Million Dollar Roast Beef Tenderloin

There’s just something about a perfectly cooked roast beef tenderloin that elevates any occasion. For years, I shied away from making it, intimidated by the price of the cut and the fear of ruining it. But after a particularly disastrous holiday dinner where the store-bought ham was drier than the Sahara, I decided enough was enough. I was going to conquer the roast beef tenderloin. And not just any roast beef tenderloin, but a Million Dollar Roast Beef Tenderloin.

My grandmother, bless her heart, always said, “If you’re going to do something, do it right!” So, I spent weeks researching, experimenting with different cooking methods and flavor combinations until I finally landed on a recipe that is truly worthy of its name. This *Million Dollar Roast Beef Tenderloin* is incredibly tender, juicy, and bursting with flavor. It’s surprisingly easy to make, and I’m so excited to share my secrets with you.

I remember the first time I nailed this recipe. My husband took one bite, closed his eyes, and declared it the best thing I had ever made. My kids, who are usually picky eaters, devoured it. That’s when I knew I had something special. This recipe is now my go-to for holidays, special occasions, or even just a fancy Sunday dinner. And now, you can make it too!

Kitchen Essentials You’ll Need

Before we get started, let’s make sure you have everything you need. This isn’t a particularly equipment-heavy recipe, but having these tools on hand will make the process much smoother:

Roasting pan with a rack: This is essential for even cooking and allows the air to circulate around the tenderloin.
Meat thermometer: An absolute must for ensuring your tenderloin is cooked to the perfect temperature. I prefer a digital instant-read thermometer.
Kitchen twine: To tie the tenderloin and ensure it cooks evenly.
Large skillet or Dutch oven: For searing the tenderloin to develop a beautiful crust.
Sharp knife: For trimming the silver skin and any excess fat.
Cutting board: A sturdy cutting board is a must for any kitchen.
Measuring cups and spoons: For accurate ingredient measurements.

Why You’ll Love This Recipe Million Dollar Roast Beef Tenderloin Recipe

Okay, so why is this *Million Dollar Roast Beef Tenderloin Recipe* so amazing? Let me count the ways:

It’s incredibly tender: The tenderloin is naturally a very tender cut of beef, and the cooking method we’ll use ensures it stays that way.
It’s bursting with flavor: A combination of herbs, spices, and a rich, savory crust creates a symphony of flavors that will tantalize your taste buds.
It’s surprisingly easy to make: Despite its impressive presentation, this recipe is actually quite simple and straightforward.
It’s perfect for special occasions: This dish is guaranteed to impress your guests and make any gathering feel extra special.
The leftovers are fantastic: If you happen to have any leftover *Million Dollar Roast Beef Tenderloin* (which is unlikely!), you can use it for sandwiches, salads, or even a quick and easy stir-fry.
It’s adaptable: Feel free to adjust the herbs and spices to your liking. This recipe is a great base for experimentation.

The Ingredients

Alright, let’s talk ingredients. Here’s what you’ll need to create this masterpiece:

Beef Tenderloin: 3-4 pound center-cut beef tenderloin, trimmed
Olive Oil: 2 tablespoons, extra virgin
Kosher Salt: 2 tablespoons, divided
Black Pepper: 1 tablespoon, freshly ground, divided
Garlic: 4 cloves, minced
Fresh Rosemary: 2 tablespoons, chopped
Fresh Thyme: 2 tablespoons, chopped
Italian Seasoning: 1 tablespoon
Butter: 4 tablespoons, unsalted, softened
Dijon Mustard: 2 tablespoons
Heavy Cream: 1/2 cup
Beef Broth: 1 cup, low sodium
Lemon Juice: 1 tablespoon, fresh
Worcestershire Sauce: 1 tablespoon

Step-by-Step Instructions

Now for the fun part! Let’s get cooking. Follow these step-by-step instructions, and you’ll be enjoying your own *Million Dollar Roast Beef Tenderloin* in no time.

Prepare the Tenderloin: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. This is crucial for achieving a good sear. Trim any excess fat or silver skin from the tenderloin. Using kitchen twine, tie the tenderloin in 2-inch intervals. This will help it maintain its shape and cook evenly.
Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, Italian seasoning, 1 tablespoon of kosher salt, and 1/2 tablespoon of black pepper. Mix well until everything is evenly distributed.
Sear the Tenderloin: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the skillet and sear on all sides until nicely browned, about 2-3 minutes per side. This step is essential for developing a rich, flavorful crust.
Apply the Herb Butter: Remove the tenderloin from the skillet and place it on a roasting rack set inside a roasting pan. Spread the herb butter evenly over the entire surface of the tenderloin.
Roast the Tenderloin: Roast in the preheated oven for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the tenderloin registers 130-135°F (54-57°C). For medium, roast for 25-30 minutes, or until the thermometer registers 135-140°F (57-60°C). Remember, the internal temperature will continue to rise slightly as the tenderloin rests.
Rest the Tenderloin: Remove the tenderloin from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Make the Pan Sauce: While the tenderloin is resting, make the pan sauce. Place the skillet you used to sear the tenderloin back over medium heat. Add the beef broth to the skillet and scrape up any browned bits from the bottom. Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced slightly. Stir in the Dijon mustard, heavy cream, lemon juice, Worcestershire sauce, and the remaining 1 tablespoon of kosher salt and 1/2 tablespoon of black pepper. Simmer for another 2-3 minutes, or until the sauce has thickened slightly.
Slice and Serve: Remove the twine from the tenderloin and slice it into 1/2-inch thick medallions. Arrange the medallions on a serving platter and spoon the pan sauce over the top. Garnish with fresh herbs, if desired. Serve immediately and enjoy!

