Description
Master the Perfect Beef Tenderloin Roast with this easy-to-follow recipe. Featuring a tender, juicy center-cut beef tenderloin seasoned with fresh herbs, garlic, and basic spices, seared to lock in juices, and roasted to medium-rare perfection. Ideal for special occasions or elegant dinners, this recipe ensures exceptional tenderness, rich flavor, and a stunning presentation.
Ingredients
Scale
Main Ingredients
- 3–4 pounds fresh, trimmed center-cut beef tenderloin
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3–4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons butter (optional, for basting)
Instructions
- Preparing the Beef: Pat the beef tenderloin dry with paper towels to remove moisture. Tie the tenderloin with kitchen twine at 1 to 2-inch intervals to ensure even cooking and maintain shape during roasting.
- Seasoning: Drizzle olive oil over the beef and rub evenly. Generously season with kosher salt and freshly ground black pepper. Press minced garlic and chopped rosemary and thyme into the outer layer for maximum flavor infusion.
- Searing the Roast: Heat a heavy skillet or cast-iron pan over medium-high heat. Add a small amount of olive oil and sear the beef on all sides, including edges, until deeply browned to lock in juices and develop a crust.
- Roasting: Preheat the oven to 425°F (220°C). Transfer the seared beef to a roasting pan or rack in a shallow pan. Insert an oven-safe meat thermometer into the thickest part of the roast. Roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 20-25 minutes; for medium, target 135°F (57°C).
- Resting the Roast: Remove the roast from the oven, tent it loosely with foil, and let rest for 15-20 minutes to allow juices to redistribute for juicy, tender slices.
Notes
- Bring the beef to room temperature before cooking for even heat distribution.
- Use a meat thermometer to ensure perfect doneness, avoiding over or undercooking.
- Resting the roast is essential to preserve juiciness and facilitate easier slicing.
- Tying the roast helps maintain uniform shape and ensures even cooking.
- Start with high heat to create a flavorful crust on the outside.
Nutrition
- Serving Size: 4 ounces
- Calories: 280
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 80mg
Keywords: beef tenderloin roast, perfect beef roast, tenderloin recipe, holiday roast, juicy beef roast