Perfectly Roasted Beef Tenderloin
Elizabeth Heiskell Catering cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Carla on SeeMeCook
A holiday beef tenderloin coated with Worcestershire, melted butter, pepper, and salt, then roasted hot for a medium-rare finish. Folding the narrow tail under helps the tenderloin cook more evenly; resting keeps its juices in the meat.
- Time
- 59 minutes
- Cuisine
- American
Ingredients
Weights are estimates. Together, the ingredients weigh about 1.36 kg before cooking, which is about 225 g per serving.
Steps
Heat the oven to 500°F (260 °C) (260°C (500 °F)) for a medium-rare tenderloin.
Check that the tenderloin is even in thickness. Tuck the narrow tail underneath so it does not overcook while the thicker section roasts.
Sprinkle a tiny amount of Worcestershire sauce over the tenderloin.
Brush or rub melted butter over the entire tenderloin so it is coated all over.
Season with pepper first, then salt, in that order.
Put the tenderloin in the hot oven and roast for exactly 24 minutes for medium rare. The creator says 26 minutes for medium; cooking longer produces well done.
Remove the tenderloin from the oven and let it rest for at least 15–30 minutes before cutting so the juices do not run out.
After resting, take the tenderloin off the cooking surface, slice, and serve.
Notes
The source gives an approximate tenderloin weight and cooking times, but no exact amounts for Worcestershire, butter, salt, or pepper. The post links to a recipe page, but its contents were not provided here. Resting is stated as at least 15–30 minutes; the video demonstrates a 20-minute rest.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 340
- Protein
- 52 g
- Carbs
- 0 g
- Fat
- 14 g
- Fiber
- 0 g
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