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Beef Tenderloin Roast
Ingredients
2 tablespoons
avocado oil
1 (4-4 ½ pounds)
whole beef tenderloin roast
1 tablespoon
kosher salt
1 teaspoon
freshly ground black pepper
5 tablespoons
butter
5
garlic cloves
2 teaspoons
finely chopped fresh thyme
2 teaspoons
chopped fresh rosemary
4 tablespoons
beef drippings
1
shallot
1
carrot
1
celery stalk
¼ cup
all-purpose flour
2 ½ cups
beef stock
1 tablespoon
reduced sodium soy sauce
1/2 teaspoon
Worcestershire sauce
2
thyme sprigs
Salt and pepper
as needed, to taste
Instructions
STEP 1
Remove the beef tenderloin prior to cooking and allow to come to room temperature, about 2 hours depending on thickness.,
STEP 2
Pat the trimmed and twine-wrapped beef tenderloin 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 at room temperature for 2 hours.,
STEP 3
Combine the butter, garlic, thyme and rosemary in a small bowl. Set aside.,
STEP 4
When ready to cook, preheat the oven to 425°F.,
STEP 5
Heat oil in a large cast iron skillet or oven safe pan over medium-high heat. Once the oil is 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.,
STEP 6
Slather the butter herb mixture over the top side 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 as the meat temperature will continue to rise as it rests.,
STEP 7
Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 15 minutes. While the tenderloin is resting, prepare the gravy. Remove the twine and slice into 1-inch thick pieces.
Nutrition Facts
(per serving)
Calories:
459 calories
Servings:
8 servings
Carbohydrates:
6.2 g
Fat:
30.5 g
Fiber:
0.7 g
Protein:
46.5 g
Sugar:
0.8 g
Meal Effort
Preparation:
2 hrs 10 mins
Cook:
47 minutes
Total:
2 hrs 57 mins