Description
This oven-roasted beef tenderloin recipe delivers a tender, juicy main course infused with fresh herbs and garlic. Perfectly seared and roasted to your preferred doneness, it makes an elegant centerpiece for holiday dinners or special occasions.
Ingredients
Scale
Beef Tenderloin
- 1 (2.5 to 3-pound) center-cut beef tenderloin (trimmed)
Seasoning & Herbs
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 3 cloves garlic (minced)
For Searing
- 2 tablespoons unsalted butter
Instructions
- Prep the Tenderloin: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 30 to 45 minutes to ensure even cooking.
- Season the Meat: Pat the tenderloin dry with paper towels. In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, chopped thyme, and minced garlic. Rub this mixture all over the surface of the tenderloin thoroughly.
- Sear the Beef: Heat a large oven-safe skillet, preferably cast iron, over medium-high heat. Add the unsalted butter and once melted, sear the tenderloin on all sides for about 2 to 3 minutes per side until it develops a nice brown crust.
- Roast in the Oven: Transfer the skillet with the seared tenderloin into the preheated oven at 425°F (220°C). Roast for 20 to 25 minutes, inserting a meat thermometer into the thickest part to check for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium doneness.
- Rest the Meat: Remove the skillet from the oven and loosely tent the tenderloin with aluminum foil. Let it rest for 10 to 15 minutes to allow the juices to redistribute before slicing into thick medallions.
Notes
- For additional flavor and even cooking, consider tying the tenderloin with butcher’s twine before searing.
- Serve this beef tenderloin with complementary sauces such as horseradish cream, red wine reduction, or a garlic herb butter sauce for enhanced taste.
