Beef Tenderloin Roast

This beef tenderloin roast recipe makes a perfectly tender, juicy, and flavorful roast with a golden crust. Ideal for holidays, dinner parties, and special occasions, it’s a simple yet impressive way to prepare beef tenderloin at home.

Ingredients

• 1 center-cut beef tenderloin, about 3 pounds, excess fat trimmed (a little fat is okay for flavor)
• Kosher salt
• Black pepper
• Extra virgin olive oil

Optional Serving Suggestions

• Chermoula sauce
• Pomegranate seeds, for garnish

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Instructions

Season and Truss the Tenderloin

1. Night Before (Optional): Sprinkle the beef on all sides with kosher salt and black pepper (about two generous pinches per side).
2. Tie kitchen twine around the tenderloin at 1-inch intervals to help it maintain its shape.

Air Dry the Meat

1. Line a large sheet pan with an oven-safe wire rack.
2. Place the tenderloin on the rack and refrigerate uncovered overnight.
3. If short on time, allow the seasoned tenderloin to rest at room temperature for 30–60 minutes instead.

Slow Roast the Tenderloin

1. Position one oven rack in the middle and another in the upper third of the oven (about 6 inches from the broiler). Preheat oven to 225°F (107°C).
2. Place the tied tenderloin on the center rack and roast until the internal temperature is 10°F below your desired doneness:
   • Rare: remove at 115°F
   • Medium-rare: remove at 125°F (recommended)
3. Start checking around 2 hours; roasting may take up to 3 hours depending on the size of the tenderloin.

Create the Golden Crust

1. Turn the broiler on. Brush the tenderloin with a thin layer of olive oil.
2. Place under the broiler on the top rack and use tongs to turn every few seconds until evenly browned, about 2 minutes total.

Rest the Meat

• Remove from oven and let rest 15–20 minutes to allow juices to redistribute.

Optional Chermoula Sauce

• While resting, prepare a quick 5-minute chermoula sauce for serving.

Slice and Serve

1. Remove the twine and slice the tenderloin crosswise into 1-inch rounds using the twine marks as a guide.
2. Arrange on a platter and drizzle with chermoula sauce if desired.
3. Garnish with pomegranate seeds for color and presentation.

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Why You’ll Love This Recipe

This beef tenderloin roast delivers tender, juicy meat with a golden, flavorful crust. Perfect for special occasions or holiday dinners, it pairs beautifully with fresh sauces and festive garnishes.

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Tips

• Trussing: Keeps the tenderloin uniform for even cooking.
• Slow Roast: Low and slow ensures the meat cooks evenly and stays tender.
• Broiler Finish: Adds a golden crust without overcooking the interior.
• Resting: Essential to lock in juices and enhance flavor.

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Variations and Substitutions

• Seasoning: Swap kosher salt and pepper for garlic powder, smoked paprika, or fresh herbs.
• Sauce Options: Chimichurri, red wine reduction, or béarnaise sauce can replace chermoula.
• Cooking Method: Can sear in a pan and finish in the oven if short on time.

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FAQs

Q: How long will the roast take?
Depending on size, 2–3 hours for slow roasting at 225°F, plus 2 minutes under the broiler for crust.

Q: Can I make this ahead of time?
Yes, you can season and truss the tenderloin the night before and refrigerate overnight.

Q: How should I store leftovers?
Keep slices in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

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Serving and Suggestions

• Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
• Drizzle with chermoula sauce or a light vinaigrette for added flavor.
• Garnish with pomegranate seeds or fresh herbs for festive presentation.