Center Cut Tenderloin Roast is a show-stopping main dish that delivers unparalleled tenderness and flavor. This luxurious cut of beef is known for its buttery texture and subtle richness, making it perfect for special occasions or holiday dinners. Roasted to perfection with a simple herb and garlic rub, the tenderloin is juicy and flavorful, allowing the quality of the meat to truly shine. Serve it with a classic red wine sauce or a side of roasted vegetables for an unforgettable meal that will impress your guests.
Ingredients:
- 1 (3-4 lb) center cut beef tenderloin roast, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp unsalted butter
- Kitchen twine (for tying the roast)
Instructions:
- Preheat the oven: Set your oven to 450°F (230°C).
- Prepare the roast: Tie the beef tenderloin with kitchen twine at 1-inch intervals to ensure even cooking. Pat the roast dry with paper towels and season generously with salt and pepper.
- Make the herb rub: In a small bowl, mix together the olive oil, minced garlic, rosemary, and thyme. Rub the mixture all over the tenderloin, ensuring it’s evenly coated.
- Sear the roast: Heat a large oven-safe skillet or roasting pan over medium-high heat. Add the butter and sear the tenderloin on all sides until browned, about 2-3 minutes per side.
- Roast the tenderloin: Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 20-25 minutes for medium-rare (or longer for your desired level of doneness), until the internal temperature reaches 130°F (54°C).
- Rest the roast: Remove the tenderloin from the oven and let it rest for 10-15 minutes, loosely covered with foil, allowing the juices to redistribute.
- Serve: Slice the tenderloin into thick medallions and serve with your favorite sides or a classic sauce like red wine reduction or béarnaise.
This Center Cut Tenderloin Roast is a perfectly tender and flavorful dish, ideal for any special occasion!
