Oven Browned Potatoes With Beef Tenderloin

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This beef tenderloin roast recipe is a fantastic Christmas dinner idea! It's easy to prepare because the tenderloin and the potatoes roast in one pan, and the pan drippings create a wonderful base for an easy gravy. The French beans are a refreshing side dish, that helps to balance out the richness of the filet and the potatoes.

Looking for more Holiday Mains? Try my Maple Glazed Pork Loin Roast with Apples and Cranberries or my White Wine Chicken with Smashed Potatoes!

Recipe Pairings:

• For starters try my Bacon Mac and Cheese Bites or Baked Brie with Fig Jam
• For a salad try my Shaved Brussels Sprouts Salad with Mustard Vinaigrette or Harvest Salad with Roasted Vegetables
• For Dessert Try my Foolproof Chocolate Souffle or No-Bake Chocolate Mousse

Ingredients:

• Beef Tenderloin When purchasing your beef, factor ½ pound per person. Also for the best flavor buy the beef 2-3 days before you plan to serve it, the aging in the refrigerator will intensify the flavor. I typically ask for the Chateaubriand cut, which is the center cut of the beef tenderloin. That way the tenderloin is the same size and will cook at the same rate. The Omaha Steaks website gives a great visual of this cut.
• Yukon Gold Potatoes I love the buttery texture of the Yukon Gold Potatoes. They are waxy potatoes which allows them to hold their shape while roasting. Stay away from a Russet potato that is too fluffy inside and will start to fall apart. But Russets are great potatoes for any recipe calling for mashed potatoes like my Twice Baked Potatoes or my Hachis Parmentier.
• Whole Grain MustardThe whole grain mustard will be spooned over the beef tenderloin before roasting, it adds a wonderful flavor to the beef.
• Fresh Rosemary The rosemary is a beautiful addition to the potatoes while they roast as well as the gravy while it simmers. Reserve a few extra sprigs for garnishing too.
• Red Wine Choose a dry red wine like a Cabernet, Pinot Noir, or a Merlot.
• Beef Stock To give the gravy the best flavor choose a beef stock over a beef broth. My favorite brand is the Swanson Cooking Stock.
• Worcestershire Sauce Will add a nice depth of flavor to the gravy.
• Dijon Mustard Will give the gravy a little zing!
• Wondra I'm new to the "Wondra" party but I've fallen in love with it! I think it thickens sauces in a more velvety way than cornstarch. But if you don't have Wondra you can also use cornstarch to thicken as well.

Why Should You Tie up a Beef Tenderloin?

• As meat cooks it expands in size and shape, tying up the roast will preserve its round shape and allow for nice even slices once it's done.
• It also helps it cook at the same rate too.
• The best twine for tying a roast is Butcher's Twine.
• For a how-to tutorial on how to tie up a beef tenderloin, watch my video demo below!

Watch My Video Demo Of This Recipe Below

 

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Tying the filet of beef with butcher's twine helps the roast cook evenly and assures nice even slices after it roasts

One-Pan Roasting

• The thing I love about this recipe is the fact that the beef and the potatoes can roast at the same time in the same pan.
• This allows the potatoes to become flavored with the beef juices, and provide pan drippings for the gravy.
• For extra crispy potatoes, I cut them in half and allow them to roast cut-side down. This will help them achieve wonderful crispy bottoms.

The beef tenderloin and the potatoes roast at the same time

Internal Temperature Guide For Doneness

Depending upon how you like your beef, this recipe will take anywhere from 20 to 30 minutes in the oven. The best way to know when your beef has reached the desired internal temperature is with a meat thermometer. My favorite meat thermometer is a digital meat thermometer since it's so precise!

At a Glance Guide:

• 120-125F Rare
• 130F-135F Medium Rare
• 145-150F Medium (This is how I like it and the temperature used for these photos)
• 150F Medium Well
• 160F Well Done

Guests With Different Temperature Preferences

• If you have some guests who prefer different temperatures, you can cut the Chateaubriand roast into 2 or 3 mini roasts.
• Tie up each mini roast and place them in the pan together.
• Then pull out each mini roast as it reaches the desired temperature.

What To Serve with Beef Tenderloin?

