Beef Tenderloin Roast
User Reviews
5
Beef Tenderloin Roast
Description
The Beef Tenderloin Roast recipe involves bringing a trimmed, tied beef tenderloin to room temperature before seasoning it with kosher salt and freshly ground black pepper. Searing it in avocado oil on a cast-iron pan creates a flavorful crust. Then it is topped with a mix of softened butter, minced garlic, chopped fresh rosemary, and thyme which infuses during roasting at 425°F. This method ensures an even cook with an aromatic flavorful butter coating.
The result is a roast with a savory butter crust and tender, medium-rare to medium meat depending on roasting time. This roast pairs well with various side dishes such as honey glazed carrots, mashed potatoes, or roasted vegetables, adding balanced textures and flavors to the meal.
The recipe notes suggest making homemade horseradish sauce for serving, which complements the beef’s richness. Monitoring temperature with a probe thermometer helps achieve the perfect doneness, optimal for tenderloin cuts.
Ingredients
Beef Tenderloin Roast
- 1 beef tenderloin roast trimmed and tied, center-cut, 4 to 4 ½ pounds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons avocado oil
Garlic Herb Butter
- 6 tablespoons butter softened
- 6 garlic minced, cloves
- 1 teaspoon rosemary leaves finely chopped fresh
- 1 teaspoon thyme leaves fresh, finely chopped
Instructions
- Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours.
- In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.
- Preheat the oven to 425°F (220°C). Slice the beef tenderloin in half, then trim and tie it up (if it hasn't already been done by the butcher).
- Use paper towels to pat any excess moisture from the beef tenderloin, then season both sides with salt and pepper.
- Heat the oil in a large cast-iron pan over medium-high heat. Once the oil is shimmering, add the beef tenderloin and brown for a few minutes on all sides, about 10 minutes total, to create a golden brown crust.
- Slather the butter herb mixture over the top side of the beef tenderloin, then transfer the entire pan to the oven. If using a probe thermometer, insert the probe before placing the tenderloin in the oven. Roast the beef tenderloin for 15 to 20 minutes, depending on how you like your meat cooked (see temperature tips above).
- Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces. If you'd like, serve with horseradish sauce.
Notes
- Making a homemade horseradish sauce enhances the roast’s flavor when served.
- Good side dishes include honey glazed carrots, mashed or garlic herb roasted potatoes, roasted broccoli, and Brussels sprouts.
- Use a probe thermometer when roasting to monitor internal temperature for desired doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 1g | 0% |
| Protein | 41g | 82% |
| Fat | 62g | 95% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 768mg | 32% |
| Potassium | 706mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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