Classic Tender Beef Roast (Print Version)
# Ingredients:
01 -
8 garlic cloves, minced.
02 -
5 lbs whole beef tenderloin, cleaned up.
03 -
Freshly ground black pepper.
04 -
Salt, kosher preferred.
05 -
6-8 tbsp of salted butter.
# Instructions:
01 -
Use a sharp, thin knife to carefully peel away the silverskin (the shiny white part). Pull it up slightly as you cut to avoid trimming off extra meat. Also, take off the chain—this is the fatty strip running along the side.
02 -
At the narrow end, cut most of the way through the tip. Fold the thinner part underneath the rest of the tenderloin.
03 -
Take some kitchen twine and wrap it around the tenderloin every inch, keeping it gently snug. Spread the minced garlic on the meat, then sprinkle on salt and pepper.
04 -
Heat your oven to 425°F. Use foil to cover the base of your roasting pan, then set the tenderloin on a rack that goes inside the pan. Stick a thermometer into the thickest spot on the meat.
05 -
Bake in the heated oven for around 15 minutes at 425°F.
06 -
Bring the oven heat down to 325°F, continuing to cook until the middle of the tenderloin reads 130°-135°F for medium-rare (or 135°-140°F for medium, 120°-125°F for rare).
07 -
Take the tenderloin out and place a few chunks of butter on top. Cover it loosely with foil and rest it for 10 minutes. Snip off the twine, let it rest for another 10-15 minutes, and then carve it against the grain. Drizzle any juices from the pan over the slices.
# Notes:
01 -
Many butchers are happy to trim and clean the meat for you if you ask.
02 -
This cut of beef tastes best somewhere between medium-rare and medium doneness.
03 -
While the meat is resting, its internal temp will increase by around 5 degrees.