Cooking the Perfect Beef Tenderloin Roast
Y'all're going to love this like shooting fish in a barrel recipe for a tender, juicy, and very flavorful beef tenderloin roast!
Simply rub the meat with olive oil and spices, roast it in a 500°F oven to well-baked upwardly the outside, then cease cooking it in a moderate 350°F oven. Perfection!
This recipe is absolutely perfect for special occasions. Information technology's so tender and buttery! Another peachy one is, of form, ribeye roast. And tri-tip roast is tougher and cheap but wonderfully flavorful.
The elementary method of cooking the meat in a very hot oven, then finishing it in a moderate oven, produces tender, juicy, and very flavorful roast. This is not a dish I make very often, but when I do, it'southward always a huge success.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variation
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe card
Ingredients
Y'all'll merely need a few simple ingredients to brand this tasty roast. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Beef tenderloin roast: I usually get a small 2-lb. roast. If your roast is bigger, you lot'll need to increase the cooking time.
Olive oil: I beloved the flavor of olive oil. But if you adopt an oil with a higher smoke signal, yous tin can utilise avocado oil instead. Melted butter is another good choice.
Kosher salt and blackness pepper: If using fine common salt, y'all should reduce the amount you use.
Spices: Garlic powder, dried thyme, and dried sage. Make certain they are fresh! A stale spice can easily ruin a dish.
Instructions
Roasting a beef tenderloin is surprisingly easy, considering it's such a fancy cut. Scroll down to the recipe card for detailed instructions. Hither are the basic steps:
You lot offset past bringing the roast to room temperature. This will help it melt more than evenly.
Pat it dry, and so rub it all over with a mixture of olive oil and spices.
Insert a meat thermometer into the roast's thickest office. Cook information technology for 15 minutes in a super hot (500°F) oven.
Now, lower the oven temperature to 350°F and keep cooking until the roast reaches an internal temperature of 130°F. In my oven, with a small 2-lb. roast, this takes xx minutes. But the only way to know for sure is to employ a thermometer.
Allow the meat rest earlier slicing it, to forestall the juices from escaping when you cutting into it. Gently remove the butcher twine, then slice the roast.
Expert tip
I get this roast at Whole Foods. The butchers are e'er happy to cut me a small roast, and they are also happy to tie information technology for me with butcher twine. So just enquire! Information technology's non difficult to do information technology yourself, but it's nice to let the professionals do information technology for you lot.
Oftentimes asked questions
Is beef tenderloin the same as filet mignon?
No. The tenderloin is an elongated cut that comes from near the rear of the cow. It's an area that doesn't get exercised by the animal, which is why information technology'due south so tender.
Filet mignon is not a whole roast. Rather, it'south a steak that comes from the part of the tenderloin that goes into the short loin. Each tenderloin can produce simply a few filet mignon steaks, and these steaks are the well-nigh tender part of the cow. 
Should you sear beef tenderloin before roasting?
There's no need to sear it, thankfully! The fifteen minutes it spends in a superhot 500°F oven permit it to nicely chocolate-brown, saving u.s.a. the (annoying) extra step of searing.
Do you cook beef tenderloin covered or uncovered?
Definitely melt information technology uncovered. You lot desire it to brown, and this is achieved by leaving information technology uncovered.
How do I know when the roast is washed?
When cooking roasts, i of the all-time tools yous can utilize is a meat thermometer that you can fix upwards to alarm you when the meat reaches your desired temperature.
You actually don't want to overcook an expensive roast, and yous also don't want the middle to remain completely raw. Ideally, you lot want the inside to be medium-rare, 130 degrees F.
Proceed in heed, though, that the USDA recommends cooking roasts to an internal temperature of 145 degrees F.
Why is it of import to remainder the meat before cutting it?
It's important to allow the roast to residue for xxx minutes before slicing information technology. The rest time allows the temperature to stabilize, and the juices to redistribute and settle.
Cutting into the roast likewise early and you will lose a lot of those yummy juices, leaving you lot with drier meat.
Variation
Dissimilar the well-marbled ribeye roast, a beef tenderloin roast is quite lean. So even though the cooking method outlined here renders it as juicy equally possible, many people like to serve it drizzled with brown butter sauce.
To make dark-brown butter, simply cook 4 tablespoons of salted butter in a small bucket over medium heat. Keep cooking information technology until it slightly browns, and so remove it from the oestrus. Afterward slicing the roast, drizzle the brown butter over the beef slices.
Serving suggestions
I similar to serve this tasty roast with mashed cauliflower. The garlicky, cheesy brew closely mimics the feel of eating mashed potatoes.
Some other great side dish to go with this roast is roasted Brussels sprouts. You tin can melt both in the aforementioned 350°F oven, cooking the sprouts for slightly longer than the recipe calls for to compensate for the slightly lower oven temperature.
Other good side dishes to consider:
Roasted leeks
Roasted fennel with parmesan
Creamy baked onions
Grilled portobello mushrooms
Storing leftovers
Leftovers keep well in the refrigerator, in an airtight container, for 3-4 days. I actually prefer not to reheat them considering I don't desire to dry out the meat. But if you'd similar to reheat them, do then very gently, covered, in the microwave on l% power.
Ane of my favorite lunches is slices of common cold roast beefiness, served with grainy mustard, fresh-cut vegetables, and pickles. These pickled carmine onions are wonderful.
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Recipe card
Perfect Beef Tenderloin Roast
An easy recipe for a tender, juicy, and very flavorful beef tenderloin roast.
Servings: 6 servings
Calories: 375 kcal
- ii lb. beef tenderloin roast
- three tablespoons olive oil
- ii teaspoons Diamond Crystal kosher salt (non fine salt)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ane teaspoon dried sage
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Remove the meat from the fridge an hr earlier y'all plan to start cooking it.
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Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
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Pat the beef dry out with paper towels. If 1 end is thinner than the other, tuck it underneath and tie with butcher'southward twine to brand sure the roast cooks evenly. You tin can also enquire your butcher to tie information technology for you.
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Mix the olive oil and the spices, and so use your clean hands to rub the beef all over with the mixture.
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Place the tenderloin on the wire rack. Insert a meat thermometer into its thickest function. Identify it in the oven and roast it for 15 minutes in the 500°F oven.
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Lower the oven temperature to 350°F. Go on roasting until the meat thermometer registers 130 degrees F (medium-rare), most 20 more minutes.
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Transfer the roast to a cut board. Loosely cover it with foil and permit it to residual for thirty minutes.
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Gently remove the butcher twine (yous can cutting it with kitchen scissors then gently pull information technology out of the meat), piece, and serve.
Nutrition info is based on CalorieKing.com.
The USDA recommends cooking roasts to an internal temperature of 145 degrees F.
Optional brown butter sauce: Cook 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking information technology until it slightly browns, then remove it from the heat. Later on slicing the roast, drizzle the chocolate-brown butter over the beef slices.
Well-nigh of our recipes are low-carb (or keto) and gluten-free, but some are not. Delight verify that a recipe fits your needs earlier using information technology. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Diet info may contain errors, so please verify it independently. Recipes may contain errors, so please apply your mutual sense when following them. Please read our Terms of Utilize carefully before using any of our recipes.
Serving: 4 oz | Calories: 375 kcal | Carbohydrates: 1 m | Poly peptide: 27 grand | Fat: 29 one thousand | Saturated Fatty: 11 k | Sodium: 373 mg
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Source: https://healthyrecipesblogs.com/beef-tenderloin-roast/
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