A perfectly roasted Beef Tenderloin that’s juicy, red to pink in the center and has a savory herb crust on the outside.
- 2 (2.5 pound) beef Tenderloin roasts
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- ½ cup chopped fresh herbs (rosemary, sage, thyme)
- 4 tablespoons olive oil
- ½ cup butter
- 2 tablespoons flour
- 1/2 cup beef broth
- Preheat oven to 425°F. Season each beef Tenderloin generously with the salt and pepper. Combine the chopped fresh herbs and olive oil in a small bowl. Press the herb mixture evenly onto all surfaces of beef roasts.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot. Add the beef tenderloins and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the preheated oven (or transfer the tenderloins to a lightly oiled roasting pan first, if your skillet is not oven safe). Roast until tenderloins are of desired internal temperature using a meat thermometer inserted into the thickest part of the meat. See the notes below for a guide on when to remove the roast from the oven based on temperatures and desired doneness (*Keep in mind that the temperatures will continue to rise about 5-10 degrees while the meat rests.).
- Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes.
- Return the skillet to the stovetop so you can make a gravy with the roasting juices. Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in ¼ to 1/2 cup beef broth and bring to a boil. Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more. Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Carve the Tenderloins into 1 inch-thick slices to serve.
How long to cook your beef tenderloin for desired doneness:
- remove the roast at 130°F for a 145°F medium rare doneness (20-25 minutes)
- remove the roast at 140°F-145°F for a 160°F medium doneness (25-30 minutes)