Description
This Perfect Roasted Beef Tenderloin recipe is a foolproof way to prepare a tender, flavorful centerpiece for any special occasion. Featuring fresh herbs, garlic, and a simple searing and roasting technique, this dish delivers melt-in-your-mouth beef with a beautiful crust and juicy interior.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds Beef Tenderloin (well-trimmed and free from excess fat)
Herb Paste
- 2 tablespoons Olive Oil (extra virgin for marinating)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 2 tablespoons Fresh Thyme (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Kosher Salt (for seasoning)
- 1 teaspoon Black Pepper (freshly ground)
For Basting
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil (for searing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting your beef tenderloin to perfection.
- Trim Beef Tenderloin: Carefully remove any excess fat or silver skin from the beef tenderloin to promote even cooking and better texture.
- Prepare Herb Paste: In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, and freshly ground black pepper to create a fragrant herb paste.
- Rub Herb Mixture: Evenly rub the herb paste all over the beef tenderloin, coating it thoroughly to infuse flavor.
- Sear Beef: Heat a heavy oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Sear the beef tenderloin on all sides for 2-3 minutes until browned, which locks in juices.
- Roast Beef: Transfer the searing skillet to the preheated oven and roast the beef for 20-25 minutes for medium-rare doneness, or until the internal temperature reaches 130°F (54°C).
- Baste with Butter: During the last 10 minutes of roasting, add unsalted butter to the skillet and baste the tenderloin to add richness and enhance flavor.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 10-15 minutes; this allows the juices to redistribute for a juicy bite.
- Slice and Serve: Cut the rested beef tenderloin into thick medallions and serve immediately for a perfectly cooked, flavorful main dish.
Notes
- Use a meat thermometer to ensure perfect doneness: 130°F (54°C) for medium-rare.
- Letting the meat rest is crucial for juicy, tender slices.
- For additional flavor, you can add a splash of red wine or beef broth to the pan juices for serving.
- The searing step is key to developing a rich crust and locking in juices.
- If a larger tenderloin is used, adjust roasting time accordingly.
