Beef Tenderloin

Servings: servings

Calories: 414cal

2 ¼ pounds beef tenderloin
1 ½ Tablespoons garlic salt
2 teaspoons black pepper
4 Tablespoons butter melted
1 ½ Tablespoons roasted garlic seasoning or any seasoning of your choice, Montreal Steak seasoning works well
2 Tablespoons minced garlic
4 Tablespoons olive oil

Preheat oven to 425 F.
You want the roast to be as uniform in size as possible. You may need to take the thinner end and fold it over and tie it with butcher’s or baker’s twine.
Season the meat on all sides with garlic salt and black pepper.
In an oven-proof skillet over medium-high heat, add olive oil and sear both sides of the meat until a nice crust forms.
In a small bowl, combine melted butter, roasted garlic seasoning, and minced garlic. Brush half of the mixture on one side of the tenderloin. Turn beef over and brush with remaining mixture.
Bake uncovered in preheated oven for 20 minutes. Remove from oven and transfer meat to a cutting board.
Allow to rest on cutting board for 5 minutes before removing the twine and slicing.

5 from 9 votes

For the resting step, it’s best to use a cutting board with a well to catch any juices. If you don’t have a board with a well, place a large piece of foil on the cutting board, place tenderloin in the center of the foil, and wrap it loosely.
Make a mental note of where you tied the meat because once it is cooked you may not be able to see the string.
Beef tenderloin is best enjoyed medium-rare. The internal temperature should reach 120-125F on an instant read thermometer inserted into the thickest portion of the roast. Cooking the roast to 120-125F will yield medium-rare results. Do note that the temperature will rise as it rests, up to 10 degrees or so. For medium, cook to 130-135F.
Store beef tenderloin in an air-tight container kept in the refrigerator for up to 3 days.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time20

Total Time30