Simply rub the meat with olive oil and spices, roast it in a 500°F oven to crisp up the outside, then finish cooking it in a moderate 350°F oven. Perfection! This delicious roast is perfect for special occasions. My simple method of searing the beef in a hot oven and then finishing it in a moderate oven produces a tender, juicy, and flavorful roast. Much like ribeye roast, this is not a recipe I make very often because it’s pricey, but it’s a huge success when I do. More affordable options include tri-tip roast, pork tenderloin, and pork roast.
Recipe Card
Beef tenderloin roast: I usually get a small 2-pound roast. If your roast is bigger, you’ll need to increase the cooking time. Olive oil: I love the flavor of olive oil. But if you prefer an oil with a higher smoke point, you can use avocado oil. To season: Kosher salt, black pepper, garlic powder, dried thyme, and dried sage.
You start by bringing the roast to room temperature. This will help it cook more evenly. In a small bowl, prepare a mixture of olive oil and spices. Pat the beef dry, then rub it all over with the mixture. Insert an oven-safe meat thermometer set to 130°F (medium-rare) into the roast’s thickest part. Cook it for 15 minutes in a super hot (500°F) oven. Lower the oven temperature to 350°F and keep cooking until the roast reaches an internal temperature of 130°F. Using a small 2-pound roast, this should take 20-30 minutes. The only way to know for sure is to use a meat thermometer. Let the roast rest before slicing it to prevent the juices from escaping when you cut into it. Gently remove the butcher twine, slice the roast, and serve it.
Sauteed mushrooms Zucchini noodles Mashed cauliflower Mashed butternut squash Sauteed green beans Steamed broccoli Steamed asparagus Green beans with bacon
Sometimes, I serve it with brown butter sauce. To make brown butter, melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices. One of my favorite lunches is slices of cold roast served with grainy mustard, fresh-cut vegetables, and pickles like these pickled red onions or these quick pickles.
