I can’t wait to share with you how incredible this roast beef tenderloin turned out! I made it for a small gathering, and it was hands-down the highlight of the evening. The meat was melt-in-your-mouth tender, with a luscious buttery crust that made everyone at the table swoon.
What I loved most was how simple it was to prepare despite looking so fancy. Trust me, this recipe is not just impressive, it’s also surprisingly doable!
Credit: kicking-carbs
Ingredients
Here’s everything you’ll need to create this delicious tenderloin. Each ingredient contributes to the flavor and texture of this exquisite dish.
- 2 to 3 pounds of center-cut beef tenderloin – Opt for a high-quality cut for the best results. Center-cut pieces are evenly shaped for uniform cooking.
- Kosher salt – Essential for deeply seasoning the meat and enhancing the natural flavors.
- Freshly ground black pepper – Adds a touch of heat and aroma.
- 4 tablespoons of unsalted butter – This lends richness and helps create that golden-brown crust.
- 4 sprigs of thyme – Infuses the butter with earthy, aromatic undertones.
- 1 medium shallot, thinly sliced – Adds sweetness and depth to the buttery sauce.
- Coarse sea salt, like Maldon or fleur de sel – Sprinkle on top for added texture and a burst of flavor.
- Finely chopped chives – For a fresh, vibrant garnish.
- Horseradish cream sauce (optional) – A tangy, creamy addition to complement the roast.
Note: This recipe serves about 4 to 6 people. Adjust the ingredient quantities based on the size of your tenderloin and your guest count.
Variations
Change it up with these ideas to suit your preferences or dietary needs.
- Herb Upgrade: Replace thyme with rosemary or tarragon for a different herbal note.
- Garlic Fans: Add a few smashed garlic cloves to the butter for extra depth of flavor.
- Wine-Infused: Deglaze the butter mixture with white wine for a subtle, elegant sweetness.
- Spice it Up: Rub the tenderloin with smoked paprika or crushed red pepper flakes for a hint of spice.
You can also enjoy similar recipes like this Quick Beef Teriyaki Recipe for more inspiration.
Cooking Time
Here’s how long you’ll need to prepare and cook this beef tenderloin recipe.
- Prep Time: 25 minutes
- Cooking Time: 2 hours 10 minutes
- Total Time (including resting): 2 hours 45 minutes
Equipment You Need
To make things easier, gather these tools beforehand.
- Oven-safe wire rack – Helps air circulate around the roast for even cooking.
- Rimmed baking sheet – To catch any drips and keep your oven spotless.
- Instant-read thermometer – For precise doneness without guesswork.
- Kitchen twine – Ensures the tenderloin holds its shape during cooking.
- Medium skillet – Perfect for browning butter and aromatics.
How to Make Roast Beef Tenderloin?
This recipe is simple to follow, with impressive results. Take your time and enjoy the process!
Step 1: Prepare and Season the Beef
Begin by trimming any silverskin from the tenderloin to ensure tenderness. Tie the roast with butcher’s twine at 1-inch intervals to help it cook evenly and maintain its beautiful shape. Generously season the entire surface with kosher salt and freshly ground black pepper. For maximum flavor, refrigerate the seasoned roast uncovered overnight or up to 48 hours. This resting time allows the salt to penetrate the meat deeply.
Step 2: Slow Roast in the Oven
Set your oven to 225°F. Place the tenderloin on a wire rack inside a rimmed baking sheet to catch any drippings. Roast it in the low-temperature oven until the internal temperature reaches 120°F to 125°F for rare or 130°F for medium-rare. This will take about 2 to 3 hours, depending on the size of the roast and your oven. Remove it from the oven and allow it to rest at room temperature for 10 minutes.
Step 3: Create a Buttery Aromatic Coating
While the meat rests, melt the butter in a medium skillet over high heat. When the butter starts to turn golden and smell nutty, toss in the thyme and sliced shallots. Swirl the skillet to infuse the butter with aromatic flavors. Spoon the fragrant butter mixture generously over the cooked tenderloin to enhance its richness.
Step 4: Sear for the Perfect Crust
Preheat your broiler to high. Place the coated tenderloin under the broiler for just a few minutes, turning every 30 seconds to ensure the exterior browns evenly on all sides. This step adds a crisp outer crust while preserving the center’s perfect doneness.
Step 5: Slice and Serve
After removing the meat from the broiler, rest the tenderloin for another 5 minutes. Carefully cut it into 1/2-inch slices, garnish with chives and a sprinkle of sea salt, and serve with horseradish cream sauce if desired.
Credit: themediterraneandish
Additional Tips for Making This Recipe Better
Here are a few tricks I’ve learned from making this recipe several times.
- Use a reliable thermometer. This is key to achieving your preferred level of doneness without overcooking.
- If time allows, season the beef at least a day in advance. This step makes all the difference in flavor.
- Don’t skip the resting time! It locks in juices and keeps the meat tender.
- Sear quickly! Keep an eye on it under the broiler to avoid overcooking the outer layers.
