Roast Beef Tenderloin
Make the most delicious Beef Tenderloin Roast with this foolproof recipe featuring a garlic herb butter crust, doneness guide, and easy pan sauce. A holiday showstopper that’s easier than you think!
Servings: 8 people
Ingredients
- 5.5 pounds beef tenderloin whole, trimmed, cut in half, and tied *see notes
- 1 tablespoon canola or olive oil
- ⅓ cup salted butter room temperature
- 2 teaspoons kosher salt divided
- ½ teaspoon freshly cracked black pepper divided
- 1 sprig fresh rosemary leaves stripped and minced
- 1 sprig fresh thyme leaves stripped
- 3 large cloves garlic pressed or minced
- ¼ teaspoon cayenne pepper optional
Optional Pan Sauce
- 1 tablespoon cornstarch
- 1½ cups low sodium beef broth
- 2 teaspoons low sodium soy sauce
- Fresh parsley chopped, for garnish
- Fresh herbs to garnish platter if desired rosemary, thyme, sage, etc.
Instructions
- Bring beef to room temperature for about 2 hours.
- Preheat oven to 425°F.
- In a small bowl, mix butter with rosemary, thyme, garlic, a pinch of salt and pepper, and cayenne (if using).
- Pat beef VERY dry with paper towel. Season generously with remaining salt and pepper. Heat a large cast iron skillet over medium-high heat until it smokes. Add oil to the pan and sear beef 3 minutes per side until browned on all sides.
- Dollop herb butter evenly over both roasts. Transfer skillet to oven and roast 20–30 minutes, or until thickest part reaches 135°F. Begin checking at 20 minutes. The thinner half will finish sooner, remove and tent with foil while the thicker piece continues to cook.
- Rest beef 10-15 minutes, loosely tented with foil, allowing temperature to rise to about 140°F. Do not skip resting the beef!
- While beef rests, make the pan sauce: Drain excess butter from pan, leaving any browned bits (fond). Return to medium-high heat. In a small bowl, whisk cornstarch with a splash of beef broth. Deglaze pan with remaining broth, add soy sauce, then whisk in slurry. Cook 2 minutes, until slightly thickened. Taste and adjust seasoning.
- Slice tenderloin into thick medallions. Serve drizzled with pan sauce and garnish with parsley and herbs.
Notes
Temperature Guide:
-
- For rare, pull at 125°F (rest to 128-130°F)
- Medium-rare, pull at 130-135°F (rest to 135-140°F)
- Medium, pull at 140°F (rest to 145°F).
- Always use a meat thermometer for accuracy. Begin checking temperature at 20 minutes.
- Bring beef to room temperature (about 2 hours) before cooking for even results.
- Searing is essential for flavor and crust. Don't skip this step.
- Let beef rest 10-15 minutes before slicing. Do not skip this step.
- Ask your butcher to trim and tie the tenderloin for you (free and saves time).
- Cutting the roast in half makes searing easier and allows you to remove one piece if it finishes sooner.
- Pat beef very dry before seasoning and searing to get a good crust.
- Don't salt the roast too far in advance (only right before searing) to avoid surface moisture.
- Pan sauce is optional but adds rich flavor. You can also serve with demi-glace, horseradish, or compound butter.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold.
Nutrition
Calories: 554kcal | Carbohydrates: 2g | Protein: 70g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 220mg | Sodium: 942mg | Potassium: 1209mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 5mg
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