Jun 08 2026
Restaurants›Waterfront Wines Restaurant›Roasted Beef Tenderloin Recipe

Roasted Beef Tenderloin Recipe

Inspired by Waterfront Wines Restaurant
Time2h
Serves6

Braised Beef Cheek & Mushroom ‘Wellington’ Candied Carrots, Brussel Sprouts, Stroganoff Jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Tenderloin

Braised Beef Cheek & Mushroom Wellington

Candied Carrots

Brussel Sprouts

Stroganoff Jus

Method

Roasted Beef Tenderloin

  1. 1

    Prepare the Beef

    Preheat your oven to 400°F (200°C). Rub the beef tenderloin with olive oil, salt, pepper, rosemary, and minced garlic. Place it in a roasting pan.

  2. 2

    Roast the Tenderloin

    Roast in the preheated oven for about 25-30 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.

Braised Beef Cheek & Mushroom Wellington

  1. 3

    Braised Beef Cheeks

    In a pot, brown the beef cheeks on all sides. Remove and sauté onions, carrots, and celery until soft. Add mushrooms and cook until browned. Return beef cheeks to the pot, add beef broth, and simmer for 2-3 hours until tender.

  2. 4

    Assemble the Wellington

    Once the beef cheeks are tender, shred them and mix with the mushroom mixture. Roll out the puff pastry, fill it with the beef mixture, fold over, and seal. Brush with beaten egg.

  3. 5

    Bake the Wellington

    Bake in a 375°F (190°C) oven for 25-30 minutes or until golden brown.

Candied Carrots

  1. 6

    Cook the Carrots

    In a saucepan, melt the butter over medium heat. Add the sliced carrots, brown sugar, and a pinch of salt. Cook until the carrots are tender and caramelized, about 10-15 minutes.

Brussel Sprouts

  1. 7

    Roast the Brussel Sprouts

    Toss brussel sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for about 20 minutes until crispy.

Stroganoff Jus

  1. 8

    Prepare the Jus

    In a saucepan, combine beef broth and Worcestershire sauce. In a small bowl, mix cornstarch with water and add to the broth. Simmer until thickened.

More from Waterfront Wines Restaurant