Roast Beef Tenderloin Recipe

Okay, friends, gather ’round because I’m about to share a recipe that’s been the game-changer in my life. We’re talking about a chemistry. WeWhat is the best roast beef tenderloin recipeWhat’s so incredibly tender, juicy, and flavorful, it’ll make you forget all about those other things.? What are some complicated beef recipes? Is this one better than my grandma’s pot roast? I remember the first time I made this. I was so nervous I’d overcook it, but the results were spectacular. My family devoured every last slice. Is it true that you can do this, and everyone will think you’re a culinary genius?

What is roast beef tenderloin?

What is a break down? What is roast beef tenderloin? ) that’s roasted to perfection. What is the most elegant, melt-in-your-mouth version of roast beef you can imagine? What makes it special is the cut itself – the tenderloin is incredibly lean and tender, hence the name. What is the beauty of a good filet mignon?What is the best roast beef tenderloin recipeIsn’t just in the quality of the meat, but how simple it is to prepare. Does it require hours of slow cooking, or complicated braising? What’s a quick roast?

Why you’ll love this recipe?

What are some good reasons to love this book?What is the best recipe for roast beef tenderloI could write a whole sonnet about it!Flavor Explosion:What is the flavor of a perfectly roasted beef tenderloin? The crusty exterior gives way to an unbelievably tender interior, creating a symphony of textures. What is the taste of your mouth? I swear, my mouth is watering just thinking about it!Easy Peasy:What are some of the best ways to make this dish? The prep time is minimal, and the roasting process is pretty hands-off. What I love most about this is that it’s impressive enough for a dinner party, but easy enough to make. What are some of theBudget-Friendly (SortOkay, beef tenderloin isn’t exactly cheap, but it’s also not the most expensive cut of beef out there. When you consider the fact that you’re getting a restaurant-quality meal at home, it’s actually actually good. Plus, leftovers (if there are any) are great in sandwiches, salads, or even tacos.Is Versatility the key toYou can serve this.What is the best roast beef tenderloin recipeWhat can I serve with roasted veggies, mashed potatoes, salad…? What are the endless possibilities for culinary creativity? I love that this recipe feels so special, yet it’s truly achievable for any home cook. Is this book a winner?

How do I make roast beef tenderloin?

Quick Overview

What makes a good roast beef tenderloin is all about letting the quality of the beef shine. How do you prepare a tenderloin? Then, sear in a hot pan to create an amazing crust, followed by roasting in the oven to achieve smoky results. What is your desired doneness? What is the secret of using a meat thermometer? Is there any way to guarantee a perfectly cooked tenderloin every single time? Once you get the hang of it, you’ll be making this decision.What is the best roast beef tenderloin recipe all the time!

Ingredients

For the Roast Beef Tenderloin:

• 2-3 lb Beef Tenderloin Roast, trimmed of excess silver skin (ask your butcher to do this – it’ll hurt)
• 2 tbsp Olive Oil, extra virgin, for searing
• 2 tbsp Dijon Mustard, preferably whole grain for extra flavor.
• 2 cloves Garlic, minced super fine
• 1 tbsp Fresh Rosemary, chopped (or 1 tsp dried)
• 1 tbsp Fresh Thyme, chopped (or 1 tsp dried)
• 1 tsp Kosher Salt
• ½ tsp Black Pepper, freshly ground

For the Optional Sauce (Au Jus):
• 1 tbsp Olive Oil
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 12 cup Red Wine (optional, but adds great depth of flavor)
• 1 tbsp Butter
• 1 tbsp Flour

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 425°F (220°C). Make sure you have a good quality oven thermometer, too! While the oven is preheating, lightly grease a roasting pan or another oven-safe skillet. I often use my cast iron skillet because it gives the roast a nice sear, and you can transfer it to another skillet if you like. How do I add a microwave to the oven? If you’re using a roasting pan, you may want to use an oven rack to help get even cooking all the way through.

Step 2: Prepare the Tenderloin

How do you pat a beef tenderloin dry with paper towels? In a small bowl, whisk together the Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper. Set aside. What is the best way to coat a beef tenderloin with this mixture? I like to do this at least 30 minutes before cooking to let the flavors really penetrate the meat. If you have time, you can do it the night before and let it marinate in the fridge!

Step 3: Sear the Tenderloin

In a large, oven-safe skillet, heat the olive oil over medium-high heat. Remove from heat and set aside. Once the oil is shimmering (but not smoking! ), carefully place the beef tenderloin in the hot skillet. If you want a nice brown crust, sear for about 2-3 minutes. How do I start adding flavor to my juices?What is the best roast beef tenderloin recipeIf your tenderloin is too big, sear it in two batches.

Step 4: Roast in the Oven

Transfer the skillet (or roasting pan) with the seared beef tenderloin to the preheated oven. Roast for 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.
• Rare: 120-125°F (49-52°C)
• Medium-Rare: 130-135°F (54-57°C) – This is my personal favorite!
• Medium: 140-145°F (60-63°C)
• Medium-Well: 150-155°F (66-68°C)
• Well-Done: 160°F+ (71°C+)

Step 5: Rest Before Slicing

Remove the beef tenderloin from the oven and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This is *crucial*! Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. If you skip this step, all the juices will run out when you slice it, and you’ll end up with a dry roast.

