Julia Child Beef Tenderloin Recipe (Elegant Roast Filet)

Julia Child Beef Tenderloin (Filet de Boeuf Poêlé) is the most tender cut of beef, casserole-roasted with aromatic vegetables. This is the centerpiece roast for elegant entertaining.

This recipe comes from Mastering the Art of French Cooking, Volume 2, pages 172-185. Julia called this method “poêlage,” an old classic technique where the meat is browned and then roasted in a covered casserole with aromatics. She wrote that this is “particularly successful with beef tenderloin because the aromatic ingredients, even though their contact with the meat is brief, subtly enhance its flavor and aroma.”

I’ve made this for Christmas dinner three years running. Everyone asks for seconds.

What is Beef Tenderloin? The most tender cut from the cow, roasted whole as an elegant centerpiece. When cooked right, it’s buttery soft and rosy pink inside.

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Why You’ll Love This Recipe

The most tender cut. Nothing else comes close. Literally melts in your mouth.
Impressive presentation. A whole roasted tenderloin makes a statement.
Foolproof with a thermometer. Hit 125°F for rare, 130°F for medium-rare. Done.
Built-in sauce. The aromatics create a rich pan sauce as it roasts.
Feeds a crowd. One roast serves 10-12 easily.

Julia Child Beef Tenderloin Ingredients

From Mastering the Art of French Cooking, Vol. 2, Pages 172-185. Serves 10-12.

For the Roast:

3½ to 4 lbs beef tenderloin, trimmed and tied
Olive oil or cooking oil
Salt and pepper

Aromatic Vegetables:

½ cup sliced onions
½ cup sliced carrots
1 bay leaf, broken
½ tsp thyme

Other:

Fresh pork fat or suet (12×9 inches, ¼ inch thick) for larding
2½ cups beef stock

For the Sauce:

The pan juices and bouillon
½ Tb cornstarch blended with ¼ cup port or vermouth
2-3 Tb softened butter
Optional: 1 medium tomato, chopped

What to ask your butcher:

Get the center-cut (le coeur du filet) for 6-8 people, or the whole short-loin tenderloin for 10-12
Ask them to trim, tie, and lard it for you

How To Make Julia Child Beef Tenderloin

Step 1: Prep and Sear

Dry the beef: Pat the tenderloin completely dry with paper towels.
Sear on all sides: Film a heavy pan with oil and set over high heat. When very hot but not smoking, brown the beef lightly on all sides. Season with salt and pepper.
Brown the vegetables: In the same pan, brown the onions and carrots lightly. Stir in the bay leaf and thyme.
Assemble in casserole: Place beef in a heavy, covered casserole. Scatter the vegetables around it. Drape the pork fat over the top.
Deglaze the pan: Pour bouillon into the searing pan, scrape up all the browned bits. Reserve for the sauce.

Step 2: Roast

Start on stovetop: Cover the casserole and set over high heat until the beef sizzles.
Transfer to oven: Roast at 375°F for 35-45 minutes. Turn and baste the beef once after 15 minutes.
Check temperature: Julia warns that internal temperature rises quickly in a covered roaster. Watch carefully after the thermometer hits 110°F. Pull at 125°F for rare, 130°F for medium-rare.
Rest the beef: Transfer to a warm platter. Let rest 10-15 minutes while you make the sauce. This allows the juices to redistribute.

Step 3: Make the Sauce

Skim the fat: Tip the casserole and skim off most of the fat. Bring cooking juices to a boil.
Add liquid: Add the reserved bouillon. Boil 4-5 minutes to concentrate.
Thicken: Remove from heat. Stir in the cornstarch-wine mixture. Simmer 2-3 minutes until the sauce turns clear.
Finish with butter: Off heat, swirl in softened butter a tablespoon at a time. Strain into a sauce boat.

Step 4: Serve

Carve and serve: Remove the strings. Slice ½ inch thick. Arrange on a warm platter. Spoon sauce over the top and serve immediately.

