Beef Tenderloin Roast Recipe
Easy to prepare Beef Tenderloin with the most delicious garlic and herb crust. With this recipe, you will make juicy roasted beef tenderloin that melts in your mouth.
Servings: 10 servings
Equipment
Ingredients
- 4 pound trimmed center-cut beef tenderloin
- ½ tablespoon olive oil
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 6 cloves garlic minced
- 1 to 2 tablespoons fresh rosemary leaves chopped
- kitchen twine
- 1 tablespoon vegetable oil
Instructions
- Bring the meat to room temperature. Let the tenderloin sit at room temperature for at least 1 hour before cooking. When ready, set the oven to preheat to 450˚F.
- Prep. When ready, set the oven to preheat to 450˚F. Pat the tenderloin dry with paper towels.
- Season it. Rub the beef tenderloin with olive oil, then generously season with salt and freshly ground black pepper.
- Combine the garlic and herb. In a small bowl, mix the minced garlic and chopped rosemary, then rub this mixture all around the tenderloin.
- Tie it with twine. Place the tenderloin over precut pieces of kitchen twine spaced 1 inch apart, and tie them closed. You can also ask the butcher to tie the tenderloin for you.
- Sear the beef tenderloin. Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
- Roast. Transfer the skillet to the oven and continue cooking for 25 to 30 minutes, or until the roast reaches an internal temperature of 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.
- Let it rest. Remove the skillet from the oven and transfer the roast to a cutting board. Tent a piece of foil over the tenderloin and let it rest for 10 to 15 minutes before cutting.
- Serve. Cut the beef tenderloin into ½-inch slices and serve.
Video
Notes
- Beef: Choose a high-quality beef tenderloin for the best results. Look for well-marbled meat and ensure it is trimmed properly for even cooking.
- Bring to Room Temperature: Allow the beef tenderloin to come to room temperature before cooking. This ensures more even cooking throughout the meat.
- Seasoning: Season the beef generously with salt and pepper, or use your preferred seasoning blend. You can also add herbs like rosemary or thyme for extra flavor.
- Preheat the Oven: Make sure your oven is preheated to the desired temperature before putting the beef in. This ensures a consistent cooking environment.
- Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately gauge the internal temperature of the beef. This helps you achieve the desired level of doneness (e.g., rare, medium-rare, medium).
- Resting Time: Allow the roast beef tenderloin to rest for about 10-15 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final product.
- Slicing: When ready to serve, slice the roast beef against the grain into thin, even slices. This ensures maximum tenderness.
- Customizing: Feel free to experiment with additional flavors and ingredients. You can add a crust, such as a herb or a breadcrumb crust, or baste the beef with a flavorful sauce during cooking.
- Store beef tenderloin in an airtight container and keep it in the fridge for 3 to 4 days.
Nutrition
Serving: 5ounces | Calories: 507kcal | Carbohydrates: 1g | Protein: 33g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 127mg | Sodium: 554mg | Potassium: 564mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 4mg
