Many of us won’t be out celebrating New Year’s Eve this year, but I think we all deserve a nice meal in to send off 2020, like this roasted beef tenderloin.
Haven’t made beef tenderloin before? No problem. It is a more expensive cut of meat so it can be intimidating to tackle, but it really is pretty simple to make if you follow a few recommendations. Here are a few tips for the most flavorful beef tenderloin roast for a special dinner.
- Tie up your roast in butchers twine for even cooking. You may need to tuck the thinner end under a bit to make sure the thicknesses of both ends are close to the same.
- Let your beef sit, uncovered and salted, in the fridge for at least a few hours, or up to overnight. This dries out the outside which allows for a really nice sear.
- Let your beef come to room temperature before cooking. This also helps ensure a more even cook.
- Sear your meat. Color = flavor, so don’t be afraid to get a good deep brown during the searing process.
- Keep things simple. A few extra ingredients go a long way to add a little extra flavor.Aside from salt and pepper, I usually like to add butter, one type of fresh herb, and either shallots or garlic.
- A reliable food thermometer is the best way to ensure the exact cook you want.
- Let your meat rest before slicing. This allows the juices to settle a bit so they don’t all run out once you cut into the roast. I usually do 15-30 minutes rest time for a roast.
Perfect Beef Tenderloin Roast
See Also
Butter Smoke Point | Butter vs Oil to Cook Your MeatThe 2-Step Process for Cooking Perfect Pork Tenderloin Every Time (No Recipe Required)Ree's Roast Beef Tenderloin Is a Christmas Dinner TraditionSlow-Roasted Beef Tenderloin Recipe
Serves: 10-12
Ingredients
- 1 whole beef tenderloin, about 4-5 lbs, trimmed and tied
- Kosher salt & freshly ground pepper, to taste
- Olive oil
- 4-5 medium to large size shallots, halved
- 8-10 sprigs fresh thyme
- 4 tablespoons unsalted butter, cup into 4-5 pieces
- 1 cup beef bone broth
Instructions
- Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight.
- About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature.
- Preheat oven to 425 degrees F. In a large, stove-top and oven safe pan (I use a large cast iron pan), add about 2 tablespoons olive oil, enough to coat the bottom of the pan and bring to medium to medium high heat. Season roast generously with freshly ground pepper (you shouldn't need any more salt since you salted previously). Sear beef on all sides until nicely browned, about 5-10 minutes. Add shallots and thyme sprigs to the pan. Top roast with pieces of butter.
- Place in preheated oven and cook until desired doneness, about 20-25 minutes for medium (see temperature guide in notes, keep in mind it will continue to cook another 5 degrees or so while resting). Remove from oven. Remove roast from pan and place on a cutting board. Tent with foil and allow to rest for 15-30 minutes.
- While meat rests, place pan back over medium heat. Add beef stock to deglaze the pan and bring to a boil for about 2-3 minutes, until reduced slightly. Remove from heat. Discard thyme stems.
- Slice roast into thick slices and serve drizzled with pan sauce.
Notes
Approximate ranges of temperatures for desired beef doneness:
Rare: 120-130 degrees F
Medium rare: 130-135 degrees F
Medium: 135-145 degrees F
Medium well: 145-155 degrees F
Well done: 155-165 degrees F
