Beef Tenderloin Roast with Pepper Sauce & Potatoes
This recipe is sponsored by Reynolds Wrap®.
The most impressive and delicious holiday dinner! Nothing beats a beautiful roasted beef tenderloin, prepared with Reynolds Wrap® Heavy Duty Foil. This tenderloin is seasoned with an aromatic combination of fresh herbs, garlic, Dijon, and Worcestershire sauce. Serve the tenderloin roast with a creamy pepper sauce and seasoned, roasted potatoes.
Reynolds Wrap® making prepping, cooking and cleanup easier so I get to spend more time with my family for the holidays. Make sure to stock up before hosting for the holidays!
Watch My Tenderloin Roast Video Tutorial
Watch my YouTube beef tenderloin video tutorial for step-by-step instructions and see how to trim and truss the tenderloin. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel.
Ingredients & Supplies for the Recipe
Here are the main ingredients and supplies you’ll need to prepare this incredible tenderloin roast. Find the full list of ingredients in the printable recipe card below.
- Reynolds Wrap® Heavy Duty Foil – this strong and durable foil is perfect for cooking heavier foods like this dinner since you don’t have to worry about it ripping or tearing. This foil also comes in a wider, 18-inch roll, perfect for larger dishes.
- Beef Tenderloin – when purchasing a whole tenderloin, look for one that has already been nicely trimmed to cut down on the work you’ll need to do at home.
- Kitchen Twine – for trussing the beef tenderloin.
- Olive Oil or Avocado Oil – for making the spread and for the potatoes.
- Fresh Thyme & Rosemary – fresh herbs will add the most flavor and aroma to the recipe.
- Garlic – I recommend using a zester to grate the garlic super finely to prevent it from burning during the roasting process.
- Potatoes – I like to use Yukon Gold potatoes for roasting, but most varieties will work well.
- Beef Broth, Cognac, & Cream – for making the creamy pepper sauce. If you don’t want to use alcohol in your cooking, simply add more beef broth.
Preparing the Roasting Pan
Start by preheating the oven to 475°F. You can use a roasting pan with a rack, or a large baking sheet with a wire rack. The beef tenderloin needs to be raised above the bottom of the pan to ensure even roasting.
Line the roasting pan with Reynolds Wrap® Heavy Duty Foil, overlapping the foil if needed to ensure the bottom is completely covered. Using this strong and durable foil will make cleanup super easy later!
Trimming & Trussing Beef Tenderloin
Once you have the roasting pan ready, start preparing the beef tenderloin. It’s very important to truss the tenderloin for even cooking!
- Remove the beef tenderloin from its packaging and pat it dry with paper towels.
- Use a sharp, flexible knife to carefully trim off any silver skin and large, hard pieces of fat that will not render during the roasting process.
- Tuck the shorter tail end of the tenderloin underneath the main portion of the tenderloin, creating an even sized log.
- Next, it’s time to truss the tenderloin. Watch my video tutorial for visual instructions. Unravel a large piece of kitchen twine from the main roll; don’t cut it yet! Starting at one end, tie the twine around the meat snuggly, creating a knot at the top.
- Loop the twine around your hand, then slide the loop under and around the tenderloin, tightening the twine into a knot at the top. Repeat this process over again, snuggling tying the meat into a neat log, spacing the twine about ½-inch to 1-inch apart.
- Wrap the twine around the end of the tenderloin and bring to the other side. Measure and cut a long length of twine, about 18-inches. Slide the twine underneath each loop twice, creating a tight knot at the top.
- Wrap the twine around the end again, bringing the twine back to the beginning. Tie off the twine and trim off any excess.
Easy Garlic & Herb Spread for the Roast
You’ll love the aromatic seasoning for this roasted tenderloin! It’s super easy to make, too!
- In a small bowl or measuring cup, combine the oil, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper.
- Whisk everything together until the mixture is uniform.
- Place the trussed tenderloin on the prepared roasting pan/rack. Using a pastry brush, apply the spread all over the trussed beef tenderloin.
