Description
This classic oven-roasted beef tenderloin recipe delivers a perfectly seared, juicy, and tender main course. Flavored with fresh rosemary, thyme, and garlic, the beef is pan-seared to develop a rich crust and then roasted to medium-rare or medium perfection. Ideal for special occasions or holiday dinners, it offers an elegant dish with a simple preparation.
Ingredients
Scale
Beef Tenderloin
- 1 (2.5 to 3-pound) center-cut beef tenderloin (trimmed)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
For Searing
- 2 tablespoons unsalted butter
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Remove the beef tenderloin from the refrigerator and let it come to room temperature for 30 to 45 minutes. This ensures even cooking.
- Season the Beef: Pat the tenderloin dry with paper towels to remove excess moisture. In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, thyme, and minced garlic. Rub this mixture evenly all over the beef tenderloin to infuse it with flavor.
- Sear the Tenderloin: Heat a large oven-safe skillet, ideally cast iron, over medium-high heat. Add the unsalted butter and allow it to melt and foam. Place the beef tenderloin in the skillet and sear it on all sides, approximately 2 to 3 minutes per side, until a deep golden-brown crust forms.
- Roast in Oven: Transfer the skillet with the seared tenderloin directly to the preheated oven. Roast for 20 to 25 minutes. Use a meat thermometer to check the temperature at the thickest part of the tenderloin: 125°F (52°C) for medium-rare or 135°F (57°C) for medium doneness.
- Rest and Serve: Remove the skillet from the oven and tent the tenderloin loosely with aluminum foil. Let it rest for 10 to 15 minutes; this allows the juices to redistribute and gives a tender, juicy result. Slice into thick medallions and serve immediately.
Notes
- For even more uniform cooking, tie the tenderloin with butcher’s twine before seasoning.
- This dish pairs wonderfully with horseradish cream, a red wine reduction, or garlic herb butter sauces.
- Letting the meat rest is crucial to keep it juicy and tender.
- Use a reliable meat thermometer for perfect doneness—overcooking will dry the tenderloin.
