Beef Tenderloin Roast Recipe Perfectly Juicy and Flavorful

Is my secret ingredient the key to the most succulent beef tenderloin roast you'll ever savor?

juicy flavorful beef recipe

Craving a melt-in-your-mouth beef tenderloin roast that's guaranteed to impress?

Get ready to discover the secrets to achieving perfectly juicy and flavorful results every single time.

Plus, I'm holding back one game-changing ingredient that will elevate your roast to legendary status—you'll have to read on to find out what it is!

Ingredients

list of ingredients

I'm excited to share what you'll need to make this mouthwatering beef tenderloin roast! First, you'll want 1 – 1.25kg of center-cut beef tenderloin—or eye fillet—tied up nicely; it helps it keep its shape, y'know? Season it generously with 1 1/2 tsp of cooking or kosher salt and 1/2 tsp of black pepper. A tablespoon of vegetable oil is also required!

Now, for that garlic-thyme-butter slather, you'll need 75g of softened, unsalted butter. Yep—lots of butter! Grate 1 tsp of garlic—really fine this time—and chop up 1 tsp of fresh thyme leaves. Don't forget 1/4 tsp each of salt and pepper.

Lastly, let's talk creamy mushroom sauce! Grab 150g of sliced white mushrooms, 1/2 tsp of minced garlic, and a thyme sprig. And my secret ingredient: 3/4 cup of Marsala—Italian fortified wine—it's got a fancy name, but I can't wait to tell you the substitute if you're alcohol-free. You'll also need 1/2 cup of low-sodium chicken stock, 3/4 cup of heavy cream, and 1/4 tsp of black pepper. Consider this recipe just like how a stew uses beef broth to enhance the flavors.

Instructions

okay i understand i m ready for the input

Let's explore into how I actually make this incredible roast! I start by patting the beef dry and seasoning it with salt and pepper. For the best results, I'll place the beef on a rack and refrigerate it uncovered overnight – talk about a flavor boost! Interestingly, a similar technique of chilling beef is used in Japanese cooking, like with Beef Tataki.

Next, I mix together the butter slather. Softened butter, grated garlic, chopped thyme, salt, and pepper – simple but powerful! About 2 hours before cooking I pull the beef out of the fridge!

Now, I heat oil in an ovenproof pan until smoking hot. I aggressively sear the beef surface, browning it quickly, and return to the rack for 15 minutes to cool slightly.

I preheat the oven to 120°C/250°F and rub 3/4 of the butter onto the beef, then roast for 15 minutes, and slather remaining butter. Roast for another 25–35 minutes, until it reaches 53°C/127°F for medium-rare doneness. Rest for 10 minutes, slice, and serve – perfect every time!

Recipe Notes

recipe specific instructions needed

All right, let's explore into some important details as it pertains to this awesome Beef Tenderloin Roast Recipe!

First, the beef—go for the center cut; it's nice and thick! Tying it helps, but don't sweat it if you can't. Thyme? Fresh is the best, but dried thyme works–use 1/2 tsp if you must.

Marsala wine is also key! It gives that "wow" factor, so go for it with the inexpensive one. About those meat thermometers? Get one! It's crucial. Overnight salting is also an MVP tip!

I use my cast iron skillet—a 26 cm / 10.5″ one. Also, pull the beef out when it hits that perfect internal temp, so you can avoid the dreaded "well done," a fate I wouldn't wish on my worst enemy. Finally, leftovers are fantastic for 3 days. Enjoy!

Short Recipe Version

Beef Tenderloin Roast Recipe (Concise)

Prep Time: 15 minutes

Cook Time: 30-45 minutes

Serving Size: 6-8

Ingredients:

  • 3 lb Beef Tenderloin Roast
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Garlic, minced
  • Optional: 8 oz mushrooms for mushroom sauce
  • Optional: 1/2 cup beef broth for mushroom sauce
  • Optional: 1 tbsp butter for mushroom sauce

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. Rub tenderloin with olive oil, salt, pepper, and garlic.
  3. Sear in a hot pan on all sides. This will help develop flavor and caramelization!
  4. Roast in preheated oven for 15-20 minutes for rare (125-130°F), or longer for desired doneness, monitoring with a meat thermometer.
  5. Let rest for 10 minutes before slicing.

Optional Mushroom Sauce

  1. Saute mushrooms in pan with butter.
  2. Add beef broth and simmer until slightly thickened

Nutrition Information (Per Serving, Estimated):

  • Calories: 350-400
  • Protein: 40-45g
  • Fat: 20-25g
  • Carbohydrates: 2-3g (without sauce)