Roasted Beef Tenderloin (Print Version)
# Ingredients:
01 -
5 pounds whole beef tenderloin, trimmed.
02 -
8 cloves garlic, pressed.
03 -
Kosher salt.
04 -
Freshly cracked black pepper.
05 -
6-8 tablespoons salted butter.
# Instructions:
01 -
Remove chain (fatty strip) along length of tenderloin. Remove all silverskin (white shimmery tissue) using a thin knife, pulling up tissue and cutting carefully to avoid removing meat.
02 -
Cut tip almost through where it starts getting narrow. Tuck thin end under the tenderloin.
03 -
Tie tenderloin with cooking twine at 1-inch intervals, not too tight. Rub with pressed garlic and season generously with salt and pepper.
04 -
Preheat oven to 425°F. Line roasting pan with foil and place tenderloin on rack. Insert leave-in thermometer in center.
05 -
Cook at 425°F for 15 minutes.
06 -
Reduce temperature to 325°F. Cook until internal temperature reaches 130°-135°F for medium-rare (135°-140°F for medium, 120°-125°F for rare).
07 -
Remove from oven, top with butter pieces. Tent with foil and rest 10 minutes. Remove string, rest another 10-15 minutes. Slice against grain and pour pan juices over top.
# Notes:
01 -
Most butchers will clean and trim the tenderloin upon request.
02 -
Best served medium-rare to medium as it's a lean cut.
03 -
Temperature will rise about 5 degrees during resting period.