This roast beef tenderloin looks glamorous and tastes amazing, yet it’s practically foolproof, it’s a great meal for a dinner party in the upcoming holiday season or anytime. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Cut the recipe in half to serve 4-5 people. I served this with a Red Wine Sauce , Mashed Potato and Turnip Gratin and Oven Roasted Asparagus. The Red Wine Sauce and the Mashed Potato and Turnip Gratin and be made a day ahead of time.
Prep time: 10 minutes
Cooking time: 40-50 minutes
2 Tbs. finely chopped fresh thyme
1 Tbs. ground fennel seed
1/2 tsp. caraway seeds, coarsely ground
Freshly cracked black pepper
2 2-1/2-lb. beef butt tenderloins, trimmed
2. Roast the beef:
3. Arrange the roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120°F-130°F for rare , 130°F to 135°F for medium rare, or 140°F-150°F for medium, 40 to 50 minutes. When cooked to your doneness, remove from the oven, cover the beef loosely with tin foil and let the beef rest for 15 minutes, before carving crosswise into thick slices. Slice only as much as you plan to serve right away (leftovers keep better unsliced).
make ahead tips:
The beef may be seasoned up to 36 hours ahead of roasting. Just keep chilled in refrigerator.
Leftover tenderloin makes delicious roast beef sandwiches; slice it thin and serve it on soft rolls with horseradish flavored mayonnaise and a few sprigs of watercress.