1 (4 to 5 lb) center-cut beef tenderloin roast, trimmed and tied
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
Optional for pan/garnish (as seen in image_a19706.jpg): 2 tablespoons chopped fresh rosemary and thyme, 1 lb baby potatoes or pearl onions, and fresh rosemary sprigs for serving.
Instructions
1. Prep and Season
Remove the beef tenderloin from the refrigerator about 30–45 minutes before cooking to bring it close to room temperature. This ensures even cooking.
Preheat your oven to 425°F (220°C).
Pat the roast completely dry with paper towels. Rub the entire surface evenly with the 3 tablespoons of olive oil.
Combine the 2 teaspoons of kosher salt and 1 teaspoon of black pepper (along with any chopped fresh herbs, if using). Generously season all sides of the beef, pressing the spices into the meat.
2. Sear for Flavor
Heat a large, heavy skillet or roasting pan over medium-high heat on the stovetop.
Place the tenderloin in the hot pan and sear for 2–3 minutes per side. Work carefully until a beautiful, deeply browned crust forms on all sides.
3. Roast to Perfection
Transfer the seared roast to a roasting pan. If desired, surround the beef with small baby potatoes or pearl onions to roast in the savory pan juices, mirroring the gorgeous presentation in image_a19706.jpg.
Place the pan in the preheated oven. Roast for 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers your desired doneness:
Medium-Rare: 130°F (54°C) — Highly recommended for tenderloin
Medium: 140°F (60°C)
Keep in mind the internal temperature will rise another 5°F while resting.
4. Rest and Serve
Remove the roast from the oven and transfer it to a warm cutting board.
Tent loosely with aluminum foil and let the meat rest for 15 minutes. This crucial step allows the rich juices to redistribute throughout the roast.
Garnish with a fresh sprig of rosemary along the top just like in image_a19706.jpg, slice into thick medallions, and serve immediately.
