This Million Dollar Roast Beef Tenderloin is a showstopper! It’s juicy, tender, and full of flavor. A simple blend of spices makes it smell amazing while cooking.
Trust me, your guests will be impressed when they see this beautiful roast on the table. I love serving it with mashed potatoes and a green salad for a complete meal!
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the show! Aim for a well-trimmed center-cut cut that weighs about 3 to 4 pounds. If beef tenderloin isn’t available, you can substitute with a ribeye or strip loin, but adjust cooking times accordingly as they’re more marbled.
Olive Oil: Used for its rich flavor, olive oil is key for searing. If you’re out of it, avocado oil or canola oil works too; both have high smoke points.
Garlic: Fresh garlic adds amazing flavor. If you prefer a milder taste, you can reduce the amount or use garlic powder—start with 1 teaspoon and adjust to your liking.
Dijon Mustard: It adds a tangy flavor that complements the beef. If you’re not a fan, you could use yellow mustard for a milder taste or skip it altogether.
Herbs: Dried and fresh thyme and rosemary enhance the flavor of the dish. If fresh herbs are unavailable, stick to dried ones, as they pack more concentrated flavor. If you like, try Italian seasoning as an alternative.
How Do I Achieve the Perfect Sear on the Tenderloin?
Sealing in the juices with a good sear is critical for this roast. Here’s how to do it right:
- Start with a hot skillet—let it heat on medium-high for a few minutes.
- Add enough olive oil to coat the bottom well. You want a nice shimmer on the oil when it’s hot.
- Carefully place your seasoned tenderloin in the skillet. Don’t move it around! Let it sear for about 3 minutes until browned.
- Rotate to sear all sides evenly. Browning creates flavor, so keep the heat high—but not so high that you burn it.
After a good sear, your roast will have that delicious crust, making it even more flavorful when it finishes cooking in the oven. Trust me; this step makes all the difference!
Irresistible Million Dollar Roast Beef Tenderloin
Ingredients You’ll Need:
- 1 (3 to 4 pounds) center-cut beef tenderloin, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Fresh rosemary sprigs, for garnish
- Roasted baby potatoes and cherry tomatoes (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 25 minutes to roast, plus some time for resting. All in all, you should plan for about 1 hour to have this beautiful dish ready to serve. It’s perfect for a special occasion or a comforting family dinner!
Step-by-Step Instructions:
1. Preparing the Beef:
Remove the beef tenderloin from the refrigerator and allow it to come to room temperature, which will take about 30 to 45 minutes. This step is important for an even cook throughout the meat.
2. Preheating the Oven:
While the beef is resting, preheat your oven to 425°F (220°C). A hot oven will help achieve that perfect roast.
3. Mixing the Marinade:
In a small bowl, combine the olive oil, minced garlic, Dijon mustard, Worcestershire sauce, salt, pepper, thyme, rosemary, and smoked paprika (if using). Stir until everything is well mixed.
4. Marinating the Tenderloin:
Rub the marinade all over the tenderloin, making sure it’s coated evenly. This will help enhance the flavor of the meat wonderfully!
5. Searing the Meat:
Heat a large ovenproof skillet or roasting pan over medium-high heat. When hot, carefully sear the tenderloin on all sides until browned, about 3 minutes per side. This step locks in the juices and adds a lovely crust.
6. Roasting in the Oven:
Once the tenderloin is seared, transfer the skillet or pan to the preheated oven. Roast the beef until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, which will take around 20 to 25 minutes. Adjust the time based on your preferred doneness—125°F (52°C) for rare and 140°F (60°C) for medium.
7. Resting the Roast:
After roasting, remove the beef from the oven and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 10 to 15 minutes. This allows the juices to redistribute within the meat, making it juicy and tender.
8. Slicing the Tenderloin:
After the resting period, slice the roast beef tenderloin into thick medallions. You can slice them as thin or thick as you like!
9. Plating and Serving:
Arrange the sliced tenderloin on a serving platter and garnish with fresh rosemary sprigs. If you’d like, serve alongside roasted baby potatoes and cherry tomatoes for a complete meal.
10. Adding Finishing Touches:
Before serving, spoon some of the resting juices over the sliced meat for added flavor. It makes each slice even more delicious!
Enjoy a juicy, tender, and flavorful roast beef tenderloin that truly lives up to its name. Your family and friends will be impressed!
Can I Use Frozen Beef Tenderloin for This Recipe?
It’s best to use fresh or thawed beef tenderloin for optimal flavor and texture. If you must use frozen, ensure it’s completely thawed in the refrigerator for at least 24 hours before cooking. This prevents uneven cooking.
How Do I Know When the Beef Tenderloin is Done?
The most reliable way to check doneness is with a meat thermometer. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 145°F (63°C) for medium-well. Remember that the beef will continue to cook slightly while resting.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. Just give it a good stir before using it on the meat.
What’s the Best Way to Store Leftovers?
Store any leftover roast beef in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a microwave-safe plate and cover with a damp paper towel to prevent drying out, or warm gently on the stovetop with a little broth added for moisture.