- The tenderloin can be roasted right away; however, if you have the time, I recommend refrigerating the seasoned tenderloin overnight for the best results.
Roasting Instructions for Beef Tenderloin
Roast the tenderloin uncovered at 475°F until the internal temperature at the thickest part reaches 125°F to 130°F for a medium doneness.
The roasting time will depend on the size of the tenderloin. Smaller tenderloins will take approximately 30 minutes; larger ones will take about 45 minutes.
Remove the tenderloin from the oven and allow it to rest for about 30 minutes before slicing and serving.
Easy Roasted Potatoes Side Dish
While the tenderloin is roasting, it’s the perfect time to prepare a pan of roasted potatoes.
- Line a large baking sheet with Reynolds Wrap® Heavy Duty Foil. Peel the potatoes, then cut into small, 1-inch chunks and place onto the pan.
- Drizzle about ¼ cup of olive oil or avocado oil over the potatoes, then season with salt, pepper, dried thyme, smoked paprika, dried garlic, and dried onion. Toss to coat the potatoes.
- Cover the potatoes tightly with Reynolds Wrap® Heavy Duty Foil. Roast the potatoes at 475°F covered for 20 minutes. Remove the foil and continue to roast until the potatoes are golden brown all over, about 20 additional minutes.
Making the Creamy Pepper Sauce
I love to serve this tender and delicious beef tenderloin with a creamy pepper sauce. Here’s how to make it:
- Place the peppercorns into a mortar and use the pestle to crush the pepper, releasing its aroma.
- Heat a sauté pan over medium heat and add in the butter. Once melted, whisk in the flour, and cook the mixture for 3 to 4 minutes, until golden brown.
- Gradually pour in the beef broth, whisking it in. Pour in the cognac and add the crushed pepper, thyme, and rosemary.
- Bring the broth up to a simmer and cook over medium heat for about 15 minutes, until the broth is reduced and thickened.
- Remove the sprigs of thyme and rosemary, then pour in the cream. Cook for just a few minutes until the sauce starts to simmer, then remove it and keep it covered.
Serving Suggestions for Beef Tenderloin
Allow the beef tenderloin to rest for at least 30 minutes before slicing. Use kitchen shears to cut through the kitchen twine and remove it before slicing.
Use a sharp carving knife to slice the roasted tenderloin into thick slices, about ¾-inch to 1-inch in thickness.
Serve the tenderloin with a side of roasted potatoes and spoon a generous amount of the creamy pepper sauce over each serving.
More Recipes to Try!
Enjoyed this delicious holiday dinner? Check out some of my other recipes you’re sure to love!
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Beef Tenderloin Roast with Pepper Sauce & Potatoes
Equipment
- kitchen twine
Ingredients
For Tenderloin Spread:
- 1 whole beef tenderloin, trimmed; about 5 to 6 pounds
- 1/3 cup olive oil, or avocado oil
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 1/2 tbsp fresh chopped rosemary
- 1 1/2 tbsp fresh thyme
- 6 to 7 medium garlic cloves
- 1 tsp ground black pepper
- 2 tbsp coarse sea salt
For Roasted Potatoes:
- 3 lbs potatoes, Yukon gold or baby potatoes
- 1/4 cup olive oil
- ground black pepper, to taste
- 2 tsp sea salt
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp dried garlic
- 1 tsp dried onion
For Creamy Pepper Sauce:
- 1 to 2 tbsp mixed peppercorns
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/4 cup cognac
- 1 sprig each: fresh thyme; fresh rosemary
- 1/2 cup cream
Instructions
Preparing for Recipe:
- Start by preheating the oven to 475°F. You can use a roasting pan with a rack, or a large baking sheet with a wire rack. The beef tenderloin needs to be raised above the bottom of the pan to ensure even roasting.
- Line the roasting pan with Reynolds Wrap® Heavy Duty Foil, overlapping the foil if needed to ensure the bottom is completely covered. Using this strong and durable foil will make cleanup super easy later!
