When preparing a beef tenderloin roast, you’ll encounter a luxurious culinary experience that demands precision and care.
You’ll need to coat the tenderloin with 2 tablespoons of olive oil, 1 tablespoon of salt, and 2 teaspoons of cracked black pepper.
Incorporate three minced garlic cloves, a tablespoon of chopped rosemary, and a tablespoon of Dijon mustard for a flavorful crust.
Roasting it at 475°F to medium-rare perfection requires attention. Curious about the next steps?
Kitchen Tools Required
- 1 roasting pan
- 1 meat thermometer
- 1 sharp knife
- 1 cutting board
- 1 aluminum foil
- 1 mixing bowl
- 1 whisk
Ingredients
- 3 pounds beef tenderloin roast, trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon butter, softened
Cook & Prep Time
To efficiently manage your time while preparing and cooking a Beef Tenderloin Roast, follow this timeline:
Beef Tenderloin Roast Timeline
Total Time: 1 hour and 15 minutes (not including any additional serving preparation or side dishes)
- Preparation Phase (15 minutes)
- 0:00 – 0:05: Gather all the ingredients and equipment needed.
- 0:05 – 0:10: Preheat the oven to 450°F.
- 0:10 – 0:15: Pat the beef tenderloin dry and rub with olive oil, salt, and pepper.
Combine minced garlic, rosemary, Dijon mustard, and softened butter in a mixing bowl.
Spread the mixture over the tenderloin.
2. Cooking Phase (45 minutes)
- 0:15 – 0:20: Place the prepared beef tenderloin in the roasting pan.
- 0:20 – 0:50: Roast in the oven for 25-30 minutes, until the meat thermometer reads 135°F for medium-rare.
(Begin checking at 25 minutes.)
– 0:50 – 0:55: Remove from the oven and cover loosely with aluminum foil.
3. Resting Phase (15 minutes)
- 0:55 – 1:10: Let the beef tenderloin rest to allow the juices to redistribute and the internal temperature to rise slightly.
- 1:10 – 1:15: Slice the beef tenderloin into desired thickness and serve.
Tips:
- During the resting phase, you can prepare a simple pan sauce from the drippings if desired.
- Consider preparing any side dishes or garnishes while the beef is roasting to maximize efficiency.
- Verify all equipment and serving dishes are ready before the beef is done resting for a smooth serving process.
Recipe
For a special occasion or a delightful meal, a Beef Tenderloin Roast offers both elegance and simplicity.
Known for its tender and juicy texture, this roast is a crowd-pleaser that showcases the rich flavors of beef.
With a preparation time of just 15 minutes and a cook time of 45 minutes, it’s a superb option for those looking to impress without spending hours in the kitchen.
This American classic is perfect for holidays, gatherings, or a cozy dinner at home.
To guarantee that the Beef Tenderloin Roast reaches its full potential, it’s vital to use a quality cut of meat and season it well.
The combination of garlic, rosemary, Dijon mustard, and butter adds a fragrant and savory crust that enhances the natural flavors of the beef.
Served alongside a simple pan sauce or your choice of sides, this dish is sure to become a favorite among family and friends.
Preheat your oven to 450°F and prepare the beef by patting it dry with paper towels.
Rub the tenderloin with olive oil, salt, and pepper to create a base layer of seasoning.
In a mixing bowl, combine minced garlic, rosemary, Dijon mustard, and softened butter, then spread this aromatic mixture evenly over the tenderloin.
Place the prepared beef in a roasting pan and roast in the oven for 25-30 minutes, or until a meat thermometer reads 135°F for medium-rare.
Once cooked, remove the tenderloin from the oven, cover it loosely with aluminum foil, and let it rest for 15 minutes before slicing into desired thickness for serving.
For the best results, allow the beef tenderloin to come to room temperature before roasting to guarantee even cooking throughout the meat.
After roasting, the internal temperature will continue to rise slightly, so removing the beef from the oven a little early is vital to prevent overcooking.
Adjust the seasoning to your liking, and consider using the pan drippings to create a simple sauce that will complement the dish beautifully.
