American · Dinner
Beef Tenderloin Roast
A center-cut beef tenderloin roast rubbed with garlic, rosemary, thyme, and black pepper, seared to build a crust then roasted to medium-rare. Butter basting adds richness during resting. Sliced thick and finished with flaky salt, served with its natural pan juices.
$17
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
471Calories
47.1gProtein
30.7gFat
2.2gCarbs
0.1gSugar
0.6gFiber
845mgSodium
174mgChol
12.5gSat Fat
614mgPotassium
28mgCalcium
3.2mgIron
1.9mcgVitamin B12
2.1mgVitamin C
gluten-free
egg-free
low-carb
protein-rich
herb-salt
hidden-gems
main-event
gluten-free
Instructions
1
Prep
Pat the tenderloin dry, then rub all over with minced garlic, chopped rosemary, chopped thyme, black pepper, and half the salt.
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high heat for 2 minutes, then sear the tenderloin on all sides until deeply browned, 6 to 8 minutes.
3
Roast
Transfer the skillet to a 425F oven and roast until a thermometer in the center reads 128 to 130F for medium-rare, 12 to 16 minutes.
4
Glaze
Off the heat, add the butter to the hot skillet and spoon the melted butter over the roast until glistening, about 1 minute.
5
Rest
Let the tenderloin rest 15 minutes.
6
Plate
Slice into thick medallions across the grain, spoon over pan juices, and scatter the remaining flaky salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef tenderloin, center-cut
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp28g butter
- 4 tsp20ml olive oil
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp flaky salt
