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Beef Tenderloin

Beef Tenderloin
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Master the art of cooking tender, juicy Beef Tenderloin with this straightforward recipe that delivers a perfectly cooked, flavorful centerpiece ideal for special occasions or gourmet meals. Featuring simple seasoning and easy techniques, this recipe locks in moisture and showcases the natural, rich taste of high-quality beef.

Ingredients

Beef Tenderloin

  • Beef Tenderloin (about 2-3 pounds) – fresh, well-marbled

Seasonings and Flavorings

  • Salt and freshly ground black pepper – to taste
  • Fresh garlic cloves – 2 to 3 cloves
  • Fresh herbs (rosemary, thyme) – a few sprigs each

Cooking Essentials

  • Olive oil – 2 tablespoons
  • Unsalted butter – 2 tablespoons (for basting)

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 425°F (220°C). Remove the Beef Tenderloin from the refrigerator about 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
  2. Season the Meat: Pat the beef dry with paper towels, then generously season with salt and freshly ground black pepper on all sides. Press fresh garlic cloves and sprigs of rosemary and thyme into the surface to infuse more flavor.
  3. Sear the Beef: Heat olive oil in a heavy skillet over medium-high heat. Once shimmering, sear the tenderloin for 2-3 minutes per side until it develops a rich, brown crust. This locks in juices and builds flavor.
  4. Roast in the Oven: Transfer the seared beef to a roasting pan, add a few sprigs of rosemary and thyme on top, and place in the preheated oven. Roast for 20-30 minutes depending on desired doneness, using a meat thermometer to check internal temperature.
  5. Baste with Butter: During the last 10 minutes of roasting, melt unsalted butter and baste the beef repeatedly using a spoon. This adds luscious flavor and helps deepen the crust’s color.
  6. Rest Before Slicing: Remove the Beef Tenderloin from the oven and tent loosely with foil. Let it rest for at least 15 minutes to allow juices to redistribute, ensuring each slice is tender and juicy.

Notes

  • Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare.
  • Allow the beef to come to room temperature before cooking to promote even cooking and avoid a cold center.
  • Sear the meat on high heat before roasting to lock in juices and enhance flavor.
  • Do not skip the resting step; it is essential for juicy, tender slices.
  • Trim any silver skin or excess fat from the tenderloin before cooking for improved texture and seasoning.
  • For variations, try herb-crusted coatings, spicy rubs, garlic mustard marinades, or sous vide methods.
  • Store leftovers in an airtight container in the fridge for 3-4 days or freeze wrapped tightly for up to 2 months.
  • Reheat gently in a low oven or skillet with broth to retain tenderness; avoid microwaving.

Nutrition

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