Description
A classic roast beef tenderloin recipe featuring a perfectly cooked, juicy center-cut tenderloin seasoned with fresh herbs and seared to create a golden crust. Slow-roasted in the oven, then seared in butter and olive oil with garlic, thyme, and rosemary for rich flavor and tender texture.
Ingredients
Scale
Beef Tenderloin
- 2-3 pound center-cut beef tenderloin
- Kosher salt
- Freshly ground black pepper
- Butcher’s twine (for tying)
Searing and Flavoring
- 1 tablespoon olive oil (plus extra for searing)
- 3 tablespoons unsalted butter
- 4 garlic cloves, sliced
- 4-5 fresh thyme sprigs
- 2-3 fresh rosemary sprigs
Instructions
- Prep the oven and tenderloin: Preheat the oven to 225°F (107°C). Trim off any excess fat or silver skin from the beef tenderloin to create an even cooking surface.
- Tie the tenderloin: Cut butcher’s twine into several pieces and tie the tenderloin at 1-inch intervals by sliding the twine under the meat and tying snug knots on top. This helps maintain the meat’s shape while cooking.
- Season the tenderloin: Generously season all over with kosher salt and freshly ground black pepper, pressing the seasoning into the surface of the meat to ensure maximum flavor penetration.
- Roast the tenderloin: Place the seasoned beef on a wire rack set over a baking sheet. Roast it in the oven until the internal temperature reaches 120°F (49°C), which will take approximately 1.5 to 2 hours, enabling gentle cooking for tenderness.
- Remove twine and prepare to sear: Take the tenderloin out of the oven and carefully cut off the butcher’s twine, preparing it for the final sear.
- Heat skillet and aromatics: In a large skillet over medium-high heat, warm 1 tablespoon olive oil with 3 tablespoons unsalted butter until the butter melts and starts bubbling. Add the sliced garlic cloves, thyme sprigs, and rosemary sprigs to infuse the fat with herbal flavors.
- Sear the tenderloin: Place the tenderloin in the skillet and sear it on all sides by turning frequently. Use a spoon to baste the meat with the hot buttery oil as it cooks. Continue until the internal temperature reaches 125-130°F (52-54°C), resulting in a medium-rare finish with a golden-brown crust.
- Rest and serve: Transfer the seared tenderloin to a cutting board and let it rest for 10-15 minutes to allow the juices to redistribute. Slice into thick medallions and serve immediately for an elegant and flavorful meal.
Notes
- Using a lower oven temperature ensures even cooking and a tender texture inside the tenderloin.
- Tying the tenderloin helps it keep a uniform shape for even roasting.
- Letting the meat rest before slicing is essential to retain juicy tenderness.
- For an added pop of flavor, you can serve with a herb butter or a red wine reduction sauce.
- Use a reliable meat thermometer for precise doneness measurement.