Description
This classic Beef Tenderloin recipe features a succulent, oven-roasted beef tenderloin seasoned with garlic, fresh herbs, and olive oil. Roasted at high heat to a perfect medium-rare, it’s finished with a pat of melting butter and resting to lock in juices, resulting in tender, flavorful medallions ideal for special occasions or a hearty main course.
Ingredients
Scale
Beef Tenderloin
- 1 whole beef tenderloin (about 4 to 5 pounds), trimmed and tied
Seasoning Rub
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Finishing Butter
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 475°F (245°C). Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for 30 to 45 minutes to ensure even cooking.
- Make Seasoning Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper to create a flavorful seasoning rub.
- Season the Tenderloin: Pat the beef tenderloin dry thoroughly with paper towels to help the rub adhere. Rub the seasoning mixture all over the surface of the tenderloin evenly.
- Roast the Beef: Place the seasoned tenderloin on a rack inside a roasting pan or on a rimmed baking sheet. Insert in the preheated oven and roast for 20 to 25 minutes, aiming for medium-rare doneness. Use a meat thermometer to check internal temperature—125–130°F indicates medium-rare.
- Rest and Butter: Remove the tenderloin from the oven and immediately top it with unsalted butter, letting it melt over the surface. Loosely tent the meat with aluminum foil and let it rest for 15 to 20 minutes to allow juices to redistribute.
- Slice and Serve: After resting, slice the tenderloin into 1-inch thick medallions. Serve warm as an elegant and tender main course.
Notes
- Use a reliable meat thermometer for the most accurate results and to ensure your preferred doneness.
- Adjust the roasting time if you prefer medium doneness; roast until the internal temperature reaches approximately 135°F before resting.
- Tie the tenderloin with kitchen twine every 2 inches before cooking to help maintain an even shape and promote uniform cooking.
