Roast beef tenderloin is a special occasion dish that’s perfect to serve during the holidays. It is the most tender cut of beef and always a crowd pleaser.
With this recipe you can roast the meat a few hours ahead of time and store it in a cooler until you are ready to serve it. It will hold its temperature. This works great if you are entertaining and plan to serve dinner immediately following a church service or program. It also works well if you are bringing a dish to a friend or family member’s house. Tenderloin works well as an entree, but can also be served as a heavy appetizer with soft rolls. Horseradish sauce or grainy mustard make great condiments.
1 whole beef tenderloin trimmed (4-5 pounds)
4 TBSP ghee
1 TBSP salt
2 tsp freshly cracked black pepper
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Thank you! I would suggest removing it from the dutch oven and wrapping it in foil before placing it in the cooler. If it remains in the hot dutch oven it might overcook and it could also damage the cooler. The reduction sounds fabulous. I would reserve the reduction and reheat when you are ready to serve. I hope this helps!
Thank you! It is so convenient!
Excellent. I will never do a tenderloin any other way. Make ahead. Do nothing else but slice 2 to 3 hours later. Perfect!
This is a brilliant recipe!! My question is if I roast the tenderloin in a small uncovered dutch oven then once it is done roasting could I leave it in the dutch oven with the lid then place it in the cooler instead of wrapping in foil? I usually roast the meat in a fig, shallot and port wine reduction. Thank you!
I bring it to room temp.
Do you bring it to room temp before roasting or straight from the fridge?
Hi Caroline. There will be a little carryover cooking but will then hold it’s temp in the cooler. The recipe accounts for this.
Will the tenderloin continue to cook in the cooler? I do not want it overcooked- recipe sounds wonderful!