This roast beef tenderloin recipe is bound to impress any dinner guest! It's elegant, tender and cooked to perfection then topped with a simple compound butter that makes it mouthwatering!
Prep Time: 5 minutesminutes
Cook Time: 22 minutesminutes
Total Time: 27 minutesminutes
Servings: 4
Ingredients
4-5poundbeef tenderloin, trimmed, cut in 2 pieces and tied with twine
The day before cooking, rub the beef in salt and pepper until well coated. Place in refrigerator, uncovered, at least 10 hours. This step is optional but helps give a really nice crust on the beef.
Day of Serving
If you opt to not the let the beef sit overnight, rub with salt and pepper until well coated. Bring to room temperature.
Preheat the oven to 425°F.
In a large, cast-iron skillet, heat oil over medium-high heat. Sear the beef, turning occasionally, 6 to 8 minutes, or until golden brown on all sides.
In a small bowl, stir together the butter, garlic, mustard, and rosemary until combined.
Spread the butter mixture over the beef until completely coated. Roast 20 to 25 minutes, or until a digital thermometer reads your desired internal temperature. *see notes for temperatures (I like to pull at 125°F for medium rare).
Remove tenderloin from oven and transfer to a cutting board. Let rest 15 to 20 minutes before slicing into 1-inch pieces.
Notes
Internal temperatures: Since meat will continue to cook 5 to 7°F while resting, you will want to pull the beef early to accommodate for this extra cook time. Follow this guide to find your perfect doneness:
Rare: pull at 120°F; serve at 125°F
Medium rare: pull at 125°F, serve at 130°F
Medium: pull at 135°F; serve at 140°F
Tying in twine: Since a beef tenderloin is typically a longer cut with a pointed end, you will want to tie it up to get an even cook. Using butcher’s twine, tuck the pointed end under the thicker part of the tenderloin creating a uniform cylinder shape and then tie together.Trim the beef: If the tenderloin hasn't been trimmed, you will want to remove the silverskin. Run a sharp knife knife gently underneath the skin while pulling with your other hand. Trim off any other excess fat, if needed.