Description
Restaurant-quality roast beef tenderloin with a garlic-rosemary butter crust — seared, roasted to medium-rare, and on the table in under an hour.
Ingredients
Scale
- 2-3 pounds of beef tenderloin
- Salt and freshly ground black pepper
- Olive oil
- 4-5 cloves of garlic, minced
- Fresh rosemary sprigs
- Butter
Instructions
- Preheat the oven to 425°F (220°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. Sear the tenderloin on all sides until nicely browned.
- Transfer the seared tenderloin to a baking dish.
- Rub the minced garlic over the beef, and place rosemary sprigs on top.
- Add a few pats of butter on the tenderloin for extra richness.
- Roast the beef in the preheated oven for about 20-25 minutes or until the desired level of doneness is achieved. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare or adjust according to preference.
- Remove the beef from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute and ensures a moist and tender result.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American