Quick & Mouthwatering Roasted Beef Tenderloin Recipe

Succulent beef tenderloin revolutionizes ordinary dinners into extraordinary culinary experiences that tantalize taste buds and spark conversation.

This elegant cut represents the pinnacle of fine dining with its remarkable tenderness and rich flavor profile.

Professional chefs and home cooks alike consider this recipe a true showstopper that elevates any special occasion meal.

The secret lies in selecting premium meat and understanding precise cooking techniques that maximize natural flavors and textures.

Seasoning plays a crucial role in developing complex taste dimensions that complement the beef inherent richness.

Mastering the art of roasting requires attention to temperature, timing, and technique to achieve perfect doneness.

Careful preparation ensures a restaurant-quality dish that will impress even the most discerning palates.

Ingredients You’ll Need for Roasted Beef Tenderloin

• Beef Tenderloin: Premium cut with minimal fat, incredibly tender and perfect for special occasions, best when fresh and bright red in color.

• Salt, Black Pepper: Essential for enhancing beef's natural flavor, use freshly ground for maximum taste.
• Garlic, Rosemary: Classic herb combination that adds depth and fragrance, fresh herbs provide more intense flavor.

• Olive Oil: Helps seasonings adhere to meat and promotes even browning, choose extra virgin for best quality.
• Vegetable Oil: High smoke point ideal for searing meat at high temperatures, neutral flavor.
• Kitchen Twine: Helps maintain tenderloin's shape during cooking, ensures even roasting.

Steps to Roast the Perfect Beef Tenderloin

Step 1: Bring Beef to Room Temperature

Take the beef tenderloin out of the refrigerator and let it sit for about an hour. This helps the meat cook evenly and ensures a perfect roast.

Step 2: Prepare Oven and Seasoning Station

• Olive oil
• Kosher salt
• Freshly ground black pepper
• Fresh rosemary
• Minced garlic

Step 3: Pat and Season the Tenderloin

Thoroughly dry the beef with paper towels. Drizzle olive oil all over the meat. Generously sprinkle with salt and pepper, ensuring complete coverage.

Step 4: Create Aromatic Herb Blend

• Chopped fresh rosemary
• Minced garlic

Massage this fragrant mixture all over the tenderloin, coating every surface.

Step 5: Secure the Meat

Arrange kitchen twine underneath the tenderloin, spacing ties about one inch apart. Carefully tie the meat to create a uniform shape for even cooking. If uncertain, ask your local butcher to help with tying.

Step 6: Sear to Lock in Flavor

Heat vegetable oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the pan. Sear each side for 3-4 minutes until a beautiful golden-brown crust forms.

Step 7: Roast to Perfection

Transfer the skillet directly into the preheated oven. Roast for 25-30 minutes. Use a meat thermometer to check internal temperature- aim for 130°F for medium-rare.

Step 8: Rest and Relax

Remove the skillet from the oven. Transfer the tenderloin to a cutting board. Loosely tent with aluminum foil and let it rest for 10-15 minutes. This allows juices to redistribute throughout the meat.

Step 9: Slice and Serve

Cut the tenderloin into half-inch thick slices. Arrange on a warm platter and serve immediately. Enjoy your perfectly roasted beef tenderloin!

Cooking Tips for Juicy Roasted Beef Tenderloin

• Temper Like a Pro: Allow the beef to reach room temperature before cooking to ensure even heat distribution and perfect doneness.
• Dry for Crispy Crust: Pat the tenderloin completely dry with paper towels to achieve a beautifully seared, golden-brown exterior.
• Seasoning Secret: Don't be shy with salt and pepper; generously coat the entire surface for maximum flavor penetration.
• Twine Technique: Tie the tenderloin uniformly to maintain its shape and promote even cooking throughout the roast.
• Rest for Juiciness: Let the meat rest after cooking to redistribute juices, guaranteeing a tender, succulent slice every time.

How to Store and Reheat Beef Tenderloin Leftovers

• Refrigerate: Wrap the roasted beef tenderloin tightly in aluminum foil or place in an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheat Gently: Warm slices in a preheated 250°F (120°C) oven for 10-15 minutes, covering with foil to prevent drying out. Use a meat thermometer to ensure it reaches 110°F (43°C) without overcooking.
• Best Serving: Consume reheated tenderloin within 1-2 days for optimal flavor and texture. Slice cold meat for sandwiches or salads as an alternative to reheating.

What to Serve with Roasted Beef Tenderloin

• Pair with Bold Red Wine: Complement the rich, tender beef with a full-bodied red wine like Cabernet Sauvignon or Bordeaux. These robust wines match the meat's intense flavor and cut through its juiciness, creating a luxurious dining experience.
• Create Herbal Side Dish: Serve roasted rosemary potatoes or garlic-roasted vegetables alongside the tenderloin. The herb-infused sides echo the rosemary in the meat's seasoning and provide a delightful textural contrast.
• Add Creamy Sauce Companion: Whip up a classic béarnaise or horseradish cream sauce to drizzle over the sliced beef. These tangy, smooth sauces enhance the meat's natural flavors and add an elegant touch to the presentation.
• Select Smooth Bourbon Pairing: Offer a glass of aged bourbon or whiskey as a complementary drink. The spirit's caramel and oak notes beautifully highlight the beef's deep, roasted characteristics and provide a warm, sophisticated finish to the meal.

Flavor Variations for Roasted Beef Tenderloin

• Herb-Crusted Elegance: Coat the tenderloin with a mixture of fresh thyme, parsley, and crushed dried porcini mushrooms before searing for an enhanced earthy flavor profile.
• Spicy Southwest Preparation: Rub the beef with chipotle powder, cumin, and smoked paprika to create a bold, smoky southwestern-inspired crust that adds depth and heat.
• Mediterranean Infusion: Replace rosemary with oregano and add crushed dried olives and lemon zest to the seasoning blend for a bright, Mediterranean-inspired taste experience.
• Wine-Braised Transformation: After searing, deglaze the skillet with red wine and beef stock, then slow-roast the tenderloin in the liquid to create a rich, moist cooking method that intensifies the meat's natural flavors.

Why Roasted Beef Tenderloin Stands Out for Special Occasions

• Unlock Incredible Flavor Depth: The combination of garlic, rosemary, salt, and pepper creates a robust, mouth-watering seasoning that transforms the beef tenderloin into an extraordinary culinary experience.
• Master Professional-Level Cooking: Searing and roasting techniques elevate this recipe from ordinary to restaurant-quality, allowing home cooks to achieve perfectly browned exterior and juicy, tender interior with simple yet precise methods.
• Effortless Elegance in Under an Hour: From preparation to serving, this recipe delivers an impressive main course in just about 45 minutes, making it ideal for special dinners or weekend gatherings without consuming entire day in the kitchen.
• Foolproof Temperature Control: Using a meat thermometer ensures consistently perfect doneness, removing guesswork and giving confident results every single time for a stress-free cooking experience.

Roasted Beef Tenderloin Recipe

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4.6 from 28 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Succulent roasted beef tenderloin promises a luxurious dining experience with its perfectly seared exterior and juicy, tender center. Herb-infused and expertly seasoned, this elegant main course will impress guests and elevate any special occasion dinner.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 pounds (1.8 kilograms) trimmed center-cut beef tenderloin

Herbs and Seasonings:

• 2 teaspoons salt
• 1.5 teaspoons fresh ground black pepper
• 6 cloves garlic, minced
• 1 to 2 tablespoons fresh rosemary leaves, chopped

Cooking Oils:

• 0.5 tablespoons (7.5 milliliters) olive oil
• 1 tablespoon (15 milliliters) vegetable oil
• Kitchen twine

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Instructions

1. Remove the beef tenderloin from refrigeration and allow it to reach ambient temperature for approximately one hour, ensuring even cooking throughout the cut.
2. Calibrate the oven temperature to 450°F (230°C) for optimal roasting conditions.
3. Meticulously blot the tenderloin’s surface with paper towels to eliminate excess moisture, promoting superior browning and caramelization.
4. Massage the meat with olive oil, creating a protective layer that enhances flavor absorption and exterior crispness.
5. Generously coat the tenderloin with coarse salt and freshly ground black pepper, distributing the seasoning evenly across all surfaces.
6. Combine finely minced garlic and chopped rosemary to create an aromatic herb blend that will infuse the meat with robust flavors.
7. Thoroughly rub the herb mixture into the tenderloin, ensuring complete coverage and deep flavor penetration.
8. Position kitchen twine at one-inch intervals around the meat, securing it tightly to maintain a uniform shape during cooking. Alternatively, request professional trussing from your butcher.
9. Heat vegetable oil in a cast iron skillet over medium-high temperature until it shimmers with intense heat.
10. Carefully place the tenderloin in the skillet, searing each side for 3-4 minutes to develop a rich, golden-brown exterior that locks in moisture.
11. Transfer the skillet directly into the preheated oven, roasting for 25-30 minutes while monitoring the internal temperature with a meat thermometer.
12. When the meat reaches 130°F (54°C) for medium-rare, remove the skillet from the oven and transfer the tenderloin to a cutting board.
13. Loosely tent the meat with aluminum foil, allowing it to rest for 10-15 minutes, which helps redistribute internal juices and ensures tender, succulent slices.
14. Carve the tenderloin into half-inch thick slices, presenting a perfectly roasted centerpiece for your dining pleasure.

Notes

• Bring beef to room temperature before cooking to ensure even heat distribution and tender results.
• Pat meat completely dry to achieve perfect golden-brown sear and maximize flavor caramelization.
• Use fresh herbs like rosemary for an aromatic, earthy flavor that complements the rich beef.
• Tying the tenderloin creates uniform shape for consistent cooking and elegant presentation.
• Searing locks in juices and develops a delicious crust that enhances overall taste and texture.
• Allow meat to rest after cooking so juices redistribute, guaranteeing a moist and succulent slice.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 0 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 26 g
• Cholesterol: 80 mg