Description
Succulent beef tenderloin roast brings classic elegance to elegant dinner tables with remarkable simplicity. Rich herb-infused flavors and perfectly seared exterior invite diners to savor each luxurious Mediterranean-inspired bite.
Ingredients
Scale
Main Protein:
- 3.4 pounds (1.5 kilograms) beef tenderloin, trimmed & tied
Herb and Seasoning Blend:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
Additional Ingredients:
- 2 tablespoons olive oil
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
Instructions
- Carefully secure the beef tenderloin with kitchen twine at uniform intervals, creating a compact shape that promotes consistent heat distribution.
- Thoroughly dry the meat’s surface using paper towels, then generously season with aromatic salt, freshly ground black pepper, and garlic powder to enhance its natural flavors.
- Allow the seasoned tenderloin to equilibrate to ambient temperature for approximately 40 minutes, ensuring optimal cooking performance.
- Ignite the oven and calibrate the temperature to a precise 425F (220C), creating an ideal roasting environment.
- Select a heavy-bottomed skillet and warm olive oil over vigorous medium-high heat until it shimmers with potential.
- Carefully transfer the seasoned tenderloin into the scorching skillet, searing each side for 2-3 minutes to develop a rich, caramelized exterior that locks in succulent juices.
- Craft a luxurious compound butter by amalgamating softened butter with minced garlic, finely chopped rosemary, delicate thyme leaves, pungent Dijon mustard, and complementary seasonings.
- Meticulously coat the seared tenderloin with the herbed butter mixture, ensuring complete and even coverage.
- Position the butter-glazed roast onto a wire rack atop a baking sheet, facilitating optimal air circulation and even cooking.
- Roast the tenderloin with precision: 20-25 minutes for rare, 25-30 minutes for medium-rare, or 30-35 minutes for medium, utilizing a reliable meat thermometer to monitor internal temperature.
- Immediately remove the tenderloin from the oven and gently tent with aluminum foil, allowing the meat to rest and redistribute its internal juices for approximately 15 minutes.
- Slice the rested roast into elegant 1/2-inch thick portions, presenting a sumptuous centerpiece for your dining experience.
Notes
- Secure the twine tightly to maintain the roast’s shape and ensure uniform heat distribution during cooking.
- Allow the beef to reach room temperature, which helps it cook more evenly and prevents tough, uneven meat.
- Pat the beef completely dry to achieve a perfect golden-brown sear that locks in delicious flavors.
- Invest in a reliable meat thermometer for precise doneness and consistently tender results.
- Customize the herb butter with alternative herbs like sage or parsley for unique flavor profiles.
- For a low-carb, keto-friendly option, use grass-fed beef and replace Dijon mustard with a sugar-free alternative.
- Let the meat rest undisturbed to redistribute juices, guaranteeing a moist and succulent slice every time.
- Consider serving with a light red wine reduction or chimichurri sauce to complement the rich beef flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg