Roast Beef Tenderloin

Name: Roast Beef Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 pound beef tenderloin; ¼ cup butter; 2 teaspoons fresh parsley; 1 teaspoon fresh Rosemary; 1 teaspoon fresh lemon thyme; 2 cloves garlic; ½ teaspoon salt; ¼ teaspoon ground black pepper; olive oil

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6
Calories
381 kcal
Course
Main Course
Cuisine
American

Roast Beef Tenderloin

Iris Warren

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Slathered in compound butter and roasted to perfection, this Roast Beef Tenderloin is flavorful, juicy, and melt-in-your-mouth tender.

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Ingredients

Servings

2 pound beef tenderloin trimmed and tied
¼ cup butter softened
2 teaspoons fresh parsley chopped
1 teaspoon fresh Rosemary chopped
1 teaspoon fresh lemon thyme or thyme
2 cloves garlic grated
½ teaspoon salt
¼ teaspoon ground black pepper
olive oil for searing

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Instructions

How to Make a Beef Tenderloin
Season all sides of the beef tenderloin with the salt and pepper, then allow to rest at room temperature for 30 minutes. If you have the time, you can allow it to sit in the fridge uncovered overnight. This can help give a more crispy crust, but honestly you can still get a great sear with a nice hot cast iron skillet.
Preheat oven to 425°F.
Heat a cast iron skillet to medium high and add in the olive oil. Once hot add in the beef tenderloin and sear on all sides. Make sure to get some good color, as this will give it more flavor and also help to seal in the juices.
While the steak is searing, mix together all the remaining ingredients in a small mixing bowl. Turn off the heat and slather all sides of the tenderloin with the compound butter mixture.
Insert a probe meat thermometer in one end of the tenderloin. This will ensure your steak reaches the right temperature for a perfectly cooked steak.
Place the skillet in the oven and bake for 20-25 minutes or until the internal temperature reaches your desired level of doneness. See the temperature chart in the notes for reference. I prefer mine medium-rare, so I pulled mine out at 120°F. Keep in mind, it will continue to cook from the residual heat as it’s resting. Allow it to rest, loosely tented with aluminum foil, for 10 minutes to allow the juices to redistribute.
You can either deglaze the pan with some white wine and beef broth, then drizzle the reduction over the sliced steak or serve with my Creamy Horseradish Sauce.