Roasted Beef Tenderloin

There’s something truly special about preparing a Roasted Beef Tenderloin for a gathering. I still remember the first time I cooked this dish for my family. The aroma filled the kitchen and brought everyone together, lured by the promise of a tender, juicy feast. As I pulled that beautifully browned tenderloin from the oven, the compliments flowed, and I knew I had created something memorable. This recipe is not just a meal; it’s an experience that turns an ordinary evening into a celebration.

Roasted Beef Tenderloin Shopping List

When it comes to making a Roasted Beef Tenderloin, the quality of ingredients is paramount. Each one plays a distinct role in enhancing the flavor and texture of the dish. Think of it as a team working together to create an unforgettable meal. Here’s what you’ll need:

• 2 lb beef tenderloin – This is the star of the show, offering a perfectly tender and flavorful cut of meat.
• 2 Tbsp unsalted butter – Adds a rich creaminess to the rub.
• 1 Tbsp prepared horseradish – Provides a subtle kick that complements the beef.
• 2 garlic cloves – Infuses the meat with aromatic goodness.
• 1 Tbsp fresh rosemary leaves – Adds a fragrant, woodsy flavor.
• 1/2 Tbsp fresh thyme leaves – Contributes a delicate herbal note.
• 1 1/2 tsp salt – Essential for seasoning the beef to perfection.
• 1 tsp black pepper – Enhances the overall flavor profile.

Making This Roasted Beef Tenderloin

Making a Roasted Beef Tenderloin is simpler than you might think. With just a few steps, you’ll be able to create a mouthwatering centerpiece for your table. Follow these detailed instructions to ensure your tenderloin turns out perfectly every time.

1. Remove the beef tenderloin from the refrigerator 1 hour before roasting. This helps it come to room temperature, ensuring even cooking.
2. Trim and tie the beef tenderloin. This helps maintain its shape while roasting.
3. Preheat your oven to 500˚F, placing a rack in the center. This high heat will create a nice crust on the outside.
4. Coarsely chop the garlic cloves. Then, strip the fresh thyme leaves and fresh rosemary leaves off their stems. Finely mince the garlic and herbs together.
5. In a small mixing bowl, combine the minced garlic and herbs. Add unsalted butter, prepared horseradish, salt, and black pepper. Use a fork to mash everything together until well combined.
6. Pat the beef tenderloin dry with paper towels. This step is important for achieving a good sear. Spread the garlic herb rub evenly all over the tenderloin.
7. Transfer the seasoned tenderloin to a roasting pan or oven-safe skillet. Insert an oven-safe meat thermometer into the thickest part of the tenderloin.
8. Roast in the preheated oven. For medium doneness, cook for 28 to 30 minutes, removing it when the internal temperature reaches 130 to 135˚F. Allowing for carryover cooking will get the final temperature to 138 to 140˚F.
9. Once done, remove from the oven and transfer the tenderloin to a cutting board. Tent it loosely with foil and let it rest for 10 minutes. Resting is crucial for allowing the juices to redistribute, keeping the meat moist and tender.
10. Slice the tenderloin into 1/2-inch thick slices and serve immediately. Display the slices beautifully on a platter to wow your guests!

Pro Tips and Tweaks

When it comes to mastering your Roasted Beef Tenderloin, a few extra tips can make all the difference. Here are some suggestions to elevate your dish:

• Storage: Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to three days. Slice it thinly and use it for sandwiches!
• Freezing: If you have leftovers, you can freeze them. Wrap tightly in plastic wrap and then place in a freezer bag. It should last for about three months.
• Pairing: This dish pairs beautifully with roasted vegetables, mashed potatoes, or a light salad. Consider a creamy horseradish sauce for an extra kick!
• Cooking Method: For a different flavor, consider using a grill instead of the oven. It adds a wonderful smoky flavor to the tenderloin.
• Resting Time: Always allow your tenderloin to rest before slicing. This ensures a juicy and flavorful bite every time.
• Rub Variations: Don’t be afraid to experiment with different herb combinations. Thyme, rosemary, and even a touch of sage can add unique flavors.

Pairing Suggestions for Roasted Beef Tenderloin

When it comes to enjoying your Roasted Beef Tenderloin, the right pairings can elevate your dining experience. Here are some suggestions for delicious accompaniments:

• Wine Pairings: A bold red wine, like a Cabernet Sauvignon or a Merlot, complements the rich flavors of the tenderloin.
• Side Dishes: Consider serving with roasted root vegetables, garlic mashed potatoes, or asparagus for a well-rounded meal.
• Salads: A fresh arugula salad with a light vinaigrette helps balance the richness of the beef.
• Occasions: This dish is perfect for special occasions, such as holiday dinners, anniversaries, or family gatherings.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days. They can be enjoyed cold or reheated.
• Seasonal Pairings: During winter, hearty sides like root vegetables are ideal, while in summer, lighter salads and grilled vegetables shine.

FAQ

Conclusion

The Roasted Beef Tenderloin is a true culinary gem that brings warmth and elegance to any dining experience. With its rich flavor and tender texture, it’s a dish that can turn an ordinary meal into something extraordinary. I encourage you to give it a try; you won’t be disappointed! Cooking it may become your go-to for special occasions and family gatherings, creating lasting memories around the dining table.

Roasted Beef Tenderloin

The ultimate comfort food, Roasted Beef Tenderloin is a rich and flavorful dish that will impress your guests. With its tender texture and perfectly seasoned crust, this easy weeknight dinner is sure to become a favorite. Make it tonight for a memorable meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb beef tenderloin trimmed and tied
• 2 Tbsp unsalted butter room temperature
• 1 Tbsp prepared horseradish strained
• 2 cloves garlic
• 1 Tbsp fresh rosemary leaves
• 1/2 Tbsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Remove the beef tenderloin from the refrigerator 1 hour before roasting. This helps it come to room temperature, ensuring even cooking.
2. Trim and tie the beef tenderloin. This helps maintain its shape while roasting.
3. Preheat your oven to 500˚F, placing a rack in the center. This high heat will create a nice crust on the outside.
4. Coarsely chop the garlic cloves. Then, strip the fresh thyme leaves and fresh rosemary leaves off their stems. Finely mince the garlic and herbs together.
5. In a small mixing bowl, combine the minced garlic and herbs. Add unsalted butter, prepared horseradish, salt, and black pepper. Use a fork to mash everything together until well combined.
6. Pat the beef tenderloin dry with paper towels. This step is important for achieving a good sear. Spread the garlic herb rub evenly all over the tenderloin.
7. Transfer the seasoned tenderloin to a roasting pan or oven-safe skillet. Insert an oven-safe meat thermometer into the thickest part of the tenderloin.
8. Roast in the preheated oven. For medium doneness, cook for 28 to 30 minutes, removing it when the internal temperature reaches 130 to 135˚F. Allowing for carryover cooking will get the final temperature to 138 to 140˚F.
9. Once done, remove from the oven and transfer the tenderloin to a cutting board. Tent it loosely with foil and let it rest for 10 minutes. Resting is crucial for allowing the juices to redistribute, keeping the meat moist and tender.
10. Slice the tenderloin into 1/2-inch thick slices and serve immediately. Display the slices beautifully on a platter to wow your guests!

Notes

• Tip 1: 22-23 min for rare (120-125˚F).
• Tip 2: 24-26 min medium-rare (130-135˚F).
• Tip 3: 28-30 min for medium doneness (138-140˚F) – what we aim for.
• Tip 4: 30-32 min for medium-well doneness (140-145˚F) – USDA recommends 145˚F.
• Tip 5: 33-35 min for well done (150˚F) – don’t do this to your meat.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.