Need a show-stopping dinner to serve on Christmas Eve, Christmas Day, or New Year’s Eve? This Succulent Roast Beef Tenderloin with a Red Wine Mushroom Sauce is the ultimate holiday dinner. You roast the beef low and slow which results in the juiciest beef you’ve ever sunk your teeth into. This one-pot meal is the perfect way to celebrate the holiday and/or ring in the new year! Happy Holidays!
Dude you guys, I’m bringing my A-game this week. Succulent Roast Beef Tenderloin With A Red Wine Mushroom Sauce is reBONKERlous! What’s rebonkerlous? It’s the combination of ridiculous and bonkers. This dinner is ridiculously easy to make and will drive your taste buds bonkers after one bite. Rebonkerlous!
The trick to cooking a juicy beef tenderloin is roasting it low and slow. The key to cooking the tenderloin a perfect medium rare is to invest in a good meat thermometer. Roasting your beef at a low temperature until it reaches an internal temp of 125 will produce the most succulent, juiciest beef that will melt like butter in your mouth.
G’bomb, my mouth is watering just thinking about this tasty, tasty beef tenderloin.
Speaking of Succulent Roast Beef Tenderloin With A Red Wine Mushroom Sauce, I look forward to Christmas dinner with my Dad every year because he throws down in the kitchen. He has a knack for cooking and usually spoils us with an epic meal over the holidays. In years past we’ve had filet mignon, lobster tail, lobster bisque, and prime rib.
This year Dad’s making, you guessed it, roast beef tenderloin! Dad has taught me a lot about cooking throughout the years and the most important lesson I learned was to invest in a good meat thermometer. There is nothing worse than overcooking an expensive piece of meat. If you’re going to splurge and cook up some fancy beef for your family and friends, a meat thermometer is your best friend.
The niftiest meat thermometer is the kind that’s oven safe. You don’t even need to open the oven door with those! I used to have one of those, but I can’t find it. My rinky dinky old thermometer worked like a charm.
Man, I remember my Dad bought the coolest meat thermometer one year. Not only was it oven safe, but it had an alarm that would go off once the meat reached the temperature you set it for. Talk about foolproof! Although, I’m a control freak so I would keep checking the meat regardless.
I’m really looking forward to this years Christmas dinner. I’ll consume all the beefy goodness and wine a girl can ask for 🙂 #hotmess
I’m telling you, this Succulent Roast Beef Tenderloin With A Red Wine Mushroom Sauce was legit mouth watering. Guess how many G’bombs Kieran gave me this time? Too many to count, but I can say with certainty it was a new record 🙂
I used a 3 lb roast for this recipe but you can purchase a larger roast if you’re hosting a large number of people. Obviously, you’ll have to cook a larger piece of beef longer than the recipe calls for. I know I sound like a broken record, but that’s where a meat thermometer comes in. I always check my meat earlier than any recipe calls for just to be sure my oven didn’t suddenly consumed steroids and cook the meat too quickly. Worse case scenario the beef isn’t finished cooking and I pop it back into the oven.
Here are my takeaways to ensure you end up with succulent, juicy ass roast beef tenderloin:
- Season all sides of the beef generously with salt and pepper.
- Sear the meat in a skillet on all sides before you roast it. This will help lock in the juices and give the meat a remarkable crust.
- Roast the tenderloin at a low temperature aka low and slow.
- Use a meat thermometer and remove the tenderloin when it reaches an internal temperature of 125 degrees.
- Let the tenderloin rest for at least 10 minutes (20 minutes if it’s a larger piece of beef) before you carve it.
Anytime you cook any type of meat you should let it rest before carving it. The muscles in the meat seize up while cooking. If you carve meat immediately after it cooks, the juices spill out onto your cutting board. If you let meat rest for 10 minutes (or more) the seized muscles get the chance to relax. When the muscles relax, the juices redistribute back into meat resulting in a juicy, succulent beef.
I asked Kieran to describe the dish and he said it was succulent :/
That man sure knows how to contribute to a post, doesn’t he? He’s not a man of many words. Hahahaha. Anyway, Kieran and I really enjoyed this dinner. If you’re looking to jazz up your holiday meal this recipe is a show stopper. The recipe is easy to make and the end result is outstanding! If you love beef tenderloin this is the recipe to try!
Alright, folks, that’s a wrap on the Succulent Roast Beef Tenderloin With A Red Wine Mushroom Sauce post. This will be my last post before the holiday hits and ladies and gentlemen, it’s a good one. I hope you have a wonderful Christmas (Hanukkah, Ramadan, Kwanzaa, or even Festivus). Happy Holidays to you and yours 🙂
Thanks for stopping by,