Description
2 lbs beef tenderloin, trimmed
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
2 tbsp unsalted butter, melted
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat the beef tenderloin dry with paper towels. Rub it evenly with olive oil.
In a small bowl, mix salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the seasoning mixture all over the tenderloin.
Place the tenderloin on the wire rack and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove from the oven and immediately brush with melted butter. Cover loosely with foil and let it rest for 10 minutes.
Slice into thick medallions and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Oven and Pan: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This allows heat to circulate evenly around the roast.
- Prepare the Meat: Unwrap the 2 lbs of trimmed beef tenderloin and pat it completely dry with paper towels. A dry surface is crucial for a good sear and proper seasoning adherence.
- Apply Oil and Seasoning: Rub the entire tenderloin with 2 tbsp of olive oil. In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Massage this seasoning blend evenly over the entire surface of the meat.
- Roast to Temperature: Place the seasoned tenderloin on the wire rack. Roast in the preheated oven for 20-25 minutes. Use a meat thermometer to check for doneness. Remove the roast when the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Finish: Once out of the oven, immediately brush the tenderloin with 2 tbsp of melted unsalted butter. Tent it loosely with foil and let it rest on the counter for a full 10 minutes. This allows the juices to redistribute.
- Slice and Serve: Using a sharp carving knife, slice the tenderloin into ½-inch to 1-inch thick medallions. Serve immediately while warm.
Serving Suggestions
Elevate your elegant roast with complementary sides. Creamy mashed potatoes or crispy roasted potatoes are classic pairings. For vegetables, consider garlicky sautéed green beans, roasted asparagus, or a simple arugula salad with a lemon vinaigrette. A side of horseradish cream sauce or a red wine reduction adds a luxurious touch.
How-to Summary
For a perfect beef tenderloin, pat the meat dry, rub with oil and a robust herb seasoning, and roast at 425°F on a wire rack until it reaches 130°F internally. Finish by brushing with butter and resting for 10 minutes before slicing.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use half the amount (½ tsp each), as dried herbs are more potent.
What if I don’t have a wire rack? You can roast the tenderloin directly on the foil-lined pan, but turn it halfway through cooking to promote even browning.
How do I adjust cooking time for a larger roast? Increase roasting time by approximately 5-7 minutes per additional half pound, but always rely on the internal temperature for accuracy.
Can I sear the tenderloin before roasting? Absolutely. Searing in a hot skillet for 2-3 minutes per side before roasting will develop a deeper crust and flavor.
What are the temperature guidelines for other doneness levels? For medium, aim for 140°F (60°C), and for medium-well, aim for 150°F (66°C). Remember the temperature will rise 5-10 degrees during resting.
Common Mistakes to Avoid
- Skipping the Pat Dry: Not drying the meat prevents proper browning and seasoning stick.
- Overcrowding the Pan: Using a pan without a rack or that’s too small steams the meat instead of roasting it.
- Skipping the Rest: Cutting into the roast immediately will cause the flavorful juices to spill out, leaving the meat dry.
- Guessing Doneness: Never rely solely on time. An instant-read thermometer is essential for perfect results.
- Using Cold Meat: Let the tenderloin sit at room temperature for 30-45 minutes before roasting for more even cooking.
Conclusion
This roasted beef tenderloin recipe is a straightforward path to an impressive and delicious centerpiece for any special meal. By following the step-by-step guide, using a meat thermometer, and allowing for a proper rest, you are guaranteed a tender, juicy, and flavorful result. Pair it with your favorite sides for a truly memorable dining experience.
