Perfect Roast Beef Tenderloin (Print Version)
# Ingredients:
→ Main
01 -
4 to 5 pounds beef tenderloin, trimmed, cut in two pieces and tied
→ Seasoning & Butter
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons avocado oil
05 -
4 tablespoons salted butter, softened
06 -
2 teaspoons minced garlic
07 -
1 teaspoon prepared horseradish or dijon mustard
08 -
1 teaspoon minced rosemary or thyme
# Instructions:
01 -
Trim and cut tenderloin in half, tie with butcher's twine. Season with salt and pepper, leave uncovered in fridge overnight or at least 10 hours.
02 -
Remove meat from fridge 2 hours before cooking. Preheat oven to 425°F.
03 -
Heat oil in large cast-iron skillet over medium-high heat. Sear tenderloin 3-5 minutes per side until golden-brown crust forms.
04 -
Mix softened butter, garlic, horseradish and herbs. Coat seared tenderloin with butter mixture.
05 -
Insert probe thermometer and roast 20-25 minutes until desired temperature. Let rest 15-20 minutes before slicing.
# Notes:
01 -
For rare, cook to 115-120°F
02 -
For medium rare, cook to 120-125°F
03 -
For medium, cook to 130-135°F