Roasted Beef Tenderloin is a dish that never fails to impress, whether it’s a special occasion or a cozy family dinner. This succulent cut of meat, known for its tenderness and rich flavor, has been a staple in culinary traditions around the world. Originating from the prized tenderloin section of the cow, this dish has graced the tables of royalty and home cooks alike, symbolizing celebration and indulgence.

What I love most about Roasted Beef Tenderloin is its incredible versatility. The combination of a perfectly seared crust and a juicy, melt-in-your-mouth interior creates a delightful contrast that keeps everyone coming back for more. Plus, it’s surprisingly easy to prepare, making it a go-to choice for both novice and experienced chefs. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that will leave your guests raving. Join me as we explore the steps to making the perfect Roasted Beef Tenderloin that will elevate your dining experience!

Ingredients:

1 (2 to 3 pounds) beef tenderloin, trimmed
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon Dijon mustard
1 cup beef broth
1 cup red wine (such as Cabernet Sauvignon)
2 tablespoons unsalted butter

Preparing the Beef Tenderloin

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This high temperature will help create a beautiful crust on the beef tenderloin. 2. **Trim the Tenderloin**: If your beef tenderloin isn’t already trimmed, take a sharp knife and remove any silver skin or excess fat. This will ensure that the meat cooks evenly and is tender. 3. **Season the Meat**: In a small bowl, mix together the kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme. Rub this mixture all over the beef tenderloin, making sure to cover all sides. This will infuse the meat with flavor. 4. **Add Olive Oil**: Drizzle the olive oil over the seasoned tenderloin. Use your hands to massage the oil into the meat, ensuring it’s well coated. This will help the seasoning stick and promote a nice sear. 5. **Apply Dijon Mustard**: Spread the Dijon mustard evenly over the surface of the tenderloin. This not only adds flavor but also helps create a delicious crust when roasted.

Searing the Beef Tenderloin

6. **Heat a Skillet**: In a large, oven-safe skillet (preferably cast iron), heat a tablespoon of olive oil over medium-high heat. You want the oil to shimmer but not smoke. 7. **Sear the Tenderloin**: Once the oil is hot, carefully place the beef tenderloin in the skillet. Sear it for about 3-4 minutes on each side until it develops a rich, brown crust. Don’t forget to sear the ends as well! 8. **Remove from Heat**: After searing, remove the skillet from the heat. This is where the magic happens, as we’ll be transferring the skillet directly to the oven.

Roasting the Beef Tenderloin

9. **Transfer to Oven**: Place the skillet with the seared tenderloin into the preheated oven. Roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Use a meat thermometer for accuracy. 10. **Baste the Meat**: Halfway through roasting, carefully spoon some of the pan juices over the tenderloin. This will keep the meat moist and flavorful. 11. **Rest the Meat**: Once the tenderloin reaches your desired doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays juicy.

Making the Red Wine Sauce

12. **Prepare the Pan Sauce**: While the beef is resting, return the skillet to medium heat on the stovetop. Add the beef broth and red wine to the skillet, scraping up any browned bits from the bottom with a wooden spoon. These bits are packed with flavor! 13. **Reduce the Sauce**: Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until it has reduced by half. This will concentrate the flavors and create a rich sauce. 14. **Finish the Sauce**: Once reduced, remove the skillet from the heat and whisk in the unsalted butter until melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper if needed.

Assembling and Serving

15. **Slice the Tenderloin**: After the resting period, use a sharp knife to slice the beef tenderloin into 1-inch thick medallions. Make sure to cut against the grain for maximum tenderness. 16. **Plate the Dish**: Arrange the sliced beef on a serving platter or individual plates. Drizzle the red wine sauce over the top, ensuring each slice gets a generous amount. 17. **Garnish**: If desired, garnish with additional fresh herbs like rosemary or thyme for a pop of color and freshness. 18. **Serve

Conclusion:

In summary, this roasted beef tenderloin recipe is an absolute must-try for anyone looking to impress at their next dinner party or simply enjoy a delicious meal at home. The combination of tender, juicy beef with the rich flavors of garlic and herbs creates a dish that is not only satisfying but also elegant. Whether you serve it with a side of creamy mashed potatoes, roasted seasonal vegetables, or a fresh salad, this beef tenderloin will surely be the star of your table. For those looking to mix things up, consider experimenting with different marinades or rubs. A touch of balsamic vinegar or a sprinkle of smoked paprika can add a unique twist to the classic flavors. You could also try serving it with a red wine reduction sauce or a zesty chimichurri for an extra layer of taste. I encourage you to give this roasted beef tenderloin recipe a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a few photos and share them on social media—let’s spread the joy of cooking together. Trust me, once you taste this dish, you’ll be coming back for seconds and thirds! Happy cooking!