This recipe is perfect for the next time you really want to make an impression! This roast Beef Tenderloin couldn’t be easier to make, or more stunning all laid out on a serving platter. Once you see how easy this recipe is to make, it’s sure to become a new go-to for special occasions. We mostly make this for Christmas dinner or New Years. But it’s great for other special occasions like birthdays as well.
How to make this recipe step by step
Tying a roast isn’t too hard to do once you get the hang of it. But if it’s your first time, give yourself extra time to get it done and avoid the feeling of frustration. Also if you’re entertaining, tie the roast long before anyone gets there so you don’t have any extra pressure! Start by folding the tapered end, or thin end, of the roast up to make 2 ‘evenly’ sized roasts. Then cut the roast in half as pictured above.
Beef Temperature Guide
Rare – 125ºF most of the meat will be red with a little pink around the edges. Medium rare – 135ºF looks like the beef tenderloin pictured here with a good amount of red in the center, turning to pink, then brown near the edges. Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges. Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout. I don’t recommend medium well here because you’re getting too close to drying out this lean cut. But I’ve included it just in case medium isn’t your thing.
I really hope you enjoy this Roast Beef Tenderloin! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Step 5: Spread the garlic herb butter over the tops of both roasts. As the beef roasts, the butter melts and helps to keep it nice and juicy. If you have a meat probe, this is a great recipe to use it so you can see the temperature in real time. Otherwise, use an instant-read thermometer to make sure it’s cooked to your liking. Each oven is different and cooks at different rates, so the only way to be sure it comes out perfectly is to use a meat thermometer! Step 6: Place the skillet in the oven and roast until your desired internal temperature is reached, about 20 minutes for medium rare. Remove the roasts from the cast iron skillet and let the meat rest on a plate covered with foil. This step keeps the juices better in the meat for a very juicy roast.
