Million Dollar Roast Beef Tenderloin

A Luxurious, Perfectly Cooked Beef Tenderloin

Beef tenderloin is the ultimate cut of beef for a special occasion. This “Million Dollar Roast Beef Tenderloin” delivers a buttery texture, rich beefy flavor, and a mouthwatering crust—all with a simple but foolproof preparation. Whether it’s for a holiday feast, a celebratory dinner, or just because you want to treat yourself, this recipe guarantees a show-stopping main course.

Why You’ll Love This Recipe

• Melt-in-your-mouth texture – Beef tenderloin is known for being the most tender cut of beef.
• Rich and flavorful crust – A well-seasoned exterior creates a perfect contrast to the soft interior.
• Foolproof method – Roasting at high heat ensures an evenly cooked, juicy result.
• Minimal ingredients, maximum flavor – High-quality beef, butter, garlic, and herbs create an indulgent dish.
• Restaurant-quality at home – Save money by making a steakhouse-worthy tenderloin yourself.

Ingredients

• 3-4 lb beef tenderloin, trimmed and tied
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard (optional, for extra depth)

Step-by-Step Directions

1. Prepare the Beef Tenderloin

• Preheat your oven to 450°F (232°C).
• Pat the beef tenderloin dry with paper towels to remove excess moisture.
• Tie the tenderloin with butcher’s twine at 1-inch intervals to ensure even cooking.

2. Season and Sear

• Rub the tenderloin with olive oil, then season all over with salt, pepper, garlic powder, and onion powder.
• Heat a large skillet over high heat and sear the tenderloin on all sides until browned (about 2-3 minutes per side).

3. Apply the Garlic Herb Butter

• In a small bowl, mix the butter, garlic, rosemary, thyme, and Dijon mustard.
• Spread the mixture evenly over the seared tenderloin.

4. Roast to Perfection

• Transfer the tenderloin to a wire rack on a baking sheet (or a roasting pan with a rack).
• Roast in the preheated oven for:
  • Rare: 20-25 minutes (120°F internal temperature)
  • Medium-Rare: 25-30 minutes (125-130°F internal temperature)
  • Medium: 30-35 minutes (135°F internal temperature)
• Use a meat thermometer for accuracy.

5. Rest and Slice

• Remove the tenderloin from the oven and tent it with foil.
• Let it rest for 15 minutes to allow the juices to redistribute.
• Slice into ½ to 1-inch thick medallions and serve.

Recipe Variations

• Crusted Beef Tenderloin: Add a layer of crushed black peppercorns or horseradish for an extra kick.
• Smoked Beef Tenderloin: Instead of roasting, smoke the tenderloin at 225°F until it reaches your desired doneness.
• Reverse-Sear Method: Roast at 275°F until it’s about 10°F below the target temperature, then sear in a hot pan.
• Bacon-Wrapped Tenderloin: Wrap the tenderloin in bacon before roasting for added richness.

Servings and Timing

• Servings: 6-8 people
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Resting Time: 15 minutes
• Total Time: ~1 hour

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
• Reheating: Warm slices in a low oven (275°F) for 10-15 minutes or quickly sear in a skillet.

Frequently Asked Questions

How do I pick the best beef tenderloin?

Look for USDA Prime or Choice-grade beef with good marbling. A well-trimmed, center-cut tenderloin is best.

Should I let the tenderloin come to room temperature before cooking?

Yes, letting it sit out for 30-45 minutes before cooking ensures even doneness.

Can I cook beef tenderloin in advance?

Yes! Roast it to 10°F below your desired temperature, refrigerate, then finish with a quick oven reheat or sear before serving.

What is the best way to tie a beef tenderloin?

Use butcher’s twine, tying at 1-inch intervals to maintain an even shape.

Do I need to sear the beef tenderloin before roasting?

Yes, searing creates a flavorful crust that enhances the final result.

What wine pairs best with beef tenderloin?

A bold red wine like Cabernet Sauvignon, Merlot, or Syrah pairs beautifully with the rich flavor of the tenderloin.

Can I use dried herbs instead of fresh?

Yes, but use half the amount since dried herbs are more concentrated.

What’s the difference between beef tenderloin and filet mignon?

Filet mignon is cut from the small end of the tenderloin, while the whole tenderloin includes both the thick and thin parts.

Can I cook this on the grill instead?

Absolutely! Sear over high heat, then cook over indirect heat until it reaches the desired temperature.

How do I keep the tenderloin from drying out?

Avoid overcooking and always let it rest before slicing to retain its juices.

Conclusion

This Million Dollar Roast Beef Tenderloin is the ultimate centerpiece for an unforgettable meal. With a crisp, flavorful crust and a melt-in-your-mouth interior, it’s sure to impress your guests. Whether for a holiday gathering or a special occasion, this foolproof recipe brings restaurant-quality dining right to your table. Serve it with your favorite sides and a glass of fine wine for a luxurious experience.

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