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A delicious Beef Tenderloin Roast is showcased as the featured image for the recipe article.
Lady Maria

BEST BEEF TENDERLOIN ROAST

This recipe delivers a perfectly cooked beef tenderloin roast with a beautifully browned crust and a tender, juicy interior. The key is to sear the roast at high heat and then finish it in a lower temperature oven, using a meat thermometer to ensure accurate doneness. Resting the roast after cooking is crucial for optimal tenderness and flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme

Equipment

  • Oven
  • Roasting Pan or Oven-Safe Skillet
  • meat thermometer
  • Kitchen Twine (optional)
  • Cutting board
  • Aluminum foil
  • small bowl
  • paper towels

Method
 

  1. Prepare the Roast: Pat the beef tenderloin dry with paper towels. If necessary, use kitchen twine to tie the roast in 2-inch intervals to create a more uniform shape for even cooking.
  2. Season Generously: In a small bowl, combine the salt, pepper, garlic powder, rosemary, and thyme. Rub the mixture all over the beef tenderloin, ensuring it's evenly coated.
  3. Sear the Roast: Preheat your oven to 450°F (232°C). Heat the olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Once the oil is shimmering, sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side.
  4. Roast to Perfection: Transfer the skillet or roasting pan to the preheated oven. Reduce the oven temperature to 325°F (163°C). Roast until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium. Use a meat thermometer inserted into the thickest part of the roast to monitor the temperature. Cooking time will vary depending on the size of the roast, but it typically takes 15-20 minutes per pound.
  5. Rest and Recover: Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes.
  6. Slice and Serve: Remove the twine (if used) and slice the beef tenderloin against the grain into 1/2-inch thick slices. Serve immediately.

Notes

For best results, use a high-quality meat thermometer. Adjust cooking time based on the size of the roast and your desired level of doneness. Resting the roast is essential for maximum tenderness and flavor. Serve with roasted vegetables, mashed potatoes, or a simple pan sauce.