Roasted Beef Tenderloin Recipe


Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient


For marinade and beef
 Dry red wine2 Cup (32 tbs)
 Olive oil2 Tablespoon
 Onion1 Medium, sliced
 Chopped fresh rosemary1 Tablespoon
 Garlic2 Clove (10 gm), crushed with garlic press
 Bay leaves2
 Whole beef tenderloin4 Pound, trimmed (1 In Number)
 Cracked black peppercorns1⁄4 Cup (4 tbs)
For horseradish-tarragon sauce
 Mayonnaise2⁄3 Cup (10.67 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Chopped fresh tarragon2 Tablespoon
 Bottled horseradish2 Tablespoon, drained (White One)
 Dijon mustard1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5362 Calories from Fat 2622

% Daily Value*

Total Fat 292 g450%

Saturated Fat 73.1 g365.7%

Trans Fat 0 g

Cholesterol 1380.2 mg

Sodium 1972.4 mg82.2%

Total Carbohydrates 125 g41.6%

Dietary Fiber 17.4 g69.6%

Sugars 20.7 g

Protein 420 g839.1%

Vitamin A 51.4% Vitamin C 86.4%

Calcium 120.9% Iron 282%

*Based on a 2000 Calorie diet


1. Prepare marinade: In jumbo (2-gallon) ziptight plastic bag, combine red wine, oil, onion, rosemary, garlic, and bay leaves. Add tenderloin, turning to coat. Seal bag, pressing out as much air as possible. Place bag in shallow baking dish; refrigerate at least 4 hours or overnight, turning bag occasionally.
2. Preheat oven to 425°F. Remove meat from marinade; turn thinner end of meat under to make meat an even thickness. With string, tie tenderloin at 2-inch intervals to help hold its shape. Place peppercorns on waxed paper. Press tenderloin into peppercorns, turning to coat.
3. Place tenderloin on rack in large roasting pan (17" by 11 1/2"); roast until meat thermometer inserted in center of meat reaches 140°F, 40 to 45 minutes. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness. Transfer tenderloin to warm large platter; let stand 10 minutes to set juices for easier slicing.
4. Meanwhile, prepare horseradish-tarragon sauce: In small bowl, combine mayonnaise, sour cream, tarragon, horseradish, and mustard; stir until well blended. Cover beef and refrigerate if not serving right away.
5. To serve, remove string and cut tenderloin into slices. Serve with horseradish-tarragon sauce.