Perfect Center Cut Beef Tenderloin
This recipe delivers a beautifully seared and oven-roasted center cut beef tenderloin that’s juicy, tender, and bursting with flavor. With a simple blend of high-quality seasonings and aromatic herbs, this dish is ideal for special occasions, holiday dinners, or any gourmet meal where you want to impress your guests.
Equipment
- Oven: Preheated to 425°F (220°C)
- Heavy Skillet: Preferably cast iron, for an even sear
- Roasting Pan: Optional, if not using an oven-safe skillet
- Meat Thermometer: To ensure perfect doneness
- Cutting Board & Chef’s Knife: For slicing after resting
- Tongs: For safe turning and basting
Ingredients
- Beef Tenderloin:
- 1 center cut beef tenderloin approximately 2–3 lbs, trimmed of excess fat and silver skin
- Seasonings & Oils:
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Aromatics & Butter:
- 2 tablespoons unsalted butter
- 4 cloves garlic lightly smashed
- 3 –4 sprigs fresh rosemary or thyme
- Optional for Pan Sauce:
- 1/2 cup red wine or beef broth
Instructions
- Preheat & Prepare:
- Preheat your oven to 425°F (220°C).
- Pat the beef tenderloin dry with paper towels. This step is key to achieving a perfect sear.
- Season:
- Generously season the tenderloin with kosher salt and freshly ground black pepper on all sides.
- Sear:
- Heat olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering.
- Add the tenderloin and sear each side for 2–3 minutes, developing a rich, brown crust.
- Baste with Aromatics:
- Reduce the heat to medium. Add the butter, garlic, and rosemary (or thyme) to the skillet.
- Spoon the melted butter over the tenderloin continuously for about 1 minute to enhance the flavor.
- Roast:
- Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for medium-rare (approximately 20–25 minutes). Adjust the cooking time based on your preferred level of doneness.
- Rest:
- Remove the tenderloin from the oven and place it on a cutting board. Tent loosely with foil and let rest for about 10 minutes. Resting allows the juices to redistribute, ensuring a moist and tender result.
- Slice & Serve:
- Slice the tenderloin into ½-inch thick medallions.
- Optionally, deglaze the skillet with red wine or beef broth over medium heat to create a quick pan sauce. Drizzle the sauce over the slices before serving.
- Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes (approx. for medium-rare)
- Total Time: 40 minutes
- Yield: 4–6 servings (depending on portion size)
- Category: Main Dish / Meat
- Method: Searing and Roasting
- Cuisine: American / Contemporary
- Diet: Gluten-Free, High Protein, Paleo-friendly
- Keywords
- beef tenderloin, center cut, seared beef, roasted beef, gourmet dinner, holiday meal, special occasion, steak, quick roast, tender beef
- Nutrition (per serving, approximate for a 6 oz portion)
- Serving Size: 6 oz
- Calories: 400
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
- Note: Nutritional values are approximate and may vary based on the exact size of the tenderloin and specific ingredients used.
Notes
Temperature Check: Always use a meat thermometer to check for doneness. Adjust cooking times if you prefer your beef more or less done.
Resting is Crucial: Letting the meat rest after roasting is essential for redistributing the juices, which results in a more tender and flavorful cut.
Herb Variations: Feel free to experiment with different herbs like thyme, sage, or even a hint of oregano depending on your flavor preference.
Leftover Ideas: Leftover slices make an excellent addition to sandwiches, salads, or even a hearty steak salad the next day.
Optional Sauce: The pan sauce is a great way to incorporate all the flavors left behind in the skillet. Simply deglaze with red wine or beef broth, reduce slightly, and season to taste.
Enjoy your perfectly prepared center cut beef tenderloin—a dish that's sure to impress at any gathering!
Resting is Crucial: Letting the meat rest after roasting is essential for redistributing the juices, which results in a more tender and flavorful cut.
Herb Variations: Feel free to experiment with different herbs like thyme, sage, or even a hint of oregano depending on your flavor preference.
Leftover Ideas: Leftover slices make an excellent addition to sandwiches, salads, or even a hearty steak salad the next day.
Optional Sauce: The pan sauce is a great way to incorporate all the flavors left behind in the skillet. Simply deglaze with red wine or beef broth, reduce slightly, and season to taste.
Enjoy your perfectly prepared center cut beef tenderloin—a dish that's sure to impress at any gathering!