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.
Ingredients
Scale
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
Instructions
- Remove the beef tenderloin from refrigeration and allow it to reach ambient temperature for approximately one hour, ensuring even cooking throughout the cut.
- Calibrate the oven temperature to 450°F (230°C) for optimal roasting conditions.
- Meticulously blot the tenderloin’s surface with paper towels to eliminate excess moisture, promoting superior browning and caramelization.
- Massage the meat with olive oil, creating a protective layer that enhances flavor absorption and exterior crispness.
- Generously coat the tenderloin with coarse salt and freshly ground black pepper, distributing the seasoning evenly across all surfaces.
- Combine finely minced garlic and chopped rosemary to create an aromatic herb blend that will infuse the meat with robust flavors.
- Thoroughly rub the herb mixture into the tenderloin, ensuring complete coverage and deep flavor penetration.
- 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.
- Heat vegetable oil in a cast iron skillet over medium-high temperature until it shimmers with intense heat.
- 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.
- Transfer the skillet directly into the preheated oven, roasting for 25-30 minutes while monitoring the internal temperature with a meat thermometer.
- 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.
- 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.
- 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