BEST Beef Tenderloin Roast Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 2 mins
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Air-Chilling Time
8 hrs
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Servings
8 people
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Calories
4661 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
BEST Beef Tenderloin Roast Recipe
Description
This recipe begins by seasoning and trussing a 3-pound center-cut beef tenderloin to shape it uniformly for even roasting. The meat is air-dried uncovered overnight in the refrigerator to dry the surface and enhance the crust development during cooking. On roasting day, the oven is preheated to a low temperature to slow roast the meat until about 10 degrees below the preferred final doneness temperature. The roast rests briefly, then it is finished under the broiler to brown and create a flavorful crust.
The technique produces a roast with a tender interior and a nicely seared exterior. The use of kitchen twine helps maintain shape and uniform cooking. Seasoning is kept simple to showcase the natural flavor of the beef. Optional garnishes like chermoula sauce or pomegranate seeds can add complementary brightness.
Serving suggestions include slicing the rested roast for a centerpiece dish suitable for special occasions. The slow and low roasting method provides control over doneness, with internal temperatures guiding timing for rare through medium-well preferences.
After cooking, the beef rests to allow juices to redistribute, crucial for moist results. Leftovers can be stored refrigerated up to 4 days and reheated gently in an oven or skillet with minimal added oil.
Ingredients
- 1 beef tenderloin about 3 pounds, excess fat-trimmed (a little is okay for flavor, see note, center-cut
- kosher salt
- black pepper
- extra virgin olive oil
Optional Serving Suggestions:
- chermoula sauce (optional)
- pomegranate seeds for garnish (optional
Instructions
- The night before (if possible): Season and truss the tenderloin. Sprinkle the beef on all sides with kosher salt and black pepper (two five-finger pinches or so each). Tie kitchen twine pieces all down the tenderloin, leaving 1-inch between each piece. This helps the meat maintain its shape.
- Air dry the tenderloin in your fridge. Line a large sheet pan with an oven-safe wire rack. Put the tenderloin on top and refrigerate uncovered for one night. (If you don’t have the time, you can season it and allow it 30 minutes to 1 hour.)
- The day of: Position one oven rack in the middle of your oven and a second one at the top third, about 6-inches away from the broiler. Heat to 225°F.
- Slow-roast the tenderloin. Once the oven comes to temp, place the tenderloin, still tied with twine and on the rack-lined sheet pan, on the center rack of your oven. Roast until its internal temperature reaches 10 degrees below your desired final level of doneness. It will continue cooking under the broiler and as it rests. That means you should remove from the oven around 115°F for rare, 125°F for medium-rare (recommended). Start checking on it at the two hour mark, but this can take up to 3 hours depending on the size of your tenderloin.
- Make the golden crust. Once you've removed the tenderloin from your own, turn the broiler on. Brush the tenderloin on all sides with a thin layer of olive oil. Place the tenderloin back in the oven, this time on the top rack under the broiler. Use tongs to turn the tenderloin every few seconds until browned on all sides, about 2 minutes in total.
- Rest. Remove the roast from the oven and allow the meat to rest for about 15 to 20 minutes.
- Make the chermoula sauce (optional). While the roast rests, make the chermoula sauce (it only takes 5 minutes.)
- Slice. Once the meat has rested for at least 15 minutes, cut the twine off and discard. Slice the tenderloin crosswise into 1-inch-thick rounds, using the twine marks to guide you.
- Serve. Arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce and garnish with pomegranate seeds for a festive pop of color!
Notes
- Trim excess fat but retain some for flavor; remove silver skin carefully to avoid toughness.
- Use the center-cut or chateaubriand portion for uniform shape and even cooking.
- Follow the temperature guide for doneness: rare to medium-well, adjusting oven removal temperature accordingly.
- Allow the roast to rest after cooking so juices redistribute for better flavor and moisture.
- Store cooked leftovers in a sealed container in the refrigerator for up to 4 days; reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 4661 kcal
% Daily Value*
| Calories | 466.1kcal | 23% |
| Protein | 30.9g | 62% |
| Fat | 37.1g | 57% |
| Saturated Fat | 15.2g | 76% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 15.8g | 79% |
| Cholesterol | 119.1mg | 40% |
| Sodium | 228.7mg | 10% |
| Potassium | 517.1mg | 11% |
| Calcium | 12mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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