Perfect Beef Tenderloin

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Perfect Beef Tenderloin imageRecipe

Photo: Jennifer Causey

Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both.

Serves 16 (serving size: 3 1/2 oz. cooked beef)


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1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine
4 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
[SUB_RECIPE_LINK {Board Dressing (optional)} {150446}]
[SUB_RECIPE_LINK {Classic Horseradish Cream Sauce (optional)} {150448}]


Active: 15 Minutes
Total: 10 Hours

1. Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

2. Remove beef from refrigerator, and let stand at room temperature 1 hour.

3. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

4. Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

5. Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

Created date

October 2016

Nutritional Information

Calories 246
Fat 11.7 g
Satfat 4.8 g
Monofat 5.2 g
Polyfat 0.8 g
Protein 35 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 109 mg
Iron 4 mg
Sodium 547 mg
Calcium 19 mg
Sugars 0 g