Cooking Steps
To begin preparing your beef tenderloin roast, start by preheating your oven to 450°F, ensuring even heat distribution.
Pat the beef dry with paper towels to remove excess moisture, then coat it evenly with 2 tablespoons of olive oil, 1 tablespoon of kosher salt, and 1 tablespoon of freshly ground black pepper.
In a separate bowl, mix together 3 cloves of minced garlic, 2 tablespoons of chopped fresh rosemary, and 2 tablespoons of Dijon mustard, then spread this mixture evenly over the tenderloin for maximum flavor infusion.
Step 1. Preheat Oven to 450°F
Start by setting your oven to a precise 450°F to secure ideal roasting conditions for your beef tenderloin.
This high temperature is essential for achieving a perfect sear, which locks in the juices and flavors of the meat.
Use a reliable oven thermometer to verify accuracy, as even slight deviations can impact cooking outcomes.
Position the oven rack in the center to guarantee even heat distribution.
Allow the oven to preheat fully before proceeding, as placing your tenderloin in a partially heated oven can affect the cooking time and texture.
This step sets the stage for the Maillard reaction, a chemical process that enhances flavor and aroma.
Step 2. Dry Beef With Towels
With the oven preheated to 450°F, make sure your beef tenderloin is properly prepared for roasting.
Begin by placing the 3-pound beef tenderloin on a clean cutting board.
Using paper towels, pat the tenderloin dry meticulously.
This step removes excess moisture, guaranteeing a crisp, caramelized exterior during roasting.
Don’t skip this; it’s essential for achieving the desired texture.
Gently press the towels over the entire surface, including the sides, to absorb moisture efficiently.
Avoid rubbing, as this can tear the meat fibers.
Once the beef is thoroughly dried, discard the used towels.
This method guarantees the seasoning adheres better and the roast cooks evenly.
Now, your tenderloin is ready for the next step in crafting a perfect roast.
Step 3. Coat With Oil, Salt, Pepper
Begin by drizzling 2 tablespoons of olive oil over the beef tenderloin, guaranteeing even coverage on all sides.
Use your hands to massage the oil into the meat, promoting adherence of the seasoning.
Next, evenly sprinkle 1 tablespoon of kosher salt across the surface.
The salt not only enhances flavor but also aids in forming a crust.
Follow by grinding 1 tablespoon of black pepper over the tenderloin.
Make sure the pepper is uniformly distributed, providing a balanced bite with each serving.
Gently press the salt and pepper into the meat, which helps them adhere during cooking.
This step is essential for developing a savory exterior that contrasts with the tender interior.
Avoid overloading the meat with excessive seasoning.
Step 4. Mix Garlic, Rosemary, Mustard
Combine three cloves of minced garlic, two tablespoons of chopped fresh rosemary, two tablespoons of Dijon mustard, and one tablespoon of softened butter in a mixing bowl.
Make certain that the butter is at room temperature for smooth blending.
- Use a whisk to integrate the ingredients thoroughly, creating a homogeneous mixture.
- Scrape the sides of the bowl with a spatula to incorporate all components evenly.
- Inspect the blend for any clumps of rosemary or garlic, making sure of even distribution.
- Adjust the consistency if necessary; it should be a spreadable paste.
This aromatic mixture will infuse the beef tenderloin with a robust flavor profile.
Precision in measurement and technique is essential here, as the balance of these ingredients enhances the taste and texture of the roast.
Step 5. Spread Mixture on Tenderloin
Having prepared the aromatic mixture, it’s time to enhance the beef tenderloin with this flavorful blend.
Begin by making sure the tenderloin is thoroughly coated with the olive oil, salt, and pepper base.
This prepares the surface for the mixture to adhere effectively.
Using a silicone spatula, scoop the garlic, rosemary, Dijon mustard, and butter blend from your mixing bowl.
Carefully spread it over the entire surface of the 3-pound tenderloin.
Apply even pressure to guarantee the mixture penetrates the meat’s surface, enhancing its flavor profile.
Pay particular attention to the top and sides, covering every inch.
This step is essential for infusing the tenderloin with rich, aromatic flavors that will permeate during roasting.
