Beef tenderloin isn’t sophisticated to prepare dinner— with the fitting technique, it’s completely easy.

On this beef tenderloin recipe, beef is completely seasoned with salt, pepper and contemporary herbs. It comes out extremely juicy and fork-tender with a crisp exterior each time!

On this recipe, I take advantage of a reverse sear for tender meat and a extra constant prepare dinner all through. This beef is a scrumptious meal to take pleasure in on a special day.

sliced Roast Beef Tenderloin

What’s Beef Tenderloin?

Beef tenderloin is a really lean, tender piece of beef from underneath the spine. This space of the cow doesn’t get plenty of use which makes essentially the most tender reduce of beef!

When served in single parts, tenderloin is reduce into thick slices and often known as filet mignon. When it’s reduce from the middle to kind an excellent roast, it’s typically known as Chateaubriand.

It’s doable to buy a complete beef tenderloin or “filet”, and whereas that is undoubtedly one of the vital costly cuts of beef, it’s means inexpensive to make it at house! Due to the hefty price ticket, many house cooks really feel intimidated by cooking it; nonetheless, there’s no want to fret!

It’s simple to roast tenderloin, and with the reverse sear technique beneath (and an instant-read thermometer), it comes out completely completely each single time. Since it is a very costly reduce of meat, we take pleasure in it for a special day like Christmas dinner.

Kitchen Suggestion

Should you prepare dinner meat (of any form!), a thermometer is without doubt one of the most necessary instruments in your kitchen.

Everyone knows that meat is dear, and a thermometer is a minimal funding (mine was underneath $15) to make sure an ideal prepare dinner on every part from steaks to juicy rooster to pork tenderloin. A $15 funding can make sure you prepare dinner your entire meats accurately!

At all times place the thermometer within the thickest a part of the meat (away from the bone in case your meat has a bone).

Substances and Variations

BEEF TENDERLOIN: This recipe requires a 4-pound beef tenderloin roast. The time and temperature it’s cooked at is dependent upon the burden (and a bit bit on the form).

SEASONINGS: Since tenderloin doesn’t have plenty of marbling, it’s necessary to season it correctly to reinforce the flavour (and that it isn’t overcooked!). This beef tenderloin recipe provides a quite simple seasoning mix with freshly cracked black pepper, thyme, rosemary, sea salt, and a little bit of brown sugar.

Different additions will be added, like a little bit of dijon mustard blended with olive oil or your favourite herbs.

OLIVE OIL: Olive oil helps the seasoning combine to stay to the meat whereas it’s roasting.

What’s Reverse Sear?

When meat is seared, it’s usually cooked at a excessive temperature to brown the skin after which cooked at a decrease temperature to the specified doneness. In a reverse sear, the meat is cooked a decrease temperature first after which browned on the finish.

The sluggish prepare dinner makes it tender and juicy whereas the excessive temperature offers a pleasant browned crust… the reverse of searing meat.

I like reverse sear because it ends in very tender meat and a extra constant prepare dinner all through (I prepare dinner to medium-rare).

This method can be utilized with steaks, or different thick cuts of meat (like roasted lamb) and the outcomes are virtually at all times excellent.

The right way to Prepare dinner Beef Tenderloin

This simple technique makes use of a protracted and sluggish prepare dinner time to prepare dinner the meat till tender. As soon as it’s tender, the oven is turned up actually excessive to sear the skin. So good.

  1. Permit meat to relaxation at room temperature for 1 hour, and preheat the oven based on the recipe beneath.
  2. With a versatile, sharp-tipped knife, elevate a 1-inch part of the fats & silver pores and skin, poking the knife throughout. Gently run the knife underneath the fats part in 1-inch strips, peeling it off as you go.
  3. Pat roast dry and tie with butcher twine at 1-inch intervals with kitchen twine.
  1. Rub the roast with oil and roll in herbs, salt & black pepper.
  2. Insert a thermometer into the middle of the roast and place it within the oven. Prepare dinner simply till it reaches 120°F. Take away from the oven instantly.
  3. Whereas the roast rests for 10-Quarter-hour, preheat the oven to a searing temperature of 450°F.
  4. Place roast again in oven and sear till inside temperature reaches 125-130°F (or desired temperature beneath).
  5. Take away promptly and permit to relaxation once more, loosely lined with foil. This permits the juices to redistribute.

Beef Tenderloin Temperatures

  • Uncommon 120 – 125°F Bight purple heart
  • Medium Uncommon 130 – 135°F Darkish pink heart
  • Medium 140 – 145°F Pink heart
  • Medium Nicely 150 – 155°F Browned heart with little or no pink
  • Nicely Completed 160°F
slices of roast beef tenderloin cooked medium rare

What to Serve with Beef Tenderloin

Serve beef tenderloin with a vegetable, potatoes, and a aspect of creamy horseradish sauce for the proper meal. We love so as to add a caesar salad and garlic bread. In any case, beef tenderloin deserves some particular therapy on the subject of aspect dishes!



Ideas for a Tender Beef Roast

  • Put money into a meat thermometer; it’s important for cooking meat to tender perfection. Chopping into meat to test for doneness with out letting it relaxation lets all of the juices out, and makes the meat harder and fewer flavorful.
  • To make sure the proper crust on a tenderloin:
    • let the meat come to room temperature earlier than roasting.
    • dab dry earlier than oiling and seasoning
    • salt simply earlier than cooking
  • Don’t overcook.
  • You should definitely relaxation earlier than slicing.

Did you make this Roast Beef Tenderloin? You should definitely depart a ranking and a remark beneath! 

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Roast Beef Tenderloin (Reverse Sear)

Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!

Prep Time 10 minutes

Prepare dinner Time 1 hour 35 minutes

Resting Time 20 minutes

Whole Time 2 hours 5 minutes

  • Take away tenderloin from the fridge 60 minutes earlier than cooking.

  • Preheat oven to 225°F.

  • To arrange roast, reduce off fats and any silver pores and skin. Tie the roast.

  • Mix peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.

  • Dab the tenderloin dry with paper towels, rub the skin with olive oil, and sprinkle with the herb combination.

  • Place tenderloin on a rimmed baking sheet and bake till inside temperature reaches 120°F, about 60-70 minutes.

  • Take away from the oven and relaxation 10-Quarter-hour. Whereas the roast is resting, flip the oven as much as 450°F.

  • Place the roast again into the oven and prepare dinner till it reaches 125-130°F, about 25-35 minutes.

  • Relaxation 10 minutes earlier than serving.

A meat thermometer is important for cooking meat to perfection.
Let the meat come to room temperature earlier than roasting.
Dab dry earlier than oiling and seasoning
Salt simply earlier than cooking
Don’t overcook. 
You should definitely relaxation earlier than slicing.

  • Uncommon 120 – 125°F Bight purple heart
  • Medium Uncommon 130 – 135°F Darkish pink heart
  • Medium 140 – 145°F Pink heart
  • Medium Nicely 150 – 155°F Browned heart with little or no pink
  • Nicely Completed 160°F

Energy: 874 | Carbohydrates: 1g | Protein: 55g | Fats: 71g | Saturated Fats: 28g | Ldl cholesterol: 212mg | Sodium: 1311mg | Potassium: 932mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 7mg

Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.

Course Beef, Dinner, Entree, Major Course
Delicacies American
sliced Roast Beef Tenderloin and plated with writing
cooked Roast Beef Tenderloin with a title
plated Roast Beef Tenderloin with writing
close up of sliced Roast Beef Tenderloin with a title

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