1 Whole Filet of Beef (4 to 5 Pounds), Trimmed and Tied

Beefiness Tenderloin Roast

This beef tenderloin roast is a stunning main to have center stage on your Christmas dinner table. It'southward elegant, incredibly tender to the point where it feels indulgent, and worth every unmarried penny. I'll guide yous every footstep of the way with this no-neglect recipe for perfect results during the holiday season.

This Beef Tenderloin Roast Is The Star Of Christmas Dinner

Holiday dinners circumduct around lavish, splurgy mains, which is what makes them feel so special. And that my friends is what this beef tenderloin roast is all about. Information technology's ridiculously tender with a perfect medium-rare pink, coated in a garlic herb crust that adds a ton of flavour, and served with a creamy horseradish sauce that makes each seize with teeth so satisfying.

Simply, you might be thinking – this is one pricey cutting of meat and I'thousand a little intimidated! Fear not because this is an piece of cake, totally foolproof beefiness tenderloin recipe. Information technology'southward very similar to everyone's favorite prime rib recipe, only it cooks in about half the fourth dimension. Plus, it's really piece of cake to carve into beautiful slices for serving. Who doesn't love that?

Once you make this recipe don't exist surprised if your family assigns you to beefiness tenderloin duty every holiday from here on out. It'southward truly a Christmas dinner awareness.

The All-time Beef Tenderloin Starts With This Garlic Herb Butter

There'south a reason why this is an expensive cut of meat. It'due south the about tender cut of beef available and where filet mignon comes from! Filet mignon is really but the middle portion the tenderloin sliced upwardly. Hence why beefiness tenderloin is such a coveted main during the holidays!

With most succulent pieces of meat similar this, all you lot need is a simple garlic herb butter to bring it to life. Here's what yous'll need.

• Beefiness Tenderloin: You need a 4 to 4 i/2-pound whole beef tenderloin for this recipe. You could besides buy ii 2-pound center-cut tenderloins (also known as a chateaubriand cut).
• Salt & Pepper: A generous corporeality of kosher salt and freshly ground blackness pepper are ever welcome to give the meat tons of flavor.
• Avocado Oil: This is my get-to oil choice when searing meat at a high temperature in a pan. But you lot tin can use olive oil as well.
• Butter: It'south all-time to stick with unsalted butter every bit it'll already be salted from the searing process. Just make sure to let the butter come to room temperature earlier mixing in the garlic and herbs. This volition make it easier to blend and slather onto the meat.
• Garlic: Information technology's all nearly fresh garlic in this recipe. Not only is fresh minced garlic more pungent in flavour, merely it will help add together texture to the outside of the tenderloin.
• Fresh Herbs: Rosemary and thyme e'er makes for a sensational herb combo for meat dishes. Just brand sure to use fresh sprigs, and not dried herbs.

Tenderloin Shopping Tip: Tenderloins tin be purchased untrimmed or trimmed. To salve yourself time and free energy, ask your butcher to trim and necktie the roast. And yes, tying with the twine is necessary to ensure fifty-fifty cooking since it'southward naturally an oblong shape!

Discover the printable recipe with measurements below.

Equipment Yous'll Need

Earlier we dive into the cooking process, let's brand sure you're well equipped. You lot'll need three items – an oven-safe pan, kitchen twine, and a meat thermometer.

• Cast-Fe Pan: Grab your favorite oven-safe skillet as you'll sear the tenderloin on the stovetop first, then finish it in the oven. I dear to use this bandage-fe pan for this recipe!
• Kitchen Twine: Tying the tenderloin with butcher'southward twine ensures that information technology cooks evenly, as a whole tenderloin is thinner on one end (see how you gear up that beneath).
• Thermometer: This is a crucial item to make sure your beef tenderloin is cooked perfectly (and to your liking!). You've got a few options here besides. You tin use a probe thermometer that'southward meant to exist left in the meat as it cooks, an instant read thermometer, or a basic meat thermometer.

How To Cook Beef Tenderloin Perfectly

Now that you're fully equipped – let's get cooking. This beef tenderloin is truly a cinch to make. But first, let the beefiness tenderloin come to room temperature prior to cooking (about 1 to 2 hours). And so preheat the oven to 425°F (220°C).

Make the herbed butter mixture. Stir together the softened butter, herbs, and minced garlic in a bowl and gear up aside.

Trim and cut the tenderloin. When yous purchase a whole beef tenderloin from the butcher it usually comes in this very long, oblong shape. Brand certain the silverskin is trimmed off (yous or your butcher can exercise this), constrict the thin end under (and then that it'south more than uniform in thickness), and then cut it in half (and so it'll fit in the pan).

Necktie information technology up for even cooking. This part is actually important. You must tie up your beef tenderloin for even cooking. Watch the video below to see how I tie upward the tenderloin with kitchen twine (information technology's really easy!). Merely you tin also ask the butcher to practise this.

Flavor the tenderloin. Employ paper towels to pat out any excess moisture from the tenderloin. So season both sides with salt and pepper.

Sear the tenderloin. Heat the oil in your cast iron pan until information technology's shimmering. And then add the beef tenderloin and brown for a few minutes on each side (about 10 minutes total), creating that deliciously looking golden crust.

It's roasting time! Slather the herbed butter mixture over the top side of the beefiness tenderloin, then transfer the entire pan to the oven. Roast for xv to 20 minutes, or until your preferred level of doneness (which y'all can reference in the chart below).

