Roast Tenderloin of Beef
Submitted by butterfly37la
Roast beef tenderloin crusted with garlic, rosemary, thyme, and cracked black pepper. High-heat roasting locks in juices for a perfect medium-rare centerpiece in under an hour.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
1 hrsThe holiday centerpiece roast that earns its place at the table. Beef tenderloin is the most tender cut on the cow, with virtually no connective tissue, which is why it can be roasted hot and fast and still come out luxuriously soft.
The herb-and-garlic crust does triple duty: rosemary, thyme, and garlic infuse the surface with deep aromatic flavor, cracked black pepper adds bite, and the rub forms a savory bark when it hits the hot oven.
The blazing 525°F (275°C) heat is what makes this method work. Most home cooks roast tenderloin at moderate temperatures, but tenderloin is so lean that a long medium-heat cook dries it out fast. High heat sears the outside while the inside stays pink and juicy.
Pulling the meat at 130°F (54°C) for medium-rare is essential. The temperature climbs another 5 to 10 degrees during the rest, so pulling at the target finishes you in the perfect zone.
Pro Tips
Have the butcher tie the tenderloin or do it yourself with butcher’s twine every 1.5 inches. Tying ensures even cooking and a uniform shape.
Tuck the thin tail end of the tenderloin under itself and tie. This evens out the thickness so the whole roast hits the same doneness.
Use an instant-read thermometer. With a roast this expensive, eyeballing the doneness is asking for an overcooked disaster.
Rest at least 10 minutes under loose foil. Cutting earlier and the juices run all over the cutting board instead of staying in the slices.
Variations
Make a quick pan sauce by deglazing the roasting pan with red wine and beef stock, finished with butter.
Brush the tenderloin with a tablespoon of Dijon mustard before applying the rub for a tangy crust.
Serve with horseradish cream sauce, classic alongside roast beef and a sharp counterpoint to the rich meat.
Ingredients
Directions
Preheat oven to 525 degrees F.
Pat meat dry.
In a small bowl combine rosemary, thyme, garlic, pepper and salt.
Rub mixture onto meat and arrange meat on a rack in a roasting pan.
Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 degrees F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Carve into thin slices for serving.
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