Million Dollar Roast Beef Tenderloin

The Million Dollar Roast Beef Tenderloin lives up to its name with its incredible flavor and luxurious texture. Perfect for holidays, celebrations, or special dinners, this recipe delivers a beautifully seared, herb-crusted beef tenderloin that melts in your mouth. With just a few simple ingredients and steps, you can create a dish that looks and tastes like it came from a gourmet steakhouse.

Ingredients

4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
4 tbsp salted butter, softened
2 tsp garlic, minced
1 tsp prepared horseradish or Dijon mustard
1 tsp minced rosemary or thyme

Instructions

Step 1:
Tie the trimmed beef tenderloin pieces with butcher’s twine. This helps maintain an even shape for consistent cooking. Generously season the tenderloin with salt and black pepper, ensuring it’s coated on all sides. Allow the meat to rest at room temperature for about 2 hours. This step ensures even cooking.

Step 2:
Preheat your oven to 425°F (220°C) to prepare for roasting.

Step 3:
Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, add the tenderloin to the skillet. Sear on all sides for 3-5 minutes per side until a golden-brown crust forms. This crust locks in the flavor and creates a beautiful exterior.

Step 4:
While the tenderloin is searing, prepare the butter mixture. In a small bowl, combine softened butter, minced garlic, horseradish (or Dijon mustard), and your choice of rosemary or thyme. Mix until well blended.

Step 5:
Spread the butter mixture evenly over the seared tenderloin, ensuring it’s generously coated for maximum flavor.

Step 6:
Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven. If you’re not using an oven-safe skillet, move the tenderloin to a baking dish.

Step 7:
Roast the tenderloin for 20-25 minutes or until the thermometer reaches your desired internal temperature:

125°F (52°C) for medium-rare
135°F (57°C) for medium
145°F (63°C) for medium-well

Step 8:
Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is tender and flavorful.

Step 9:
Slice the tenderloin into 1-inch thick pieces and serve warm. Pair with your favorite sides for an unforgettable meal.

Variations

Herb Options: Experiment with fresh herbs like sage, thyme, or oregano for a unique flavor profile.
Garlic Butter Infusion: Mix finely grated Parmesan into the butter mixture for a richer, nutty flavor.
Sauce Addition: Pair the tenderloin with a red wine reduction or creamy horseradish sauce for extra indulgence.

Cooking Notes

Always allow the tenderloin to rest at room temperature before cooking to ensure even doneness.
Use a meat thermometer for precision cooking to your preferred doneness.
If you don’t have a cast-iron skillet, any heavy, oven-safe pan will work.

Serving Suggestions

This beef tenderloin pairs beautifully with roasted vegetables, creamy mashed potatoes, or a fresh arugula salad. For a festive touch, serve alongside dinner rolls and a rich red wine such as Cabernet Sauvignon or Merlot.

Tips

Trimming Tip: Ask your butcher to trim and prepare the tenderloin to save time.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the tenderness.
Make Ahead: You can prepare the butter mixture and season the tenderloin a day in advance. Store covered in the refrigerator and bring it to room temperature before searing and roasting.

Prep Time:

15 minutes (plus 2 hours resting time)

Cooking Time:

25 minutes

Total Time:

2 hours 40 minutes (including resting time)

Nutritional Information (per serving):

Calories: 420
Protein: 36g
Sodium: 600mg

FAQs

1. Can I use a different cut of beef?
While beef tenderloin is recommended for its tenderness, you can use a sirloin or ribeye roast as a substitute. However, cooking times and textures may vary.

2. What’s the purpose of tying the tenderloin?
Tying the tenderloin ensures it maintains a uniform shape, promoting even cooking throughout.

3. Can I use dried herbs instead of fresh?
Yes, dried herbs can be used, but reduce the quantity by half since dried herbs have a more concentrated flavor.

4. How do I store leftover beef tenderloin?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat slices gently in a skillet with a bit of butter or beef broth to keep them moist.

This Million Dollar Roast Beef Tenderloin is a show-stopping dish that’s surprisingly easy to make. Its rich, buttery flavor and melt-in-your-mouth texture make it the ultimate centerpiece for special occasions or an indulgent dinner. Enjoy this gourmet recipe at home and impress your family or guests with every bite!