Description
A classic and elegant roasted beef tenderloin recipe featuring a fragrant herb crust, seared to perfection, and finished in the oven. Served with a rich homemade pan gravy, this dish is perfect for special occasions or a refined family meal.
Ingredients
Scale
Beef Tenderloin
- 1 (2.5 pound) beef tenderloin roast
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter
- 1 tablespoon flour
- 1/4 cup beef broth
Instructions
- Preheat and Season: Preheat your oven to 425°F. Generously season the beef tenderloin all over with kosher salt and cracked black pepper. Mix the chopped fresh herbs with olive oil and press this herb mixture evenly over the entire surface of the beef to infuse it with flavor.
- Sear the Tenderloin: Heat butter in a large cast iron or oven-proof skillet over medium-high heat until it is hot and shimmering. Sear the beef tenderloin on all sides for about 3 to 5 minutes per side, allowing a golden-brown crust to form which locks in juices and enhances flavor.
- Roast: Place the skillet with the seared tenderloin directly into the preheated oven. If your skillet is not oven safe, transfer the beef to a lightly oiled roasting pan. Roast the meat until it reaches your preferred internal temperature (use a meat thermometer in the thickest part). Remember that the internal temperature will rise about 5-10 degrees while resting, so remove the roast slightly before your target temperature.
- Rest the Meat: Transfer the roast to a cutting board and cover loosely with aluminum foil. Let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat for a more tender and juicy result.
- Make the Gravy: Return the skillet with roasting juices to the stovetop over medium heat. Whisk in 2 tablespoons of flour until the mixture thickens. Slowly add 1/4 cup of beef broth while whisking continuously and bring to a boil. Reduce heat and simmer until the gravy thickens to your desired consistency. Adjust by adding more broth if too thick, or by mixing extra flour with some gravy and whisking it back in if too thin.
- Serve: Slice the rested beef tenderloin into 1-inch thick slices and serve with the rich homemade gravy.
Notes
- For medium-rare, remove the roast when the internal temperature reaches 125°F to 130°F, as it will rise during resting.
- Use a meat thermometer for the most accurate cooking results.
- Oven-safe skillets like cast iron are ideal to avoid transferring the meat to another pan.
- Resting the meat is crucial to retain juiciness and improve texture.
- Adjust gravy thickness by varying broth and flour amounts as needed.
Nutrition
- Serving Size: 1 serving (approximately 150-170g cooked beef with gravy)
- Calories: 420
- Sugar: 0.5g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 36g
- Cholesterol: 120mg
