Million Dollar Roast Beef Tenderloin Recipe
This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.
Prep: 15min
Total: 55min
Serving Size: 1 serving
Nutrition Facts: calories 564 kcal, Sugar 1 g, Sodium 364 mg, Fat 47 g, Saturated Fat 20 g, Carbohydrate 1 g, Fiber 1 g, Protein 33 g, Cholesterol 139 mg, servingSize 1 serving
Ingredients:
- 4 to 5 lb. Beef tenderloin (trimmed, cut in two pieces and tied.)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter (salted, softened)
- 2 tsp garlic (minced )
- 1 tsp horseradish (prepared or dijon mustard)
- 1 tsp rosemary (minced or thyme)
Instruction:
- Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.
- Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1″ slices.
How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre
FAQ
Which cooking method is best for beef tenderloin?
By roasting the meat on low heat for a few hours, you allow it to cook to the same temperature all the way through, instead of having it be more done on the outside than in the middle. Searing the tenderloin at the end adds beautiful color and the most delicious crispy crust.
Is beef tenderloin the same as filet mignon?
Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.
Should I sear my beef tenderloin before roasting?
The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. Begin by seasoning the beef with kosher salt and pepper.
What is the best temperature to cook a beef tenderloin?
For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil. Let stand 10 minutes before serving.
