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Roasted Beef Tenderloin

5 from 3 votes
Servings 4


For the Tenderloin:

  • 1 Tenderloin of Beef about 2 pounds about ½ lbs. per person
  • 1 tablespoon Avocado Oil or Clarified Butter
  • Salt and Pepper

Quick Pan Sauce:

  • 2 tablespoons Shallots chopped
  • 1 cup Red Wine optional
  • 1 tablespoons fresh chopped Herbs, Tarragon, Sage, Thyme or Rosemary
  • 2 to 3 tablespoons Sweet Butter
  • Salt and Pepper to taste


The Tenderloin:

    Preheat Oven to 450F°/230F°

    • Trim the tenderloin of beef or buy the filet already trimmed.  If you have the time salt the roast and place it on a baking/cooling rack NOT covered for 24 hours.  If you do not have the time do it at least 45 minutes to one hour.  
    • In a sauté pan, heat the oil, when 365F°/185F°.  Add the filet and cook until golden brown on each side (this could take 3 to 4 minutes)  
    • Place in the oven and rotate every 3 minutes remove when it is cooked almost to your liking (120F° for rare, 135/130 F° medium rare).   The meat temperature will rise another 5 degrees or so while resting at least 10 minutes.
    • Our cooking results in the video were as follow:
      The small roast almost 1 ½ lbs.  Took 14 minutes in the oven.
      The bigger roast was 3 ¼ lbs. Took 21 minutes in the oven. 
      Both Roasts reached 120F° for rare

    Quick Pan Sauce:

    • In the same pan, you roasted your roast remove some of the oil if you have more than 1 tablespoon.  Add the shallots and cook for a few minutes, until golden brown.  Add wine bring to boil and let it reduce until half remains.  Add your herb and the beef stock.  Cook for a few minutes and off the heat add the butter for a better texture.  If you have some of the herb left add some at the last minutes for a fresh and fragrant pan sauce.  Adjust salt and pepper to taste.


    For the Laser Thermometer, click here
    For the Instant Read Thermometer, click here
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