A melt-in-your-mouth roast seasoned with a rich crust of fresh herbs and roasted garlic, cooked to a perfect medium-rare.
Ingredients
- Beef Tenderloin: 1 kg (approx. 2.2 lbs), trimmed and tied with kitchen twine.
- Garlic: 6 cloves, minced.
- Olive Oil: 3 tablespoons.
- Fresh Rosemary: 1 tablespoon, finely chopped.
- Fresh Thyme: 1 tablespoon, finely chopped.
- Butter: 2 tablespoons (softened).
- Salt: 2 teaspoons (Kosher salt preferred).
- Black Pepper: 1 teaspoon, freshly cracked.
Instructions
1. Prepare the Meat
- Remove the beef from the refrigerator at least 30–45 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the meat completely dry with paper towels.
2. Make the Herb Rub
- In a small bowl, mix the minced garlic, olive oil, softened butter, rosemary, thyme, salt, and pepper until it forms a thick paste.
- Rub the paste all over the beef tenderloin, coating it thoroughly on all sides.
3. Searing (Optional but Recommended)
- For a better crust, heat a large skillet over high heat with a splash of oil.
- Sear the beef for 2 minutes per side just until browned. (Skip this if you prefer a simpler roasting method).
4. Roasting
- Preheat your oven to 220°C (425°F).
- Place the beef on a wire rack set over a roasting pan or a cast-iron skillet.
- Roast for 25–35 minutes.
- Internal Temperature Guide:
- Rare: 50°C (120°F)
- Medium-Rare: 55°C (130°F) — Highly Recommended
- Medium: 60°C (140°F)
5. The Most Important Step: Resting
- Remove the beef from the oven and transfer it to a cutting board.
- Tent it loosely with aluminum foil and let it rest for at least 15 minutes. This allows the juices to redistribute so the meat stays moist.
6. Serving
- Cut the kitchen twine and slice the beef into thick medallions (about 2 cm thick).
- Serve with the pan juices or a side of red wine reduction.
Suggested Side Dishes
- Roasted Root Vegetables: Carrots, parsnips, and baby potatoes (as seen in the image).
- Red Wine Jus: A simple sauce made from pan drippings, beef stock, and a splash of red wine.
Pro Tip: Always slice against the grain for the most tender bite!
