To prepare a delicious beef tenderloin in the oven, follow this straightforward recipe that ensures a tender and flavorful roast.
Ingredients
- Beef Tenderloin: 4 to 5 lbs, trimmed and tied
- Salt: 1 tsp
- Black Pepper: 1/2 tsp
- Avocado Oil: 2 tbsp (or olive oil)
- Butter: 4 tbsp, salted and softened
- Garlic: 2 tsp, minced
- Horseradish or Dijon Mustard: 1 tsp (optional)
- Fresh Herbs: 1 tsp rosemary or thyme, minced
Instructions
Preparation
Bring to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 1 to 2 hours before cooking. This helps it cook evenly.
Preheat Oven: Preheat your oven to 425°F (220°C).
Seasoning and Searing
Season the Meat: Pat the beef dry with paper towels. Season generously with salt and pepper on all sides.
Sear the Tenderloin: Heat the avocado oil in a large cast-iron skillet over medium-high heat. Once hot, add the beef tenderloin and sear it for about 3 to 5 minutes on each side until a golden-brown crust forms, totaling about 10 minutes.
Roasting
- Prepare Herb Butter: In a small bowl, mix the softened butter with minced garlic and herbs. Spread this mixture over the seared tenderloin.
- Roast in Oven: Transfer the skillet with the beef to the preheated oven. Roast until the internal temperature reaches your desired doneness:
- Rare: 115-120°F (remove at about 110°F)
- Medium-Rare: 125-130°F (remove at about 120°F)
- Medium: 135-140°F (remove at about 130°F)
This usually takes about 20 to 25 minutes depending on the size of your tenderloin.
Resting and Serving
Rest the Meat: Once cooked, remove the tenderloin from the oven and let it rest on a cutting board covered loosely with foil for at least 15 to 20 minutes. This allows juices to redistribute.
Slice and Serve: After resting, slice into 1-inch thick pieces and serve as desired.
This method results in a beautifully cooked beef tenderloin that is juicy and flavorful, perfect for special occasions or family dinners. Enjoy!
Good side dishes to pair with beef tenderloin
Here are some excellent side dishes to pair with beef tenderloin that will enhance your dining experience:
Potato Dishes
Garlic Mashed Potatoes: Creamy and flavorful, these are a classic choice that complements the richness of the beef.
French Onion Smashed Potatoes: Bite-sized potatoes topped with caramelized onions and cheese add a savory depth.
Gratin Dauphinois: Thinly sliced potatoes baked in a creamy sauce, perfect for a luxurious touch.
Vegetable Sides
Roasted Asparagus: Tossed in olive oil and roasted until tender, this dish adds a nice crunch.
Charred Broccolini Salad: Broccolini topped with cannellini beans and cherry tomatoes offers a fresh and colorful addition.
Maple Bacon Brussels Sprouts: A sweet and savory combination that pairs well with beef.
Salads
Classic Caesar Salad: Crisp romaine lettuce with tangy dressing provides a refreshing contrast to the tenderloin.
Watermelon Radish Salad: Bright radishes dressed in citrus vinaigrette add a light and crunchy element to the meal.
Wilted Lettuce Salad: This southern classic combines bacon with a vinegar dressing for a delightful flavor balance.
Other Options
Butternut Squash Risotto: Creamy risotto with sweet squash offers a comforting side that complements the beef well.
Yorkshire Pudding: A traditional British side that is fluffy and perfect for soaking up juices from the meat.
Seafood Mac and Cheese: An indulgent option that adds richness and comfort to your meal.
These sides will not only complement the flavors of beef tenderloin but also create a well-rounded dining experience.
How to make sure your beef tenderloin stays juicy
To ensure your beef tenderloin stays juicy, follow these essential tips:
Bring to Room Temperature: Allow the beef tenderloin to sit at room temperature for 30 to 60 minutes before cooking. This helps it cook more evenly and prevents the exterior from overcooking while the interior remains undercooked.
Proper Seasoning: Generously season the tenderloin with salt and pepper. You can also add minced garlic, rosemary, or thyme for extra flavor. A layer of Dijon mustard can enhance the taste further.
