Roasted Beef Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
452 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roasted Beef Tenderloin
Description
This recipe calls for a 2-pound beef tenderloin that is trimmed and tied to promote even cooking. A herb butter is prepared by finely mincing garlic cloves, fresh rosemary, and thyme and combining with room-temperature butter, horseradish, salt, and black pepper. This mixture is evenly spread over the meat’s surface.
The tenderloin is roasted at 500°F for about 28-30 minutes to reach medium doneness. An oven-safe thermometer is recommended to monitor internal temperature, aiming for 130-135°F before resting, as the temperature rises during resting to reach the final target of 138-140°F. After roasting, the meat is tented with foil and rested for 10 minutes before slicing into ½-inch thick pieces.
This method produces beef with a seasoned crust, a tender, juicy center, and herbaceous notes from the fresh ingredients. It suits occasions requiring a refined roast beef presentation.
The included temperature guide helps achieve desired doneness, adjusted for thickness and oven variations, emphasizing the importance of thermometer monitoring rather than relying solely on time.
Ingredients
- 2 lb beef tenderloin trimmed and tied
- 2 Tbsp butter room temperature, unsalted
- 1 Tbsp horseradish strained, prepared
- 2 garlic cloves
- 1 Tbsp rosemary fresh leaves
- 1/2 Tbsp thyme fresh leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
- Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
- Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (*Remove it at 130-135˚F for a final resting temperature of 138-140˚F).
- Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Notes
- Remove the tenderloin from the oven before it reaches the final temperature to allow carryover cooking during resting.
- Use an oven-safe meat thermometer to monitor doneness precisely due to variable oven conditions and meat thickness.
- Rest the roast for 10 minutes tented loosely with foil to lock in juices and finish cooking.
- Follow the provided temperature and time guide for rare to well done cooking preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbs | 1g | |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 666mg | 28% |
| Potassium | 465mg | 10% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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