Easy Beef Tenderloin
Easy beef tenderloin is made with seasoned beef that’s been seared and roasted with garlic and herb butter then sliced for a truly impressive dinner.
Ingredients
- 5 pounds Beef Tenderloin, trimmed and tied (you can ask the butcher to do this for you. Most will provide this service for free)
- 2 tbs Canola Oil
- Kosher Salt
- Black Pepper
- 2 sticks Butter, softened
- 2 tbs Garlic, minced
- 2 tbs Fresh Thyme
- 2 tbs Fresh Rosemary, chopped
- 1 teaspoon Garlic Powder
- 1 tbs Flakey Salt
Instructions
- Pat the meat dry, cover the entire tenderloin with a generous amount of kosher salt and place it on a wire rack over a baking sheet (uncovered) overnight. Dry Brining it like this will give the meat so much flavor.
- Remove the beef from the fridge and let it sit out for 45 minutes before it’s time to cook it. Take the butter out now to let it soften up, too.
- Season the beef with pepper on all sides and preheat the oven to 475°.
- Using a cast iron skillet (or use any skillet if you don"t have a cast iron one), heat the oil over high heat and sear the meat for only 1-2 minutes per side. If the tenderloin is too big, you may need to cut it in half to fit it into the skillet. Let the meat rest for 5 minutes.
- In a medium sized bowl, mix together the butter, minced garlic, fresh thyme, chopped rosemary, salt, pepper and garlic powder.
- Place the seared tenderloin onto a baking sheet and spread the butter all over it on all sides. Place the beef tenderloin into the center rack of the oven for about 15-20 minutes for medium rare. (or until it reaches a temperature of 130-135 with a meat thermometer.
- Place the beef tenderloin onto a cutting board and wrap it in foil for 5-7 minutes to let it rest and reabsorb the juices.
- Slice the beef tenderloin into pieces that are about an inch and a half thick, sprinkle them with some flakey white salt, serve warm and enjoy!