Name: Beef Tenderloin Board
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 4-5 pounds roasted beef Tenderloin; ½ cup prepared cranberry sauce; ½ cup prepared horseradish sauce; ½ cup mustard; ¼ cup reserved beef gravy; 1 pomegranate; 18 roasted petite whole carrots; 18 roasted fingerling potatoes; 18 roasted broccolini; 10 garlic herb dinner rolls; 2 heads of roasted garlic; Flaky sea salt, for garnishing; Sprigs of fresh herbs, for garnishing (rosemary, sage, thyme); Salt and pepper containers

Description

A perfectly roasted Beef Tenderloin that’s juicy, red to pink in the center and has a savory herb crust on the outside.

Ingredients

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

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Instructions

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.

Notes

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)