Tender, juicy Best Ever Beef Tenderloin perfect for special dinners and holidays. Easy recipe anyone can try.
Ingredients
Instructions
Start by patting the beef tenderloin dry with paper towels—this helps get a great sear. In a small bowl, mix olive oil, minced garlic, salt, pepper, rosemary, and thyme. Rub this mixture all over the tenderloin evenly. Then, let it rest uncovered at room temperature for about 30 minutes; this helps it cook evenly.
Preheat your oven to 425°F (220°C). Heat a large ovenproof skillet or cast-iron pan over medium-high heat and add a tablespoon of olive oil. When the oil is hot and shimmering, carefully sear the beef tenderloin on all sides until it’s beautifully browned, about 2-3 minutes per side. Add butter to the pan and spoon the melted butter over the meat during searing for even more flavor.
Transfer the skillet with the tenderloin to the preheated oven. Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Remove from the oven and transfer the meat to a cutting board. Tent it loosely with foil and let it rest for 15 minutes so the juices redistribute and the tenderloin stays juicy.
While the meat rests, place the skillet back on the stove over medium heat. Add beef broth and balsamic vinegar to deglaze the pan, scraping up any browned bits. Let the sauce simmer and reduce slightly for a few minutes. Slice the beef tenderloin into 1-inch thick slices, drizzle with the pan sauce, garnish with fresh rosemary sprigs, and serve with roasted baby potatoes or your favorite vegetables.