Description
This Million Dollar Roast Beef Tenderloin is an indulgent and impressive dish that delivers on both flavor and texture. With a perfectly seared golden crust, rich garlic butter topping, and tender interior, it’s the ultimate centerpiece for any special occasion. The blend of fresh herbs, garlic, and horseradish creates a mouthwatering coating, making this roast beef an unforgettable experience.
Ingredients
Scale
- 4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp minced rosemary or thyme
Instructions
- Tie the Beef Tenderloin: Tie the trimmed beef tenderloin pieces with butcher’s twine to help maintain an even shape during cooking. Season the tenderloin generously with salt and black pepper, ensuring all sides are coated. Allow the meat to rest at room temperature for about 2 hours for even cooking.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.
- Sear the Tenderloin: Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, add the tenderloin to the skillet. Sear each side for 3-5 minutes until a golden-brown crust forms. This step seals in the flavor and creates a beautiful exterior.
- Prepare the Butter Mixture: While the tenderloin is searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and your choice of minced rosemary or thyme in a small bowl. Mix until well blended.
- Coat the Tenderloin: Spread the butter mixture generously over the seared tenderloin for maximum flavor.
- Roast the Tenderloin: Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven (or place the tenderloin in a baking dish if not using an oven-safe skillet). Roast for 20-25 minutes, or until the thermometer reaches your desired internal temperature.
- Rest and Serve: Once the roast reaches your desired internal temperature, remove it from the oven and let it rest for 10-15 minutes. Slice and serve.
Notes
- Internal Temperature: For medium-rare, aim for 125°F (52°C). For medium, aim for 135°F (57°C). Adjust the roasting time based on the size of your tenderloin and desired doneness.
- Room Temperature Meat: Let the beef tenderloin rest at room temperature for 2 hours before cooking to ensure even cooking.
- Herb Variations: Feel free to use different herbs, such as thyme, rosemary, or even sage, depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the roast)
- Calories: 350
- Sugar: 0g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 80mg