This easy roasted beef tenderloin takes less time to make than prime rib, and is an impressive centerpiece for your holiday table.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 40 mins
Servings: 8
Ingredients
- butcher’s twine
- 1 (3 pound) beef tenderloin
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
Steps
- Cut butcher’s twine into 5 or 6 (8-inch) pieces. Wrap each piece firmly around the tenderloin, spaced about 1 1/2 inches apart, and secure with a knot. Trim off any excess twine. Cut a longer piece of twine and wrap it horizontally around the beef; run the ends of the twine under the center pieces and tie a firm knot in the center. Trim off any excess. Refrigerate tenderloin for 30 minutes uncovered.
- Preheat the oven to 325 degrees F (165 degrees C). Set a wire rack inside a rimmed baking sheet.
- Season tenderloin evenly with salt and pepper. Heat oil in a large skillet over medium-high heat. Place meat in skillet and cook, undisturbed, until browned, 4 to 5 minutes. Flip and repeat on all sides until evenly browned. Transfer tenderloin to the prepared wire rack.
- Bake in the preheated oven until an instant read thermometer inserted near the center reaches 125 degrees F (52 degrees C), 35 to 40 minutes for medium rare, or cook to desired degree of doneness. Transfer to a cutting board to rest for 10 to 15 minutes before slicing.