Trimming & Trussing the Tenderloin:
- Remove the beef tenderloin from its packaging and pat it dry with paper towels.
- Use a sharp, flexible knife to carefully trim off any silver skin and large, hard pieces of fat that will not render during the roasting process.
- Tuck the shorter tail end of the tenderloin underneath the main portion of the tenderloin, creating an even sized log.
- Next, it’s time to truss the tenderloin. Watch my video tutorial for visual instructions. Unravel a large piece of kitchen twine from the main roll (don’t cut it yet). Starting at one end, tie the twine around the meat snuggly, creating a knot at the top.
- Loop the twine around your hand, then slide the loop under and around the tenderloin, tightening the twine into a knot at the top. Repeat this process over again, snuggling tying the meat into a neat log, spacing the twine about ½-inch to 1-inch apart.
- Wrap the twine around the end of the tenderloin and bring to the other side. Measure and cut a long length of twine, about 18-inches. Slide the twine underneath each loop twice, creating a tight knot at the top.
- Wrap the twine around the end again, bringing the twine back to the beginning. Tie off the twine and trim off any excess.
Preparing the Spread:
- In a small bowl or measuring cup, combine the oil, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper. Use a microplaner/zester to finely grate the garlic; or, use a garlic press.
- Whisk everything together until the mixture is uniform.
- Place the trussed tenderloin on the prepared roasting pan/rack. Using a pastry brush, apply the spread all over the trussed beef tenderloin.
- The tenderloin can be roasted right away; however, if you have the time, I recommend refrigerating the seasoned tenderloin overnight for the best results.
Roasting Instructions for Tenderloin:
- Roast the tenderloin uncovered at 475°F until the internal temperature at the thickest part reaches 125°F to 130°F for a medium doneness.
- The roasting time will depend on the size of the tenderloin. Smaller tenderloins will take approximately 30 minutes; larger ones will take about 45 minutes.
- Remove the tenderloin from the oven and allow it to rest for about 30 minutes before slicing and serving.
Making Roasted Potatoes:
- Line a large baking sheet with Reynolds Wrap® Heavy Duty Foil. Peel the potatoes, then cut into small, 1-inch chunks and place onto the pan.
- Drizzle about ¼ cup of olive oil or avocado oil over the potatoes, then season with salt, pepper, dried thyme, smoked paprika, dried garlic, and dried onion. Toss to coat the potatoes.
- Cover the potatoes tightly with Reynolds Wrap® Heavy Duty Foil. Roast the potatoes at 475°F covered for 20 minutes. Remove the foil and continue to roast until the potatoes are golden brown all over, about 20 additional minutes.
Making Creamy Pepper Sauce:
- Place the peppercorns into a mortar and use the pestle to crush the pepper, releasing its aroma.
- Heat a sauté pan over medium heat and add the butter. Once melted, whisk in the flour, and cook the mixture for 3 to 4 minutes, until golden brown.
- Gradually pour in the beef broth, whisking it in. Pour in the cognac and add the crushed pepper, thyme, and rosemary.
- Bring the broth up to a simmer and cook over medium heat for about 15 minutes, until the broth is reduced and thickened.
- Remove the sprigs of thyme and rosemary, then pour in the cream. Cook for just a few minutes until the sauce starts to simmer, then remove it and keep it covered.
Serving Suggestions:
- Allow the beef tenderloin to rest for at least 30 minutes before slicing. Use kitchen shears to cut through the kitchen twine and remove it before slicing.
- Use a sharp carving knife to slice the roasted tenderloin into thick slices, about ¾-inch to 1-inch in thickness.
- Serve the tenderloin with a side of roasted potatoes and spoon a generous amount of the creamy pepper sauce over each serving.
Hello Tatyana,
Just made this meal, about to taste it. 🙂 It seems like you are missing garlic from the ingredients list and the description for the tenderloin. Thank you!
Hi Anna! I’m so happy you loved the recipe! It’s one of my favorites!
Thank you so much for catching my omission! Just updated the recipe; can’t forget the garlic!