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Roast Beef Tenderloin Recipe
Ash Tyrrell

Roast Beef Tenderloin Recipe

Making this roast beef tenderloin was a game-changer for me. The first time I tried it, I couldn’t believe how something so simple could feel so luxurious. The tender cuts of beef blended with the perfect seasoning made me feel like a top chef in my own kitchen!
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Beef tenderloin 2-3 pounds: The star ingredient. Use center-cut tenderloin for even cooking and perfect slices.
  • Olive oil 2 tablespoons: Adds richness and prevents the beef from sticking during searing.
  • Salt 1 tablespoon: Enhances the natural flavor of the beef. Don’t skimp!
  • Black pepper 1 teaspoon: Freshly cracked gives the roast an extra kick.
  • Garlic 3 cloves, smashed: Infuses the meat with aromatic depth. Smash instead of chop to avoid burning.
  • Fresh rosemary 1 sprig: Adds earthy flavor and pairs perfectly with beef.
  • Fresh thyme 2 sprigs: Complements the rosemary and adds a subtle herby aroma.

Method
 

  1. I always start by preheating my oven to 425°F (220°C). While the oven heats, I pat the tenderloin dry with paper towels. Drying ensures a beautiful sear later. Then, I rub olive oil all over the beef and generously sprinkle it with salt and cracked pepper for bold flavor.
  2. Next, heat a skillet over medium-high heat. Once the skillet is hot, carefully place the beef in and sear each side until golden and crusty. This step creates a mouthwatering outer layer while locking in the juices.
  3. Transfer the seared beef into a roasting pan. Toss in smashed garlic, rosemary, and thyme around the meat for added flavor. Roast in the oven until the internal temperature hits 135°F (for medium-rare), about 20-25 minutes. Use your meat thermometer here; it’s your best tool.
  4. Remove the tenderloin and place it on a cutting board. I tent mine loosely with foil and allow it to rest for 10-15 minutes. This wait is key to juicy, flavorful slices that don’t lose moisture when cut.
  5. Finally, uncover the rested beef and slice it into thick medallions. I like to arrange mine on a platter and garnish it with fresh herbs for a restaurant-worthy presentation.

Notes

  • Bring It to Room Temperature: I always let the beef sit out for 30 minutes before cooking to ensure even doneness.
  • Rest, Rest, Rest: This step makes all the difference for juicy slices.
  • Be Flexible with Herbs: I tweak rosemary and thyme amounts depending on who I’m serving.
  • Check the Temperature: Medium-rare is ideal for tenderloin, so don’t skip the thermometer.