Beef Tenderloin Roast

Beef Tenderloin Roast
Perfect for special occasions or a delicious family dinner. The beef is seasoned simply with garlic, herbs, and butter to highlight its natural flavor.

Ingredients:
– 1 (4-5 lb) beef tenderloin roast, trimmed
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme, chopped
– Salt and freshly ground black pepper, to taste
– 3 tablespoons unsalted butter, softened
– 1 tablespoon Dijon mustard (optional)
– 1/2 cup dry red wine or beef broth (optional, for deglazing)
– 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

1. **Prepare the Beef Tenderloin:**
– Preheat your oven to **475°F (245°C)**.
– Pat the beef tenderloin dry with paper towels to remove excess moisture, which will help with browning.
– If the roast is tied with string, remove it, and then tie it back up if necessary to ensure even cooking.

2. **Season the Beef:**
– In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
– Rub the herb mixture all over the beef tenderloin, ensuring it’s evenly coated.
– If desired, rub the beef with a thin layer of Dijon mustard before applying the herb mixture (this adds an extra layer of flavor and helps the seasoning stick).

3. **Sear the Beef:**
– Heat a large oven-safe skillet (preferably cast iron) over medium-high heat.
– Add 1 tablespoon of olive oil to the skillet.
– When the oil is hot, sear the beef tenderloin on all sides for 2-3 minutes per side, or until it forms a nice brown crust. This step helps lock in the juices and adds flavor.

4. **Roast the Beef:**
– Once the beef is seared, transfer the skillet to the preheated oven.
– Roast the beef for about **25-35 minutes** (depending on the size of the roast and desired doneness) or until a meat thermometer inserted into the thickest part of the roast reads:
– **Rare**: 120-125°F (49-52°C)
– **Medium-rare**: 130-135°F (54-57°C)
– **Medium**: 140-145°F (60-63°C)
– **Well-done**: 150°F (66°C) and above.

5. **Rest the Beef:**
– Once your beef reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board.
– Tent it loosely with aluminum foil and let it rest for **10-15 minutes** to allow the juices to redistribute throughout the meat.

6. **Make the Pan Sauce (Optional):**
– While the beef rests, you can make a quick pan sauce. Place the skillet back over medium heat and add **1/2 cup of red wine or beef broth** to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
– Let the liquid reduce by half, and then stir in **1 tablespoon of butter** for richness. Adjust seasoning with salt and pepper to taste.

7. **Serve:**
– Slice the beef tenderloin roast into 1-inch thick slices.
– Spoon any pan sauce over the slices if desired.
– Garnish with fresh parsley for a pop of color.

Serving Suggestions:
– Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Enjoy your perfectly cooked **Beef Tenderloin Roast**!