Roast Beef Tenderloin
Master the art of roast beef tenderloin with this foolproof guide. Learn expert tips for prep, seasoning, cooking, and pairing to impress on any occasion.
Ingredients
- 1 whole beef tenderloin about 3–4 lbs, trimmed
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp Dijon mustard Optional: (for extra flavor)
Instructions
- Preparation Instructions:
- Trim & Tie the Tenderloin
- Ask your butcher to trim the silver skin or do it yourself with a sharp knife. Then tie the tenderloin at 1-2 inch intervals with kitchen twine for even cooking.
- Season Generously
- Mix garlic, rosemary, thyme, salt, pepper, and olive oil into a paste. Rub it all over the meat. Let it sit at room temp for 30–45 minutes.
- How to Cook Roast Beef Tenderloin (Step-by-Step):
- Sear for Flavor
- Preheat oven to 450°F (230°C). Sear the tenderloin in a hot skillet with oil on all sides for a golden crust.
- Roast to Perfection
- Transfer to oven and roast for 20–25 minutes or until internal temp reaches: Rare: 120°F (49°C) / Medium-Rare: 130°F (54°C) / Medium: 140°F (60°C) / Rest Before Serving
- Remove from oven, tent with foil, and let rest 10–15 minutes before slicing.
