Perfect Beef Tenderloin Roast Recipe | Easy Guide

Ever wondered how to turn a simple cut of beef into a show-stopper? The perfect beef tenderloin roast recipe is your answer. It’s simple yet elegant, perfect for special occasions or holiday dinners.

A 5-pound beef tenderloin can become a feast for 10 people. With just olive oil, garlic, sea salt, and pepper, you can make an impressive dish. Cook it in a 425°F oven for 45-65 minutes for a delicious result.

This recipe is all about precision and taste. A meat thermometer helps you get the roast just right. After cooking, let it rest for 15 minutes. This makes the juices spread evenly, creating a tender, flavorful roast.

Key Takeaways

• Beef tenderloin roast is perfect for special occasions
• A 5-pound roast serves up to 10 people
• Cook at 425°F for 45-65 minutes
• Use a meat thermometer for precise cooking
• Let the roast rest for 15 minutes before slicing
• Simple ingredients yield impressive results

Introduction to Beef Tenderloin Roast

A beef tenderloin roast is the star of any holiday meal. It’s known for its tenderness and flavor. Let’s explore what makes it so special.

What is beef tenderloin?

Beef tenderloin comes from the cow’s back, near the spine. It’s lean with little fat, making it very tender. A 2-pound roast is perfect for small gatherings.

Why choose beef tenderloin for roasting?

It’s perfect for roasting because of its uniform shape and lean meat. It cooks evenly and quickly, just 20-30 minutes after searing. This is great for a holiday meal when time is short.

Nutritional value of beef tenderloin

A 4-ounce serving of beef tenderloin roast is nutritious. It has about 375 calories, 27g of protein, and 29g of fat. It’s a great choice for those who want to enjoy a meal without too many calories.

With a high rating of 4.55 out of 5 from 133 votes, it’s clear many love a well-made beef tenderloin roast. Whether for a holiday or a special weekend meal, this roast always impresses.

Selecting the Best Beef Tenderloin

Choosing the right beef tenderloin is key for a great roast. Prime grade tenderloin has the best marbling and taste. You’ll pay $25 to $35 per pound for these top cuts. For a dinner party of eight, two 2-pound roasts are enough.

When shopping, find a roast with even coloring and fine marbling. The meat should feel firm and smell fresh. Stay away from cuts with too much fat or color issues.

• Grade: Prime or Choice for best flavor
• Size: 8 ounces per person
• Color: Bright red, not brown
• Texture: Firm and slightly moist

After picking your tenderloin, consider your marinade and seasoning. A mix of olive oil, garlic, and herbs can boost the meat’s flavors without overwhelming them.

The quality of your beef tenderloin makes a big difference in your meal. Spend on the best cut you can for a meal to remember.

Essential Ingredients for a Flavorful Roast

Creating a perfect beef tenderloin roast takes careful ingredient selection. Start with a 4 to 4 ½-pound whole beef tenderloin. Let it sit at room temperature for 1 to 2 hours before cooking for the best results.

Beef Tenderloin

Choose a high-quality beef tenderloin for your roast. This cut is known for its tenderness and mild taste. Even though it’s expensive, it’s great for special events. Butchers usually sell smaller pieces of the whole 7-pound tenderloin.

Olive Oil and Seasonings

Use olive oil or avocado oil for searing your beef roast marinade. Season with kosher salt and freshly ground black pepper. For more flavor, add Lawry’s Seasoned Salt and Lemon & Pepper seasoning.

Garlic and Herbs

Fresh garlic, rosemary, and thyme are essential for a tasty roasted tenderloin seasoning. Mix these with unsalted butter to make a rich herb butter. Spread this on the meat for aromatic flavors.

With these ingredients, you’re set to make a delicious beef tenderloin roast. For more quick and easy meal ideas, check out this delicious chicken cutlet recipe that can be prepared in under 30 minutes.

Preparing Your Beef Tenderloin for Roasting

Learning how to cook tenderloin steak begins with proper preparation. This step is key to making sure the beef roast marinade goes deep. It makes the dish flavorful and tender.

Trimming and Tying the Roast

First, trim off any extra fat and silver skin from the tenderloin. This helps with even cooking and makes it easier to carve. Then, tie the roast with twine at 1-inch intervals. This keeps its shape while cooking and ensures it cooks evenly.

Seasoning Techniques

For a tasty beef roast marinade, mix sea salt, black pepper, and olive oil. Rub this all over the tenderloin. For more flavor, try dry brining:

• Salt the tenderloin generously
• Place it uncovered in the refrigerator
• Let it rest for 24 to 48 hours

This method deepens the flavor and creates a dry surface. Perfect for a beautiful crust. Rubbing butter on the meat before roasting adds extra taste.

