Description

This beef tenderloin roast is a classic holiday centerpiece, perfect for Christmas dinner. It’s a simple yet impressive dish that’s tender, juicy, and full of flavor. The recipe focuses on a straightforward preparation that delivers a stunning roast with minimal fuss.

Ingredients

Scale

1 whole beef tenderloin (about 4 lbs), trimmed
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
4 tablespoons unsalted butter, softened

Instructions

Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels.
Rub the tenderloin all over with olive oil, salt, and pepper. In a small bowl, mix the minced garlic, rosemary, thyme, and softened butter.
Spread the herb butter mixture evenly over the surface of the beef. Tie the tenderloin with kitchen twine at 2-inch intervals for even cooking.
Place the tenderloin on a rack in a roasting pan. Roast for 40-45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove from the oven and tent loosely with foil. Let rest for 15 minutes before slicing and serving.

Notes

Drying the beef tenderloin thoroughly before seasoning helps create a better crust.
Salting the beef tenderloin the night before can enhance flavor.
A serrated bread knife can be useful for slicing the roast.
If the crust falls off, scoop it up and sprinkle it over the slices.
Use dried herbs if fresh are unavailable, but reduce the quantity.
For a more well-done roast, increase cooking time by 10-15 minutes, monitoring closely.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 calories
Sugar: 0g
Sodium: 0mg
Fat: 23g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 41g
Cholesterol: 0mg

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