Description
Classic roasted beef tenderloin showcases premium meat with elegant simplicity. Herb-infused and perfectly seared, this dish promises succulent flavor for sophisticated dinner guests.
Ingredients
Scale
- 4 lbs (1.8 kg) beef tenderloin, trimmed center-cut
- 2 tsp salt
- 1.5 tsp black pepper, fresh ground
- 6 cloves garlic, minced
- 1–2 tbsps rosemary leaves, fresh, chopped
- 0.5 tbsp (7.5 ml) olive oil
- 1 tbsp (15 ml) vegetable oil
- Kitchen twine
Instructions
- Tempering: Extract beef tenderloin from refrigerator, allowing it to equilibrate to room temperature for approximately one hour, guaranteeing uniform heat distribution.
- Oven Preparation: Configure oven to 450°F (230°C), creating ideal roasting environment for premium cut.
- Surface Preparation: Thoroughly eliminate surface moisture using paper towels, facilitating enhanced caramelization and crisp exterior.
- Seasoning Foundation: Massage meat with olive oil, creating protective flavor-enhancing barrier, then generously coat with coarse salt and freshly ground black pepper.
- Aromatic Infusion: Combine finely minced garlic and rosemary, vigorously massaging herb blend into entire tenderloin surface to maximize flavor penetration.
- Structural Optimization: Secure meat with kitchen twine at one-inch intervals, maintaining compact shape and ensuring consistent cooking, or request professional trussing from butcher.
- Searing Technique: Heat cast iron skillet over medium-high temperature, strategically searing each tenderloin side for 3-4 minutes to develop rich, golden-brown crust that seals internal moisture.
- Precision Roasting: Transfer skillet directly into preheated oven, roasting for 25-30 minutes while meticulously monitoring internal temperature with meat thermometer.
- Resting Protocol: Upon reaching 130°F (54°C) for medium-rare, remove from oven, tent loosely with aluminum foil, and allow 10-15 minutes resting time to redistribute internal juices.
- Presentation: Carve into elegant half-inch thick slices, revealing perfectly roasted, succulent beef tenderloin ready for sophisticated dining experience.
Notes
- Prep Like a Pro: Let the beef rest at room temperature for an hour to guarantee uniform cooking and tender results.
- Moisture Management: Pat the tenderloin completely dry with paper towels to achieve that perfect golden-brown crust and maximize flavor development.
- Flavor Infusion Technique: Massage olive oil and herb blend thoroughly into every surface of the meat, ensuring deep and even seasoning penetration.
- Resting is Crucial: Allow the cooked tenderloin to rest under foil for 10-15 minutes, which redistributes internal juices and prevents dry, tough meat slices.
- Prep Time: 10 minutes (plus 1 hour for the beef to sit at room temperature)
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 100 mg