespoon of olive oil, and generously sprinkle it with salt and pepper. Place the beef in a lightly oiled roasting pan or large cast iron skillet, and roast on the center rack of the oven until an instant-read thermometer inserted in the thickest part of the roast registers, 120° F for rare. For medium-rare (recommended for most tender beef), cook to 125—130° F. For medium look for an internal temperature of 135°—140°. This should take between 25 and 45 minutes; internal temperature will continue to rise 5°—10° out of the oven. (Tip: To accurately judge doneness, rely on temperature, not time.) Remove the beef to a platter or carving board, loosely cover with foil, and let it rest for 10 to 15 minutes before slicing.
- If using the Mushroom Sauce, prepare this while the beef roasts: Heat 2 tablespoons of the butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, 10 to 15 minutes. Add the wine and bring to a boil. Boil over medium-high heat until the volume of wine reduces by about half. Reduce the heat to low. Stir in the thyme and Worcestershire sauce, and then add the rest of the butter, stirring constantly. Stir in any accumulated juices from the beef, and season with salt and pepper to taste.
- For the Simple Au Jus: Once the cooked roast has been removed to a platter, place the roasting pan over medium heat. Add ½-¾ cup beef broth and bring the liquid to a boil, scraping the bottom of the pan to incorporate all the beefy particles. Stir in any accumulated juices from the beef, and season with salt and pepper to taste.
- Remove the strings and cut the meat into ½-inch slices. Serve with the sauce or au jus as desired.
Notes
Looking for the perfect meal ender? May I suggest our Favorite Flourless Chocolate Cake? It’s easy to make and a consistent crowd pleaser!
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