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.
Let tenderloin sit at room temperature for 1 hour before cooking. When ready, preheat the oven to 450˚F.
Pat dry the tenderloin with paper towels. Rub the beef tenderloin with olive oil and generously season with salt and fresh ground black pepper.
In a small bowl mix together minced garlic and chopped rosemary; rub this mixture all around the tenderloin.
Place tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.
Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
Transfer the skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 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.
Remove skillet from oven and transfer the meat to a cutting board. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.
Cut into ½-inch slices and serve.
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American, French
Keyword: beef tenderloin, christmas dinner, filet mignon, holiday dinner recipe, how to roast beef tenderloin