Beef tenderloin recipe

 Here’s a classic Beef Tenderloin recipe — perfectly seared, tender, and juicy. This works for the whole roast or individual steaks. 🥩✨

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🥩 Beef Tenderloin Roast (Serves 4–6)

Ingredients

• 1 whole beef tenderloin, trimmed (about 1.5–2 kg / 3–4 lbs)

• 2–3 tbsp olive oil

• 3–4 cloves garlic, minced

• 2 tsp fresh rosemary, chopped (or 1 tsp dried)

• 2 tsp fresh thyme, chopped (or 1 tsp dried)

• Salt and freshly ground black pepper

• 2 tbsp unsalted butter (optional, for basting)

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Instructions

1. Prepare the tenderloin

• Bring beef to room temperature for 30–60 minutes.

• Pat dry with paper towels.

• Rub all sides with olive oil, garlic, herbs, salt, and pepper.

2. Sear the beef

• Preheat oven to 220°C / 425°F.

• In a large oven-safe skillet or roasting pan, heat 1–2 tbsp olive oil over medium-high heat.

• Sear beef on all sides (about 2–3 minutes per side) until browned.

3. Roast in the oven

• Transfer skillet to the oven (or place beef in a preheated roasting pan).

• Roast 15–20 minutes for medium-rare (internal temp 55–57°C / 130–135°F), longer for medium.

• Optional: Baste with butter halfway through for extra flavor.

4. Rest

• Remove beef from oven and tent with foil.

• Let rest 10–15 minutes before slicing.

• This allows juices to redistribute for maximum tenderness.

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💡 Tips

• Use a meat thermometer to check doneness accurately:

  • Rare: 50–52°C / 120–125°F

  • Medium-rare: 55–57°C / 130–135°F

  • Medium: 60–63°C / 140–145°F

• Slice against the grain for the most tender bites.

• For extra richness, serve with a red wine reduction or garlic-herb butter.

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🍴 Serving Ideas

• Sides: roasted vegetables, mashed potatoes, or creamy risotto.

• Sauces: béarnaise, peppercorn, or mushroom cream sauce.

• Garnish: fresh rosemary sprigs or a drizzle of balsamic glaze.