Roasted Beef Tenderloin

Name: Roasted Beef Tenderloin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 lb beef tenderloin (trimmed and tied); 2 Tbsp unsalted butter (room temperature); 1 Tbsp prepared Horseradish (strained); 2 g arlic cloves; 1 Tbsp fresh rosemary leaves; 1/2 Tbsp fresh thyme leaves; 1 1/2 tsp salt; 1 tsp black pepper

A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef. 

⏱ 40 menit 🔨 Persiapan 10mnt 🔥 Masak 30mnt 📊 Sedang 🍽 6 porsi ⭐ 5.0 (113) 👁 27

Bahan-bahan

6 porsi

2 lb beef tenderloin (trimmed and tied)
2 Tbsp unsalted butter (room temperature)
1 Tbsp prepared Horseradish (strained)
2 g arlic cloves
1 Tbsp fresh rosemary leaves
1/2 Tbsp fresh thyme leaves
1 1/2 tsp salt
1 tsp black pepper

Langkah-langkah

Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (*Remove it at 130-135˚F for a final resting temperature of 138-140˚F).
Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.

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