Perfect Beef Tenderloin Roast Recipe Guide: History, Origin, Recipe and Nutrition

Overall, the beef tenderloin roast is one of the culinary masterpieces enjoyed by food connoisseurs and gourmet chefs alike. Due to its tenderness and richness in juice, it is most preferred during special occasions and festive dinners. This lean muscle, located within the loin running alongside the spine, forms a long, narrow portion known as the tenderloin. It is the source of the famous Filet Mignon steaks and, hence, is one of the largest premium cuts of beef available.

History and Origin of Beef Tenderloin

The history of beef tenderloin goes as far back as traditional European cuisine, mainly in France, where it is known as “Filet de bœuf.” It gained fame in fine dining from its tenderness and delicate flavor, giving it many possible applications in the kitchen. The term “tenderloin” refers to the muscle’s place in the cow, where it is protected by the backbone and thus not heavily used, resulting in its tender texture.

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Required Ingredients for best beef tenderloin roast:

• 1 (4 to 5 pounds) beef tenderloin, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped

Step-by-Step process to make Beef Tenderloin Roast:

1. Preparation:

• Bring the oven to 425°F.
• Let the beef tenderloin sit out of the refrigerator for about 30 minutes to reach room temperature.
• Trim excess fat and silver skin from the tenderloin with a sharp knife.

2. Seasoning:

• In a small bowl, whisk together olive oil, minced garlic, salt, pepper, rosemary, and thyme.
  Rub the seasoning mixture all over the beef tenderloin, making sure to coat it evenly.

3. Searing:

• Heat a large, oven-safe skillet over medium-high heat.
• Once hot, add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.

4. Roasting:

• Transfer the skillet with the seared tenderloin into the preheated oven.
• Roast for 20-25 minutes or until it reaches an internal temperature of 135°F for medium-rare or to your desired doneness.
• Remove the tenderloin from the oven and transfer it to a cutting board. Loosely cover it with foil and let rest, 15 minutes.

5. Serving:

• Slice the beef tenderloin in thick slices and serve your choice of sides and sauces.

Better Tips for a Perfect Beef Tenderloin Roast

• Choose Quality Meat: Go for a better grade of beef tenderloin from your trusted butcher for enhanced flavors and textures.
• Bring to Room Temperature: Allow the meat to reach room temperature for even cooking.
• Resting Time: Resting the meat allows the juices to stay within the meat, and hence, after roasting, it will be tender and full of flavor.
• Use a Meat Thermometer: The meat thermometer will read the correct value to get the desired result in the meat.

Nutritional Values (Per 100 grams)

FAQs

How do I know when my beef tenderloin is done?

Use a meat thermometer to check the internal temperature. For medium-rare, it should be 135°F (57°C). Let it rest to reach the perfect doneness.

Can I prepare the beef tenderloin roast ahead of time?

Yes, you can season and sear the tenderloin in advance, then refrigerate it. Bring it to room temperature before roasting.

What side dishes go well with beef tenderloin roast?

Classic sides like roasted vegetables, mashed potatoes, and green beans complement the beef tenderloin roast beautifully.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs, but use half the amount as dried herbs are more concentrated in flavor.

Elevate every meal into a culinary adventure with this exquisite beef tenderloin roast, perfect for any special occasion or lavish dinner at home.