Ingredients
Beef Tenderloin
- 4 to 5 lb. beef tenderloin (trimmed, cut in two pieces and tied)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil
Herb Butter Mixture
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp fresh rosemary, minced (or thyme)
Instructions
- Optional Preparation the Day Before: Trim the beef tenderloin if needed, then cut in half and tie each piece securely with butcher’s twine. Season all over with salt and pepper. Place uncovered in the fridge overnight or at least 10 hours to develop a great crust during cooking.
- Bring to Room Temperature: On the day of cooking, tie the tenderloin if not already done, and season again with salt and pepper. Remove from fridge about 2 hours before cooking to let it come to room temperature for even cooking.
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting after searing.
- Sear the Tenderloin: Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear the tenderloin pieces on all sides, about 3 to 5 minutes per side, until a deep golden-brown crust forms.
- Prepare Herb Butter: While searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and minced rosemary (or thyme) in a small bowl. Mix thoroughly to create a flavorful topping.
- Apply Herb Butter and Roast: Slather the seared tenderloin generously with the herb butter mixture. Insert a probe thermometer into the thickest part of the meat. Place the skillet in the preheated oven or transfer the tenderloin to a baking dish and roast for 20 to 25 minutes, until the internal temperature reaches your desired doneness (see notes for temperature guidelines).
- Rest the Meat: Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest uncovered for 15 to 20 minutes to allow the juices to redistribute, ensuring maximum juiciness and tenderness.
- Slicing and Serving: Slice the tenderloin into 1-inch thick slices and serve immediately for a delicious, impressive main course.
Notes
- For rare roast, cook to an internal temperature of 120-125°F (49-52°C).
- For medium-rare, target 130-135°F (54-57°C).
- For medium, cook to 140-145°F (60-63°C).
- Tying the tenderloin helps maintain its shape and cook more evenly.
- Searing before roasting locks in juices and creates a flavorful crust.
- Letting the beef rest after cooking is essential for juicy slices.
- Prep Time: 15 minutes (plus optional overnight seasoning)
- Cook Time: 25 minutes roasting + 20 minutes resting
- Category: Main Course
- Method: Roasting
- Cuisine: American
