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Roasted Beef Tenderloin

Roasted Beef Tenderloin
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Master the art of making perfectly juicy, tender, and flavorful Roasted Beef Tenderloin. This straightforward recipe guides you through creating a rich, savory crust and an evenly cooked interior every time, ideal for holidays, celebrations, or special dinners.

Ingredients

Scale

Beef and Seasonings

  • 1 whole beef tenderloin (about 2 to 3 pounds), well-trimmed
  • Salt, to taste
  • Freshly ground black pepper, to taste

Coating and Flavor Enhancers

  • 2 tablespoons olive oil, plus more for searing
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Preparing the Beef: Bring the beef tenderloin to room temperature to ensure even cooking throughout. Pat the meat dry thoroughly with paper towels to promote browning. Season generously all over with salt and freshly ground black pepper. Rub 2 tablespoons of olive oil evenly over the surface to help achieve a beautiful sear.
  2. Creating the Herb and Garlic Coating: Finely chop the rosemary, thyme, and garlic. In a small bowl, combine these herbs and garlic with a bit of olive oil and Dijon mustard if using. Evenly coat the tenderloin with this mixture, which amplifies the flavor and helps form the signature savory crust during roasting.
  3. Searing the Tenderloin: Heat a heavy ovenproof skillet over medium-high heat until hot. Add a small amount of olive oil, then sear the beef on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. This searing locks in the juices and sets the foundation for a flavorful roast.
  4. Roasting to Perfection: Transfer the skillet with the seared tenderloin to a preheated oven at 425°F (220°C). Roast until the internal temperature reaches 125°F (52°C) for medium-rare, usually about 20 to 30 minutes depending on the size of the tenderloin. Use a meat thermometer for precise doneness.
  5. Resting the Meat: Remove the roasted tenderloin from the oven and loosely tent it with foil. Let it rest for 15 minutes to allow the juices to redistribute throughout the meat, ensuring each slice comes out juicy and tender.

Notes

  • Bring the beef to room temperature before cooking to avoid uneven cooking.
  • Don’t rush the searing step; a deep brown crust enhances flavor and moisture retention.
  • Use a meat thermometer to achieve your desired doneness accurately.
  • Rest the meat after roasting to keep it juicy when sliced.
  • Trim silver skin and excess fat before cooking for optimal tenderness.

Nutrition

Keywords: roasted beef tenderloin, beef roast, holiday beef recipe, tenderloin roast, juicy beef, elegant dinner

Find it online: https://lillysplate.com/roasted-beef-tenderloin/