Recipe Tips

Buy quality beef: Look for USDA Prime or Choice grade. Dry-aged has more intense beefy flavor, wet-aged is more tender. Either works beautifully.
Bring to room temperature: Take the tenderloin out of the fridge 1 hour before cooking for even roasting.
Use a meat thermometer: This is the only way to know exactly when to pull it. Temperature rises fast in a covered roaster.
Don’t skip the rest: 10-15 minutes of resting lets the juices redistribute. Cut too soon and they run out onto the board.
Ask your butcher to prep it: Most will trim, tie, and lard the tenderloin for you. Makes your job much easier.
Keep the chains of meat: Julia notes that removing them “will diminish your roast by more than half its weight.”
Holding trick: If you can’t serve immediately, return the rested roast to the casserole, baste with sauce, and keep in a 120°F oven for up to an hour.
Fold the tail: For even cooking, fold the last 2 inches of the thin end back on itself before tying.

Recipe Variations

With Mushroom Duxelles: Spread wine-flavored mushroom duxelles over the tenderloin before roasting. Wrap in caul fat. Roast the same way.

À la Bourgeoise: Surround the roast with braised pearl onions, sautéed mushrooms, and blanched green olives. Simmer them in the sauce for 3-4 minutes before serving.

Beef Wellington: Wrap the seared tenderloin in pâté, duxelles, and puff pastry. Bake until golden.

Sauce Options

Red Wine Reduction: Substitute red wine for port. Add a splash of beef stock. Reduce until syrupy.

Béarnaise Sauce: Classic pairing. Make separately and serve alongside.

Peppercorn Sauce: Add crushed green peppercorns and a splash of cream to the pan sauce.

What To Serve With Beef Tenderloin

Because the meat is so delicate, keep sides classic and simple:

Watercress and sautéed mushrooms as garnish
Gratin of endives and potatoes
Roasted asparagus or green beans
Creamy mashed potatoes

Wine: A good red Bordeaux-Médoc.

Temperature Guide

Doneness	Pull Temperature	Final Temperature
Rare	120°F	125°F
Medium-Rare	125°F	130°F
Medium	130°F	135°F
Medium-Well	140°F	145°F

Temperature rises 5-10°F during resting.

Make-Ahead Strategy

Earlier in the Day:

Trim and tie the tenderloin
Prep all vegetables and aromatics
Make the bouillon

1 Hour Before:

Bring beef to room temperature
Sear the beef
Assemble in casserole

35-45 Minutes Before:

Roast and make sauce

How To Store

Refrigerator: Store sliced tenderloin in an airtight container for up to 3 days. Best eaten cold or at room temperature. Reheating tends to overcook it.

Freezer: Not recommended. The texture suffers.

Reheat: If you must, warm slices very gently in the sauce over low heat. Or serve cold with horseradish cream.

Nutrition Facts

Per serving (1/12 of recipe):

Calories: 380 kcal
Protein: 42g
Total Fat: 22g
Saturated Fat: 9g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 320mg
Cholesterol: 120mg

FAQs

What’s the difference between tenderloin and filet mignon?

Filet mignon is cut from the tenderloin. It refers to individual steaks, while tenderloin is the whole roast.

How do I trim a tenderloin myself?

Remove loose fat and the silver skin (the shiny membrane). Keep the chain muscles attached. Fold the thin tail back and tie at 1¼-inch intervals.

Why lard with pork fat?

Tenderloin is very lean. The pork fat bastes it as it roasts, keeping it moist.

What if I don’t have a meat thermometer?

Get one. For a roast this expensive, it’s essential. The juices should run rosy red when pricked, and the meat should feel slightly springy.

Can I roast without a covered casserole?

Yes, but the aromatics won’t flavor the meat as much. Use a roasting pan and tent with foil for part of the cooking.

What grade of beef should I buy?

USDA Prime is best but expensive. Choice is excellent and more affordable. Either works well for tenderloin.