Beef Tenderloin Roast with Pepper Sauce & Potatoes

Preheat the oven to 475°F.

Line the roasting pan with Reynolds Wrap^® Heavy Duty Foil, overlapping the foil if needed to ensure the bottom is completely covered.

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. 

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.

Truss the tenderloin, 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. 

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, refrigerate the seasoned tenderloin overnight for the best results.

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.

Preparing the 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 1/4 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 the 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.

Preparing the 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 3-4 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 Suggestion: 

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 slice, about 3/4 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.