Juicy Roast Beef Tenderloin and Classic French Potatoes

Ingredients

• 6.5 lb Beef Tenderloin (untrimmed) (Whole untrimmed piece; will be trimmed and cut into two roasts)
• 2 tbsp Kosher Salt (For dry‑brine; applied to all sides)
• 1 tsp Freshly Ground Black Pepper (Added after brine, just before roasting)
• 2 tbsp Vegetable Oil (For high‑heat searing)
• 5 tbsp Unsalted Butter (1 tbsp for browning chain; 4 tbsp finished in sauce)
• 12 oz Beef Chain (trimmings) (Reserved from trimming; can substitute stew meat if unavailable)
• 2 tbsp Tomato Paste (Adds depth and umami)
• 2 cup Red Wine (Medium‑bodied (Pinot Noir or Merlot) for reduction)
• 2 cup Beef Broth (Low‑sodium preferred)
• 1 Shallot (Thinly sliced)
• 2 tbsp Soy Sauce (Low‑sodium for extra umami)
• 1.5 tbsp Granulated Sugar (Balances savory flavors)
• 6 sprig Fresh Thyme (Leaves and stems added to sauce)
• 2.5 tsp Cornstarch (Mixed with 1 tbsp cold water for slurry)
• 1 tbsp Fresh Parsley (Minced, used as garnish)

Instructions

1. Trim the Tenderloin

   Using a flexible boning knife, remove the chain (the long muscle on the side), excess visceral fat, large pockets of fat, and all silver skin from the whole untrimmed tenderloin.

   Time: PT15M

2. Divide and Tie

   Cut the trimmed tenderloin into two pieces of roughly equal size (about 1 inch below the head for the larger piece). Tie each piece with kitchen twine at 1‑inch intervals, using a double loop knot at the tail end to keep the shape.

   Time: PT10M

3. Dry‑Brine with Salt

   Pat the roasts dry, then coat all sides with 1 tbsp kosher salt per roast (total 2 tbsp). Wrap each tightly in plastic wrap to prevent leakage.

   Time: PT5M

4. Refrigerate for 12 Hours

   Place the wrapped roasts on a rack in the refrigerator for 12 hours (up to 24 h, but not longer).

   Time: PT12H

   Temperature: 4°C

5. Season with Pepper

   Remove the plastic wrap, pat the roasts dry again, and season all sides with freshly ground black pepper.

   Time: PT5M

6. Low‑and‑Slow Roast

   Preheat the oven to 250°F. Place the roasts on a rack in a roasting pan and roast until the internal temperature reaches 125°F (medium‑rare). The larger piece takes about 2 hours, the smaller about 1 hour 30 minutes.

   Time: PT2H

   Temperature: 250°F

7. Prepare Sauce Ingredients

   While the meat roasts, cut the reserved chain into 1‑inch pieces.

   Time: PT5M

8. Brown the Chain

   Melt 1 tbsp unsalted butter in a saucepan over medium‑high heat. Add the chain pieces and sauté until a deep brown fond forms, about 12 minutes.

   Time: PT12M

   Temperature: Medium‑high

9. Add Tomato Paste

   Stir in 2 tbsp tomato paste and cook for 2 minutes to develop flavor.

   Time: PT2M

   Temperature: Medium‑high

10. Build the Red‑Wine Reduction

    Add 2 cups red wine, 2 cups beef broth, the sliced shallot, 2 tbsp soy sauce, 1.5 tbsp sugar, and 6 sprigs thyme (stems and leaves). Bring to a boil, then reduce heat and simmer until the liquid is reduced to about 4 cups (12‑15 minutes).

    Time: PT15M

    Temperature: Medium

11. Strain the Sauce

    Pour the mixture through a fine mesh strainer into a clean saucepan, discarding solids.

    Time: PT2M

12. Thicken with Cornstarch Slurry

    Mix 2.5 tsp cornstarch with 1 tbsp cold water. Whisk the slurry into the boiling sauce and cook for about 30 seconds until slightly thickened.

    Time: PT1M

    Temperature: Medium‑high

13. Finish with Butter

    Whisk in 4 tbsp cold unsalted butter, one tablespoon at a time, until the sauce is glossy and velvety.

    Time: PT3M

    Temperature: Low

14. Keep Sauce Warm

    Cover the sauce and keep it on low heat, stirring occasionally, until the roasts are ready.

    Time: PT5M

    Temperature: Low

15. Rest the Roasts

    Remove the roasts from the oven, tent loosely with foil, and let rest for 20 minutes. This allows juices to redistribute.

    Time: PT20M

16. Sear for Crust

    Heat 2 tbsp vegetable oil in a 12‑inch skillet over medium‑high until almost smoking. Pat the roasts dry again and sear all sides, turning constantly, for 5‑7 minutes until a deep mahogany crust forms.

    Time: PT7M

    Temperature: Medium‑high

17. Remove Twine and Slice

    Trim off the kitchen twine, then slice the roasts into ½‑inch thick slices on a cutting board.

    Time: PT5M

18. Plate and Garnish

    Arrange the sliced beef on a serving platter, drizzle with the red‑wine sauce, and sprinkle 1 tbsp minced parsley over the top.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

22 g

Fiber

0 g