Proper coverage guarantees a deliciously seasoned roast.
Serving Tips
- Red Wine Reduction Sauce: A rich and flavorful sauce made from the pan drippings and red wine to complement the tenderloin’s savory taste.
- Garlic Mashed Potatoes: Creamy and buttery mashed potatoes with a hint of garlic to balance the robust flavors of the beef.
- Roasted Vegetables: A medley of seasonal roasted vegetables for a colorful and healthy side dish.
- Caesar Salad: A classic Caesar salad with crisp romaine lettuce, croutons, and Parmesan cheese for a revitalizing contrast.
- Crusty Bread: Warm, crusty bread or dinner rolls for soaking up any delicious juices or sauce.
Storage/Freezing/Reheating
Storage: Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days.
Verify the meat is cooled to room temperature before sealing to prevent condensation.
Freezing: Wrap the beef tenderloin tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag.
Freeze for up to 2 months, labeling with the date for easy reference.
Reheating: Reheat the beef tenderloin in a preheated oven at 275°F until warmed through, about 10-15 minutes.
Alternatively, gently warm slices in a skillet over low heat to retain moisture.
Final Thoughts
Although the process of preparing a beef tenderloin roast may seem intricate, mastering its techniques guarantees a perfectly cooked dish every time.
Focus on precision and timing for ideal results. Follow these essential steps:
- Room Temperature: Allow your 3-pound beef tenderloin to reach room temperature to guarantee even cooking.
- Temperature Control: Preheat your oven accurately to 450°F. Utilize a reliable meat thermometer to monitor for a medium-rare internal temperature of 135°F.
- Resting Period: Post-roasting, let the tenderloin rest under loose aluminum foil for 15 minutes. This step is vital for juice redistribution.
- Serving Technique: Slice using a sharp knife on a cutting board, adjusting thickness to preference.
Frequently Asked Questions
How Do I Choose the Best Beef Tenderloin?
Choose the best beef tenderloin by selecting a 3-pound, well-marbled piece for tenderness. Make sure it’s trimmed of excess fat. Look for a bright red color, indicating freshness. Always verify with a meat thermometer for proper doneness.
Can I Substitute a Different Cut of Beef?
You can substitute with a ribeye roast or strip loin. Adjust cooking time as these cuts might differ in thickness. Confirm you reach an internal temperature of 135°F for medium-rare and let it rest before carving.
What Wine Pairs Well With Beef Tenderloin?
You’ll want to pair beef tenderloin with a bold red wine like Cabernet Sauvignon or Merlot. These wines complement the tenderloin’s rich flavors. Make certain the wine is at cellar temperature, around 55°F, for ideal taste.
How Do I Make a Vegetarian Alternative?
Substitute beef with 3 pounds of portobello mushrooms. Brush with 2 tablespoons olive oil, sprinkle 1 tablespoon kosher salt, and 1 tablespoon black pepper. Roast at 400°F for 25 minutes. Let rest 10 minutes, then slice and serve.
Can I Cook the Roast in a Slow Cooker?
Yes, you can use a slow cooker. Sear the seasoned roast in a pan first. Place it in the slow cooker with 1 cup beef broth. Cook on low for 6-8 hours until the internal temperature reaches 135°F.
Beef Tenderloin Roast
Equipment
- 1 roasting pan
- 1 Meat thermometer
- 1 sharp knife
- 1 Cutting board
- 1 aluminum foil
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 3 pounds beef tenderloin roast trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon butter softened
Instructions
- Preheat your oven to 450°F.
- Pat the beef tenderloin dry with paper towels.
- Rub the tenderloin with olive oil, salt, and pepper.
- In a mixing bowl, combine minced garlic, rosemary, Dijon mustard, and softened butter.
- Spread the garlic and rosemary mixture evenly over the tenderloin.
- Place the tenderloin in a roasting pan.
- Roast in the oven for 25-30 minutes or until a meat thermometer reads 135°F for medium-rare.
- Remove the tenderloin from the oven and cover it loosely with aluminum foil.
- Let it rest for 15 minutes before slicing.
- Slice the beef tenderloin into desired thickness and serve.
Notes
