WebIt comes from the conical end of a beef’s short loin and is thicker. Butchers usually see tenderloin meat as a whole and filet mignon as pieces. As they are cut into …
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This beef tenderloin roast hits all the check marks of easy to make, impressive to serve, and melt-in-your-mouth delicious, no fancy carving skills needed. It’s great for a small crowd of close friends or family. The horseradish sauce and garlic herb butter complement the tender beef, leaving room for the flavor to really shine through.
For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.
This simple mix of seasonings complements a hearty beef tenderloin perfectly and gives it a beautiful crust. Serve it with Herb Garlic Butter for extra flavor. At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store it in plastic wrap or a plastic bag in the refrigerator.
Instructions. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.