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Perfect Beef Tenderloin Roast

Perfect Beef Tenderloin Roast
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Master the Perfect Beef Tenderloin Roast with this easy-to-follow recipe that guarantees a juicy, tender, and flavor-packed centerpiece. Ideal for special occasions or cozy dinners, this roast features a rich herb crust and simple preparation steps that impress every time.

Ingredients

Scale

Main Ingredients

  • 4 to 5 pounds beef tenderloin (center-cut, well-trimmed)
  • 2 tablespoons olive oil or butter
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prepare the Beef: Pat your beef tenderloin dry with paper towels to remove excess moisture. Trim any silver skin and excess fat to ensure even seasoning and tenderness.
  2. Season Generously: Coat the beef all over with olive oil or softened butter. If using Dijon mustard, rub it on now to help the herbs stick. Season evenly with salt, freshly ground black pepper, garlic, and chopped fresh herbs.
  3. Sear the Tenderloin: Heat a heavy skillet or oven-safe pan over medium-high heat. Sear the beef on all sides until a golden brown crust forms, about 2-3 minutes per side. This locks in juices and adds rich flavor.
  4. Roast in the Oven: Preheat the oven to 425°F (220°C). Transfer the seared tenderloin to the oven and roast for 20-30 minutes, depending on size and desired doneness. Use a meat thermometer aiming for 130–135°F (54–57°C) for medium-rare.
  5. Rest Before Serving: Remove the roast from the oven and loosely cover with foil. Let it rest for 15-20 minutes to allow juices to redistribute, ensuring moist and tender slices.

Notes

  • Let beef come to room temperature (30-60 minutes) before cooking for even roasting.
  • Use a meat thermometer to check doneness for perfect results.
  • Resting the roast after cooking is essential to keep it juicy and easier to carve.
  • Invest in high-quality beef and fresh herbs for superior flavor.
  • Searing before roasting develops a delicious crust and locks in juices.

Nutrition

Keywords: beef tenderloin, roast beef, beef roast, holiday roast, dinner party, main course, tender beef

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