Easy Roasted Beef Tenderloin Recipe

Name: Easy Roasted Beef Tenderloin
Prep time: 15 min
Cook time: 45 min
Total time: 100 min
Yield: 8
Ingredients: Butchers twine; 1 (3 pound) beef tenderloin; 1 Tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 2 Tablespoons olive oil

Cook Time: 45 minutes

Beef Tenderloin Recipe

Ingredients

1 (3-pound) beef tenderloin
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
Butchers twine

Directions

Step 1: Cut butchers twine into 5 or 6 pieces, each about 8 inches long. Wrap each piece firmly around the beef tenderloin, spacing them approximately 1 1/2 inches apart. Secure each piece with a knot and trim off any excess twine.

Step 2: Cut a longer piece of twine and wrap it horizontally around the tenderloin. Run the ends of the twine under the center pieces, then tie a firm knot in the center. Trim off any excess twine.

Step 3: Place the tenderloin in the refrigerator, uncovered, for 30 minutes.

Step 4: Preheat the oven to 325F (165C). Set a wire rack inside a rimmed baking sheet to prepare for the roast.

Step 5: Season the tenderloin evenly with kosher salt and freshly ground black pepper.

Step 6: Heat olive oil in a large skillet over medium-high heat. Once hot, place the tenderloin in the skillet and cook undisturbed for 4 to 5 minutes, until the meat is nicely browned. Flip and repeat this process on all sides, ensuring an even brown crust forms.

Step 7: Transfer the browned tenderloin to the prepared wire rack on the baking sheet.

Step 8: Bake the tenderloin in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 125F (52C) for medium-rare. Adjust cooking time for your desired doneness level.

Step 9: Once cooked, remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes before slicing.

Nutrition Facts (per serving)

Calories: 582
Fat: 45g (58% Daily Value)
Saturated Fat: 17g (85% Daily Value)
Cholesterol: 145mg (48% Daily Value)
Sodium: 569mg (25% Daily Value)
Total Carbohydrates: 0g (0% Daily Value)
Protein: 41g (81% Daily Value)
Calcium: 18mg (1% Daily Value)
Iron: 5mg (30% Daily Value)
Potassium: 570mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History and Heritage of Roasted Beef Tenderloin

The roasted beef tenderloin, often regarded as a luxurious centerpiece at formal dinners, has a rich history rooted in European culinary traditions. Originally, this cut of meat was prized by aristocratic households in France and England for its tenderness and fine texture. Over time, it became a symbol of celebratory meals, particularly during holidays and special occasions. The modern American version, as exemplified in this recipe, simplifies preparation while retaining the elegance of its European predecessors.

Regional Characteristics

In the United States, roasted beef tenderloin is especially popular in coastal regions where fine dining and festive entertaining are emphasized. While the basic preparation remains consistentseasoning, searing, and roastingregional variations exist. For instance, in the American South, chefs might incorporate a hint of smoked paprika or a mustard rub, whereas in New England, fresh herbs like rosemary and thyme are preferred. These subtle differences reflect local tastes and available ingredients while maintaining the tenderloin's signature texture.

Distinguishing Features

What sets roasted beef tenderloin apart from similar dishes, such as prime rib or ribeye roast, is its exceptional tenderness and lean profile. Unlike prime rib, which has more marbling and fat, tenderloin is a naturally lean muscle with a delicate texture, making it ideal for quick roasting. Unlike filet mignon, which is cut into individual portions, the whole tenderloin roast allows for an impressive presentation and even cooking for larger gatherings.

Serving Occasions

Traditionally, roasted beef tenderloin is served during holidays, weddings, and formal dinners. It pairs beautifully with red wine reductions, creamy sauces, and roasted vegetables. In restaurants, it is often accompanied by elegant side dishes like duchess potatoes, glazed carrots, or a fresh salad, emphasizing both visual appeal and refined flavor. At home, it serves as a show-stopping entre for family gatherings or celebratory meals.

Interesting Facts

The tenderloin is the least exercised muscle in the cow, which contributes to its unparalleled tenderness.
Wrapping the meat in butchers twine helps maintain its shape during roasting, ensuring even cooking and a beautiful presentation.
Historically, the tenderloin was considered "noble meat," reserved for kings and nobility due to its cost and rarity.
Medium-rare is the recommended doneness for tenderloin to preserve its juiciness, as overcooking can quickly dry out this lean cut.
Modern variations sometimes include flavor infusions like garlic, truffle oil, or horseradish crusts to elevate the classic preparation.

Roasted beef tenderloin remains a timeless dish that combines simplicity and elegance. Its storied past, regional adaptations, and distinctive qualities make it a favorite for celebratory meals worldwide, offering both culinary delight and a sense of tradition.

FAQ about Easy Roasted Beef Tenderloin Recipe

Leftover beef tenderloin should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it. Wrap the beef tightly in plastic wrap or aluminum foil before placing it in a freezer bag or container. It can be frozen for up to 2-3 months.

While beef tenderloin provides a tender and lean cut, you can substitute it with other cuts like ribeye or sirloin. However, these cuts may require different cooking times and might not be as tender as tenderloin. Ribeye is fattier and will give a richer flavor, while sirloin is leaner but still flavorful.

To reheat beef tenderloin without drying it out, place the sliced beef in a baking dish and cover it with foil. Reheat it in a 250°F (120°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over low heat, adding a little bit of beef broth or water to prevent it from drying out.

Yes, you can adjust the cooking time to achieve your preferred doneness. For medium-rare, cook to an internal temperature of 125°F (52°C), as specified in the recipe. For medium, cook to an internal temperature of 140°F (60°C), and for well-done, cook to an internal temperature of 160°F (71°C). Always let the beef rest for 10-15 minutes before slicing.

To achieve a perfect sear, make sure the skillet is very hot before adding the beef. Don't overcrowd the pan, and let the beef cook undisturbed for 4-5 minutes on each side until a deep, brown crust forms. If needed, add a small amount of oil to prevent sticking.

Butcher's twine helps the beef maintain its shape during cooking, ensuring even cooking and better presentation. It also helps to keep the tenderloin from shrinking or becoming uneven while it roasts.

Yes, you can marinate the beef tenderloin if you'd like to add extra flavor. A marinade can be applied for up to 2-4 hours before cooking. Just be cautious not to marinate too long as the texture of the beef may change. If you choose to marinate, pat the beef dry before seasoning and searing.

Yes, resting the beef is crucial to allow the juices to redistribute within the meat. If you slice it too soon after cooking, the juices will run out, leaving the beef dry. Resting it for 10-15 minutes ensures a juicier and more flavorful roast.

Comments

Ronald Thomas

05/17/2024 02:20:13 PM

Straightforward yet delicate and full of flavor. The whole family adores it.

Carolyn Perez

09/02/2022 05:21:23 AM

The dish was overly salty and far too peppery, making it difficult to enjoy. However, the meat itself was cooked very well.

Gregory Adams

06/27/2024 05:50:23 PM

I removed it from the oven at 115 degrees, and within 17 minutes it had reached 130 degrees. It ended up being overcooked for my liking. It lacked the flavor I was hoping for, but I take responsibility for that. I plan to use a more flavorful seasoning recipe next time and take it out around 110 degrees. It's all part of the learning process. Thank you, David.

audio version

Cook Time: 10 minutes

Easy Roasted Beef Tenderloin Recipe