Beef Tenderloin Roast
A mouthwatering Beef Tenderloin Roast with a crispy golden exterior and juicy tender insides, perfect for special occasions.
Ingredients
For the Roast
- 1 piece beef tenderloin (about 4-5 pounds) Choose a good quality tenderloin for best results.
- 2 tablespoons olive oil For rubbing and enhancing flavor.
- 2 teaspoons salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground is preferred.
- 4 cloves garlic, minced Adds aromatic flavor.
- 2 sprigs fresh rosemary, chopped Can substitute with dried if necessary.
- 2 sprigs fresh thyme, chopped Can substitute with dried if necessary.
For the Broth
- 1 cup beef broth For a rich flavor.
- 1 tablespoon balsamic vinegar Enhances the broth's flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). This high temperature will help create that desirable crust.
- Rub the beef tenderloin all over with olive oil, salt, and black pepper. Don’t skimp on this—seasoning is key for flavor.
- In a small bowl, mix the minced garlic, rosemary, and thyme, then rub this aromatic mixture into the beef.
Cooking
- Place the tenderloin on a roasting pan and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Meanwhile, in a small saucepan, combine the beef broth and balsamic vinegar and bring it to a simmer.
- Serve the sliced beef topped with the broth mixture.
Notes
Sear the beef before roasting for added flavor and crust. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.