Ahhh yes—beef tenderloin 🥩✨ The crown jewel of beef: tender, buttery, and elegant. Perfect for special dinners, roast beef, or filet mignon steaks. Here’s a comprehensive guide to cooking it perfectly.
Beef Tenderloin Roast (Serves 4–6)
Ingredients
- 2–3 lb beef tenderloin, trimmed
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- 2–3 cloves garlic, minced
- 1–2 tsp fresh rosemary or thyme, chopped
- Optional: 1 tbsp Dijon mustard
Instructions
- Prep the meat
- Pat the tenderloin dry with paper towels (helps sear better).
- Season generously with salt and pepper. Rub with garlic, herbs, and olive oil (and Dijon mustard if using).
- Let rest at room temperature for 30 minutes before cooking.
- Sear the tenderloin
- Preheat oven to 425°F (220°C).
- Heat a skillet over high heat. Sear tenderloin 2–3 minutes per side until browned all over.
- Roast in the oven
- Transfer to a roasting pan.
- Roast 15–25 minutes, depending on thickness and desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Rest the meat
- Remove from oven, cover loosely with foil, and rest 10–15 minutes.
- Resting allows juices to redistribute and keeps the meat tender.
- Slice & serve
- Slice into ½–1-inch medallions.
- Serve with pan sauce, red wine reduction, or creamy horseradish sauce.
Tips & Variations
- Stuffed tenderloin: Cut a slit, fill with spinach, mushrooms, and cheese, then tie with kitchen twine.
- Herb-crusted: Mix breadcrumbs, garlic, parsley, and butter; press onto tenderloin before roasting.
- Sous-vide: Cook at 130°F (54°C) for 2–3 hours, then sear for perfect medium-rare edge-to-edge.
- Pan sauce: After roasting, deglaze pan with wine, broth, or cream; simmer and drizzle over slices.
If you want, I can give a “restaurant-style beef tenderloin” recipe with garlic-herb crust, pan-seared edges, and a rich red wine jus—basically a showstopper for a dinner party 😏.
Do you want me to do that?
