Description
Classic Beef Tenderloin Roast elevates dinner with its elegant simplicity and rich flavor profile. Herbed butter and precise roasting techniques ensure a perfectly tender, juicy centerpiece for special gatherings.
Ingredients
Scale
- 3.4 lbs (1.5 kg) beef tenderloin, trimmed & tied
- 1 tbsp Dijon mustard
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsps olive oil
Instructions
- Preparation: Meticulously tie the beef tenderloin with kitchen twine at consistent intervals, creating a uniform shape that ensures even heat penetration.
- Seasoning: Pat the meat surface completely dry, then liberally coat with salt, black pepper, and garlic powder to amplify its inherent flavors.
- Temperature Equilibration: Let the seasoned tenderloin rest at room temperature for 40 minutes, optimizing its cooking potential.
- Oven Preheating: Activate the oven to 425F (220C), establishing an ideal roasting environment.
- Searing Process: Heat olive oil in a heavy-bottomed skillet over medium-high heat, then brown the tenderloin on all sides for 2-3 minutes to develop a rich, caramelized crust that seals in moisture.
- Compound Butter Creation: Blend softened butter with garlic, rosemary, thyme, Dijon mustard, and complementary seasonings to create a flavor-enhancing coating.
- Butter Application and Roasting: Thoroughly coat the seared tenderloin with herbed butter, place on a wire rack over a baking sheet, and roast for 20-35 minutes depending on desired doneness (use a meat thermometer to confirm internal temperature).
- Resting and Serving: Remove from oven, tent with foil for 15 minutes to allow juice redistribution, then slice into elegant 1/2-inch portions for a magnificent dining presentation.
Notes
- Optimize Meat Preparation: Pat beef completely dry before seasoning to achieve perfect golden-brown sear and prevent steaming during cooking.
- Temperature Precision: Let meat rest at room temperature for 40 minutes to guarantee uniform cooking and prevent uneven internal temperatures.
- Searing Technique: Use high-heat cast iron skillet and ensure oil is shimmering hot for creating beautiful caramelized exterior without burning meat.
- Resting Protocol: Allow cooked tenderloin 15 minutes of covered resting time to redistribute internal juices, ensuring maximum tenderness and preventing dry meat slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 120 mg