Perfect Beef Tenderloin Roast

Simply rub the meat with olive oil and spices, roast it in a 500°F oven to crisp up the outside, then finish cooking it in a moderate 350°F oven. Perfection! This recipe is absolutely perfect for special occasions. It’s so tender and buttery! Another great one is, of course, ribeye roast. And tri-tip roast is tougher and inexpensive but wonderfully flavorful. The simple method of cooking the meat in a very hot oven, then finishing it in a moderate oven, produces tender, juicy, and very flavorful roast. This is not a dish I make very often, but when I do, it’s always a huge success.

Ingredients

You’ll only need a few simple ingredients to make this tasty roast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Beef tenderloin roast: I usually get a small 2-lb. roast. If your roast is bigger, you’ll need to increase the cooking time. Olive oil: I love the flavor of olive oil. But if you prefer an oil with a higher smoke point, you can use avocado oil instead. Melted butter is another good option. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Spices: Garlic powder, dried thyme, and dried sage. Make sure they are fresh! A stale spice can easily ruin a dish.

Instructions

Roasting a beef tenderloin is surprisingly easy, considering it’s such a fancy cut. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by bringing the roast to room temperature. This will help it cook more evenly. Pat it dry, then rub it all over with a mixture of olive oil and spices. Insert a meat thermometer into the roast’s thickest part. Cook it for 15 minutes in a super hot (500°F) oven. Now, lower the oven temperature to 350°F and keep cooking until the roast reaches an internal temperature of 130°F. In my oven, with a small 2-lb. roast, this takes 20 minutes. But the only way to know for sure is to use a thermometer. Let the meat rest before slicing it, to prevent the juices from escaping when you cut into it. Gently remove the butcher twine, then slice the roast.

Expert tip

I get this roast at Whole Foods. The butchers are always happy to cut me a small roast, and they are also happy to tie it for me with butcher twine. So just ask! It’s not difficult to do it yourself, but it’s nice to let the professionals do it for you.

Frequently asked questions

Variation

Unlike the well-marbled ribeye roast, a beef tenderloin roast is quite lean. So even though the cooking method outlined here renders it as juicy as possible, many people like to serve it drizzled with brown butter sauce. To make brown butter, simply melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking it until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices.

Serving suggestions

I like to serve this tasty roast with mashed cauliflower. The garlicky, cheesy mash closely mimics the experience of eating mashed potatoes. Another great side dish to go with this roast is roasted Brussels sprouts. You can cook both in the same 350°F oven, cooking the sprouts for slightly longer than the recipe calls for to compensate for the slightly lower oven temperature. Other good side dishes to consider: Roasted leeks Roasted fennel with parmesan Creamy baked onions Grilled portobello mushrooms

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. I actually prefer not to reheat them because I don’t want to dry out the meat. But if you’d like to reheat them, do so very gently, covered, in the microwave on 50% power. One of my favorite lunches is slices of cold roast beef, served with grainy mustard, fresh-cut vegetables, and pickles. These pickled red onions are wonderful.

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