Roasted Beef Tenderloin Deluxe
Memories of a Tenderloin
I remember the first time I attempted to make this Roasted Beef Tenderloin Deluxe; it was for a family gathering, and boy, was I nervous! You know when you’re trying to impress mom, and she just gives you that look? Yep, I was sweating bullets. But, as luck would have it (or maybe it was just the wine), everything turned out just fine. Everyone gobbled it up, and my mom even asked for seconds. To this day, it’s my go-to for special occasions, or just when I feel like treating myself to something fancy without fussing too much.
Why You’ll Love This
I make this when I want to feel like a kitchen superstar (without the stress). My family goes crazy for this because it’s so juicy and flavorful, plus the leftovers make for the best sandwiches. Trust me, once you try it, you’ll know what I mean. And hey, you know how sometimes you just want to throw a dish together and hope for the best? This one doesn’t let you down.
Ingredients
- 1 whole beef tenderloin (about 4-5 pounds)
- 2 tablespoons olive oil (sometimes I use avocado oil, why not?)
- 3 cloves garlic, minced (or more if you really like garlic like I do)
- 1 tablespoon sea salt (or kosher, whatever you’ve got on hand)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves (or a teaspoon of dried thyme if you’re out of fresh)
- 2 tablespoons butter (I use salted, but you do you)
Directions
- Preheat your oven to 475°F (245°C). Yes, it’s hot—don’t worry, you’re not burning anything down.
- Pat the tenderloin dry with paper towels. This is when I usually wonder why they call it ‘dry’ when it feels anything but.
- Rub the tenderloin all over with olive oil, garlic, salt, pepper, and thyme. Be generous—this is where the magic happens.
- Place the tenderloin on a roasting rack in a shallow pan. If you don’t have a roasting rack, no biggie, just use a lined baking sheet.
- Roast for about 25-30 minutes for medium rare. And here’s the thing, if you want it a bit more done, go ahead and add a few extra minutes. No judgment!
- Remove from the oven and let it rest for at least 15 minutes. This is where I sneak a taste, just to make sure it’s ‘safe.’
- Slice and serve. Voilà! Fancy dinner, done!
Notes
I once tried using too much garlic and let’s just say everyone kept their distance the next day. Also, resting the meat is crucial; otherwise, your plate will look like a crime scene.
Variations
I’ve tried adding a crust of mustard and breadcrumbs—it was pretty good, but I think the simplicity of the original recipe is my favorite. Once, I even tried a coffee rub… yeah, not so great. Stick with the classics!
Equipment
If you don’t have a roasting rack, just use an oven-safe cooling rack on a baking sheet. Works like a charm!
Storage Information
Store any leftovers in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day. I mean, it’s beef tenderloin, come on!
Serving Suggestions
I usually pair this with some roasted potatoes and a simple green salad. My kids love it with mashed potatoes, though. Oh, and don’t forget a good glass of red wine!
Pro Tips
Once, I tried rushing the resting step and regretted it because the juices ended up everywhere except the meat. Learn from my mistakes!
FAQ
Can I use a different cut of meat? You probably could, but the tenderloin is special for a reason! It’s so tender and delicious.
What if I don’t have fresh thyme? No worries! Dried thyme works just fine. Or, if you’re feeling adventurous, rosemary can be a great substitute.
How do I know when it’s done? A meat thermometer is your best friend here. You’re looking for about 135°F for medium-rare.