Letting the Meat Come to Room Temperature

Take your seasoned tenderloin out of the fridge and let it sit at room temperature for about 2 hours. This is key for even cooking. It ensures your roast cooks well from edge to center. You might also want to check out some crispy fried chicken recipes for later.

Beef Tenderloin Roast Recipe

This beef tenderloin roast recipe turns a top-quality cut into a feast for the eyes and taste buds. It’s ideal for special events, offering a beautifully cooked medium-rare beef with a delicious crust.

Begin with a 3-pound beef tenderloin, tied for even cooking. Heat your oven to 425°F. Then, mix 2 minced garlic cloves, 1 teaspoon each of salt, pepper, and dried thyme, 1 tablespoon each of fresh basil and rosemary, and 2 tablespoons olive oil for a tasty rub.

Spread the herb mix on the tenderloin. Sear it in a hot pan with olive oil on all sides. Move it to the oven and roast for 30-40 minutes. For a perfect medium-rare, the internal temperature should hit 135°F. After roasting, let it rest for 15-20 minutes before slicing.

This oven roasted beef tenderloin serves 12, with each portion having 211 calories, 33.5g protein, and 8.5g fat. Enjoy your perfectly cooked beef tenderloin roast, a true celebration of flavor and texture.

Searing Techniques for Perfect Crust

A perfectly seared crust makes a beef tenderloin truly special. We’ll look at two great ways to get this: pan-searing and high-heat oven searing. These methods help keep juices in and add flavor, making your pan seared beef tenderloin taste like it’s from a fancy restaurant.

Pan-searing Method

Pan-searing is a fast way to get a golden-brown crust on your beef tenderloin. Here’s how:

• Trim excess fat and let the meat get to room temperature for 30 minutes.
• Season it well with salt and pepper on both sides.
• Heat a skillet or cast-iron pan over medium-high heat.
• Sear the tenderloin for 2-3 minutes on each side until it’s golden-brown.
• Let it rest for 10-15 minutes before you slice it.

High-heat Oven Searing

For a grilled beef tenderloin with a great crust, try high-heat oven searing:

1. Heat your oven to 450°F.
2. Season the tenderloin and put it in a roasting pan.
3. Roast for 25-30 minutes until it hits 120-125°F for medium-rare.
4. Let it rest for 15-20 minutes before you serve it.

Both methods give tasty results, making your beef tenderloin the highlight of any meal. Try adding herbs and spices to make it your own.

Oven Roasting: Temperature and Timing Guide

Mastering the art of oven roasted beef tenderloin takes precision. A beef tenderloin temperature guide is key for the perfect roast. Preheat your oven to 425°F for the best results.

Cooking times depend on the size of your tenderloin:

• 2-3 pound roast: 35-40 minutes for medium-rare (135°F), 45-50 minutes for medium (150°F)
• 4-5 pound roast: 50-60 minutes for medium-rare (135°F), 60-70 minutes for medium (150°F)

For even cooking, try the slow-roast method. Start at 250°F for 20 minutes, then increase to 425°F until it reaches 135°F. This takes about 30-40 minutes for a 2.5-pound roast.

Beef tenderloin is lean and gets flavor from its muscle fibers. Overcooking can make it dry. So, it’s crucial to use a meat thermometer. Aim for these temperatures:

Let your roast rest for 10-15 minutes before carving. This helps juices spread evenly, making the beef tenderloin moist and flavorful.

Creating a Flavorful Herb and Garlic Sauce

Boost your roasted tenderloin with a delicious herb and garlic sauce. This marinade takes the dish to a new flavor level.

Ingredients for the Sauce

For a 4-5 pound tenderloin, you’ll need these fresh ingredients:

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 shallot, finely minced
• Salt and pepper to taste

Mixing and Applying the Sauce

Put all ingredients in a bowl. Mix well to make your seasoning. Keep 2 tablespoons aside for later.

Dry the tenderloin with paper towels. Coat the meat with the marinade. Let it sit at room temperature for 30 minutes before cooking.

Roast the tenderloin in a preheated 425°F oven for 25-30 minutes. For medium-rare, aim for an internal temperature of 135°F. Let the roast rest for 10 minutes before slicing.

Drizzle the reserved sauce over the sliced meat for extra flavor. This sauce is perfect with your roasted beef tenderloin.

Using a Meat Thermometer for Precision

Learning the right beef tenderloin temperature is key for great results. A meat thermometer helps you cook your tenderloin steak just right. Let’s see how to use this important tool well.

Internal Temperature Guide

Each level of doneness needs a certain internal temperature. For rare beef, aim for 120°F to 125°F. If you like it medium-rare, go for 125°F to 130°F. For medium, 135°F to 140°F is best. The temperature will go up a bit when the meat rests.

