STORY BEHIND THE RECIPE

If you have been following our blog, you may recall that we posted Part 1 of this recipe about two weeks back, where we showed you how to tie the beef cut to ensure that it holds its shape and cooks more evenly.

Once you have mastered the art of the butcher’s knot, you are ready for Part 2 – how to actually cook roast the beef tenderloin.

Roast Beef Tenderloin is a dish that Mum has been making for our family Christmas meal for as long as I can remember, so its a dish that I associate with Christmas! Its simple enough that you can cook this even if you don’t cook Western food that often.

TRICK OF THE TRADE

Do note that you may need to adjust the temperature and/or timing depending on your oven (because each oven is slightly different), or if you prefer your beef to be of a different doneness.

WHAT I LIKE ABOUT THIS DISH

• It’s simple and fuss free! No complicated steps involved. So don’t worry about skill level here.
• It’s a great christmas dish to make for the family! This is no one person meal. Roast beef is meant to be shared, just perfect for bringing the family together.

HOW TO MAKE ROAST BEEF TENDERLOIN?

Wash all the vegetables except the yellow onion.

Peel the onion and cut into half. Cut the capsicum, tomatoes into halves.

Peel the carrot and cut into chunks. Cut the brocolli into chunks.

Meanwhile place the vegetables on the large roasting tray. Drizzle about 4-5 TBsp of olive oil evenly on the vegetables.

Preheat the oven at 200*C

Tie the tenderloin using butcher’s twine at 4 cm interval to create a uniform log shape. For more detailed instructions, read our post and watch our video tutorial on How to Tie A Roast.

Drizzle 2 TBsp of olive oil over the beef and rub it all around, then sprinkle 3/4 Tbsp of pink salt on it.

Heat up 1 TBsp of olive oil in a pan over high heat. Place the beef onto the pan and sear all sides to seal up the juices (about 5 mins).

Place the beef in the centre of the tray of vegetables, then roast in the oven at 200*C for 35 mins.

Remove the brocolli and transfer to a plate. Then continue to roast for another 20 mins basting the beef with the juices at least 3 times during the cooking process. Place an aluminium foil over the beef during the last 15 mins of the cooking time.

Once done, transfer the beef onto a rack and loosely cover with aluminium foil and let it rest for 10 mins before slicing.

Transfer all the vegetables including the broccoli onto a serving platter.

Once the meat has rested, remove the string and carve the fillet into thin slices and serve together with the roasted vegetables. It also goes very well with Herbed Butter Rice (recipe coming soon).

MEAT TIPS

1. Tie the fillet with the butcher’s twine. Why? 1) to keep the fillet in shape after roasting 2) to enable the whole fillet to cook evenly and 3) to make slicing easier.
2. Do not cut the meat immediately as the heat causes all the juices of the meat to ooze out when carved. Taking time to rest the meat allows the juices to be re-absorbed into the meat thus making it moist and juicy.
3. The time taken to rest the meat will depend on its size. Generally for roast, the time for resting is between 10 to 15 mins whereas steak/chop, it is about 5 mins before serving.
4. Adjust the doneness of the fillet according to your preference.

VEGETABLE TIPS

1. Add other vegetables like pumpkin, potatoes, zucchini, mushrooms and celery, depending on your preference.
2. Take the broccoli out halfway through the roasting as the broccoli cooks very fast.

DIETARY MODIFICATIONS

• Egg-Free: No modifications needed.
• Fish-Free: No modifications needed.
• Gluten-Free: No modifications needed.
• Nut-Free: No modifications needed.
• Shellfish-Free: No modifications needed.

WATCH OUR VIDEO for how to make this recipe!

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Roast Beef Tenderloin with Grilled Vegetables

Course: Main Course

Cuisine: Western

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 444kcal

Author: Bee Leng (The Burning Chef)

Roast Beef Tenderloin with Grilled Vegetables (Part 2) has one of the best cuts of beef you can get. Just add a little salt and ground black pepper to bring out the naturally rich and savoury flavour. Simple, fuss-free and gorgeous with the multi-coloured sides of grilled vegetables!

Print Recipe

Ingredients

• 2 TBsp Olive Oil To drizzle on the beef
• 1 kg Tenderloin (Eye Fillet)
• 3/4 TBsp Himalayan Pink Salt
• 1 TBsp Olive Oil To sear the beef

Roasted Vegetables

• 4-5 TBsp Olive Oil To toss over the vegetables
• 1 Red Capsicum
• 1 Yellow Capsicum
• 2-3 Yellow onion
• 4 Tomatoes
• 3 Carrots
• 1 big Australian Broccoli
• 3/4 TBsp Himalayan Pink Salt

Read Also:  Teochew Steamed Pomfret (Dao Chior)

Instructions

PREPARATION METHOD

• Wash all the vegetables except the yellow onion.
• Peel the onion and cut into half. Cut the capsicum, tomatoes into halves
• Peel the carrot and cut into chunks. Cut the brocolli into chunks.
• Meanwhile place the vegetables on the large roasting tray. Drizzle about 4-5 TBsp of olive oil evenly on the vegetables.
• Preheat the oven at 200*C
• Tie the tenderloin using butcher's twine at 4 cm interval to create a uniform log shape. For more detailed instructions, read our post and watch our video tutorial on How to Tie A Roast.
• Drizzle 2 TBsp of olive oil over the beef and rub it all around, then sprinkle 3/4 Tbsp of pink salt on it.
• Heat up 1 TBsp of olive oil in a pan over high heat. Place the beef onto the pan and sear all sides to seal up the juices (about 5 mins).

COOKING METHOD

• Place the beef in the centre of the tray of vegetables, then roast in the oven at 200*C for 35 mins. 
• Remove the brocolli and transfer to a plate. Then continue to roast for another 20 mins basting the beef with the juices at least 3 times during the cooking process.
• Place an aluminium foil over the beef during the last 15 mins of the cooking time.
• Once done, transfer the beef onto a rack and loosely cover with aluminium foil and let it rest for 10 mins before slicing.
• Transfer all the vegetables including the broccoli onto a serving platter.
• Once the meat has rested, remove the string and carve the fillet into thin slices and serve together with the roasted vegetables. It also goes very well with Herbed Butter Rice (recipe coming soon).

Video

Read Also:  Sambal Terasi (Indonesian Shrimp Paste Sambal)

Notes

MEAT TIPS

1. Tie the fillet with the butcher's twine. Why? 1) to keep the fillet in shape after roasting 2) to enable the whole fillet to cook evenly and 3) to make slicing easier.
2. Do not cut the meat immediately as the heat causes all the juices of the meat to ooze out when carved. Taking time to rest the meat allows the juices to be re-absorbed into the meat thus making it moist and juicy. 
3. The time taken to rest the meat will depend on its size. Generally for roast, the time for resting is between 10 to 15 mins whereas steak/chop, it is about 5 mins before serving.
4. Adjust the doneness of the fillet according to your preference.

VEGETABLE TIPS

1. Add other vegetables like pumpkin, potatoes, zucchini, mushrooms and celery, depending on your preference.
2. Take the broccoli out halfway through the roasting as the broccoli cooks very fast.

 

Nutrition

Calories: 444kcal | Carbohydrates: 11g | Protein: 38g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 991mg | Potassium: 1019mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6440IU | Vitamin C: 77.6mg | Calcium: 66mg | Iron: 3.3mg