Fillet of Beef Beef Tenderloin Whole
Elevate your next dinner gathering with this stunning Fillet of Beef Tenderloin, roasted whole to perfection and infused with a fragrant herb-butter crust. This centerpiece-worthy recipe highlights a 4-pound whole beef tenderloin, expertly seasoned with kosher salt, freshly ground black pepper, and a luxurious blend of olive oil, garlic, rosemary, thyme, and softened butter. After a golden sear in a cast iron skillet, the tenderloin is roasted to tender, juicy perfection in the oven, creating a beautifully browned crust while locking in its natural flavors. With just 20 minutes of prep and 45 minutes of cook time, this dish is both elegant and surprisingly approachable. Perfectly sliced into medallions, it pairs effortlessly with classic sides like roasted vegetables or creamy mashed potatoes, making it the ideal recipe for holidays, celebrations, or an impressive weekend dinner. Serve and savor every melt-in-your-mouth bite while basking in the compliments from your guests!
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Recipe Information
Ingredients
- 4 pounds whole beef tenderloin (trimmed and tied)
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper (freshly ground)
- 3 tablespoons olive oil
- 4 pieces garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 3 tablespoons unsalted butter (softened)
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat or silver skin from the beef tenderloin, if needed. Ensure the tenderloin is evenly tied with butcher’s twine for even cooking.
Season the beef generously with kosher salt and freshly ground black pepper on all sides. Let it rest at room temperature for about 30 minutes.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, and softened butter to form a paste.
Rub the herb-butter mixture all over the beef tenderloin, ensuring an even coating.
Heat a large ovenproof skillet or cast iron pan over medium-high heat. Add a tablespoon of olive oil (if needed) and sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the seared tenderloin to the preheated oven. Roast the tenderloin for approximately 25-30 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the tenderloin registers 130°F (54°C).
Once the desired doneness is reached, remove the beef tenderloin from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute.
Slice the beef tenderloin into 1-inch thick medallions and serve immediately. Pair with your preferred sides, such as roasted vegetables, mashed potatoes, or a green salad.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 0.7 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
