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Beef Tenderloin Roast

An elegant and tender beef tenderloin roast seasoned with garlic and fresh herbs, roasted to perfection for a luxurious meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole beef tenderloin roast (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • salt and pepper to taste
  • 1 cup red wine (optional) for deglazing the pan

Method
 

Preparation
  1. Bring the beef tenderloin roast to room temperature for at least 30–60 minutes before cooking.
  2. Preheat the oven to 425°F (220°C).
  3. Rub the beef tenderloin with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
  4. Place the roast on a rack in a roasting pan.
Cooking
  1. Roast in the preheated oven for 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
  2. Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
Serving
  1. If desired, deglaze the roasting pan with red wine, scraping up the browned bits to make a sauce.
  2. Slice the roast into 1/2-inch to 1-inch thick medallions and arrange on a warm platter.
  3. Serve the sliced tenderloin with the sauce spooned over or on the side, along with classic accompaniments like roasted vegetables, mashed potatoes, or a simple green salad.

Notes

Leftover sliced tenderloin can be refrigerated in an airtight container for up to 3–4 days. For longer storage, cooked roast can be frozen for up to 2 months. Bring the roast to room temperature before cooking for even doneness. An instant-read thermometer is recommended to avoid overcooking.