Perfect Beef Tenderloin Roast Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8
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Calories
746 kcal
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Course
Main Course
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Cuisine
American
Perfect Beef Tenderloin Roast Recipe
Description
This recipe for Perfect Beef Tenderloin Roast begins with an herb and garlic sauce combining fresh thyme, rosemary, Italian parsley, shallot, garlic, olive oil, and seasoning to develop a vivid flavor base. The beef tenderloin, trimmed center-cut pieces, is coated with this sauce and additional salt and pepper to ensure a well-seasoned crust. Searing in a hot pan with olive oil and butter creates a caramelized exterior that enhances taste and texture.
After searing, the beef is roasted gently in an oven set to 275°F until the internal temperature reaches 120°-125°F, leaving the meat rare to medium-rare with a tender interior. Resting the beef post-roast allows juices to redistribute. Additional herb and garlic sauce is applied before slicing to further complement the roast's rich, hearty flavor.
Serving the roast alongside sautéed mushrooms expands the meal with earthy notes. The instructions also address make-ahead and reheating practices, noting reheating can raise the internal temperature beyond medium rare. Proper storage in the refrigerator for up to four days or freezing up to 45 days is advised, with leftover herb sauce freezing for up to three months. Using a meat thermometer helps achieve the desired doneness safely and accurately.
Ingredients
For the Herb and Garlic Sauce:
- 2 tablespoons thyme finely minced, fresh
- 2 tablespoons fresh rosemary finely minced
- ¼ cup parsley fresh Italian flat leaf, finely minced
- ½ shallot peeled small diced
- 1 garlic finely minced clove
- ½ cup olive oil
- salt to taste
- black pepper to taste
For the Steak:
- 2 2- pound beef tenderloin center-cut
- 3 tablespoons olive oil
- 1 tablespoon butter unsalted
- salt to taste
- black pepper to taste
- mushroom sautéed
Instructions
- Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
- Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
- Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
- Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
- Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
- Remove the beef from the pan and let rest for 3 to 4 minutes.
- Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.
Notes
- This roast is best served immediately after resting to preserve rare to medium-rare doneness and optimal flavor.
- For leftover beef, slice and reheat covered with beef stock in a foil-covered pan to minimize drying, noting the internal temperature will rise.
- Store cooked beef covered in the refrigerator for up to 4 days or frozen up to 45 days.
- Leftover herb and garlic sauce freezes well for up to 3 months when properly covered.
- Use a thermometer to ensure safe and desired doneness.
- Serve with sautéed mushrooms for a complementary side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 1g | 0% |
| Protein | 41g | 82% |
| Fat | 63g | 97% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 113mg | 5% |
| Potassium | 723mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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