Proper Thermometer Placement

Put the thermometer into the thickest part of the beef tenderloin. Don’t touch fat or bone, as it can give wrong readings. For big roasts, check different spots to make sure it cooks evenly.

Follow these steps for perfect tenderloin every time. Let your beef rest for 10-15 minutes after cooking. This lets juices spread out, making the meat more flavorful and tender meal.

“The key to a perfect beef tenderloin lies in precise temperature control and proper thermometer use.”

With these tips, you’ll get the hang of cooking beef tenderloin perfectly. You’ll wow your guests with your cooking skills.

Resting and Carving Your Roast

After perfecting your beef tenderloin roast recipe, the final steps are crucial for a memorable holiday beef tenderloin dinner. Let your roast rest for 15 minutes after cooking. This pause allows juices to redistribute, ensuring each slice is moist and flavorful.

During this resting period, the internal temperature of your roast will rise by 5°F to 15°F. This carryover cooking contributes to the final doneness of your beef. For medium-rare, aim for an internal temperature of 145°F before resting.

Once rested, it’s time to carve. Use a sharp knife to slice the tenderloin into 1-inch thick portions. The meat should be tender and easy to cut. Arrange the slices on a warm platter for an impressive presentation.

Remember, proper resting and carving are key to maximizing the flavor and texture of your beef tenderloin roast. This attention to detail will elevate your holiday beef tenderloin dinner from good to extraordinary.

• Rest for 15 minutes
• Allow for 5°F to 15°F temperature increase
• Carve into 1-inch thick slices
• Serve on a warm platter

By following these steps, you’ll ensure your beef tenderloin roast is the star of your dinner table, impressing guests with its perfect doneness and presentation.

Serving Suggestions and Side Dishes

A holiday beef tenderloin dinner is best with the right sides. Let’s look at some tasty ideas to make your meal special.

Complementary Vegetable Sides

Beef tenderloin goes great with many vegetable sides. Here are some favorites:

• Roasted asparagus
• Creamed spinach
• Glazed carrots
• Brussels sprouts with bacon
• Green beans almondine

For a complete meal, add mashed potatoes or risotto. A fresh Caesar salad adds a crisp touch to the rich meat.

Wine Pairing Recommendations

Finding the right wine for beef tenderloin can make your meal even better. Dry red wines are perfect with the meat’s rich taste.

The best wine for beef tenderloin is what you like best. Feel free to try different wines to find your favorite.

Tips for Making Ahead and Storing

Planning a beef tenderloin roast recipe in advance? You’re in luck! This oven roasted beef tenderloin can be prepped ahead and stored for later enjoyment. Here’s how to make the most of your gourmet meal.

For best results, prepare your beef tenderloin up to 24 hours before cooking. Season it, wrap tightly in plastic, and refrigerate. This allows the flavors to penetrate the meat deeply. When ready to cook, let it sit at room temperature for an hour before roasting.

If you have leftovers, don’t worry! Properly stored, your roasted beef tenderloin will stay fresh for up to 4 days. Wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. This helps maintain its juicy texture and rich flavor.

Reheating Your Beef Tenderloin

To reheat, slice the beef thinly and place it in a pan with a splash of beef stock. Cover with foil and warm in a 400°F oven for 10-12 minutes. Be careful not to overcook, as this can dry out the meat.

Remember, the key to a perfect beef tenderloin roast recipe is in the preparation and storage. With these tips, you’ll be able to enjoy your oven roasted beef tenderloin at its best, even when prepared in advance.

Troubleshooting Common Roasting Issues

Mastering the perfect beef tenderloin roast takes focus and precision. Let’s look at common problems and how to fix them. This way, your tenderloin steak cooking instructions will always lead to a tasty meal.

Dealing with tough meat

Tough beef tenderloin usually comes from overcooking. This lean cut can dry out quickly if it stays in the oven too long. For the best results, stick to a trusted beef tenderloin temperature guide.

The USDA suggests roasting at 425°F for 45 to 60 minutes, depending on the size. Stop when it hits a minimum internal temperature of 145°F.

Preventing overcooking

To prevent overcooking, use a meat thermometer. Take the roast out of the oven when it’s 5°F below your final temperature. It will keep cooking a bit as it rests.

For a perfect medium-rare, aim for an internal temperature of 135-140°F. Remember, resting is key. Let whole tenderloins rest for 10 to 15 minutes before carving.

By following these tips and keeping an eye on temperature and timing, you’ll get a tender, juicy roast. With practice, you’ll become a pro at roasting beef tenderloin. Your guests will remember the meal for a long time.