How to Make Beef Tenderloin with Wine, Cheese and Ham

  • on May 11, 2018
Tenderloin in Wine

A Fancy Dish of Beef Tenderloin in Wine

We call it Rosto and it uses basically the best culinary tenderloin meat, mostly of veal but also beef. The meat is cooked through three culinary methods to come to a delightful completion: searing, boiling, and roasting.

Tenderloin in WineCooked with potatoes, carrots, onions, minced garlic and apple, it is then simmered with thyme, wine, and lemon juice.

The liquid/broth is then turned into a delicious fragrant sauce. It is only then that the meat goes to the oven for roasting, with the sauce, which ensures a meat cooked to perfection and full of flavors.

Tenderloin in WineThe Rosto Tenderloin is generally consumed at this point. However, I learned decades ago from a colleague of mine to slice the log and insert in between slices of cheese and ham or turkey, before roasting it.

This is the recipe I am providing you with today.

Serving Suggestions

This exquisite dish of Tenderloin with Cheese, Ham & Wine is well accompanied with a side-dish of Herb Potato Puree or Golden Cripy Potatoes.

For a siding salad, I suggest a Sumac-fragrant Fattoush Salad or Tabbouleh or any Green Salad of your choice.



Enjoy, Life is Good!

Beef Tenderloin with Wine, Cheese and Ham

Course Main Dish
Cuisine Claudys' Cuisine, Lebanese
Keyword Apple, Carrot, Fancy, Fresh Wild Thyme, Havarti Cheese, Meat Tenderloin, Potato, Red Wine
Total Time 1 hour 25 minutes
Servings 5 people


  • 1 kg Meat Tenderloin in one piece for roasting; Veal or Beef
  • 1 Potato (medium) peeled and cut in small cubes
  • 2 Onions (medium) sliced
  • 1 cup Sliced Carrots
  • 2 Cloves Garlic minced
  • 1 Apple (big) cut in cubes
  • 1/2 cup red wine
  • 2 tbsps Vegetable oil
  • 1 tbsp Unsalted Butter
  • 2 tbsps Lemon Juice
  • 2 cubes Beef stock
  • Salt to season
  • 6 cups Water
  • 1 tbsp Tomato Paste diluted in half a glass of water.
  • 1 tsp Sugar
  • 1 stalk Fresh Wild Thyme
  • 5 slices Havarti Cheese
  • 5 slices Ham


Searing the Tenderloin

  1. Over medium heat, melt the butter in the oil, add the onions and wither to translucence.

    Remove the onions with a sieve, and place the Meat on the hot oil.

  2. Turn the heat to medium-high, and sear the meat by turning it with tongs every few minutes on all sides until it forms a crusty brown exterior (About 10 minutes).

    Hold it standing for a couple of minutes for the extremities to brown as well.

    Sieve out the oil, and pour in the water.

  3. Add the onions, garlic, potatoes, apples, carrots, thyme, and the beef stocks, and bring to a boil on high heat.

    Stir the liquid around the Tenderloin with a wooden spoon, and add the spices, sugar, and wine. Stir again.

    Boil for 10 minutes, then add the lemon juice and tomato sauce.

    If your water is not covering the Tenderloin, turn it upside down.

    Lower to medium, and cook covered for 20 minutes.

Preparing to Roast

  1. Remove the Tenderloin on a cutting board.

    Pour all the liquid and content in a food processor, discarding the thyme, and whisk until you get a thick uniform liquid.

    Preheat your oven at 400F

  2. Slice the Tenderloin into about 1/3-inch thick slices

    Bring it all together into a log, with both hands on the sides, and place in a glass baking pan (pyrex).

    Insert between each two slices of meat, a slice of ham and a slice of cheese.

    Press all together from the extremities.


  1. Pour on the thickened sauce, and bake for 20 minutes.


  1. Serve directly from the oven to the table.

    Great with puree and green salad.


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