Roast Beef Tenderloin Recipe
A classic and elegant roast beef tenderloin, perfectly seasoned and roasted to tender, juicy perfection. Ideal for special occasions or a luxurious dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 piece beef tenderloin, trimmed (3 to 4 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard optional, for coating
Instructions
Preparation Steps
- Remove the beef tenderloin from the refrigerator and let it come to room temperature for about 1 hour before roasting.
- Preheat your oven to 425°F (220°C).
- Pat the tenderloin dry with paper towels. Trim any excess fat or silver skin if necessary.
- In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rub the herb mixture all over the tenderloin. For extra flavor, brush with Dijon mustard if using.
- Place the tenderloin on a rack in a roasting pan, fat side up.
- Roast in the preheated oven for 35 to 45 minutes, or 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, using a meat thermometer.
- Remove the tenderloin from the oven and tent loosely with aluminum foil. Let it rest for 15 minutes before slicing. The temperature will rise 5°F during resting.
- Slice the tenderloin into 1/2-inch thick pieces and serve immediately.
Notes
Letting the beef come to room temperature ensures even cooking. Always use a meat thermometer for best results.