Beef Tenderloin Roast, Juicy and Tender
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
216 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin Roast, Juicy and Tender
Description
This Beef Tenderloin Roast focuses on even cooking and seasoning to highlight the natural flavors of the beef enhanced by garlic powder, thyme, and sage. Starting the roast at 500°F helps form a flavorful outer crust, while lowering to 350°F cooks the interior to medium rare over 20-30 minutes. Securing uneven parts with butcher's twine ensures consistent thickness and even cooking. Resting the roast after cooking is important to keep it moist and tender when sliced.
The flavor profile is mild yet aromatic, combining savory herbs with a hint of garlic, balanced by kosher salt and black pepper. The olive oil base helps the spices adhere and promotes browning. This roast is ideal for a sit-down meal, sliced for serving alongside vegetables or a grain. It suits occasions where a tender, flavorful beef centerpiece is desired.
Notes address USDA temperature recommendations, suggesting 145°F with a 3-minute rest for safe consumption, with options for a brown butter sauce to add richness. Leftovers can be refrigerated or frozen and are best served cold to maintain moisture, with reheating done gently to avoid drying.
Ingredients
- 2 pounds beef tenderloin roast
- 3 tablespoons olive oil
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon sage dried
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
- USDA recommends cooking beef roasts to an internal temperature of 145°F followed by a 3-minute rest for safety.
- For larger roasts needing longer cooking, loosely cover the top with foil to prevent burning.
- An optional brown butter sauce can be made by browning salted butter and drizzling it over sliced beef.
- Leftover roast beef can be refrigerated for 3–4 days or frozen; thaw overnight in the fridge.
- Reheat leftovers gently at 50% microwave power to avoid drying out the meat, or enjoy cold with mustard and pickles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 216kcal | 11% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 343mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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