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The Best Roast Tenderloin

  • Author: Liz
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x


This is an adaptation of a recipe originally presented by Chef Louis Szathma’ry, my Hungarian hero :).  It is easy to prepare and results in a moist, tender beef tenderloin every single time.  It can be served warm or cold.


  • 3 to 3 1/2 lb trimmed beef tenderloin (5 to 6 lb untrimmed, trim before preparing)
  • 1 Tbsp Michigan Made Miracle Blend or other salt blend of your choice
  • 1 tsp. black pepper
  • 1/2 tsp sugar
  • 2 to 3 Tbsp. Kitchen Bouquet (see note below)
  • 1/2 cup corn or vegetable oil
  • 1 cup red wine or canned beef broth (or a combination of both)


  • Rub the entire surface of the tenderloin with the sugar, salt blend and pepper.  Mix the Kitchen Bouquet with the oil, pour the mixture on the beef, and massage it in.  Allow the meat to rest for 30 minutes.
  • Preheat the broiler to high heat.  Line a broiler pan with heavy duty aluminium foil, place the meat on it and place it under the broiler.  Turn the meat every two to three minutes until the entire surface is seared.
  • Wrap the seared meat in the foil, pouring the wine or broth over the meat before sealing the foil.
  • Roast the foil wrapped tenderloin at 350 degrees for 40 minutes.  Remove, open the foil and allow to cool to room temperature.  The meat may rest for a length of time at this point until you are ready to complete and serve.
  • About 20 minutes before serving, heat the oven to 450 degrees. Place the unwrapped tenderloin in the oven and roast for 10-15 minutes.  Remove and allow to rest for 10 minutes before slicing (or allow to cool and serve).


Kitchen Bouquet is a browning and seasoning sauce that has been in use for over 100 years.  It can be found on Amazon, but can be difficult but impossible to find in the grocery store.  A substitute would be Maggi Seasoning, which can be found in some grocery and specialty stores, as well as Amazon.

  • Prep Time: 45 mins
  • Cook Time: 50 mins
  • Category: Beef
  • Method: Roast

Keywords: beef, tenderloin, roast, filet mignon



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.