Elevate Your Holiday Feast with a Perfectly Cooked Beef Tenderloin
When it comes to special occasions, a tender and flavorful beef tenderloin is sure to impress. With this foolproof recipe, you’ll achieve a mouthwatering crust and a tender interior without relying on complicated techniques.
Step 1: Sear the Beef
Begin by heating a large frying pan over medium-high heat until it starts to smoke. Add the beef tenderloin and sear, turning occasionally, until it’s golden brown all over. This will take about 10 minutes. Then, transfer the beef to a 13-by-9-inch baking dish and let it cool until the surface is no longer hot.
Creating the Flavorful Compound Butter
While the beef is cooling, prepare the compound butter by mixing softened unsalted butter with minced garlic, chopped fresh rosemary, and chopped fresh thyme in a medium bowl. Use the back of a spoon or a rubber spatula to combine the ingredients until they’re evenly distributed.
Roasting to Perfection
Once the beef has cooled, rub the compound butter mixture evenly onto the top and sides of the tenderloin. Then, place the beef in a preheated oven set to 400°F. Roast for about 25 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium-rare.
The Finishing Touches
Remove the beef from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20 minutes before slicing. This will allow the juices to redistribute, making the beef even more tender and flavorful.
Serve with a Memorable Christmas Dinner
Pair your perfectly cooked beef tenderloin with Hasselback potatoes, creamy mushroom gravy, and a side of spaghetti squash and Parmigiano-Reggiano for a truly unforgettable holiday feast.
Recipe Details
Yield: 6 to 8 servings
Difficulty: Easy
Total Time: 1 hour 40 minutes
Active Time: 40 minutes
Ingredients
- 1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat
- 2 tablespoons vegetable oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 2 medium garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Butcher’s twine, as needed
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