Beef Tenderloin Roast (Printable Version)
# What You’ll Need:
01 -
5 pounds whole beef tenderloin, fat trimmed.
02 -
8 cloves garlic, smashed.
03 -
Sea salt.
04 -
Coarse ground black pepper.
05 -
6-8 tablespoons salted butter.
# Steps To Make It:
01 -
Cut away the chain, which is the fatty strip running alongside the tenderloin. Get rid of all silverskin by gently lifting the white tissue with your knife and cutting underneath without taking any meat.
02 -
Make a cut almost all the way through where the narrow part begins. Fold the skinny end underneath the main portion.
03 -
Wrap cooking twine around the meat every inch, making sure it's snug but not squeezing the meat. Rub all over with smashed garlic then sprinkle lots of salt and pepper on all sides.
04 -
Get your oven hot at 425°F. Put foil in your roasting pan and set the tenderloin on the rack. Stick your meat thermometer into the thickest part.
05 -
Let it roast at 425°F for 15 minutes.
06 -
Turn the oven down to 325°F. Keep cooking until you hit 130°-135°F for medium-rare meat. Go to 135°-140°F if you want medium, or 120°-125°F for rare.
07 -
Take it out of the oven and put butter chunks on top. Cover loosely with foil and wait 10 minutes. Cut off the strings, then wait another 10-15 minutes. Slice across the grain and drizzle with the pan drippings.
# Extra Notes:
01 -
Ask your butcher to clean and trim it for you if you want to save time.
02 -
This lean cut tastes best when cooked to medium-rare or medium.
03 -
The meat will get about 5 degrees hotter while it's resting.