Beef Tenderloin Roast, Juicy and Tender

Name: Beef Tenderloin Roast, Juicy and Tender
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 2 pounds beef tenderloin roast; 3 tablespoons olive oil; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried sage

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
8 servings
Calories
216 kcal
Course
Main Course
Cuisine
American

Beef Tenderloin Roast, Juicy and Tender

Winston Campbell

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This beef tenderloin roast is tender, juicy, and flavorful. It's also surprisingly easy to make!

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Ingredients

Servings

2 pounds beef tenderloin roast
3 tablespoons olive oil
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried sage

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Instructions

Remove the roast from the fridge an hour before you plan to start cooking it. Preheat the oven to 500°F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
Pat the beef dry with paper towels. If one end is thinner, tuck it underneath and tie it with a butcher's twine to ensure the roast cooks evenly. You can also ask your butcher to tie it for you.
Mix the olive oil and spices, then use your clean hands to rub the beef all over with the mixture.
Place the roast on the wire rack. Set an oven-safe meat thermometer to 130°F (medium rare) and insert its probe into its thickest part. Place the roast in the oven and cook it for 15 minutes.
Lower the oven temperature to 350°F. Continue roasting until the thermometer beeps to alert you that the meat is ready, 20-30 more minutes. Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
Gently remove the butcher twine (you can cut it with kitchen scissors and then gently pull it out of the meat), slice, and serve.

Notes

The USDA recommends cooking roasts to an internal temperature of 145°F with a three-minute rest time.
If your roast is larger than 2 pounds and you need to cook it for longer than 30 minutes, loosely cover its top with foil to prevent it from burning.
Optional brown butter sauce: Melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the completely cooled leftovers in freezer bags. Thaw them overnight in the fridge.
I prefer not to reheat the leftovers because I don't want to dry out the meat. One of my favorite lunches is slices of cold roast served with grainy mustard, fresh-cut vegetables, and pickles. However, if you'd like to reheat them, do so gently in the microwave at 50% power.