Okay, friends, let’s talk about Roast Beef Tenderloin. Not just *any* roast beef tenderloin, but one that’s practically guaranteed to be perfect. I’m talking melt-in-your-mouth, company-worthy, “wow, you really know how to cook” levels of deliciousness. It sounds intimidating, I know, but trust me, with a few simple tricks, you’ll be serving up a showstopper in no time.
Perfect (Seriously) Roast Beef Tenderloin
This recipe is all about getting that perfect sear and cooking it to a beautiful medium-rare (or your preferred doneness, of course!). The key is high heat, a good quality cut of beef, and a reliable meat thermometer. Don’t skip the thermometer, it’s your best friend in this endeavor! This is a show stopping meal that tastes amazing and is easy to make with practice!
### Ingredients:
- 1 (3-4 pound) beef tenderloin roast, trimmed of silver skin
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Optional: Fresh rosemary sprigs and garlic cloves for roasting
Instructions:
- Prepare the Roast: Pat the beef tenderloin dry with paper towels. This is crucial for getting a good sear. Nobody wants a steamed tenderloin!
- Season Generously: In a small bowl, combine the olive oil, salt, pepper, garlic powder, rosemary, and thyme. Rub the mixture all over the beef tenderloin, ensuring it’s evenly coated. You want to be generous with the seasoning; it’s what gives the roast its amazing flavor.
- Sear the Roast: Heat a large oven-safe skillet (cast iron is ideal!) over high heat. Once the skillet is screaming hot, carefully place the tenderloin in the skillet and sear on all sides, about 2-3 minutes per side, until a deep brown crust forms. This is where the magic happens! Don’t overcrowd the pan; you may need to do this in batches depending on the size of your skillet.
- Roast in the Oven: Preheat your oven to 425°F (220°C). Place the seared tenderloin (still in the skillet) in the preheated oven. If desired, add some fresh rosemary sprigs and a few smashed garlic cloves to the skillet for extra flavor.
- Monitor the Temperature: Roast for approximately 15-25 minutes, or until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the tenderloin to check the temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Keep in mind that the temperature will continue to rise slightly as it rests.
- Rest the Roast: Remove the tenderloin from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Don’t skip this step!
- Slice and Serve: After resting, slice the tenderloin thinly against the grain. Serve immediately and enjoy!
Seriously, this roast beef tenderloin is a winner. It’s perfect for a special occasion, a holiday dinner, or even just a fancy Sunday supper. And the best part? It’s easier to make than you might think. So go ahead, give it a try. You won’t be disappointed!
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Perfect (seriously) roast beef tenderloin. Perfect (seriously) roast beef tenderloin