Roasted Beef Tenderloin
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(110)
Ingredients
6 servings
- 2 lb beef tenderloin, trimmed and tied
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp prepared Horseradish, strained
- 2 garlic cloves
- 1 Tbsp fresh rosemary leaves
- 1/2 Tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
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Preparation
Step 1
Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
Step 2
Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt, and 1 tsp black pepper. Use a fork and mash to combine.
Step 3
Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
Step 4
Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Step 5
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Chef's notes
Beef Tenderloin Temperature Chart
22-23 min for rare (120-125˚F),
24-26 min medium-rare (130-135˚F)
28-30 min for medium doneness (138-140˚F) - what we aim for.
30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
33-35 min for well done (150˚F) - don't do this to your meat.
Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.
