Christmas Eve Dinner at our house is always Beef Tenderloin…. and of course, Cheesy Potatoes. But back to the beef. The tenderloin cut is very tender, lean and when cooked properly, melts in your mouth. It is definitely a special occasion entree and while it is great just roasted, sometimes it’s fun to jazz it up a bit. The recipe calls for the butter to be poured over the sliced meat but you can always have it on the side and let your guests decide if they want it.
A general guideline for serving portions is 6-8 ounces (16 ounces in 1 pound) of raw beef tenderloin per person, which accounts for the meat shrinking during the cooking process. 6 ounces should be plenty if you have several hearty sides, but we all have that one person in the family that goes back for seconds, so plan accordingly. It’s always better to have extra than to run out. Plus, beef tenderloin makes for great leftovers!
- 4-pounds Beef Tenderloin, trimmed
- 2 Garlic Cloves
- 2 tablespoons Rosemary leaves chopped, plus sprigs
- 6 tablespoons unsalted Butter
- Salt & Pepper
- 2 tablespoon Extra Virgin Olive Oil
- Digital Probe Thermometer
Peel, slice and then mash the garlic into a paste using the side of a knife. Chop of the rosemary leaves into small pieces and mix well into the mashed garlic. Rub the mixture onto the outside to the meat. Sprinkle with coarse kosher salt. Place the beef on a rack set over a large rimmed baking sheet. If possible, refrigerate uncovered at least 24 hours, and up to 36 hours. At least chill for a couple hours.
Let the tenderloin sit at room temperature at least 1 hour, but no more than 2 hours, before cooking.
Preheat the oven to 275 degrees. Heat the olive oil in a large ovenproof skillet or dutch oven over medium heat. When the oil is hot, add the tenderloin. You will want to cook the meat until it is well browned on all sides, about 8-10 minutes. You will need to turn the meat, but let it sit on each side until the meat starts to pull away from the pan – the fibers wills stick to the pan and you don’t want to tear the meat away. Once browned, transfer the skillet to the oven and roast the tenderloin until the meat registers 130 degrees (medium-rare ranges from 130-135 degrees F), about 25 minutes. The temperature will continue to rise while resting, so you want to remove it from the heat when slightly lower than the desired doneness. Once cooked, transfer the tenderloin to a cutting board, cover with tinfoil, and let rest 15 minutes before slicing so that the juices can be retained in the meat.
In the same skillet, melt the butter and add the rosemary sprigs over medium heat, scraping up the browned bits on the bottom of the pan. Drizzle the rosemary-infused butter over the sliced tenderloin and sprinkle with sea salt.
- Rare: 120 – 125 degrees F
- Medium Rare: 130 -135 degrees F
- Medium: 140 -145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F