Beef Tenderloin Roast Recipe

5 from 20 votes

Beef Tenderloin Roast Recipe

This easy beef tenderloin roast recipe produces incredibly tender, melt-in-your-mouth meat. After roasting, a quick sear in cast iron gives the tenderloin a flavorful, crispy herb-garlic crust.

Prep Time5

Cook Time1 10

Resting Time10

Total Time1 25

Course: Main Course

Cuisine: American, French

Servings:

Calories: 696kcal

Ingredients

5 lbs Whole beef tenderloin
1 tbsp Kosher Salt
1 tbsp Oil avocado oil or olive oil
6 tbsp Unsalted butter divided (see notes)
3 Fresh rosemary sprigs
3 Fresh thyme sprigs
3 Garlic cloves smashed
Freshly ground black pepper

Instructions

Prep the tenderloin:

Remove the roast from the package and pat dry with paper towels.
5 lbs Whole beef tenderloin
If needed, trim the roast of any silver skin.
Fold the thin tail end under and secure the roast every 2" with butcher's twine to create a long even roast.
Liberally season all sides of the beef with the salt and place it on a wire rack over a large sheet pan to air dry in the fridge over night or up to 24 hours.
1 tbsp Kosher Salt

Cook the beef roast:

When ready to cook, preheat the oven to 325°F and let the roast sit at room temperature for 30 - 45 minutes.
Rub the roast with a thin coat of oil return it to the wire rack on the baking sheet.
1 tbsp Oil
Place in the oven and cook it for 45-55 minutes or until the internal temperature reaches 120 to 125 degrees F with an instant-read thermometer.

Sear the beef tenderloin:

Remove the roast from the oven and set aside while preheating a large cast iron skillet over medium-high heat.
Add the beef tenderloin roast to the hot skillet and sear until a good crust forms.
Add four tablespoons of butter, rosemary sprigs, thyme, and smashed garlic cloves.
6 tbsp Unsalted butter, 3 Fresh rosemary sprigs, 3 Garlic cloves
As you rotate the roast to brown it on all sides, spoon the melted butter over the top of the roast.

Rest, slice and serve:

Carefully remove the roast from the skillet.
Add the remaining butter over the top of the roast, tent it with foil, and let the roast rest for 10 to 15 minutes.
6 tbsp Unsalted butter
To slice and serve, cut the twine from the roast and slice it into individual portions, about 1/2 to 3/4″ thick.
Drizzle the reserved juices and a sprinkle of salt and pepper over the top, and serve immediately.
Freshly ground black pepper

Notes

To sear this recipe, we use a large cast iron pan, but if you don't have one big enough, a cast iron griddle top (or even the grill preheated to sear, 450-500°F works great)!
This recipe calls for butter in during the sear as well as while resting. If you want to amp up the flavor, use a homemade herb butter when resting.
Use an instant-read thermometer for the best results when cooking this roast. It's a crucial tool to make sure you cook the roast to 135°F for a perfect medium-rare center.

Nutrition