The simple method of searing the beef tenderloin roast in a skillet, then finishing it in a hot oven, produces a tender, juicy, very flavorful roast.
Beef tenderloin roast is an expensive cut of beef, perfect for special occasions. Another great one is, of course, ribeye roast.
This simple method of searing the beef tenderloin roast in a skillet, then finishing it in a hot oven, produces a tender, juicy, and very flavorful roast.
Do use a meat thermometer
When cooking roasts, one of the best tools you can use is a meat thermometer that you can set up to alert you when the roast reaches your desired temperature. You really don’t want to overcook a tenderloin roast, and you also don’t want the middle to remain completely raw. Ideally, you want the inside of your beef tenderloin roast to be medium-rare, 130 degrees F.
Why you should let the roast rest before slicing it
It’s also important to allow the roast to rest for at least 20 minutes before slicing it. The rest time allows the temperature to stabilize, and the juices to redistribute and settle. Cut into the roast too early and you will lose a lot of those yummy juices, leaving you with dry meat. 🙁
What to serve with beef tenderloin roast?
I like to serve this roast with mashed cauliflower. The garlicky, cheesy cauli mash closely mimics the experience of eating mashed potatoes. But it’s a much healthier choice of course.
Another great side dish to go with this roast is roasted Brussels sprouts. You can cook both in the same oven, cooking the sprouts for slightly longer than the recipe calls for to compensate for the slightly lower oven temperature.
Is beef tenderloin roast healthy?
I believe it is. Personally, I don’t believe that red meat is bad for us. I think it’s very nutritious.
The basic nutrition info for this recipe is posted below. In addition, according to Fitday.com, a 4 oz serving of roasted beef tenderloin, eaten with the fat, has 461 mg potassium. It also contains 64% of your daily B12 requirements, 37% selenium, about 30% zinc, niacin and phosphorus, and about 20% niacin, iron and riboflavin.
So I would say that beef tenderloin roast is very nourishing. And the way I make it, with just olive oil and spices, you don’t add any junk to it.
What about leftovers?
Leftovers keeps well in the fridge, in an airtight container, for 3-4 days. One of my favorite lunches is slices of cold beef tenderloin roast, served with grainy mustard, cut up vegetables and pickles. These pickled red onions are wonderful.
Beef Tenderloin Roast
- 2 lb. beef tenderloin roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (not fine table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- Remove the tenderloin from the fridge an hour before you plan to start cooking.
- Preheat oven to 400 degrees F.
- Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly.
- Use clean hands to rub the beef with the oil, then sprinkle it with the seasonings, pressing to help them adhere.
- Heat a large, heavy bottomed, ovenproof skillet over medium-high heat, 3-4 minutes. Brown the beef on all sides, about 2 minutes on each side for a total of about 8 minutes.
- Turn the heat off. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 130 degrees F (medium-rare), about 30 minutes.
- Transfer the tenderloin roast to a cutting board. Loosely cover with foil and allow to rest 20 minutes before slicing and serving.