- Try serving leftovers cold as sliced tenderloin sandwiches the next day.
How to Serve Roast Beef Tenderloin?
To create a stunning presentation, arrange the sliced tenderloin on a large platter. Fan out the slices slightly to showcase the perfect pink interior. Add a drizzle of horseradish cream sauce to the side, and sprinkle chives or fresh parsley over the top for a pop of green. Pair this dish with roasted vegetables, buttery mashed potatoes, or a fresh green salad to complete the meal. If you’re a fan of hearty, flavorful dishes, you might also enjoy this Cheesy Hot Beef Sandwich for a comforting twist.
Nutritional Information
Curious about the nutritional stats? Here’s a quick look per serving.
- Calories: 490
- Protein: 28g
- Carbohydrates: 3g
- Fat: 40g
Make Ahead and Storage
This recipe is perfect for planning ahead!
- Storage – Wrap leftovers tightly in foil or store in an airtight container. Refrigerate for up to 3 days.
- Freezing – Slice the cooled tenderloin and freeze individual portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating – Gently warm slices on a low setting in the oven or a skillet with a bit of butter to maintain the tenderness.
Why You’ll Love This Recipe?
There are plenty of reasons to fall for this roast beef tenderloin recipe!
- Unmatchable Tenderness. The reverse-searing method ensures every bite is perfectly cooked.
- Elegant Presentation. This dish transforms any meal into a celebration.
- Customizable Flavor. From herb crusts to garlic butter, make it your own.
- Make-Ahead Friendly. The seasoning and prep can be done a day or two before.
- Perfect for Gatherings. Feeds a crowd with minimal effort while impressing everyone.
This roast beef tenderloin is a recipe worth trying. Whether it’s for a holiday or a simple elegant dinner at home, you’ll be proud serving this masterpiece. For more beef recipe ideas, check out this Beef Recipe Collection.
Roast Beef Tenderloin Recipe
I can’t wait to share with you how incredible this roast beef tenderloin turned out! I made it for a small gathering, and it was hands-down the highlight of the evening. The meat was melt-in-your-mouth tender, with a luscious buttery crust that made everyone at the table swoon.
Ingredients
- 2 to 3 pounds of center-cut beef tenderloin - Opt for a high-quality cut for the best results. Center-cut pieces are evenly shaped for uniform cooking.
- Kosher salt - Essential for deeply seasoning the meat and enhancing the natural flavors.
- Freshly ground black pepper - Adds a touch of heat and aroma.
- 4 tablespoons of unsalted butter - This lends richness and helps create that golden-brown crust.
- 4 sprigs of thyme - Infuses the butter with earthy, aromatic undertones.
- 1 medium shallot, thinly sliced - Adds sweetness and depth to the buttery sauce.
- Coarse sea salt, like Maldon or fleur de sel - Sprinkle on top for added texture and a burst of flavor.
- Finely chopped chives - For a fresh, vibrant garnish.
- Horseradish cream sauce (optional) - A tangy, creamy addition to complement the roast.
Instructions
- Begin by trimming any silverskin from the tenderloin to ensure tenderness. Tie the roast with butcher's twine at 1-inch intervals to help it cook evenly and maintain its beautiful shape.
- Generously season the entire surface with kosher salt and freshly ground black pepper. For maximum flavor, refrigerate the seasoned roast uncovered overnight or up to 48 hours. This resting time allows the salt to penetrate the meat deeply.
- Set your oven to 225°F. Place the tenderloin on a wire rack inside a rimmed baking sheet to catch any drippings. Roast it in the low-temperature oven until the internal temperature reaches 120°F to 125°F for rare or 130°F for medium-rare.
- This will take about 2 to 3 hours, depending on the size of the roast and your oven. Remove it from the oven and allow it to rest at room temperature for 10 minutes.
- While the meat rests, melt the butter in a medium skillet over high heat. When the butter starts to turn golden and smell nutty, toss in the thyme and sliced shallots. Swirl the skillet to infuse the butter with aromatic flavors. Spoon the fragrant butter mixture generously over the cooked tenderloin to enhance its richness.
- Preheat your broiler to high. Place the coated tenderloin under the broiler for just a few minutes, turning every 30 seconds to ensure the exterior browns evenly on all sides. This step adds a crisp outer crust while preserving the center’s perfect doneness.
- After removing the meat from the broiler, rest the tenderloin for another 5 minutes. Carefully cut it into 1/2-inch slices, garnish with chives and a sprinkle of sea salt, and serve with horseradish cream sauce if desired.
Notes
- Use a reliable thermometer. This is key to achieving your preferred level of doneness without overcooking.
- If time allows, season the beef at least a day in advance. This step makes all the difference in flavor.
- Don’t skip the resting time! It locks in juices and keeps the meat tender.
- Sear quickly! Keep an eye on it under the broiler to avoid overcooking the outer layers.
- Try serving leftovers cold as sliced tenderloin sandwiches the next day.
