A magnificent Roast Beef Tenderloin

A roast beef tenderloin is the "crown jewel" of holiday dinners—it’s incredibly lean, buttery, and fork-tender. Because it’s an expensive cut, the goal is a perfect edge-to-edge pink medium-rare with a deeply browned, savory crust.

Here is a guide to making a truly magnificent roast.

1. The Preparation

To get that professional result, focus on surface moisture and temperature.

Tie it up: Use butcher’s twine to tie the roast at 1-inch intervals. This ensures the tapered tail cooks at the same rate as the thick center.
The "Dry Brine": Salt the meat generously on all sides at least 1 hour (or up to 24 hours in the fridge) before cooking. This helps the salt penetrate the meat and dries out the exterior for a better sear.
Temper: Take the meat out of the fridge 60 minutes before roasting to take the chill off.

2. The Flavor Crust

While salt and pepper are classic, a wet rub creates a "magnificent" crust. Mix the following and slather it over the meat:

3 tbsp softened butter or olive oil
4 cloves minced garlic
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tsp coarse black pepper

3. The Cooking Method: Reverse Sear

For a thick cut like tenderloin, the reverse sear is the gold standard. It prevents that "gray ring" of overcooked meat around the edges.

Low & Slow: Preheat your oven to 225°F (107°C). Place the beef on a wire rack over a baking sheet.
Monitor: Roast until the internal temperature hits 120°F (49°C) for medium-rare. (This usually takes 60–90 minutes depending on size).
The Sear: Remove the beef. Heat a heavy skillet (cast iron is best) with a little oil until smoking hot. Sear the roast for 1–2 minutes per side until a deep brown crust forms.
The Finish: Toss a knob of butter and a few sprig of herbs into the pan during the last minute of searing and spoon the foaming butter over the meat.

4. The Critical Rest

Do not cut it immediately. Transfer the roast to a carving board and let it rest for at least 15 minutes. This allows the juices to redistribute so they don't end up on the cutting board.

Temperature Guide (Pull Temps)

Since the meat continues to rise in temperature while resting (carryover cooking), pull it from the heat early:

Desired Doneness	Pull from Oven At	Final Temp after Rest
Rare	115°F (46°C)	125°F (52°C)
Medium-Rare	120°F (49°C)	130°-135°F (54-57°C)
Medium	130°F (54°C)	140°-145°F (60-63°C)

Pro Tip: Serve this with a Horseradish Cream Sauce (sour cream, prepared horseradish, chives, and a splash of lemon) or a Red Wine Reductions (Bordelaise) to cut through the richness of the beef.

Would you like me to provide a specific recipe for a red wine pan sauce or a creamy horseradish side?