Description
This Beef Tenderloin Roast recipe delivers a tender, juicy, and flavorful centerpiece perfect for special occasions or a comforting family meal. The roast is seared to develop a golden crust, then oven-roasted with a garlic herb butter that infuses aromatic rosemary and thyme flavors. Served sliced and rested to retain juices, this dish pairs beautifully with sides like mashed potatoes and roasted vegetables.
Ingredients
Scale
Beef Tenderloin Roast
- 1 center-cut beef tenderloin roast (4 to 4 ½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Garlic Herb Butter
- 6 tablespoons softened butter
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
- Bring to Room Temperature: Remove the beef tenderloin from the fridge and allow it to come to room temperature for 1 to 2 hours to ensure even cooking.
- Prepare Herb Butter: In a small bowl, combine softened butter, minced garlic, finely chopped rosemary, and thyme. Set this flavorful mixture aside for later use.
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half if needed, then trim and tie it securely if not already done.
- Season the Meat: Pat the beef dry with paper towels to remove excess moisture, then season all sides evenly with kosher salt and freshly ground black pepper.
- Sear the Tenderloin: Heat avocado oil in a large cast-iron pan over medium-high heat. When shimmering, add the beef tenderloin and sear on all sides for about 10 minutes, forming a golden brown crust.
- Apply Herb Butter and Roast: Spread the garlic herb butter mixture over the top of the seared beef. Transfer the pan to the oven. Roast for 15 to 20 minutes depending on your preferred doneness (use a probe thermometer for accuracy).
- Rest the Meat: Remove the pan from the oven and transfer the roast to a cutting board. Let it rest for 10 to 15 minutes to allow juices to redistribute evenly throughout the meat.
- Slice and Serve: Remove the twine and cut the roast into 1-inch thick slices. Serve warm, optionally accompanied by horseradish sauce and your favorite sides.
Notes
- Letting the beef come to room temperature before cooking ensures even cooking throughout.
- Use a cast-iron pan to achieve the best sear and crust on the meat.
- Resting the meat after roasting is crucial for juicy, tender slices.
- For exact doneness, use a meat thermometer—medium-rare is typically 130–135°F (54–57°C).
- Homemade horseradish sauce pairs wonderfully with this roast.
- Suggested side dishes: honey glazed carrots, mashed potatoes, garlic herb roasted potatoes, roasted broccoli, or roasted Brussels sprouts.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 390
- Sugar: 0.5 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 125 mg