Sear the Meat: Sear the tenderloin in a hot skillet (preferably cast iron) with oil over medium-high heat for about 2-3 minutes on each side until a golden-brown crust forms. This step locks in juices and adds depth of flavor.
Cooking Tips
Use a Meat Thermometer: Invest in a reliable meat thermometer to check doneness without overcooking. Aim for an internal temperature of about 120°F for rare, 130°F for medium-rare, and 140°F for medium.
Rest After Cooking: After removing the tenderloin from the oven, let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist when cut.
Consider Marinating: Marinating the tenderloin overnight can infuse it with flavors and help keep it moist during cooking. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs works well.
Avoid Rushing: Take your time during cooking and avoid high temperatures that can lead to dryness. Slow roasting at lower temperatures can also help maintain juiciness.
Tips for achieving a perfect crust on beef tenderloin
To achieve a perfect crust on beef tenderloin, consider the following tips and techniques:
Bring to Room Temperature: Allow the beef tenderloin to sit at room temperature for 30 to 60 minutes before cooking. This ensures even cooking and helps develop a better crust.
Trim and Tie: Remove any excess fat and silver skin to promote even cooking. Tie the tenderloin with butcher’s twine at regular intervals to maintain its shape and ensure uniform cooking.
Season Generously: Use a generous amount of kosher salt and freshly cracked pepper or a spice rub. Press the seasoning firmly into the meat to enhance flavor and help form a crust during cooking.
Cooking Techniques
Sear First: Start by searing the tenderloin in a hot skillet (preferably cast iron) over medium-high heat for about 2-3 minutes on each side until a golden-brown crust forms. This step locks in flavors and moisture.
Reverse Sear Method: Consider using the reverse sear technique, where you cook the tenderloin slowly at a lower temperature first, then finish with high heat to create a crust. This method helps achieve an evenly cooked interior with a beautifully browned exterior.
Use High Heat: After searing, transfer the tenderloin to a preheated oven (around 475°F) or finish it on a hot grill to caramelize the crust effectively. If using a grill, employ two-zone cooking by starting over indirect heat before moving it to direct heat for finishing.
Finishing Touches
Add a Crust Topping: For added flavor and texture, consider applying an herb or cheese crust (such as Parmesan or garlic-peppercorn) during the last few minutes of cooking. This can be done under a broiler or directly over high heat.
Rest Before Slicing: After cooking, let the tenderloin rest for at least 15 minutes covered loosely with foil. This allows juices to redistribute, keeping the meat moist while maintaining the integrity of the crust.
Herbs work best with beef tenderloin
When preparing beef tenderloin, certain herbs can enhance its flavor and complement its richness. Here are some of the best herbs to use:
Rosemary: This herb has a robust flavor that pairs beautifully with beef. Its aromatic qualities add depth to the dish.
Thyme: Thyme offers a subtle earthiness and works well with rosemary. It can be used fresh or dried, but fresh is preferred for a more vibrant flavor.
Sage: Sage adds a slightly peppery and savory note. It can be combined with rosemary and thyme for a classic herb blend.
Parsley: Fresh parsley can brighten the dish and provide a fresh contrast to the richness of the beef.
Oregano: This herb provides a warm, aromatic flavor that complements the beef nicely, especially in marinades or herb mixtures.
Chives: Chives add a mild onion flavor that can enhance the overall taste without overpowering the meat.
Garlic: While not an herb, garlic is often used alongside these herbs to add depth and richness to the seasoning.
Usage Tips
Herb Butter: Create a compound butter by mixing softened butter with minced herbs and garlic. Spread it over the tenderloin before roasting for added flavor.
Marinades: Incorporate these herbs into marinades to infuse the meat with flavor before cooking.
Crusts: Combine chopped herbs with oil or butter to create a crust on the tenderloin during roasting, enhancing both flavor and texture.
Using these herbs will not only elevate the taste of your beef tenderloin but also create an aromatic experience that enhances your meal.
