Roasted beef tenderloin is a luxurious, melt-in-your-mouth dish perfect for special occasions or holiday dinners. This cut of beef is known for its tenderness and rich flavor, making it a favorite centerpiece for any meal. Seasoned simply with fresh herbs, garlic, and olive oil, the tenderloin is seared for a crisp, flavorful exterior and then roasted to perfection. Whether served with a robust red wine sauce or classic horseradish cream, this dish is sure to impress your guests with its elegance and exquisite taste.
Ingredients:
- 1 (4-5 lb) whole beef tenderloin, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon Dijon mustard (optional)
Instructions:
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the beef tenderloin: Pat the beef dry with paper towels. Rub the tenderloin with olive oil, then season it evenly with garlic, salt, pepper, rosemary, and thyme. For an added layer of flavor, brush the tenderloin lightly with Dijon mustard.
- Sear the beef: Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, about 3-4 minutes per side, until it’s browned evenly.
- Roast the beef: Transfer the skillet with the seared tenderloin to the preheated oven. Roast the beef for 20-25 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature—130°F (54°C) for medium-rare.
- Rest the meat: Once cooked, remove the tenderloin from the oven and tent it with foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Serve: Slice the tenderloin into 1-inch thick medallions and serve with your choice of sauce, such as a red wine reduction or horseradish cream.
Enjoy this succulent and elegant roasted beef tenderloin with your favorite side dishes!
