Description
A perfectly cooked Roasted Beef Tenderloin offers a tender, juicy texture with a rich, savory herb crust. Ideal for special occasions or an impressive dinner, this recipe ensures a succulent inside and beautifully caramelized exterior, paired perfectly with classic sides.
Ingredients
Scale
Main Ingredients
- 3 to 4 pounds whole trimmed beef tenderloin roast
- Olive oil (enough to coat the meat)
- 4 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons butter, melted
Instructions
- Preparing the Tenderloin: Pat your beef tenderloin dry with paper towels to ensure it sears nicely. Trim any silver skin or excess fat to avoid chewy bits. Let it sit at room temperature for 30 minutes to promote even cooking.
- Seasoning the Meat: Generously rub olive oil all over the tenderloin, then coat it with minced garlic, chopped rosemary, thyme, sea salt, and freshly ground black pepper. The oil helps the herbs stick and creates that irresistible crust.
- Searing for Flavor: Heat a heavy skillet over medium-high heat and sear the tenderloin on all sides until golden brown. This step locks in juices and adds a rich caramelized flavor to the outer layer.
- Roasting the Tenderloin: Transfer the seared roast to a preheated oven set to 425°F (220°C). Roast uncovered for about 20–30 minutes, or until a meat thermometer reads 130°F to 135°F for medium rare. Adjust cooking time depending on your desired doneness.
- Resting the Meat: Remove the tenderloin and tent it loosely with foil. Let it rest for at least 15 minutes so the juices redistribute, resulting in a tender, juicy roast.
- Serving: Slice the tenderloin into thick medallions and spoon any pan juices or a bit of butter over the top. Serve immediately to enjoy every succulent bite.
Notes
- Use a meat thermometer for accurate doneness and avoid overcooking.
- Let the meat rest after roasting to keep it juicy.
- Choose USDA Choice or Prime beef for superior tenderness and flavor.
- Bring tenderloin to room temperature before cooking for even heat distribution.
- Season generously with salt and herbs to create the essential flavor crust.
- Prep Time: 40 minutes (including resting time)
- Cook Time: 25 minutes (approximate, varies by roast size and doneness)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
Keywords: beef tenderloin, roasted beef, holiday roast, elegant dinner, herb crust, juicy beef, medium rare roast