• I like to balance out the richness of the beef and the potatoes with a refreshing green vegetable.
• The recipe below includes my preparation for tarragon shallot French beans which I think is an elegant side dish that compliments this meal well.
• If you have an air fryer you could also make some delicious air fryer brussels sprouts which would be great too!

More Holiday Mains You'll Love!

• Salmon in Buerre Blanc Sauce
• Lobster Thermidor
• Coq Au Vin
• Coquilles Saint Jacques
• Roast Lamb Chops with Tarragon Mustard Sauce

If You Enjoyed This Recipe

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Ingredients

• 3 lb (1350g) Beef Tenderloin (Center Cut/Chateaubriand), trimmed and tied
• Salt and pepper to taste
• 2-3 tablespoon (30-45ml) of Whole Grain Mustard

FOR POTATOES:

• 3 lbs (1350g) Yukon Gold Potatoes, peeled and cut in half
• 2 tablespoon (30ml) of olive oil to coat potatoes
• salt and pepper to taste
• 1 teaspoon (5ml) fresh rosemary

FOR GRAVY:

• ½ cup (120ml) dry red wine (Merlot, Cabernet, Pinot Noir)
• 2 cups (475ml) Beef Stock (Swanson Cooking Stock)
• ½ teaspoon (2.5ml) Worcestershire Sauce
• ½ teaspoon (2.5ml) Dijon Mustard
• ¼ teaspoon (1.25ml) curry powder
• 3 sprigs fresh rosemary
• 1 tablespoon (15g) butter
• ¼ cup (60ml) water + 2 tablespoon (15g) of Wondra (Or 2 tablespoon (30ml) cold water + 2 tablespoon (15g) Cornstarch)

FOR FRENCH BEANS:

• 1 ½ lbs (675g) French Green Beans (Haricot Vert)
• 2 tablespoon (30g) unsalted butter
• ⅓ cup (50g) shallots, minced
• salt and pepper to taste
• ½ teaspoon (2.5ml) fresh lemon zest
• 1 tablespoon (15ml) fresh tarragon, chopped

Instructions

1. Season beef with salt and pepper. Tie roast with butcher's twine according to demo. Spoon mustard over roast covering roast, and then place roast in glass or ceramic dish, cover and refrigerate overnight.
2. Preheat oven to 450F. Place roast in a heavy bottom roasting pan (16 x 13). Toss potatoes with olive oil, salt, pepper and rosemary. Add potatoes to the roasting pan, cut side down.
3. Roast at 450F for 15 minutes, then lower to 375F and continue roasting until desired internal temperature is reached (120-125F rare) (130F-135F Medium Rare) (140F-145F Medium) (150F Medium Well) (160F Well Done). Remove from oven and transfer roast to a carving board. Cover with foil and allow to rest for 15-20 minutes. Meanwhile, transfer potatoes to a baking sheet, and continue to roast at 375F until nice and crispy 15-20 minutes.
4. Place roasting pan with its drippings over a medium flame on the cooktop. Deglaze pan with red wine, reduce by half. Add beef stock, Worcestershire Sauce, Dijon mustard. Then add rosemary sprigs and simmer for 5-10 minutes. Remove rosemary.
5. In a small glass mix together the water and Wondra (or cornstarch) whisk into the gravy and simmer until thickened. Add the butter and whisk until melted and combined. Transfer to a small saucepan and keep warm.
6. Meanwhile in a deep skillet melt butter, saute shallots until fragrant, season with salt and pepper, add the beans and toss in the butter until coated. Add lemon zest and tarragon, cover and steam until tender but still crisp.
7. Slice beef and transfer to an oval platter, arrange beef in the center and potatoes on either side. Garnish with rosemary sprigs. Serve with warm gravy and French beans.

Notes

Guests With Different Temperature Preferences

• If you have some guests who prefer different temperatures, you can cut the Chateaubriand roast into 2 or 3 mini roasts.
• Tie up each and roast and place them in the oven together.
• Then pull out each roast separately as it reaches the desired temperature.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 378 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 49mg Sodium: 392mg Carbohydrates: 31g Fiber: 4g Sugar: 4g Protein: 16g

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