The roasted beef tenderloin is fried, then roasted in the oven and served with sauteed mushrooms in the pan with butter and herbs. Try it for your next holiday dinner or a special occasion!

There are two types of special meals: those that need to cook all day and require careful attention to the details so that they do not spoil them, and those that are simple and relatively infallible, but still delight the crowd.

You can guess which one I prefer.

Why Frying The beef tenderloin is ideal to entertain yourself

Here is a perfect example of the latter – a fried beef tenderloin. Imagine a filet mignon,but roasted, which you cut for serving, tender as a rib, but lean. Yes, it is a rather expensive piece of beef; it is not an everyday roast, but a roast for someone or a special occasion.

My friend Kathi showed me the other day how to prepare beef tenderloin. She loves to prepare it for catering events, as it endures well, is delicious even at room temperature, and everyone loves it.

Instead of serving the roast with a sauce, we surround it with mushrooms fried in the frying pan with butter, shallots, garlic and herbs.

Do you have a favorite way to cook roast beef tenderloin? If so, please let us know in the comments!

Use a Meat Thermometer for a Perfect Roast Beef Tenderloin

The best way to make sure that this fillet is as beautiful as in the photos is with a meat thermometer to check its internal temperature. Check the internal temperature after 20 minutes. (If you did not bring the fillet to room temperature before putting it in the oven, it will take longer to bake at the desired temperature.)

For a rare beef tenderloin, bake at an internal temperature of 130°F. for a medium rare beef tenderloin, bake at an internal temperature of 140°F.

Beef tenderloin is a beautiful cut of tender beef and is used to make filet mignon. To make a roast from the fillet, you can ask your butcher to cut a large centerpiece from a whole fillet, or buy a whole fillet and cut it yourself for this purpose, saving the rest for the filet mignon. You can find whole beef tenderloin at Costco or Sam’s Club for a reasonable price.

Ingredient

• 1 Beef tenderloin from 3/4 to 2 pounds (preferably cut off a piece from the middle), garnished with excess fat
• and silver skin
• 1 Teaspoon kosher salt
• 1/2 Teaspoon coarsely ground black pepper
• 1 1/2 Tablespoons Extra virgin olive oil
• 1 Pound cremini mushrooms, cut 1/8 to 1/4 inch thick
• 3 Tablespoons of butter
• 1 Teaspoon of salt (use 1/2 teaspoon if you use salted butter)
• 2 Tablespoons chopped shallots
• 2 Tablespoons chopped garlic
• 1 1/2 Teaspoon of herbs of Provence or 1 teaspoon of dried tarragon

Method

Season the roast, let it stand at room temperature:

Remove the roast from the refrigerator 1 to 2 hours before cooking so that it has time to approach room temperature. Sprinkle all sides with salt and pepper and set aside.

Preheat the oven:

Preheat the oven to 425°f once the roast is at room temperature.

Frying fry on the stove:

When you are ready to cook the fillet roast, preheat the oven to 425°F.heat the olive oil in a cast-iron frying pan or with a thick bottom, which can catch fire on high heat. When the oil is hot, put the roast in the pan and brown it on all sides, including the ends, for about 10 minutes.

Put the roast in the oven:

When it is golden enough, remove the roast from the pan (do not clean the pan) and put it in a frying pan.

Put in the oven and roast at 425°F until the internal temperature is 130°f for rare foods (140°F for medium foods), about 20 minutes (or longer if your roast was not at room temperature at the beginning). Use a meat thermometer!

Let the roast stand before cutting:

Remove from the oven and leave for 15-20 minutes with foil before cutting.

Fry shallots, garlic and mushrooms:

While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan with which you fry the roast beef. Heat over medium heat to melt the butter. Add chopped shallots and garlic and cook for half a minute.

Add the mushrooms to the pan and cook until they let off steam. Then add salt, pepper and herbs of Provence. Continue cooking until everything is cooked.

Add a couple of tablespoons of warm water to the pan to scrape the leftovers from the bottom of the pan (you can also use white Plonk or marsala). Remove from heat.

Cut the roast into slices:

Use a sharp knife to cut the roast on the grain into slices 1/4 to 1/2 inch thick. Serve with sauteed mushrooms.