BEEF TENDERLOIN
Beef tenderloin is one of my favorite meals—my mom and I make it for almost every party we ever host. It’s an impressive dish to look at, but not too fussy to make. All you need to do is season the meat and cook it in the oven. Sliced thinly and presented on a big platter topped with mushrooms or fresh rosemary, it’s always greeted with enthusiasm. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 1 hour
1 (3-pound) beef tenderloin
3 tablespoons (45 ml) extra-virgin olive oil
3 garlic cloves, minced
Salt
Freshly ground black pepper
2 cups (480 ml) arugula, for serving
- Preheat the oven to 500°F (260°C).
- Remove the beef from the refrigerator about half an hour before you want to cook it, to bring it to room temperature. Place it in a roasting pan. In a small bowl, stir the olive oil and garlic into a paste. Season with salt and pepper. Coat the tenderloin with the garlic paste, rubbing it in well with your hands. Roast for 15 minutes, or until browned.
- Lower the heat to 375°F (190°C), and cook for another 20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to be sure (internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium).
- Rest the beef for 10 to 15 minutes before slicing thinly and serving on a bed of arugula.
VARIATION 1 BEEF TENDERLOIN WITH MUSHROOMS: Top the tenderloin with Perfect Sautéed Mushrooms (here) before serving.
VARIATION 2 HERBY MUSTARD TENDERLOIN: Finely grate ¼ onion and mix it with 2 tablespoons (30 ml) dried mustard and ¼ cup chopped fresh tarragon or rosemary. Rub the tenderloin with the spread, and cook according to the original recipe.
More Recipes You'll Love
This beef tenderloin rubs a whole 3-pound roast with a garlic and olive oil paste, sears at 500°F, then finishes gently until it reaches medium-rare. Sliced thin over a bed of arugula, it is the dinner party centerpiece that barely asks anything of you.
Pro Tips
- Take the beef out of the fridge half an hour before cooking so it comes to room temperature. Cold meat cooks unevenly.
- Stir the olive oil and garlic into a paste and rub it in well with your hands. That paste is the entire seasoning.
- Roast 15 minutes at 500°F to brown, then drop the oven to 375°F for another 20 minutes.
- Use a meat thermometer - 145°F for medium-rare, 160°F for medium. Guessing on a 3-pound tenderloin is a bad bet.
- Rest the beef 10-15 minutes before slicing thinly, then serve it on arugula topped with sauteed mushrooms or fresh rosemary.
Frequently Asked Questions
Is beef tenderloin paleo?
It is - beef, olive oil, garlic, and arugula. No flour, cream sauce, or dairy.
How do I cook it to medium-rare?
Roast at 500°F for 15 minutes, then 375°F for about 20 minutes, until a thermometer reads 145°F. Rest it before slicing.
Can I add a crust or topping?
Sauteed mushrooms over the sliced tenderloin is the classic variation here, or rub the roast with dried mustard, grated onion, and fresh tarragon.
How should I slice the tenderloin?
Thin slices against the grain after a 10-15 minute rest. Present them on a big platter over the arugula.
Recipe Card
Ingredients
Method
- Preheat the oven to 500°F.
- Remove the beef from the refrigerator about half an hour before you want to cook it, to bring it to room temperature.
- Place it in a roasting pan.
- In a small bowl, stir the olive oil and garlic into a paste.
- Season with salt and pepper.
- Coat the tenderloin with the garlic paste, rubbing it in well with your hands.
- Roast for 15 minutes, or until browned.
- Lower the heat to 375°F, and cook for another 20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to be sure (internal temperature of 145°F for medium-rare and 160°F for medium).
- Rest the beef for 10 to 15 minutes before slicing thinly and serving on a bed of arugula.
