Beef Tenderloin Roast Recipe

5 from 1 vote

This slow-roasted beef tenderloin gets seared on the stove, coated in herb butter, and roasted to medium-rare with a rich beef pan gravy.

Prep Time20

Cook Time35

Resting time2 15

Total Time3 10

Cuisine: American

Servings: servings

Remove the trimmed and twine-wrapped beef tenderloin from the fridge. Pat dry with paper towels, cut into two even pieces, and season with kosher salt and pepper. Place on a wire rack on top of a sheet pan to bring it to room temperature before cooking (about 2 hours, depending on thickness).
Combine the butter, garlic, thyme, and rosemary in a small bowl. Set aside.
When ready to cook, preheat the oven to 425°F.
Heat the oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Once shimmering and the pan is very hot, add the beef tenderloin and sear each side for 3–4 minutes, about 12 minutes total, to create a golden brown crust.
Slather the butter herb mixture over the top of the beef tenderloin, then transfer the entire pan to the preheated oven. Roast for about 20 minutes for medium rare, or until an instant-read thermometer reads between 125-130°F. The meat temperature will continue to rise as it rests.
Remove the beef tenderloin from the oven and transfer it to a cutting board. Let it rest for 15 minutes. While the tenderloin rests, prepare the gravy. Remove the twine and slice into 1-inch thick pieces.

Transfer the beef drippings to a heat-safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add the shallot, carrot, and celery and cook for 10 minutes, or until the vegetables start to brown. Remove and discard the vegetables with a slotted spoon, taking care to reserve as much of the butter in the pan as possible.
Add the flour to the butter and whisk until it forms a thick paste. Cook, stirring constantly with a wooden spoon for 1–2 minutes, or until the roux turns golden brown.
Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer, add the thyme, and cook for 10 minutes, or until it thickens slightly. Taste the gravy and season with salt and pepper as needed. Discard the thyme and serve warm.

My Top Tip: Season the beef with salt and pepper 24 hours before cooking. It dries out the surface for a better crust and makes the roasted beef tenderloin so much more flavorful. Place it on a wire rack on top of a sheet pan in the fridge, uncovered, for up to 24 hours.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325ºF until just warmed through.
Freezing: Store leftovers in an airtight container in the freezer for up to 3 months. The roast freezes best when it's whole, because slices dry out more quickly. If you plan on freezing some of it, I recommend slicing only as needed. Thaw in the fridge overnight and reheat in a pan on the stove. If it's dry, add a splash of beef broth.

The nutrition label includes the pan gravy.

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