Let it residue before slicing! Transfer the tenderloin to a cut board and allow it rest for x to 15 minutes. This will help the juices slowly redistribute throughout the meat making it actress tender and juicy! Then remove the twine and piece into i-inch thick pieces.

How Long To Melt Beef Tenderloin In Oven

Since nosotros're searing the beef tenderloin first and letting it sit down at the terminate for rest cooking, the roasting time is fairly short. I'thou cooking a 4-pound tenderloin, which only needs 15 to twenty minutes for a perfect medium-rare. If you lot want a medium doneness, just cook it a couple of minutes more than. But don't guess on time (especially equally all ovens cook differently). Use a thermometer for the perfect doneness!

Ideal Beefiness Tenderloin Temperatures

It's easy to overlook the "resting" process and slice directly into the meat. But keep in heed that there will be residual heat, where the beef tenderloin will continue cooking every bit it sits at room temperature. And since this is a more than frail cutting of beef, medium-rare to medium are your ideal choices for the best texture. I like my pieces a rosy, medium-rare, but y'all tin reference the chart below for your finished preference.

• Rare – remove at110°F.Rested temp will be 115-118°F. Bulk of the center is vivid blood-red with a very thin layer of pinkish on the outer edge.
• Medium Rare – remove at120°F.Rested temp will be 125-128°F. Heart is cerise and becomes pink towards the outer edges.
• Medium – remove at130°F. Rested temp will be 135-138°F. Center is a warm pink and the outer portion is brown.

Serve It Up With The Tastiest Horseradish Sauce

Guess what? I never liked horseradish sauce… until I made information technology myself at home. Now I'm obsessed with it! If you really want to wow your guests, serve up the beef tenderloin with this bootleg horseradish sauce. It's divine!

Means To Store Leftovers

Leftovers of this beautiful cut of meat are more than welcome. Because honestly, it tastes just equally adept the post-obit days! And to make it easier, I'd piece them into pieces while it's still juicy and fresh. It'll brand reheating a lot easier.

• In the refrigerator: Shop leftover sliced in an airtight container in the refrigerator for 4 to 5 days.
• In the freezer: If y'all're wanting to save a few slices past a week, freeze them! Make sure to let the sliced meat cool, then place it in freezer rubber numberless, and squeeze all the air out. It'll last for nigh one month in the freezer.
• To reheat: If the meat is frozen, thaw in the fridge the day before. Then pop it in the microwave for a minute or two, until it'southward warmed through.

Beefiness Tenderloin Recipe Video

Ready to make the best beefiness tenderloin you'll ever have? Follow along in this easy, footstep-past-footstep video below!

More Holiday Mains To Serve

A holiday dinner tabular array always puts meaty mains on brandish! From the perfect roasted turkey to juicy pork chops – here'south a few mouthwatering recipes to wow the crowd. Only don't worry, they're super easy to make just like this beef tenderloin!

• Easy Thanksgiving Turkey
• Braised Brusque Ribs
• Apple tree Cider Sage Pork Chops
• Slow Cooker Pot Roast
• Lemon Garlic Spatchcock Chicken
• Slow Cooker Whole Chicken

Trust me when I say everyone will be raving about this beef tenderloin for days!If you go far this holiday season, I'd dearest to hear what you lot and your loved ones think in a comment below!

Beef Tenderloin Roast

This garlic herb beef tenderloin roast gives your boilerplate steak a major (like shooting fish in a barrel) upscale lift! Aka – a stunning main for Christmas and holidays.

Beefiness Tenderloin Roast

• ▢ 1 eye-cutting beefiness tenderloin roast (iv to 4 ½ pounds), trimmed and tied
• ▢ 2 teaspoons kosher salt
• ▢ i teaspoon freshly footing blackness pepper
• ▢ 2 tablespoons avocado oil

Garlic Herb Butter

• ▢ 6 tablespoons softened butter
• ▢ six garlic cloves, minced
• ▢ ane teaspoon finely chopped fresh rosemary leaves
• ▢ 1 teaspoon finely chopped fresh thyme leaves

• Remove the beef tenderloin from the fridge and let it come up to room temperature prior to cooking, most one to ii hours.

• In a small bowl, mix together the butter, garlic, rosemary, and thyme. Prepare aside.

  

• Preheat the oven to 425°F (220°C). Slice the beef tenderloin in one-half, then trim and necktie it up (if it hasn't already been washed past the butcher).

  

• Use paper towels to pat any excess moisture from the beef tenderloin, then flavour both sides with salt and pepper.

  

• Rut the oil in a large bandage-iron pan over medium-high rut. Once the oil is shimmering, add the beefiness tenderloin and dark-brown for a few minutes on all sides, about 10 minutes total, to create a golden brownish crust.

  

• Slather the butter herb mixture over the top side of the beefiness tenderloin, then transfer the entire pan to the oven. If using a probe thermometer, insert the probe before placing the tenderloin in the oven. Roast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (come across temperature tips above).

  

• Remove the beef tenderloin from the oven and transfer to a cutting board. Let information technology rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces. If you lot'd like, serve with horseradish sauce.

  

Calories: 732 kcal , Carbohydrates: 1 g , Poly peptide: 41 g , Fat: 62 thou , Saturated Fat: 26 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 26 thou , Trans Fatty: i grand , Cholesterol: 181 mg , Sodium: 768 mg , Potassium: 706 mg , Fiber: 1 g , Carbohydrate: one g , Vitamin A: 276 IU , Vitamin C: i mg , Calcium: 25 mg , Iron: v mg

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