The tenderloin, as the name implies, is the most tender cut of beef. While this traditional recipe for beef tenderloin roast (which serves four) might seem complicated at first, it is actually a simple yet delicious way of enjoying this popular cut of meat--with minimum prep time!
Things You'll Need
- Large skillet
- Roasting pan
- Meat thermometer
- Small bowl
- 2 lbs. beef tenderloin roast
- 6 tbsp. olive oil
- Salt and pepper
- 2 tbsp. dijon mustard
- 2 tbsp. minced garlic
- 2 tbsp. dried thyme
- 2 tbsp. rosemary
Preheat oven to 400 degrees Fahrenheit.
Rub 4 tbsp. olive oil over tenderloin roast. Sprinkle with salt and pepper.
Heat a large skillet on medium-high heat and quickly sear all sides of tenderloin until brown all over, about 5 minutes.
Remove tenderloin from the pan onto a cutting board or work surface. Brush with dijon. In a small bowl, mix garlic, thyme and rosemary with the remaining 2 tbsp. olive oil. Rub this mixture over roast.
Place tenderloin in a lightly-greased roasting pan and roast in middle oven until the meat thermometer reaches 130 degrees Fahrenheit (medium rare).
Allow tenderloin to rest 10 minutes before serving. Slice across the grain in desired thickness.