Best 11 Whole Roasted Beef Tenderloin With Red Wine Butter Sauce Recipes

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Cooking an exquisite whole roasted beef tenderloin is an art form that requires careful preparation and attention to detail. Not only is beef tenderloin known for its tender and flavorful texture, but it also holds significant culinary value due to its versatile cooking methods. Whether you prefer the classic approach of roasting or opt for modern cooking techniques, achieving the perfect balance of flavors and textures in your roasted beef tenderloin is crucial. With the right recipe, you can create a dish that will tantalize your taste buds and impress your dinner guests, making it an unforgettable dining experience.

Here are our top 11 tried and tested recipes!

WHOLE ROASTED BEEF TENDERLOIN WITH RED-WINE BUTTER SAUCE



Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce image

For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

1 cup dry red wine
1 cup red-wine vinegar
1 shallot, thinly sliced
2 tablespoons whole black peppercorns
2 sprigs fresh thyme
1 (5-pound) whole beef tenderloin, trimmed
Fine sea salt and freshly ground black pepper
3 tablespoons canola oil
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces

Steps:

  • Preheat oven to 400 degrees.
  • Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.
  • Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.
  • Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
  • Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. 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. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a 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). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

BEEF TENDERLOIN WITH RED WINE SAUCE



Beef Tenderloin With Red Wine Sauce image

Use this recipe to make a delicious beef tenderloin roast, along with a wonderful Bordelaise-style red wine sauce made with beef broth.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 55m

Yield 4

Number Of Ingredients 11

1 1/2 to 2 pounds beef tenderloin
1 clove garlic (halved)
Salt and pepper (to taste)
2 tablespoons olive oil
4 to 6 ounces mushrooms (thinly sliced)
1 shallot (chopped)
1 clove garlic (finely minced)
3 tablespoons flour
1 1/2 cups dry red wine
1 can (10 1/2 ounces) condensed beef broth
1/4 teaspoon thyme (dried)

Steps:

  • Gather the ingredients.
  • Preheat your oven to 400 F.
  • Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
  • In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
  • Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
  • Add oil, mushrooms, chopped shallot or green onion , and minced garlic to the pan drippings; place over medium heat and sauté until tender.
  • Stir in flour until well blended; add the red wine and broth.
  • Simmer until reduced by about 1/4 to 1/3.
  • Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
  • Slice the tenderloin after it has rested for at least five minutes.
  • Serve the sauce alongside the sliced tenderloin and enjoy.

Nutrition Facts : Calories 788 kcal, Carbohydrate 45 g, Cholesterol 178 mg, Fiber 4 g, Protein 66 g, SaturatedFat 10 g, Sodium 792 mg, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 19 g

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE



Beef Tenderloin with Quick Red Wine Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

BEEF TENDERLOIN WITH RED WINE GLAZE



Beef Tenderloin with Red Wine Glaze image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 12

1 pound cippolini onions
One 6- to 7-pound beef tenderloin, trimmed
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 onions, roughly diced
1 head of garlic, cut in half
1 bunch fresh thyme
10 medium carrots, peeled
4 tablespoon unsalted butter
1 quart beef stock
One 750-milliliter bottle red wine
Watercress, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
  • For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
  • Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
  • Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
  • Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE



Beef Tenderloin with Mushroom-Wine Sauce image

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings (about 3-1/2 cups sauce).

Number Of Ingredients 14

2 teaspoons dried thyme
2 teaspoons seasoned salt
1 beef tenderloin roast (5 pounds)
9 bacon strips, finely chopped
3 cups sliced fresh mushrooms
4 tablespoons butter, divided
4 medium onions, chopped (about 3 cups)
9 garlic cloves, minced
1/3 cup tomato paste
6 cups beef stock
2-1/4 cups dry red wine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

Nutrition Facts :

ROAST FILLET OF BEEF IN RED-WINE SAUCE



Roast Fillet of Beef in Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 - 6 servings

Number Of Ingredients 9

1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied
Salt and freshly ground pepper to taste
1 tablespoon oil
2 tablespoons finely chopped shallots
1 cup dry red wine
1/2 cup fresh or canned beef broth
2 sprigs fresh thyme or 1/2 teaspoon dry
1 small bay leaf
2 tablespoons butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle meat on all sides with salt and pepper. Rub with oil.
  • Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
  • Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
  • Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by 3/4 cup. Swirl in the butter.
  • Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams

FABULOUS BEEF TENDERLOIN



Fabulous Beef Tenderloin image

This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

Provided by Debbie Wright

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 3

1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g

ROAST BEEF TENDERLOIN WITH RED WINE SAUCE



Roast Beef Tenderloin With Red Wine Sauce image

This is a very tasty roast, what a delicious sauce that goes with it! I tried it once and love it - I know I'll be trying more and more!!

Provided by Chef mariajane

Categories     Roast Beef

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons barbecue sauce (Smokey Bourbon Applewood Grilling Sauce)
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon chili powder
1/4 teaspoon pepper
3 lbs beef tenderloin roast
1 small onion, finely chopped
3/4 cup red wine
1 1/2 cups beef broth, 25% less sodium
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours).
  • Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
  • Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes.
  • Carve roast and place on a platter. Serve with sauce.

Nutrition Facts : Calories 499, Fat 37, SaturatedFat 14, Cholesterol 117.5, Sodium 258.4, Carbohydrate 3.5, Fiber 0.4, Sugar 0.8, Protein 32.1

ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE



Roast Beef Tenderloin With Red Wine & Shallot Sauce image

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Provided by CountryLady

Categories     Roast Beef

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Steps:

  • Sprinkle beef with peppercorns & salt, pressing to adhere.
  • Heat oil in roasting pan, over medium-high heat; sear beef all over.
  • Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
  • Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
  • Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
  • Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
  • Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
  • Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1

HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE



Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce image

Categories     Food Processor     Beef     Herb     Bake     New Year's Eve     Beef Tenderloin     Spice     Red Wine     Winter     Shallot     Bon Appétit

Yield Serves 8

Number Of Ingredients 29

Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
  • For tenderloin:
  • Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
  • Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

Tips:

  • Choose a high-quality beef tenderloin. Look for a tenderloin that is evenly marbled with fat and has a deep red color.
  • Season the beef tenderloin generously. Use a combination of salt, pepper, and your favorite herbs and spices.
  • Sear the beef tenderloin in a hot skillet. This will help to create a flavorful crust and lock in the juices.
  • Roast the beef tenderloin at a high temperature. This will help to cook the beef tenderloin quickly and evenly.
  • Let the beef tenderloin rest before slicing. This will help the juices to redistribute throughout the meat.
  • Serve the beef tenderloin with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, and asparagus.

Conclusion:

Whole roasted beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your beef tenderloin turns out perfectly cooked and flavorful. Enjoy!

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