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This classic dish is truly a showstopper with its tender, melt-in-your-mouth texture and rich, savory taste. Featuring simple, high-quality ingredients and a straightforward preparation style, this recipe lets the flavor of the beef shine through perfectly. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 beef tenderloin (approximately 2 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
Instructions
- Preheat your oven to 425°F (220°C).
- Season the beef tenderloin generously with salt and pepper on all sides.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, approximately 2-3 minutes per side.
- Add minced garlic and fresh thyme leaves to the skillet, and gently rub them onto the seared beef tenderloin.
- Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the desired level of doneness is reached. Use a meat thermometer to check the internal temperature: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
- Remove the beef tenderloin from the oven and transfer it to a cutting board. Allow it to rest for 5 minutes to let the juices redistribute.
- While the beef rests, add butter to the skillet and let it melt, stirring to combine with the flavorful juices.
- Slice the beef tenderloin into thick slices and drizzle the pan juices over the top.
- Serve immediately and enjoy!
Notes
For best results, let the beef tenderloin come to room temperature before cooking to ensure even cooking throughout. Make sure to sear the beef over high heat to create a nice crust while locking in the juices. Allow the beef to rest after cooking to retain its juiciness and tenderness. Serve with your favorite side dishes like roasted potatoes, steamed vegetables, or a fresh salad and enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 100mg
- Fat: 22g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg
Pair this with...
Garlic Knots
Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.
Sautéed Mushrooms
Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.
Broccoli Raab with Pine Nuts
Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.
