- 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
*For a less expensive option, I recommend a top loin roast. This is a whole strip loin that has been trimmed, quartered, and tied into individual roasts. I call ahead to order the weight I want. Prepare the same way as directed for the tenderloin, placing the roast fat-side up in the pan.
**When using wine, choose a dry red wine (like a Pinot Noir, Merlot, or lighter style Cabernet) that you would enjoy drinking, not a cooking wine. If prefer to not use wine, substitute a good beef stock or canned low-sodium beef broth.
One more thing… Leftovers make delicious roast beef sandwiches. For a tasty horseradish mayo, stir 1 tablespoon of horseradish into 1/4 cup mayonnaise.