Dec 17, 2017, Updated Jan 31, 2024 As promised, I have another festive roast recipe for you today. As I was writing this, it was hard for me not to call this one my most favourite roast, too, because it is a very, very close second. The beef tenderloin roast, when sliced into steaks, is filet mignon. The most tender cut. It is a top choice for entertaining because it cooks quickly, carving is straightforward as there is no bone, and you really can’t beat the incredible melt-in-your-mouth texture. We enjoyed it with friends last week and my mouth is still watering. When working with a beautiful piece of meat, I like to keep the meal pretty simple to keep the focus is on the roast itself. Also because when I am entertaining, I like to streamline recipes to make sure I’m not frazzled when my friends are over – after all, hosting is about spending time with people you care about and getting to know them better, right? See also: Air Fryer Roast Beef Enter a delicious gravy that can be made in advance (instead of when the roast is done and guests are hungry and hovering). This mushroom cream sauce is lick-your-plate scrumptious and can be made up to a day ahead and reheated (which is exactly what I did!). The beef is simply seasoned with a generous sprinkling of salt and pepper before an ample sear. The hot pan gets that gorgeous crust, and then a pass in a moderate oven cooks it through to desired doneness. Don’t skip resting the meat at the end or you will lose all the precious juices with the first slice. I have an oven-proof probe thermometer with alarm that really takes the stress and guesswork out of roasting. I recommend getting one if you’re anxious (actually, I’d recommend one to any human being who cooks meat). I served the roast and mushroom sauce with creamy mashed potatoes and a simple green salad. If you’re wondering about the pictured doneness, I photographed the roast while it was rare, then reheated it in a lower oven to medium-rare later when my guests were arriving.
