Perfect Beef Tenderloin Roast
This recipe guides you to create a restaurant-quality beef tenderloin roast at home. With careful seasoning, searing, and roasting to the perfect internal temperature, you'll achieve a tender and flavorful centerpiece for any special occasion. Don't forget the herb butter for an extra layer of deliciousness!
Equipment
- roasting pan
- Roasting Rack
- Meat thermometer
- Small bowl
- whisk or fork
- Paper towels
- Oven-safe skillet (cast iron recommended)
- Cutting board
- Aluminum foil
- sharp knife
Ingredients
- 3-4 lb Beef Tenderloin Roast, trimmed
- 2 tablespoons Olive Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 4 tablespoons Unsalted Butter, softened
- 2 cloves Garlic, minced
- 2 tablespoons Fresh Parsley, chopped
- 1 tablespoon Fresh Rosemary, chopped
- 1 tablespoon Fresh Thyme, chopped
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 425°F (220°C).
- Remove beef tenderloin from refrigerator about an hour before cooking.
- Trim any excess silver skin or fat from the tenderloin.
- In a small bowl, combine softened butter, minced garlic, parsley, rosemary, thyme, salt, and pepper. Mix well and set aside (herb butter).
- Pat the beef tenderloin dry with paper towels.
- In a separate small bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
- Rub the olive oil all over the beef tenderloin.
- Generously sprinkle the seasoning mixture over the entire surface of the tenderloin, pressing it gently into the meat.
- Spread the herb butter evenly over the seasoned tenderloin (if using).
- Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat.
- Carefully place the seasoned tenderloin in the skillet.
- Sear the tenderloin for 2-3 minutes per side, until a rich, brown crust forms.
- Transfer the skillet with the seared tenderloin to the preheated oven. If your skillet isn't oven-safe, transfer the tenderloin to a roasting pan fitted with a rack.
- Roast for approximately 15-20 minutes for medium-rare (130-135°F), 20-25 minutes for medium (135-140°F), or 25-30 minutes for medium-well (140-145°F).
- Insert a meat thermometer into the thickest part of the tenderloin to determine doneness.
- Once the tenderloin reaches your desired temperature, remove it from the oven and transfer it to a cutting board.
- Tent it loosely with foil and let it rest for at least 10-15 minutes.
- After resting, remove the foil and slice the beef tenderloin against the grain into 1/2-inch thick slices.
- Arrange the slices on a serving platter and garnish with fresh herbs, if desired.
- Serve immediately and enjoy.
Notes
For flavor variations, consider garlic herb butter (increase garlic, add oregano or basil), peppercorn crusted (coat with coarsely ground black peppercorns), or mustard glazed (brush with Dijon mustard before roasting). Serve with roasted vegetables, mashed potatoes, au gratin potatoes, or a green salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently or enjoy cold in sandwiches or salads.