Beef Tenderloin Recipe
Calories: 39
Adjust Servings Here: 4 servings
Description
This ultimate beef tenderloin recipe is made with an aromatic dry rub and delicious wet marinade. We use a simple but sure method to achieve juicy beef that will impress your guests and make any occasion memorable.
Ingredients
- 2 - 3 lbs (1-1.5 kg) Beef tenderloin trimmed and tied (for even cooking)
Dry rub
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Smoked paprika
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
Wet marinade
- 3 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Crushed black pepper
- 1 tbsp Fresh rosemary leaves chopped
- 1 tbsp Fresh thyme leaves
- 2 tbsp (30 ml) Lemon juice
- ¼ cup (60 ml) Olive oil
- 1 teaspoon Honey or maple syrup (optional)
- 1 tbsp Mustard paste (optional)
Instructions
- Dry rub - Combine all the dry rub ingredients in a small bowl. Pro tip - This dry rub is excellent over chicken and lamb, too, so make extra and save in a spice jar.1 tsp Kosher salt, 1 tsp Ground black pepper, 1 tbsp Garlic powder, 1 tbsp Onion powder, 1 tbsp Smoked paprika, 1 tsp Cumin powder, 1 tbsp Coriander powder
- Wet ingredients - In mortar and pestle, crush the garlic and herbs with seasoning. Add the olive oil and lemon juice. This will be your wet marinade.3 large Garlic cloves, 1 tbsp Fresh rosemary leaves, 1 tbsp Fresh thyme leaves, 2 tbsp Lemon juice, ¼ cup Olive oil
- Prep tenderloin - Pat the beef dry with paper towels. Using cooking twine, tie the beef at even intervals. This helps the meat retain its shape during cooking and ensures even cooking.2 - 3 lbs Beef tenderloin
- Marinate - Sprinkle the dry rub mixture evenly over the entire surface of the beef, pressing it into the meat. Then, pour the wet marinade over the beef, ensuring it's evenly coated on all sides. Refrigerate for at least 2 hours, or preferably overnight.
- Oven - Preheat your oven to 220°C / 425°F / Gas Mark 7. This higher temperature will create a nice sear outside the beef.
- Roast - Place the beef tenderloin on a wire rack over a baking sheet or roasting pan. Insert a meat thermometer into the thickest part of the beef. Roast in the preheated oven until the internal temperature reaches 135°F (57°C), which should take approximately 20-25 minutes. Keep a close eye on the temperature to avoid overcooking.
- Rest - Once the beef reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 10-15 minutes. This resting period allows the juices to redistribute, resulting in a juicy and tender roast.
- Serve - Remove the twine from the beef and slice it into 1/2 to 3/4-inch thick medallions. Serve the beef tenderloin slices with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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