In this beef tenderloin recipe, beef is perfectly seasoned with salt, pepper and fresh herbs. It comes out incredibly juicy and fork-tender with a crisp exterior every time! In this recipe, I use a reverse sear for tender meat and a more consistent cook throughout. This beef is a delicious meal to enjoy on a special occasion.
What is Beef Tenderloin?
Beef tenderloin is a very lean, tender piece of beef from under the backbone. This area of the cow doesn’t get a lot of use which makes the most tender cut of beef! When served in single portions, tenderloin is cut into thick slices and known as filet mignon. When it’s cut from the center to form an even roast, it is sometimes called Chateaubriand. It is possible to purchase a whole beef tenderloin or “filet”, and while this is definitely one of the most expensive cuts of beef, it’s way less expensive to make it at home! Because of the hefty price tag, many home cooks feel intimidated by cooking it; however, there’s no need to worry! It is easy to roast tenderloin, and with the reverse sear method below (and an instant-read thermometer), it comes out absolutely perfectly every single time. Since this is a very expensive cut of meat, we enjoy it for a special occasion like Christmas dinner.
Ingredients and Variations
BEEF TENDERLOIN: This recipe calls for a 4-pound beef tenderloin roast. The time and temperature it’s cooked at depends on the weight (and a little bit on the shape). We all know that meat is expensive, and a thermometer is a minimal investment (mine was under $15) to ensure a perfect cook on everything from steaks to juicy chicken to pork tenderloin. A $15 investment can ensure you cook all of your meats correctly! Always place the thermometer in the thickest part of the meat (away from the bone if your meat has a bone). SEASONINGS: Since tenderloin doesn’t have a lot of marbling, it’s important to season it properly to enhance the flavor (and that it isn’t overcooked!). This beef tenderloin recipe adds a very simple seasoning blend with freshly cracked black pepper, thyme, rosemary, sea salt, and a bit of brown sugar. Other additions can be added, like a bit of dijon mustard mixed with olive oil or your favorite herbs. OLIVE OIL: Olive oil helps the seasoning mix to stick to the meat while it is roasting.
How to Cook Beef Tenderloin
This easy method uses a long and slow cook time to cook the meat until tender. Once it’s tender, the oven is turned up really high to sear the outside. So good. The slow cook makes it tender and juicy while the high temperature gives a nice browned crust… the reverse of searing meat. I love reverse sear as it results in very tender meat and a more consistent cook throughout (I cook to medium-rare). This technique can be used with steaks, or other thick cuts of meat (like roasted lamb) and the results are almost always perfect.
Beef Tenderloin Temperatures
Rare 120 – 125°F Bight red centerMedium Rare 130 – 135°F Dark pink centerMedium 140 – 145°F Pink centerMedium Well 150 – 155°F Browned center with very little pinkWell Done 160°F
What to Serve with Beef Tenderloin
Serve beef tenderloin with a vegetable, potatoes, and a side of creamy horseradish sauce for the perfect meal. We love to add a caesar salad and garlic bread. After all, beef tenderloin deserves some special treatment when it comes to side dishes!
Veggies
Potatoes
Tips for a Tender Beef Roast
Invest in a meat thermometer; it’s essential for cooking meat to tender perfection. Cutting into meat to check for doneness without letting it rest lets all the juices out, and makes the meat tougher and less flavorful.To ensure the perfect crust on a tenderloin: let the beef come to room temperature before roasting.dab dry before oiling and seasoningsalt just before cooking Do not overcook.Be sure to rest before cutting.
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