All were amazing and made me look like a rock star chef! Could I use gluten free flour or would the gravy not turn out? I’ve made this beef tenderloin dish several times and it comes out perfectly every time! I did and it helped bring out the flavour. Hi Debbie, you could just use gluten-free flour in place of the all-purpose. Thank you. Love all of your recipes! I just bought a 4.5 lb NY strip roast. I did that once with a skillet removed from the oven. The recipe sounds delicious! Thanks for ordering the cookbook – I hope it becomes an often-used tool in your kitchen! Either way, the cooking time may be a touch longer, but I’d use a meat thermometer so there’s no guesswork involved. The beef tenderloin roast that I will fix is 4 pounds, how much time do you think it will take in the oven? For lunch, you can use them in a Philly steak sandwich or simply served in a roast beef sandwich with a dijonnaise dressing. Hi Sally, yes, you could roast them side by side. lentils, red onion, currents, capers, with an olive oil, apple cider vinagarette maple syrup, mustard, cumin, turmeric, corriander, cardamon, cayenne, cloves, nutmeg, cimmamon. This was AMAZING!! Made this today for Christmas dinner and it turned out perfectly! Would make this for any dinner party! I’m so excited about the book. I have cippolina onions and garlic. The sauce is rich but not greasy. I have bought the demi-glaze from my butcher but he doesn’t carry veal stock. I feel like my tenderloin is taking FOREVER (40-50 minutes). (new to cooking) Thank you!! Then you will add 1/4 cup of broth to the roasting pan after searing the beef. Thanks! When searing the meat, the directions say to leave one side unseared. Made this for New Years awesome super easy,had left over wine sauce and froze it . My guests won’t love all of the shallots…remove after reducing or purée them with immersion blender? Great recipe. Thank you for making me look like a superstar!!! Even so, the oven could get pretty full with all 3 things in there! Hi Kandi, Any dry red, such as Merlot, Pinot Noir, Cabernet Sauvignon, Red Zinfandel, will work. It was really good but took a lot of time at last minute. Crazy good Second year to make this exquisite recipe. It came out a perfect medium rare after 18 minutes at 400. We cooked Your Coconut Shrimp, Roast Beef Tenderloin, Asparagus and Wild Mushrooms and finished with The Warm Lemon Pudding Cake. I made your beef stew last February at a family get together, it was a huge success, thanks! Hope you enjoy! Hi Jenn, I simply love your website. Thank you! How will I know when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. It’s also fine to use a Dutch oven. I will be making this again, and again, and again!! Would your French Lentil salad work here or can you recommend one? Hi Doug, Cippolina onions or yellow onions would both work. Thanks. It was on the larger side, so it took much longer to cook, but so worth the wait! Although I know you’re trying to stock up when tenderloin is on sale, I do think you’ll get the best results with fresh. How would you recommend I adjust the cooking time? What an excellent recipe! Hi Kate, I’d warm it in a 300°F oven til just warm. Hope that helps! Thank you! Another fantastic recipe from Jenn! I make this meal every year for Christmas dinner. I made your haricots verts and also served with pierogis. That said, it always takes 4 or 5 times longer to cook the meat than you said here: “Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium).”. Excellent recipe. Thanks so much for this great recipe. Thank you so much for your help! Perfect for a special occasion! The sauce was perfect as well – just the right accompaniment for the beef. I’d suggest either doubling or tripling the recipe; and, yes, it would be smart to get two to three separate cuts of meat as they will cook more evenly. Fabulous Flavors! Thank you very much, Dawn. Hi Bonnie, it will take a bit longer in the oven — hard to say for sure how long, but I’m guessing about 20 minutes. Please let me know by leaving a review below. I’ve never made a red wine sauce before and followed the recipe exactly, except the store was out of fresh thyme so I added a little bit of ground thyme instead. It is simply beautiful in taste and texture and your instructions are very easy to follow!.. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Hi Debbie, No need to cook the beef on a rack (you actually want it to have it on the surface of the pan so that it allows the brown bits (fond) from the meat to adhere to the bottom). Can I make the sauce without the wine? The butter-wine sauce was also delicious!! Can I use this same recipe to cook a prime strip roast? That way there’s no guesswork involved. Sorry! It is one of the secret weapons in the high-end restaurant arsenal. Try it. Great recipe that allows you to spend time with your guests and prepare ahead. Can you make ahead of time(same day), slice it and put it in a warming dish with sauce? I just made this for Christmas dinner and it was absolutely fantastic. Sorry! Thank you for another wonderful recipe. You have done that repeatedly. Any other thoughts? Can i follow the instructions for this roast, or should i do things differently? Thanks! Bravo to you! I’d like to try this for Christmas but I was wondering if I can make this earlier in the day, slice and reheat slightly for dinner. Thanks! Hi Mary, if you’re referring to cooking them in the same oven, you can cook the beef at 350 degrees (like the potatoes) instead of 400. Made this for Christmas dinner last night. I made this recipe last year and it was fabulous! A professional chef that cares about the amateur home cook is truly extraordinary! Otherwise, you could use 2 smaller roasts (that way you can feel confident that it’s getting cooked evenly throughout). Enjoy! This sauce is amazing and so easy to make!! I used Zinfandel red wine. I LOVE beef tenderloin and found this to be the BEST! Chuck. I’m making this for Christmas Eve dinner. Would your Brussels sprout gratin work or should I keep them more simple? Immediately under the recipe, you’ll see the dishes that I’ve suggested. We are also having mashed potatoes, will there be enough sauce to use as gravy for the potatoes too? Question about the meat. Everyone raved about both the beef and sauce. A million thanks! The family loves it and I have recommended this recipe often. Don’t do what I did. Hope that helps! WAS. The meat and sauce was a HUGE hit for us and the two couples we hosted. Hi Abbie, I do think it will work well, although the cook time will be longer. The store I went to didn’t have a beef tenderloin roast, so I tried to substitute beef sirloin steaks tied together. Hi Dan, You could give the lower oven temp a go, but not sure that it will make much of a difference. A beautiful and flavorful dish to wow your family and friends. If you’d like a dish that you can make completely ahead of time, you may be interested in my red wine braised short ribs. Hope that helps! Re warm in foil or foil and parchment and at what degree oven? Everyone loved it. Thank you, Jenn. I tent it afterwards and let it rest for at least 25 minutes while the other vegetables are cooking in the now vacant oven. And what about appetizer? Hi Jenn – This looks delicious and I’m planning on making it on Xmas. I was going to roast an round eye roast with a porcini dry rub but then changed my mind for the tenderloin. Thank you! Can I do it in the roasting pan? Thank you Jenn. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. I bought the thermometer you recommended. I noticed your recipe was for 2-3 lbs. Yes, I think this sauce would also be good over pork tenderloin. Everyone loved it!! Happy holidays! We love the garlic and herb roasted baby potatoes in your cookbook and I wanted to make them to go with it. Is it OK to sear in a ceramic non-stick pan? Hi Judy, I do think the sauce would work and I would use the drippings – just pour off as much fat as possible so the sauce isn’t greasy. Temp of approx 150 degrees ( about 50 minutes ) s delicious and I miss her especially so the! Estimates only like meat done when my guest arrive, how long your website everyone. What works for thickening, it sounds like you were cutting steaks the... 1/2 teaspoon pepper in small quantities family this coming week know I will be joining us and the beef a. 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