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"Marry Me" Roast Beef Tenderloin Recipe Perfect For Valentine's Day

Marry Me Beef Tenderloin
Photo Courtesy of Simon & Schuster

There is no better way to celebrate Valentine’s Day then with a cozy home cooked dinner for two. Patricia’s “Marry Me” Roast Beef Tenderloin is the perfect dish for the occasion. The tenderloin is succulent and the gravy adds just the right finish. But what makes this meal really special is the reaction it invokes.

The Pollan Family Cookbook
Photo Courtesy of Simon & Schuster

Here’s the story: the recipe for Patricia’s beef tenderloin has been shared with many friends who’ve prepared it for someone special. More than once the response came in the form of a marriage proposal. Coincidence?...We don’t think so. So whether you are making this dinner for your significant other or for someone new in your life be prepared for a loving response!

Ingredients - Serves 6 

2 ½ pounds beef tenderloin
2 cloves garlic, minced
2 extra large beef bouillon cubes
2 teaspoons worcestershire sauce
1 tablespoon unsalted butter
1 ½ teaspoons dijon mustard
1 tablespoon tomato paste
Black pepper
3/4 cup red wine
1 tablespoon dry sherry
1 cup low-sodium beef or low-sodium chicken broth
1 tablespoon cornstarch


  1. Poke the beef tenderloin with a knife or thick skewer to make small holes all over. Set aside.
  2. In a small mixing bowl, combine the bouillon cubes, the garlic, mustard, tomato paste, 1/3 teaspoon of pepper, and the Worcestershire. Pour in ¼ cup of boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you’ve made a nice thick paste. 
  3. Rub the paste all over the meat, rotating it to coat all sides well. Transfer the meat to a roasting pan, cover loosely with foil, and marinate for a minimum of 30 minutes or up to 1 hour. 
  4. While the meat is marinating, set a rack in the middle of the oven and preheat the oven to 425 degrees Fahrenheit. 
  5. Pour enough water into the roasting pan to come to a depth of ¼ to ½ inch. Place the pan in the oven and roast, covered, for 15 minutes. 
  6. Remove the foil and rotate the pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup of hot water if needed. Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare, and an additional 20 minutes for medium, or until the center of the roast registers the desired temperature on an instant-read thermometer *Rare: 125 degrees F (approximate total cooking time 30 minutes) **Medium-Rare: 130 degrees F (approximate total cooking time 40 minutes)***Medium: 140 degrees F (approximate total cooking time 45 minutes)
  7. Transfer the roast to a platter or cutting board, cover with foil to keep warm, and allow it to rest while you prepare the gravy. 
  8. Place the roasting pan with all of the drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry, and chicken broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes. 
  9. Slice the roast and arrange on a platter. Serve the gravy separately.

In a true family effort, acclaimed former New York Magazine editor and food writer Corky Pollan, Emmy Award nominated actress Tracy Pollan, and health and fitness entrepreneurs and experts Lori Pollan and Dana Pollan, worked together to write The Pollan Family Table. This is a stunning collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals. Including a foreword from son and brother Michael Pollan, The Pollan Family Table from sister company Simon & Schuster is available now wherever books are sold.

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