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beef tenderloin recipe | www.iamafoodblog.com
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5 from 4 votes

Beef Tenderloin

The best roast beef tenderloin!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: beef, tenderloin
Servings: 6
Calories: 422kcal

Ingredients

  • 1 beef tenderloin trimmed, about 5-6 lbs
  • neutral oil
  • salt
  • 1/2 cup peppercorns crushed

Instructions

  • Pat the tenderloin dry with paper towels. Season with salt. Soak some butcher string in oil then tie the tenderloin every 1 inch or so, being sure to tuck in the tails so that the tenderloin is an even thickness throughout.
    tied off beef tenderloin | www.iamafoodblog.com
  • Rub the tenderloin with oil and coat in crushed peppercorns. Heat the oven to 475°F.
    beef tenderloin ready to roast | www.iamafoodblog.com
  • Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. When the oven is hot, place the tenderloin in the oven and roast at 475°for 20 minutes.
    beef tenderloin seared | www.iamafoodblog.com
  • Turn the heat down to 200°F and roast until the center is 120°-125°F for rare to medium rare, about 2-2.5 hours, depending on size.
    roast beef tenderloin | www.iamafoodblog.com
  • Once the meat reaches your desired temperature, remove from the oven, tent with foil and let rest for minimum 10 minutes. Slice into 1 inch pieces, arrange on a platter, and enjoy.
    beef tenderloin | www.iamafoodblog.com

Notes

Sauce Ideas:

Classic Creamy Peppercorn

Add 1/4 cup brandy or cognac to a pan and reduce slightly over medium heat. Stir in 1/2 cup no sodium beef broth and 1/3 cup cream. Add 1-2 tsp crushed whole peppercorns and simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.

Mustard Cream Sauce

Add 1/4 cup white wine to a pan and reduce slightly over medium heat. Stir in 2 tbsp dijon mustard and 3/4 cup heavy cream. Bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with lots of freshly cracked black pepper and salt to taste.

Garlic Soy Chimichurri

Combine 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tsp soy sauce, 2 cloves crushed garlic, and 1/4 cup chopped cilantro in a small bowl and let sit for 10 minutes for the flavors to meld.

Garlic Herb Butter

Melt 1/2 cup butter with 4 cloves crushed garlic in small pan over low heat. Remove from the heat and stir in 2 tbsp chopped fresh herbs (rosemary, sage, thyme) and season with salt and freshly ground pepper to taste.

Sichuan Peppercorn

Combine 2 tbsp Sichuan chili oil, 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp black vinegar, 2 cloves crushed garlic, 2 thinly sliced scallions, and 1 tbsp chopped cilantro to a small bowl and let sit for 10 minutes for the flavors to meld.

Wasabi Cream Sauce

Combine 2 tbsp sour cream, 2 tbsp mayonnaise, 1/2-1 tbsp wasabi and 2 thinly sliced scallions in a small bowl and let sit for 10 minutes for the flavors to meld.

Red Wine Shallot

Add 1 tbsp butter and 1 thinly sliced shallot to a pan and sauté over medium low heat. Sprinkle on 1 tbsp flour and cook lightly. Slowly stream in 3/4 cup stock and 1/4 cup red wine while whisking. Simmer and thicken, season with salt and pepper to taste.

Nutrition

Serving: 7oz | Calories: 422kcal | Carbohydrates: 0.01g | Protein: 55.4g | Fat: 20.6g | Saturated Fat: 7.8g | Cholesterol: 166mg | Sodium: 122mg | Potassium: 782mg | Fiber: 0.01g | Sugar: 0.01g