Step 6: Make the Optional Au Jus (While the Roast Rests)

While the beef is resting, you can make a simple au jus (sauce) in the same skillet you used to sear the tenderloin. This is totally optional, but it adds a wonderful depth of flavor to the dish. If you don’t want to make the sauce, you can simply serve the roast with its natural juices.
Add 1 tbsp olive oil to the skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly. Slowly pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 5-10 minutes, or until it has thickened slightly. Stir in the butter and season with salt and pepper to taste. Strain the sauce through a fine-mesh sieve for a smoother sauce, if desired.

Step 7: Slice and Serve

After the beef tenderloin has rested, remove the foil and slice it thinly against the grain. Serve immediately with the optional au jus and your favorite sides. Enjoy your amazing Roast Beef Tenderloin Recipe!

What to Serve It With

This Roast Beef Tenderloin Recipe is incredibly versatile, so you can really get creative with your sides. Here are a few of my favorite pairings:

For a Classic Dinner: Creamy mashed potatoes, roasted asparagus, and a simple green salad with a vinaigrette.

For a Special Occasion: Scalloped potatoes, roasted Brussels sprouts with balsamic glaze, and a decadent chocolate dessert.

For a Cozy Night In: Mac and cheese (yes, really!), roasted root vegetables, and a crusty loaf of bread.

For Leftovers: Thinly sliced roast beef tenderloin sandwiches on crusty rolls with horseradish mayo and a side of coleslaw.

My family loves when I pair this with Yorkshire puddings – it feels like we’re at a fancy British restaurant!

Top Tips for Perfecting Your Roast Beef Tenderloin Recipe

Okay, now for the nitty-gritty details. Here are a few tips and tricks I’ve learned over the years for making the perfect roast beef tenderloin:

Beef Selection: Choose a tenderloin that is uniform in thickness to ensure even cooking. Look for a bright red color and good marbling (flecks of fat) throughout the meat. The better the quality of the beef, the better the final product will be.

Don’t Skip the Sear: Searing the tenderloin before roasting is essential for developing a flavorful crust and locking in the juices. Make sure your skillet is hot enough and don’t overcrowd the pan. If you don’t have an oven-safe skillet, you can sear the tenderloin in a regular skillet and then transfer it to a roasting pan.

Use a Meat Thermometer: I can’t stress this enough! A meat thermometer is your best friend when it comes to roasting beef tenderloin. It’s the only way to guarantee that you’re cooking the roast to your desired doneness. Invest in a good quality meat thermometer and use it every time you make this Roast Beef Tenderloin Recipe.

Rest, Rest, Rest: Letting the tenderloin rest for at least 10-15 minutes after roasting is crucial for tender, juicy meat. Don’t skip this step! The resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.

Spice it Up (or Down): Feel free to customize the rub to your liking. If you like things spicy, add a pinch of red pepper flakes. If you prefer a sweeter flavor, add a teaspoon of brown sugar. The possibilities are endless! I sometimes add smoked paprika for a real depth of flavour.

Sauce Options: If you don’t want to make the au jus, you can serve the roast with horseradish cream, a red wine reduction, or even a simple gravy. Or, you can just serve it with its natural juices – it’s delicious either way!

Storing and Reheating Tips

If you have any leftover roast beef tenderloin (which is rare!), here’s how to store and reheat it:

Refrigerator Storage: Store the cooked roast beef tenderloin in an airtight container in the refrigerator for up to 3-4 days. Slice it thinly just before serving.

Freezer Instructions: For longer storage, you can freeze the cooked roast beef tenderloin. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating Methods: To reheat the roast beef tenderloin, you can warm it gently in a skillet over low heat with a little bit of beef broth or au jus. You can also reheat it in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Be careful not to overcook it, or it will become dry.

Glaze Timing Advice: If you are glazing the roast beef before serving, add a fresh layer of glaze after reheating to give it a fresh look and flavour.

Frequently Asked Questions

Can I use a different cut of beef?

While you *can* use other cuts of beef, the tenderloin is what makes this recipe so special. It’s incredibly tender and flavorful, and it cooks relatively quickly. If you use a different cut, like a sirloin or a round roast, you’ll need to adjust the cooking time and temperature accordingly.

Can I make this in a slow cooker?

I wouldn’t recommend it. Beef tenderloin is best cooked at a higher temperature for a shorter amount of time. Slow cooking it will likely result in a dry, tough roast.

Can I make this ahead of time?

You can definitely prepare the rub ahead of time and apply it to the tenderloin a few hours (or even the night before) before cooking. However, I recommend roasting the tenderloin closer to serving time for the best flavor and texture.

How do I know when the tenderloin is done?

The best way to know when the tenderloin is done is to use a meat thermometer. Insert it into the thickest part of the roast and cook to your desired internal temperature. Remember, the temperature will continue to rise slightly as the roast rests, so it’s best to remove it from the oven a few degrees before it reaches your target temperature.

What if I don’t have red wine for the au jus?

No worries! You can simply omit the red wine from the au jus. It will still be delicious. You can also substitute it with a splash of balsamic vinegar or Worcestershire sauce for a similar depth of flavor.

Final Thoughts

So there you have it, friends! My foolproof Roast Beef Tenderloin Recipe that’s guaranteed to impress. It’s simple enough for a weeknight dinner, but elegant enough for a special occasion. The key is to use high-quality beef, don’t skip the sear, and use a meat thermometer! I promise you, once you make this recipe, you’ll be hooked. If you’re looking for more delicious and easy beef recipes, be sure to check out my other posts. And don’t forget to leave a comment below and let me know how your roast beef tenderloin turned out! I can’t wait to hear all about it and see photos if you want to share them. Happy cooking!

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