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Tenderloin Roast with Dijon Sauce

Abigail Harris-Shea
Servings

6

Prep Time

15 minutes

Cook Time

2.15 hours

Calories

192

Cuisine

French

Category

Holiday & Special Occasion

Protein

36g/serving

This Tenderloin Roast is rich, tender, and full of flavor; perfect for 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.
SRF Tenderloin Wagyu Roast

Ingredients

    Green Sauce

    • 2 shallots, diced
    • 2 sprigs of thyme
    • 4 sprigs of tarragon 
    • 2 sprigs of rosemary
    • 2 sprigs of flat leaf parsley
    • ½ a lemon, juiced
    • 1 teaspoon crème fraîche
    • 1 teaspoon dijon mustard
    • 5 teaspoons butter
    • 2 teaspoons water
    • sea salt
    • pepper

    Tenderloin

    • Tenderloin Roast
    • 4 sprigs rosemary
    • 2 sprigs thyme
    • 3 tablespoons butter
    • EVOO
    • 3 shallots, chopped
    • cooking twine

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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!

    Frequently Asked Questions

    1. What temperature should a tenderloin roast be cooked to?

      In this recipe, Abigail Harris-Shea roasts the tenderloin at 225°F until it reaches 120°F, about 2 hours. She then sears and bastes it with butter, shallots and herbs until it registers 125°F for rare, 130°F for medium-rare or 140°F for medium.

    2. Why refrigerate the tenderloin uncovered overnight?

      Seasoning the tied tenderloin and letting it rest uncovered on a wire rack overnight dries the surface. A dry surface browns faster and more evenly in the skillet, giving the roast a deeper crust during the sear.

    3. What should I serve with tenderloin roast with Dijon sauce?

      This roast pairs beautifully with pommes purée, a silky French-style mashed potato that soaks up the buttery Dijon herb sauce. Spoon the sauce over the sliced tenderloin and add your favorite spring sides to round out the meal.