This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. You can let the beef tenderloin chill for up to 24 hours, if desired. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees. Purchasing high quality meat will make all of the difference in the tenderness and flavor of the final product. Serve this main with roasted potatoes, asparagus, and a glass of red wine.
3 tablespoons unsalted butter, softened
5 teaspoons kosher salt
1 teaspoon dry mustard
3/4 teaspoon black pepper
2 cloves of garlic, minced
1 (3- to 3 1/2-lb.) beef tenderloin, trimmed
How to Make It
Stir together butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours.
Let beef stand about 20 minutes at room temperature. Preheat oven to 425°F. Bake in preheated oven until a meat thermometer inserted into thickest portion registers 135°F (medium-rare), 25 to 30 minutes. Cover loosely with aluminum foil; let rest about 15 minutes before slicing.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.