How to prepare the perfect beef tenderloin?
The beef tenderloin is an elegant roast that cooks quickly and boasts a rich, buttery fork tender experience. At my house everyone knows Its my favorite! The loin is boneless, thick and chunky at one end and tapers off at the other. Folding the tip end of the roast under and tying it ensures the tenderloin cooks more evenly. At Tom Leonard’s we custom cut and tie your filet for free so you don’t have to do anything but cook it.
The tenderloin is best roasted at 425 degrees to ensure a nice crust (aka flavor!) and allows for a 5 – 6 pound loin to be done in approximately 45 minutes. It is best to let the tenderloin rest up to 30 minutes which allows the meat to firm up into a nice texture as the juices are redistributed throughout the roast.
Beef Tenderloin
5 to 6 lb beef tenderloin
2 tbsp. olive oil
2 tsp minced fresh thyme
1 ½ tsp fine sea slat
1 tsp freshly ground pepper
Preheat oven to 425 degrees. Fold narrow end of roast under and tie at 1 ½” intervals for the length of the loin.
Rub the beef with olive oil, thyme, salt and pepper.
Place roast on a rack in a shallow roasting pan that it just large enough to accommodate it. Roast until an instant read thermometer inserted into the thickest part of the meat registers about 125 degrees. At this point the meat will range from medium-rare to medium in different areas of the meat. Remove roast to a carving board and cover with foil, allowing resting for 30 minutes. Carve meat in ½ slices. Pan juices can be used to make a simple wine reduction.
Have a wonderful Holiday from all of us at Tom Leonard’s!
