Herb-Crusted Beef Tenderloin Roast is a gorgeous presentation for any special occasion or holiday meal. This cut of meat is smeared with a garlic herb rub, roasted to fork-tender perfection, and drizzled with a rich creamy bearnaise sauce.
Prep Time:15 minutes
Cook Time:20-25 minutes
Total Time:40 minutes
Yield:8-10 servings 1x
4 pound whole Beef Tenderloin Roast
3 tablespoons Minced Garlic
3 tablespoons Fresh Rosemary, chopped
3 tablespoons Fresh Thyme, chopped
3 teaspoons Kosher Salt
1 1/2 teaspoon Freshly Ground Black Pepper
3 tablespoons Olive Oil
2 tablespoons Avocado Oil
Bearnaise Sauce (see recipe)
Remove the tenderloin from the refrigerator 1 to 1 1/2 hours early and bring to room temperature.
In the meantime, preheat oven to 425°F.
In a small bowl combine 3 tablespoons minced garlic, 3 tablespoons each chopped fresh rosemary and thyme, 3 tablespoons olive oil, 3 teaspoons kosher salt, and 1 1/2 teaspoon freshly ground black pepper.
Heat a heavy bottom oven proof skillet (a cast iron works great) over medium-high heat. When hot, add 2 tablespoons of avocado oil and heat until shimmery.
Place the tenderloin in the skillet and sear for 1-2 minutes on each side until nice and brown.
Place the ovenproof skillet in the preheated oven and cook for 20-25 minutes or until an internal thermometer reads 115-120°F for a “rare” tenderloin. See other temperatures in the notes below.
Remove from the skillet to a cutting board. Tent with foil and let rest for 10-20 minutes.
Serve with Homemade Bearnaise Sauce (see recipe)
The beef tenderloin is an oblong muscle and runs along the rear portion of the spine of the cow. This muscle gets very little exercise, therefore, it’s highly regarded as one of the most tender cuts of meat.
To prevent the roast from spreading out while it cooks tie the tenderloin with basic kitchen twine. Tuck the thin tapering end under. Tie eight or nine small strings around the width of the roast with a basic knot, leaving about an inch between each string. Check out this video from Test Kitchen.
Searing is a fundamental step in creating a golden caramelized outer crust with an outcome of truly flavorful beef. A large cast-iron skillet works great for searing this tenderloin.
Because there is minimal fat on a tenderloin, overcooking it will result in a dry, tough piece of meat. My preference is rare and my recommendation is either rare or medium-rare. Below you will find a temperature chart that helps.
Rare – 120-125 degrees F (bright red center, light pink outside)
Medium Rare – 130-135 degrees F (pink center, gray outside)
Medium – 140-145 degrees F (pink center, brown outside)
While the tenderloin is resting the residual heat will continue to cook the roast a few degrees beyond the current temperature. So if you want it rare, for instance, you should pull it out of the oven with the internal temperature anywhere from 115-120°F.
You can count on about eight ounces of raw meat weight per person which allows for two ounces of shrinkage from the trimming and cooking. This will leave about six ounces of cooked meat per guest, which is a nice portion.
You can basically follow the same procedure if grilling. Heat the grill to 450-500°F and sear your meat on all sides over direct heat. Switch the tenderloin to indirect heat and let it continue to cook as you would in the oven until you reach the desired internal temperature.
Serving Size:1/10 of Tenderloin without sauce
Saturated Fat:4 g
Unsaturated Fat:6 g
Trans Fat:0 g
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