Don Signature Crab - Singapore Food Guide

Roast Beef Tenderloin

Singapore-style Roast Beef Tenderloin — a juicy, oven-roasted beef tenderloin with garlic-herb sear and red wine jus, perfect for family dinners and festive makan occasions.

Roast Beef Tenderloin

About this dish

Roast Beef Tenderloin feels right at home on a Singapore dining table when family and friends gather — whether it’s a Christmas spread in a Tiong Bahru flat, a weekend potluck at an East Coast barbecue, or a reunion dinner in a heartland HDB kopitiam-style gathering. While roast beef isn’t typical hawker fare, the technique of a hot sear and slow roast delivers a tender, pink centre that Singapore home cooks love for special occasions and weekend feasts.

The flavour profile is classic Western — rich beef, fragrant garlic and herbs, and a glossy red wine jus — with a few local tweaks suggested in the recipe (a cheeky sambal glaze or kecap manis glaze for those who like a touch of Singapore sweetness and heat). Texture-wise, the outside gets a caramelised crust from a high-heat sear, while the interior stays buttery and medium-rare if cooked to temperature.

This recipe is written for a typical Singapore home kitchen (metric measurements, pan or wok for searing, and a domestic oven). It suits busy parents who want a restaurant-style roast without fuss, or hosts planning a festive spread — carve thinly for sharing, serve with mashed potato or fragrant steamed rice, and pair with local sides like achar or steamed greens for a balanced, crowd-pleasing meal.

Ingredients

  • 1.2 kg beef tenderloin (trimmed and tied)
  • 1 tsp fine sea salt, plus extra to taste
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil (vegetable or canola) for searing
  • 30 g unsalted butter
  • 4 cloves garlic, smashed
  • 4–6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 150 ml good-quality red wine (cabernet or merlot)
  • 250 ml beef stock (low-sodium)
  • 1 tsp cornflour mixed with 1 tbsp cold water (optional, for thickening jus)
  • 1 tbsp honey or kecap manis (optional local glaze)
  • Fresh parsley, chopped, for garnish
  • Crème fraîche or horseradish cream, to serve (optional)
  • Sea salt flakes, for finishing

Step-by-Step Method

  1. 1. Bring the beef to room temperature for 30–45 minutes before cooking; pat dry and season all over with 1 tsp fine sea salt and 1 tsp black pepper.
  2. 2. Preheat oven to 200°C (convection off) and position a rack in the middle. If using a probe thermometer, insert it now to monitor internal temperature.
  3. 3. Heat a heavy-based frying pan or cast-iron skillet over high heat until very hot. Add 2 tbsp oil and sear the tenderloin on all sides (including the ends) for 1–2 minutes per side until a deep golden crust forms.
  4. 4. Add 30 g butter, smashed garlic and herb sprigs to the pan and tilt to baste the beef for 30 seconds; brush 1 tbsp Dijon mustard over the seared surface if using, then transfer the pan or the beef to a roasting tray.
  5. 5. Roast in the preheated oven until the internal temperature reads 50–52°C for medium-rare (about 20–30 minutes for a 1.2 kg fillet) — oven times vary, so use the thermometer. For medium, aim for 57–60°C.
  6. 6. Remove the beef from the oven, tent loosely with foil and rest for 15 minutes. Resting allows juices to redistribute and results in a juicier roast.
  7. 7. Meanwhile, make the red wine jus: place the searing pan on medium heat, add the red wine to deglaze, scraping up browned bits, then add beef stock and 1 tsp Worcestershire sauce. Simmer until reduced by about half; whisk in cornflour slurry if you prefer a thicker sauce.
  8. 8. Taste the jus and adjust seasoning with salt, pepper and 1 tbsp honey or kecap manis for a subtle Singapore-style sweet note if desired. Strain into a small saucepan and keep warm.
  9. 9. Slice the rested tenderloin against the grain into 5–8 mm slices. Sprinkle with sea salt flakes and chopped parsley for freshness.
  10. 10. Serve immediately with red wine jus, horseradish cream or crème fraîche, and sides such as mashed potatoes, roasted vegetables, steamed rice or a simple achar for local contrast. Leftovers work great as thinly sliced beef in sandwiches or with chilli padi and kecap for an easy hawker-style twist.

Tips & Serving Ideas

  • Buy good-quality beef at NTUC FairPrice, Cold Storage or a halal butcher in Geylang if you need halal-certified meats; a trimmed tenderloin yields the best texture.
  • Use a meat thermometer for reliable results — 50–52°C for medium-rare, 57–60°C for medium. Remember carryover cooking while the meat rests.
  • Sear in a very hot pan (or use a wok if you don’t have a skillet) to develop a deep crust; a splash of oil with a knob of butter and herbs at the end gives great flavour.
  • If you like a Singapore twist, brush a thin glaze of honey mixed with kecap manis or a spoonful of sambal belacan on the roast just before resting for a sweet-spicy finish.
  • Make the jus in the same pan to capture fond (browned bits) — deglazing with red wine lifts those flavours. Reduce to concentrate, and thicken with a cornflour slurry if needed.
  • Make-ahead: roast and rest the beef, chill, then reheat gently in a low oven (150°C) covered to serve later — slice just before serving to retain juices.

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