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Easy Roasted Beef Tenderloin

Easy Roasted Beef Tenderloin

This Easy Roasted Beef Tenderloin recipe is a culinary revelation, transforming a premium cut of meat into an effortless weeknight masterpiece or an impressive special occasion dish. This guide will walk you through creating a perfectly tender, succulent beef tenderloin with minimal fuss, ensuring a gourmet experience right in your own kitchen. It's the ultimate solution for an elegant meal that tastes complex but is surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds Whole Beef Tenderloin trimmed and tied
  • 2 tablespoons Olive Oil
  • 2 sprigs Fresh Rosemary finely chopped
  • 1 tablespoon Fresh Thyme finely chopped
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt or to taste
  • 1/2 teaspoon Freshly Ground Black Pepper or to taste
  • 1 tablespoon Dijon Mustard optional for extra flavor

Equipment

  • Roasting Pan
  • Oven-safe Wire Rack
  • Oven-safe Skillet (preferably cast iron)
  • Meat Thermometer
  • Cutting board

Method
 

  1. Prepare the Beef Tenderloin: Remove the beef tenderloin from the refrigerator about 1 hour before cooking to allow it to come closer to room temperature. This promotes more even cooking. Pat the tenderloin dry thoroughly with paper towels. This step is crucial for achieving a beautiful sear and crust. If your tenderloin isn't already tied, use kitchen twine to tie it at 1.5-inch intervals. This helps the tenderloin maintain a uniform shape and cook evenly.
    2-3 pounds Whole Beef Tenderloin
  2. Preheat Oven and Prepare Roasting Pan: Preheat your oven to 425°F (220°C). Place an oven-safe wire rack in a roasting pan. This elevates the tenderloin, allowing air to circulate around it for even cooking and a crispy exterior.
  3. Create the Herb Rub: In a small bowl, combine the olive oil, finely chopped fresh rosemary, finely chopped fresh thyme, garlic powder, onion powder, smoked paprika, kosher salt, and freshly ground black pepper. Mix thoroughly until a paste-like consistency is formed. If you’re using Dijon mustard, spread a thin, even layer of it over the entire surface of the beef tenderloin before applying the herb rub.
    2 tablespoons Olive Oil, 2 sprigs Fresh Rosemary, 1 tablespoon Fresh Thyme, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Smoked Paprika, 1 teaspoon Kosher Salt, 1/2 teaspoon Freshly Ground Black Pepper, 1 tablespoon Dijon Mustard
  4. Season the Tenderloin: Generously rub the herb mixture all over the entire surface of the beef tenderloin, ensuring it's evenly coated. Press the herbs firmly onto the meat so they adhere well.
    2-3 pounds Whole Beef Tenderloin
  5. Sear the Tenderloin (Optional but Recommended): Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat with a tablespoon of olive oil until shimmering. Carefully place the seasoned tenderloin in the hot skillet and sear for 2-3 minutes per side, until a golden-brown crust forms on all sides. This step locks in juices and adds immense flavor. If your skillet isn't large enough, you can sear two sides at a time.
    2-3 pounds Whole Beef Tenderloin, 2 tablespoons Olive Oil
  6. Roast the Tenderloin: Transfer the seared tenderloin (still in the oven-safe skillet if you seared it there, or onto the prepared wire rack in the roasting pan) to the preheated oven.
    2-3 pounds Whole Beef Tenderloin
  7. Monitor Internal Temperature: Roast for 25-40 minutes, depending on the thickness of your tenderloin and your desired doneness. The most accurate way to determine doneness is by using a meat thermometer:
    • Rare: 125-130°F (52-54°C)
    • Medium-Rare: 130-135°F (54-57°C) - Recommended for beef tenderloin for optimal tenderness and juiciness.
    • Medium: 135-140°F (57-60°C)
    • Medium-Well: 140-145°F (60-63°C)
    Begin checking the internal temperature at the thickest part of the tenderloin around the 25-minute mark.
    2-3 pounds Whole Beef Tenderloin
  8. Rest the Meat: Once your desired internal temperature is reached, carefully remove the tenderloin from the oven. Transfer it to a cutting board and loosely tent it with aluminum foil. Let the beef rest for at least 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender, moist, and flavorful result. Do not skip this step!
    2-3 pounds Whole Beef Tenderloin
  9. Slice and Serve: After resting, remove the kitchen twine. Slice the Easy Roasted Beef Tenderloin against the grain into thick, medallions (about 1/2 to 3/4 inch thick). Serve immediately with your favorite side dishes.
    2-3 pounds Whole Beef Tenderloin

Notes

Properly storing and reheating your Easy Roasted Beef Tenderloin ensures that you can enjoy its deliciousness for days to come. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat gently to prevent drying.
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