Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. For step-by-step instructions on tying a whole beef tenderloin to ensure even cooking, see All Tied Up. This recipe first appeared in our October 2011 issue, along with Hunter Lewis's article The Boys' Club.
Ingredients
- 1 (2-lb.) beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
- 1⁄4 cup canola oil
- 3 tbsp. finely chopped rosemary
- 3 large cloves garlic, peeled and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
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Instructions
Step 1
Place beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tbsp. oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper, and then let the beef sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)
Step 2
Heat oven to 425°. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.
Step 3
Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125° for medium-rare.
Step 4
Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior, and the tenderloin's juices will have enough time to distribute evenly throughout the meat.)
Step 5
When you're ready to serve the tenderloin, remove the twine, and use a long slicing knife to cut the beef into 1⁄2″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. Serve immediately or at room temperature with roasted potatoes and a green salad, if you like.
- Place beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tbsp. oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper, and then let the beef sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)
- Heat oven to 425°. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.
- Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125° for medium-rare.
- Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior, and the tenderloin's juices will have enough time to distribute evenly throughout the meat.)
- When you're ready to serve the tenderloin, remove the twine, and use a long slicing knife to cut the beef into 1⁄2″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. Serve immediately or at room temperature with roasted potatoes and a green salad, if you like.
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