Description
This Roasted Beef Tenderloin recipe features a succulent 2.5-pound beef roast seasoned with fresh herbs and seared to form a flavorful crust before being roasted to perfection in the oven. Finished with a rich homemade gravy from the pan drippings, this dish makes an impressive and savory centerpiece for any special occasion or dinner gathering.
Ingredients
Scale
- 1 (2.5 pound) beef tenderloin roast
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
- 2 tablespoons olive oil
- 1/4 cup butter
- 1 tablespoon flour
- 1/4 cup beef broth
Instructions
- Preheat your oven to 425°F. Generously season the beef tenderloin all over with kosher salt and cracked black pepper. In a small bowl, combine the chopped fresh herbs with olive oil, then press this mixture evenly onto all surfaces of the roast to impart a fragrant herbal crust.
- Heat butter in a large cast iron or oven-safe skillet over medium-high heat until hot. Add the beef tenderloin to the skillet and sear it on all sides for about 3 to 5 minutes per side, allowing a nice golden-brown crust to develop which locks in juices.
- Transfer the skillet with the seared tenderloin directly into the preheated oven. If your skillet is not oven-safe, move the roast to a lightly oiled roasting pan instead. Roast the beef until your desired internal temperature is reached when measured with a meat thermometer; remember that the temperature will continue to rise by 5-10 degrees during resting.
- Remove the beef from the oven and transfer it to a cutting board. Loosely cover with aluminum foil and let it rest for about 10 minutes. This step allows the juices to redistribute for a tender, juicy roast.
- Place the skillet back on the stovetop over medium heat. Whisk in 2 tablespoons of flour into the pan drippings and cook while whisking until the mixture thickens. Slowly add the beef broth while continuing to whisk, bring to a boil, then reduce to a simmer. Adjust consistency by adding more broth if too thick, or by whisking in additional flour if too thin, and allow the gravy to thicken further.
- Slice the rested tenderloin into 1-inch thick slices and serve warm with the homemade gravy drizzled over the top.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg