What to Serve With Beef Tenderloin. A roast this good deserves equally thoughtful sides. Classic pairings include red wine sauce, crispy potatoes like Hasselback Pommes Fondant, and sautéed ...

Preparation 1 . Remove the tenderloin from the refrigerator and allow it to come to room temperature for about 2 hours before cooking. Preheat the oven to 450 F.

This is now my favorite presentation for beef tenderloin. I love the mash-up of the bacon-wrap with the old-school sauce. It just goes to show you that everything old can be new again.

1 large garlic clove, chopped. 2 cups beef stock. 1 cup ruby port wine. 1 cup full-bodied red wine. 2 rosemary sprigs. 2 teaspoons balsamic vinegar. 1/4 teaspoon freshly ground black pepper ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.

You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.

Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.

Cook, carefully flipping the tenderloin a few times, until the internal temperature of the beef is 110 degrees, then take the package off the coals and let it rest until the temperature reaches 120.