Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms

A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that …


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About the Author: Chef Billy Parisi


  1. Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city 🙂

  2. Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients – at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/

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