Enjoy this delicious Roasted Beef Tenderloin recipe, easy to make with a delectable garlic and herb crust. It’s so tasty and juicy that it practically melts in your mouth!
What is Beef Tenderloin
Beef Tenderloin is the most tender cut of beef. It’s cut from the loin of a cow, and when cut into steaks, it is what we know as “filet mignon”. There is not a lot of fat in the tenderloin, making it a lean meat cut. When cooked properly, tenderloin will literally melt in your mouth!
Tips For Preparing Roast Beef Tenderloin
- Bring the beef to room temperature: Before roasting, I highly advise taking the tenderloin out of the fridge at least one hour and up to two hours before cooking. Letting the meat come to room temperature will produce juicier and evenly cooked meat.
- Dry and trim: Pat your tenderloin dry with a paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling it off. You can also trim any excess fat on the meat.
- Oil and season: Grab some olive oil and rub it all around the meat. Generously season with salt and fresh ground pepper. In a small bowl, mash together the minced garlic with a couple of tablespoons of freshly chopped rosemary leaves. Rub the tenderloin with the prepared garlic mixture.
- Tie with twine: This is an important step – don’t skip it! Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie it for you (trim it, too!) when buying the tenderloin.
Ingredients You’ll Need
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