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Best Beef Tenderloin Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: Ivy
  • Prep Time: 20 minutes (plus overnight air drying if possible)
  • Cook Time: 2 to 3 hours slow roasting + 2 minutes broiling
  • Total Time: Approximately 3 hours 12 minutes (plus overnight air drying if done)
  • Yield: 8 servings
  • Category: Beef Roast
  • Method: Baking
  • Cuisine: American

Description

This Best Beef Tenderloin Roast Recipe delivers a perfectly cooked, tender, and flavorful beef roast with a golden crust. Slow-roasting at a low temperature ensures juicy, evenly cooked meat, finished with a quick broil for a beautiful crust. Optional chermoula sauce and pomegranate seeds add a fresh and festive touch.

Ingredients

Beef Tenderloin

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

Optional Garnishes

  • Chermoula sauce (recipe not included, but prepared as desired)
  • Pomegranate seeds (for garnish)

Instructions

  1. Season and truss the tenderloin: The night before cooking, sprinkle kosher salt and black pepper evenly on all sides of the beef tenderloin, using about two five-finger pinches of each. Tie kitchen twine pieces around the tenderloin at 1-inch intervals to help it maintain its shape while cooking.
  2. Air dry in the fridge: Place the tied tenderloin on an oven-safe wire rack set over a sheet pan. Refrigerate uncovered overnight to air dry, which enhances flavor and crust development. If short on time, allow seasoning to rest at room temperature for 30 minutes to 1 hour instead.
  3. Preheat the oven: Arrange one oven rack in the middle and a second rack near the top third, about 6 inches from the broiler. Preheat oven to 225°F.
  4. Slow-roast the tenderloin: Place the tenderloin on the center rack over the rack-lined sheet pan and roast slowly until the internal temperature reaches about 10°F below your target doneness—for medium-rare, remove at 125°F. Start checking after 2 hours; total roasting can take up to 3 hours depending on meat size.
  5. Create the golden crust: Remove the tenderloin and turn on the broiler. Brush the meat all over with a thin layer of olive oil. Place it on the top oven rack under the broiler. Use tongs to rotate every few seconds until all sides are browned and crusty, about 2 minutes total.
  6. Rest the meat: Remove from oven and let the roast rest for 15 to 20 minutes to allow juices to redistribute.
  7. Prepare the chermoula sauce (optional): While the meat rests, prepare your chermoula sauce; this takes approximately 5 minutes.
  8. Slice the tenderloin: After resting, remove the kitchen twine and slice the tenderloin crosswise into 1-inch thick rounds, using the twine marks as a guide.
  9. Serve: Arrange the sliced beef on a platter, drizzle with chermoula sauce if using, and garnish with pomegranate seeds for a festive finish.

Notes

  • Trussing the beef helps maintain an even shape for uniform cooking.
  • Air-drying uncovered in the fridge overnight helps dry the surface for better browning.
  • Remove the beef from the oven slightly before desired doneness, as it will continue to cook while resting and under the broiler.
  • Broiling at the end adds a beautiful crust without overcooking the interior.
  • Chermoula sauce adds a bright, herbaceous accompaniment but can be omitted if preferred.

Find it online: https://ivysrecipes.com/best-beef-tenderloin-roast-recipe/