Skip to main content
Epicurious

Roast Beef Tenderloin

Roast beef tenderloin is a special-occasion meat even though it is about the simplest cut to prepare. Here’s the basic method plus a wonderful variation.

Recipe information

  • Yield

    makes 8 servings

Ingredients

One 3-pound beef tenderloin, trimmed
1 teaspoon olive oil
2 teaspoons kosher salt
3 garlic cloves, crushed
1 tablespoon dried rosemary

Preparation

  1. Step 1

    Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the rack of a shallow roasting pan with nonstick spray.

    Step 2

    Rub the beef with the olive oil and then with the salt, garlic, and rosemary. Place in the roasting pan and roast in the center of the oven for 25 to 30 minutes or until the oven probe or an instant-read thermometer registers 125°F for rare or 135°F for medium. Remove the beef from the oven and cover with a piece of foil.

    Step 3

    Let the beef rest, covered, for 10 minutes before carving. The temperature will rise as the beef rests.

  2. Roast Beef Tenderloin with Peppercorn Mustard Crust

    Step 4

    Place 1 tablespoon each of whole black peppercorns, coriander seeds, and mustard seed in a spice grinder or coffee grinder and grind until coarse. Add 2 teaspoons kosher salt. Rub the beef with 1 teaspoon olive oil and then coat it with the spice mixture. Roast as directed above. While the beef roasts, mix 1 cup sour cream with 1/3 cup freshly grated horseradish. Stir in 1 teaspoon kosher salt. Serve the sauce with the beef.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsBeef TenderloinBeefMeatMainDinnerDairy FreeGluten FreeNut FreeKeto5 Ingredients or FewerRoastCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.