There's something undeniably enticing about a perfectly roasted beef tenderloin. Imagine a succulent piece of meat, rich and full-bodied in flavor, that melts in your mouth. This dish is a showstopper, often associated with celebrations or special occasions, yet it is surprisingly easy to prepare at home.
Our recipe ensures a beautifully cooked tenderloin, boasting a delicate crust on the outside and a tender, juicy middle. Delight your family or guests with this sumptuous feast, and elevate your dining experience to a whole new level of deliciousness!
Why This Recipe Works
The charm of this recipe lies in its simplicity and effectiveness. It takes advantage of the tenderloin's naturally exquisite taste and texture. By using minimal seasoning - just salt, pepper, and garlic - the rich, beefy flavor shines through without any overpowering elements. The roasting method we employ here is foolproof, providing consistent results each time. The high-heat searing at the beginning helps to develop a delectable crust, while the subsequent low-temperature roasting ensures the meat cooks evenly, maintaining its succulence.
Secondly, this recipe is not just about the end product, but also the process and experience of cooking it. The act of preparing a beef tenderloin is almost ceremonial, making it perfect for those special occasions when you want to put in a little extra effort to make the meal truly memorable. Furthermore, the versatility of this recipe is outstanding. It can be customized with various herbs, spices, and sauces to suit your taste. Whether you serve it with a red wine reduction, a creamy mushroom sauce, or simply as is, this roasted beef tenderloin is a canvas ready for your culinary creativity!
Ingredients
Beef Tenderloin - The star of our dish. This is a lean, tender cut of beef, found along the spine of the cow. It's known for its buttery texture and mild flavor. If you can't find beef tenderloin, a good substitute could be a ribeye roast.
Garlic - This adds a robust, earthy flavor to the beef. Fresh is best, but if you don't have fresh garlic on hand, you can use jarred minced garlic or even garlic powder.
Rosemary - This aromatic herb complements the beef beautifully, lending a pine-like fragrance and a hint of peppery flavor. If rosemary isn't available, thyme or sage could work as substitutes.
Olive Oil - This will help to seal in the beef's juices and create a beautiful crust. You can substitute it with other cooking oils, like canola or vegetable oil.
Salt and Pepper - Essential for bringing out the natural flavors of the beef. While table salt and black pepper are fine, using coarse kosher salt and freshly cracked black pepper can enhance the flavor profile.
Tips
- Allow your beef tenderloin to come to room temperature before roasting. This promotes even cooking.
- Don’t skip searing the beef. It helps to lock in the juices and creates a delicious crust.
- Use a meat thermometer to ensure your beef is cooked to your preferred doneness.
- Let your roast rest before slicing. This allows the juices to redistribute throughout the meat.
- Don't throw away the pan drippings! They can be used to make a delicious sauce.
How to Serve
Beef tenderloin is a versatile dish that can be served in a variety of ways to suit different occasions and tastes. It can be the star of a holiday feast or a centerpiece for a special family dinner.
- For a classic approach, serve the beef tenderloin with a side of creamy mashed potatoes and steamed vegetables.
- For a lighter, summer-inspired meal, slice the beef thin and serve it atop a fresh salad with a tangy vinaigrette.
- If you're looking to impress, consider serving the beef tenderloin with a rich red wine reduction, a side of garlic roasted potatoes, and a green bean almondine.
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Beef Tenderloin
Ingredients
- 1 3-pound beef tenderloin
- 5 cloves garlic minced
- 2 sprigs rosemary leaves stripped and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rub the beef tenderloin with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned.
- Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until a meat thermometer reads 135°F for medium-rare.
- Let the beef rest for at least 10 minutes before slicing and serving.
Nutrition
Notes
- Allow your beef tenderloin to come to room temperature before roasting. This promotes even cooking.
- Don’t skip searing the beef. It helps to lock in the juices and creates a delicious crust.
- Use a meat thermometer to ensure your beef is cooked to your preferred doneness.
- Let your roast rest before slicing. This allows the juices to redistribute throughout the meat.
- Don't throw away the pan drippings! They can be used to make a delicious sauce.