The Sunday Best: Perfectly Roasted Beef Tenderloin

Perfect beef tenderloin roast, every time! Learn my simple, foolproof method for a juicy, tender Sunday roast. Garlic and herbs make it extra special. Get the recipe now!

Alright, let's get this beef tenderloin roast conversation started! ever stare at that pricey cut of meat and think, "oh my gosh, i'm gonna ruin it?" yeah, me too.

It's intimidating, right? but honestly, with a little know-how, you can nail a tenderloin roast that'll have everyone begging for seconds.

Sunday Dinner, Sorted: A Quick Intro to Perfection

This beef tenderloin roast recipe is all about achieving that melt-in-your-mouth texture and a flavour that screams "special occasion." think classic garlic herb crusted prime rib , but a little less fussy.

This tenderloin recipes oven version is inspired by classic british sunday roasts. it's a celebratory dish that's deceptively easy.

What's the Deal With Beef Tenderloin Anyway?

Beef tenderloin , also known as filet mignon, is cut from the loin of beef, hence the name. it's incredibly tender because it doesn't do much work.

This makes it perfect for roasting. it's a bit of a splurge, sure, but for a special occasion, it's so worth it.

This cut is used for making things like whole beef tenderloin filet mignon .

This recipe falls into the medium difficulty category. you'll need about 20 minutes of prep, plus 30 minutes of resting time and 30- 45 minutes of roasting.

That’s a total of around 1 hour and 20 minutes. it should feed about 6-8 hungry people.

Why This Recipe Rocks (And Why You Need It)

Honestly, the biggest benefit is the taste. a perfectly cooked beef tenderloin roast is pure indulgence. plus, beef is packed with protein.

It’s great for building muscle and keeping you feeling full. what's more, it’s perfect for a sunday roast, christmas dinner, or any time you want to impress.

This isn't your nan's roast beef recipes . it’s elevated and special.

But, it’s not just about the fancy pants factor, you know? a slow roasted beef tenderloin is a real treat to enjoy with family and friends.

It makes memories and becomes a staple dish that brings people together. this garlic rosemary beef tenderloin roast is simple and really special.

Okay, enough chatting. Let's get into those ingredients, shall we?

Alright, mate, let's chat Ingredients & Equipment for the most amazing beef tenderloin roast you've ever had! Trust me, this ain't your nan's overcooked Sunday roast. We're talking proper Tenderloin Roast deliciousness.

Main Ingredients

We're keeping it classy, yeah? so, get ready to gather your bits and bobs. for the star of the show, you'll need about 3 lbs (1.

36 kg) of beef tenderloin roast . make sure you trim off that silver skin, nobody likes chewing on that! you want a nice, even shape, yeah? honestly, quality counts here.

Look for a beef tenderloin that's a nice, deep red colour with good marbling. that means flavour, my friend!

You'll also need:

• 2 tablespoons (30 ml) of olive oil
• 2 tablespoons (30 g) of unsalted butter. Get the good stuff, it makes a difference!
• 2 cloves of garlic, minced. Because garlic makes everything better, innit? This will bring that Garlic Recipes vibe to life!
• 2 tablespoons of fresh rosemary, finely chopped.
• 2 tablespoons of fresh thyme, finely chopped.
• 1 teaspoon of sea salt.
• 1/2 teaspoon of freshly ground black pepper.

We use this for the amazing Garlic Rosemary Beef Tenderloin Roast

Seasoning Notes: Spice Up Your Life!

Right, so the secret to a blinding beef tenderloin roast isn't just the meat, it's the seasoning, too. the rosemary and thyme combo is a classic for a reason.

It adds a lovely herby, earthy note that complements the richness of the beef. but you can always mix it up a bit!

Don't be afraid to add a pinch of chilli flakes for a bit of a kick, or a teaspoon of garlic powder for extra garlicy goodness.

Oh my gosh! if you don't have fresh herbs, dried ones will do in a pinch. just use about half the amount (so 1 tablespoon instead of 2).

Equipment Needed: Keep it Simple, Stupid!

Listen, you don't need fancy gadgets for this Tenderloin Recipes Oven . Just the essentials, yeah?

• A roasting pan with a rack . The rack is important because it lets the heat circulate properly around the Beef Tenderloin Roast , so you get an even cook.
• A meat thermometer . This is essential . Seriously, don't even think about skipping this. You need to know the internal temperature of the Tenderloin Recipes to cook it perfectly.
• A small bowl to mix the herbs and spices.
• That’s it! See? Easy peasy.

You know what i love about this beef recipes for dinner ? it doesn't require loads of faff. you can even make a simple pan sauce afterward using the juices from the whole beef tenderloin filet mignon to add even more flavour.

What's not to love? the slow roasted beef tenderloin is waiting for you!.

Right, let's dive into making the most amazing beef tenderloin roast , yeah? Honestly, nothing beats a perfectly cooked tenderloin. It's pure indulgence.

Prep Like a Boss: Get Your Ducks in a Row

First, mise en place , darling. it's french for "everything in its place." get all your ingredients measured and chopped before you even think about touching the beef.

Trust me, it saves a ton of stress.

Time-saving tip? Chop your garlic and herbs while the oven's preheating. Boom! Two birds, one stone, innit? And a quick reminder: Always wash your hands before handling food. Safety first, eh?

Sunday Roast Perfection: Step-by-Step

1. Pat your beef tenderloin roast dry. Seriously, bone dry! It helps get that amazing crust.
2. Mix 2 tablespoons olive oil , 2 tablespoons melted butter , 2 minced garlic cloves , 2 tablespoons chopped rosemary , 2 tablespoons chopped thyme , 1 teaspoon sea salt , and 1/2 teaspoon black pepper in a bowl. Rub everywhere on the beef. Let it sit for 30 minutes .
3. Preheat that oven to a blistering 450° F ( 232° C) .
4. Sear the beef in a hot pan with 1 tablespoon olive oil until brown, about 2- 3 minutes per side. We're talking proper colour here.
5. Roast in the oven for 15- 25 minutes , checking the internal temperature. Rare is 125- 130° F (52- 54° C) , Medium-Rare 130- 135° F (54- 57° C) , and Medium 135- 140° F (57- 60° C) .
6. REST! Cover it with foil and let it sit for at least 10 minutes . Seriously, don't skip this.
7. Optional but totally worth it : Make a pan sauce with 1 cup beef broth , 1/4 cup red wine , 1 tablespoon balsamic vinegar , and 1 tablespoon cold butter . Simmer, reduce, and swirl in that butter!
8. Slice thinly and serve. Enjoy your beautiful Tenderloin Roast !

Pro Level Tips: Elevate Your Roast

Want to really impress? Get a meat thermometer . It's the only way to know when your Tenderloin Roast is perfectly cooked. Overcooked Beef Dishes are a tragedy.

Another tip, trim any silver skin off the Whole Beef Tenderloin Filet Mignon . That stuff's tough as old boots!

Oh my gosh, i remember once i was so eager to dig in that i didn't let the tenderloin recipes oven rest long enough.

The juices ran everywhere, and the roast beef was a bit dry. lesson learned!

And hey, you can totally make the herb rub ahead of time. just store it in the fridge until you're ready to go.

Slow roasted beef tenderloin is all about the prep, honestly. speaking of which, this garlic herb butter beef tenderloin roast is also amazing, you know?

Ultimately, the best beef tenderloin recipes are the ones you tweak to make your own. so get in the kitchen, have some fun, and enjoy the garlic rosemary beef tenderloin roast .

Bon appétit.

Alright, let's dive into some recipe notes for your absolutely banging beef tenderloin roast . we're talking next-level deliciousness here, so listen up! honestly, these little tips and tricks can take your roast from "meh" to "omg!".

Recipe Rundown: Nailin' That Beef Tenderloin Roast

Plating Perfection & Delicious Drinks

Right, so you've got this beautiful tenderloin roast all cooked and rested. how do you show it off? forget being shy.

Slice it nice and thick, arrange it artfully on a platter, and drizzle with a bit of that amazing pan sauce (you did make the pan sauce, right?).

A sprig of rosemary or thyme adds a touch of class, you know? for sides, i'm thinking creamy mashed potatoes, some bright green asparagus or even some perfectly roast beef brussel sprouts.

For drinks, a bold red wine like a cabernet sauvignon or merlot is just the ticket. angelsoni!

Store It Right: Keepin' the Goodness Going

So, you've got leftovers? lucky you! pop that beef tenderloin roast in an airtight container and it'll keep in the fridge for up to 3 days.

Freezing is an option too! just wrap it tightly in cling film and then foil, and it'll be good for a month or two.

When reheating, low and slow is the way to go to prevent drying out. use the tenderloin recipes oven slowly.

I'd suggest a low oven (around 250° f or 120° c) until it's heated through. a splash of beef broth helps too.

Mix It Up, Buttercup! Beef Dishes Variations

Fancy a little twist on your garlic herb crusted prime rib ? for a gluten-free version, just make sure your beef broth for the sauce is gluten-free.

Easy peasy! want a seasonal swap? in the summer, a vibrant chimichurri sauce would be epic instead of the pan sauce.

Or, how about a garlic rosemary beef tenderloin roast ? just amp up the garlic and rosemary. experiment, have fun! you know?

Numbers Don't Lie: Nutritional Nitty-Gritty

Okay, let's talk about the good stuff. a serving of this tenderloin recipes beauty is packed with protein, which is great for building muscle and feeling full.

Of course, it's also got some fat, but hey, good fats are important too! and honestly, a little indulgence never hurt anyone, right? it has about 350-450 calories, 40-50g of protein and 20-30g of fat.

Just remember, these are estimates, so it may vary based on your exact ingredients.

So there you have it. some extra tips and tricks for your whole beef tenderloin journey. honestly, this is one of those dishes that is easier than it looks! with a little bit of attention to detail and a good meat thermometer, you'll be serving up a prime rib herb crusted that would make even the queen jealous.

Get cooking! you got this!

Frequently Asked Questions

How do I make sure my beef tenderloin roast is perfectly cooked to medium-rare?

The key to a perfectly cooked beef tenderloin roast is a reliable meat thermometer. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare. Remember to take the roast out of the oven a few degrees before your target temperature, as it will continue to cook as it rests – think of it as the "carryover cooking" effect; a bit like a perfectly brewed cup of tea!

Why is resting the beef tenderloin roast so important?

Resting is absolutely crucial! When you roast meat, the juices get forced to the center. Letting the beef tenderloin roast rest for at least 10 minutes allows those juices to redistribute throughout the meat, resulting in a much more tender and flavourful roast. Skipping this step is like trying to watch the Great British Baking Show on mute – you're missing a key ingredient for success!

Can I prepare the beef tenderloin roast ahead of time?

You can definitely get a head start! Season the beef tenderloin roast up to 24 hours in advance and store it, covered, in the refrigerator. Let it sit at room temperature for about 30 minutes before searing. You can also make the pan sauce ahead of time and gently reheat it before serving. Just remember, like any good episode of Doctor Who, planning is key!

What's the best way to store leftover beef tenderloin roast?

Leftover beef tenderloin roast should be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent it from drying out, wrap the slices tightly in foil or plastic wrap before placing them in the container. You can also freeze it for longer storage, but be aware that the texture may change slightly upon thawing. Think of it as saving a bit of sunshine for a rainy day!

My beef tenderloin roast is expensive! How can I avoid overcooking it?

We hear you! The cost of beef tenderloin can cause some anxiety. The best way to ensure you don't waste that investment is to use a digital meat thermometer, searing the meat on all sides before roasting, and remembering that rest time after cooking. Pull it out just before it hits your target temperature, and you will have a delicious, not overcooked, roast.

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