Wagyu Tenderloin Roast with a Springy Dijon Sauce
Author
Abigail Harris-Shea
Servings
6
Prep Time
15 minutes
Cook Time
2 hours 15 minutes
Protein
36g/serving
This Wagyu Tenderloin Roast is rich, tender, and full of flavor; perfect for your Easter table or any special occasion. Reverse-seared to a perfect medium-rare and basted with butter, shallots, and fresh herbs, the roast is paired with a spring-inspired dijon and crème fraîche green sauce that’s bright, buttery, and herbaceous. Serve it over creamy pommes purée for the ultimate restaurant-worthy meal at home. Made with American Wagyu beef from Snake River Farms, this roast delivers unmatched quality and melt-in-your-mouth texture.
Ingredients
Green Sauce
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2 shallots, diced
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2 sprigs of thyme
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4 sprigs of tarragon
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2 sprigs of rosemary
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2 sprigs of flat leaf parsley
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½ a lemon, juiced
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1 teaspoon crème fraîche
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1 teaspoon dijon mustard
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5 teaspoons butter
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2 teaspoons water
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sea salt
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pepper
Tenderloin
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Wagyu Tenderloin Roast
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4 sprigs rosemary
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2 sprigs thyme
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3 tablespoons butter
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EVOO
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3 shallots, chopped
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cooking twine
Directions
Prep the tenderloin: The day before cooking, trim the excess fat off the tenderloin. Using butcher's twine, tie tenderloin at 1-inch sections, trimming the excess string. Generously sprinkle with salt and pepper, and transfer to a wire rack overtop a foil-lined rimmed baking sheet. Refrigerate uncovered overnight.
Cook the tenderloin: Preheat oven to 225°F. Transfer tenderloin to oven and roast until internal temperature reaches 120°F. This should take about 2 hours. Take out of the oven and remove the twine.
Add a drizzle of olive oil to a skillet and when it gets hot, add in tenderloin and let cook on high heat for 1 to 2 minutes so it gets a nice sear on the outside. Flip and reduce heat. Add butter, herbs and shallots to the pan. As the butter melts, pour it along with the shallots and herbs, over top the tenderloin. Continue until the internal temperature of the meat hits 125°F for rare and 130°F for medium rare, and 140°F for medium.
Make the sauce: Finely chop the shallots and remove the leaves from the herbs. Add them to a skillet on low heat with the butter for about 5 minutes. Season with salt and pepper. Make sure the shallots are translucent, but not brown.
In a bowl, whisk the crème fraîche and Dijon mustard. Pour in the herby butter, the lemon juice and the water. Blend until smooth and combined. Pour overtop the steak and serve with whatever sides you like! Enjoy!
Recipe Note
*This is served overtop a Pommes Purée, and that recipe is courtesy of J. Kenji López-Alt.
Author Bio
Abigail is a creative director, home cook and content creator with a diehard love for Snake River Farms’ Gold Waygu ribeyes. She finds any excuse to host because nothing brings her more joy than getting people together and sharing a meal (with a good glass of wine). On a Saturday you can find her at a farmers market, walking in a park with friends or planning her next trip.