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A delectable Beef Tenderloin Roast is showcased as the featured image for a culinary article.

Perfect Beef Tenderloin Roast

This recipe delivers a consistently juicy and tender beef tenderloin roast with a beautifully browned crust. Searing the roast before oven-roasting, using a meat thermometer, and allowing for a resting period are key to achieving perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Equipment

  • Roasting pan
  • Roasting rack
  • Meat Thermometer
  • paper towels
  • small bowl
  • Large oven-safe skillet (optional)

Method
 

  1. Pat the beef tenderloin dry with paper towels.
  2. In a small bowl, combine the salt, pepper, garlic powder, thyme, and rosemary.
  3. Rub the mixture evenly over the entire surface of the beef tenderloin.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat (optional).
  5. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side (optional).
  6. Place the seared tenderloin on a rack in a roasting pan.
  7. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes for medium-rare (130-135°F) or 25-30 minutes for medium (135-140°F). Use a meat thermometer to ensure accuracy.
  8. Remove the roast from the oven and let it rest for at least 10 minutes before slicing.
  9. Slice the beef tenderloin against the grain and serve immediately.

Notes

For best results, use a high-quality meat thermometer to monitor the internal temperature of the roast. Letting the roast rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful roast. Serve with roasted vegetables, mashed potatoes, or a red wine reduction sauce.