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Recipes from Gina Perkins

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Million Dollar Roast Beef Tenderloin Recipe

May 22, 20232 min read

Million Dollar Roast Beef Tenderloin:

This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.

View the recipe on Recipe Box here - https://www.recipebox.com/recipe/4cf030f0/million-dollar-roast-beef-tenderloin-recipe?editId=5f0532dc77d6a4001509683b

Ingredients

  • 4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 4 tbsp salted butter, softened

  • 2 tsp minced garlic

  • 1 tsp prepared horseradish (or dijon mustard)

  • 1 tsp minced rosemary or thyme

Instructions

  1. The Day Before Cooking (*optional):

  2. Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration

  3. Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.

  4. Day Of Cooking:

  5. Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.

  6. Preheat oven to 425 degrees F.

  7. Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.

  8. Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

  9. Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

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