How to Roast a Whole Beef Tenderloin
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
8 -10 people
-
Calories
741 kcal
-
Course
Main Course
-
Cuisine
American
How to Roast a Whole Beef Tenderloin
Description
This recipe for How to Roast a Whole Beef Tenderloin starts with properly preparing the meat by allowing it to rest at room temperature before cooking, ensuring even roasting. The beef is seasoned generously with coarse salt and crushed multicolored peppercorns pressed into the surface after rubbing with olive oil, which forms a flavorful crust when roasted. The roasting is done in two steps: high heat at 450°F to start, which sears the outside, then lowering to 325°F to finish cooking to medium-rare, as indicated by an internal temperature of 125°F. After resting, the roast is juicy and tender with a seasoned exterior. Meanwhile, the garlic browned butter sauce is made by melting butter with peeled garlic cloves, infusing the butter with savory garlic aroma and flavor, which enhances each slice of beef when served. This recipe is practical for special meals and offers guidance on temperature control and resting for optimal texture and juiciness.
Ingredients
- 4-5 pounds beef tenderloin trimmed and tied, whole
- olive oil
- salt coarse
- 3 Tbsp multicolored peppercorns
Garlic browned butter sauce
- 1/2 cup butter
- 3 cloves garlic peeled
- salt
Instructions
- Remove the meat from the refrigerator and let rest on the counter for 1-2 hours, covered.
- Preheat the oven to 450F
- Crush the peppercorns either in a small food processor, a spice grinder, or with a rolling pin. Crush them to a rough cracked stage, it's fine if a few are still whole.
- Rub the meat all over with olive oil. Then salt it generously, all over.
- Press the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your baking sheet.
- Roast at 450F for 15 minutes, then, without opening the door, turn the heat down to 325F and continue roasting until an instant read thermometor inserted in the thickest part reads 125F for mediun rare. (the internal temp will rise a bit as it rests.) The exact time will depend on your particular roast, mine took about 30 minutes.
- Let the meat rest, loosely tented with foil, for 10 minutes before slicing.
- In the meantime make the sauce: melt the butter over medium heat in a small heavy bottomed saucepan and add the smashed garlic cloves. Cook the butter until it turns a golden nutty brown, stirring or swirling the pan almost constantly. Watch carefully because the butter can go from golden to burnt very quickly. If your butter isn't turning brown, just keep cooking, it will. It should only take a few minutes. I like to use a silicone spoonula to scrape the bottom of the pan so nothing scorches. Remove the garlic cloves and add salt to taste.
- Use a sharp carving knife to slice the meat. You can do 1/2 inch slices, or go for larger, filet sized slices, it's up to you.
- Arrange the sliced beef on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 people
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 741kcal | 37% |
| Carbohydrates | 4g | 1% |
| Protein | 42g | 84% |
| Fat | 61g | 94% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 203mg | 8% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 0.02g | 0% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
