Description
This oven-roasted beef tenderloin recipe delivers a tender, juicy main course perfect for special occasions or an elegant weeknight dinner. Coated with a fragrant herb and garlic paste, the beef is roasted to medium-rare perfection and optionally basted with butter for extra richness. Serve sliced medallions alongside your favorite sides for a classic American meal that’s both flavorful and impressive.
Ingredients
Scale
Beef Tenderloin
- 1 whole beef tenderloin (about 2.5 to 3 lbs)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (optional, for basting)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to preheat, ensuring it’s hot enough for roasting the tenderloin evenly.
- Prepare Tenderloin: Trim any excess fat or silver skin off the tenderloin if necessary to ensure even cooking and a clean appearance.
- Make Herb Paste: In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until it forms a paste.
- Apply Seasoning: Rub the herb and garlic paste thoroughly over the entire surface of the beef tenderloin to coat it evenly.
- Arrange for Roasting: Place the tenderloin on a wire rack positioned over a baking sheet or transfer to a roasting pan, allowing hot air circulation around the meat.
- Roast: Roast the beef in the preheated oven for 25–30 minutes for medium-rare doneness, or until a meat thermometer inserted into the thickest part registers 135°F (57°C).
- Baste (Optional): During the last 10 minutes of roasting, baste the tenderloin with melted unsalted butter to add moisture and flavor.
- Rest the Meat: Remove from the oven and let the beef rest for 10–15 minutes; this helps the juices redistribute for optimal tenderness.
- Slice and Serve: Cut the tenderloin into 1-inch thick medallions and serve immediately with your choice of side dishes.
Notes
- Use a meat thermometer for best accuracy and to avoid overcooking.
- For an extra layer of flavor, sear the tenderloin in a hot skillet for a few minutes before roasting.
- This beef pairs beautifully with roasted vegetables, mashed potatoes, or a red wine reduction sauce.
