Grandma's Sunday Roast Beef Tenderloin with Raisin Sauce

A juicy beef tenderloin roasted in the oven, served with a creamy sauce of onions, garlic and sweet raisins. A festive Sunday roast in the North German style that takes about 40 minutes to get on the table.

By Timo · 6 servings · 40 minutes

Ingredients

• 1200 g beef tenderloin, whole
• salt
• pepper
• 1 TL thyme, dried
• 2 EL cooking oil
• 2 Stück onions
• 2 Stück garlic cloves
• 30 g butter
• 20 g wheat flour
• 400 ml vegetable stock
• 80 g raisins
• 150 ml cream

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Pat the beef tenderloin dry and season it with salt, pepper and thyme.
3. Heat the cooking oil in an oven-safe pan and sear the fillet on all sides over high heat for 2 to 3 minutes.
4. Place the pan in the oven and cook the fillet for about 20 minutes, until the core temperature reaches approx. 56 °C.
5. Remove the fillet from the oven, cover it with aluminum foil and let it rest for 10 minutes.
6. Finely dice the onions and garlic and sweat them in the butter in a pot until translucent.
7. Stir in the flour, deglaze with the vegetable stock and bring to a boil, stirring constantly.
8. Add the raisins and let the sauce simmer for 5 minutes.
9. Stir in the cream and season the sauce with salt and pepper.
10. Slice the beef tenderloin into thick slices and serve with the raisin sauce.