Perfect Beef Tenderloin
This beef tenderloin develops a beautifully seasoned crust while remaining incredibly tender and juicy inside.
Ingredients
Method
- Tie the tenderloin with butcher's twin at 2-inch intervals to create an even thickness for uniform cooking.
- Season the roast with salt and pepper, and leave in the refrigerator uncovered overnight, or for at least 10 hours.
- Remove from the fridge and let come to room temperature, about 2 hours.
- Preheat oven to 425°F.
- Place avocado oil in a large heavy duty skillet on high heat. Sear the beef on all sides, creating a golden-brown crust.
- Combine butter, garlic, horseradish, and herbs.
- Spread the butter mixture evenly over the seared beef tenderloin, then insert an oven-safe probe thermometer into the thickest part of the meat. If using an oven-safe skillet, place it directly into the preheated oven. Otherwise, transfer the tenderloin to a baking dish before roasting. Cook for 20 to 25 minutes, or until the desired internal temperature is reached. See the Notes section for recommended doneness temperatures.
- Remove the beef tenderloin from the oven and transfer it to a cutting board. Let it rest for 15 to 20 minutes before slicing to allow the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.
Notes
Beef Tenderloin Doneness Guide:
| Doneness | Remove from Oven | Final Temperature After Resting |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium Well | 145–150°F | 150–155°F |
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