Fun Variations You Can Try

Want to put your own spin on this *Million Dollar Roast Beef Tenderloin Recipe*? Here are a few fun variations to try:

Add Mushrooms: Sauté sliced mushrooms in the skillet after searing the tenderloin and add them to the pan sauce for an earthy flavor.
Spice it Up: Add a pinch of red pepper flakes to the herb butter for a little heat.
Garlic Lover’s Delight: Double the amount of garlic in the herb butter for an extra garlicky flavor.
Herb Variations: Experiment with different herbs, such as sage, oregano, or parsley.
Horseradish Cream Sauce: Instead of the pan sauce, serve the tenderloin with a creamy horseradish sauce. Combine sour cream, horseradish, Dijon mustard, and a pinch of salt and pepper to taste.

How I Love to Serve It

This *Million Dollar Roast Beef Tenderloin* is a showstopper on its own, but it’s even better when paired with the right side dishes. Here are a few of my favorite ways to serve it:

Roasted Potatoes: Crispy on the outside, fluffy on the inside, roasted potatoes are the perfect complement to the tenderloin.
Asparagus: Roasted or grilled asparagus adds a touch of freshness and color to the plate.
Mashed Potatoes: Creamy mashed potatoes are a classic side dish that everyone loves.
Green Bean Almondine: A simple yet elegant side dish that adds a touch of sophistication.
Yorkshire Puddings: These light and airy puffs are perfect for soaking up the pan sauce.
Crusty Bread: Serve with a loaf of crusty bread for mopping up every last drop of the delicious pan sauce.

Helpful Tips from My Kitchen

Over the years, I’ve learned a few tricks that will help you achieve *Million Dollar Roast Beef Tenderloin* perfection every time. Here are some of my most helpful tips:

Start with the best quality beef: Since the tenderloin is the star of the show, it’s important to use the best quality beef you can afford. Look for a tenderloin that is well-marbled and has a deep red color.
Don’t skip the searing: Searing the tenderloin is crucial for developing a rich, flavorful crust. Make sure your skillet is hot enough before adding the tenderloin, and don’t overcrowd the pan.
Use a meat thermometer: A meat thermometer is the only way to ensure your tenderloin is cooked to the perfect temperature. Don’t rely on cooking times alone, as they can vary depending on the size and shape of your tenderloin.
Let the tenderloin rest: Resting the tenderloin after cooking is essential for allowing the juices to redistribute throughout the meat. This will result in a more tender and flavorful roast.
Make the pan sauce ahead of time: The pan sauce can be made ahead of time and reheated just before serving. This will save you time on the day of your event.
Don’t be afraid to experiment: This recipe is a great base for experimentation. Feel free to adjust the herbs and spices to your liking.
Warm plates are key: Serving on warm plates keeps the tenderloin at the perfect temperature for longer.

Important Cooking Reminders

Before you start cooking, keep these important reminders in mind to ensure a safe and successful cooking experience:

Wash your hands: Always wash your hands thoroughly with soap and water before and after handling raw meat.
Use separate cutting boards: Use a separate cutting board for raw meat and vegetables to prevent cross-contamination.
Cook to the proper temperature: Ensure the tenderloin is cooked to the proper internal temperature to kill any harmful bacteria.
Store leftovers properly: Store leftover tenderloin in an airtight container in the refrigerator for up to 3-4 days.
Be careful with hot oil: When searing the tenderloin, be careful not to splatter hot oil. Use a splatter screen if necessary.
Supervise children: Keep children away from the stove and oven while cooking.

Nutritional Information (Estimated)

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes. Values are per serving, based on 6 servings:

Calories: 550-650
Protein: 45-55g
Fat: 35-45g
Saturated Fat: 15-20g
Cholesterol: 200-250mg
Sodium: 700-900mg
Carbohydrates: 5-10g
Fiber: 1-2g
Sugar: 2-4g

Recipe Details

Prep Time: 20 minutes
Cook Time: 25 minutes
Rest Time: 15 minutes
Total Time: 60 minutes
Yield: 6 servings

Common Questions You Might Have

Got questions? I’ve got answers! Here are some of the most common questions I get asked about this *Million Dollar Roast Beef Tenderloin Recipe*:

Q: Can I use a different cut of beef?

While you *can* use a different cut of beef, the tenderloin is truly the best choice for this recipe. It’s incredibly tender and flavorful, and it cooks quickly and evenly. If you’re looking for a more budget-friendly option, you could try using a sirloin roast, but be aware that it may not be as tender as the tenderloin.

Q: How do I know when the tenderloin is done?

The best way to know when the tenderloin is done is to use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin, making sure not to touch any bone. For medium-rare, the internal temperature should be 130-135°F (54-57°C). For medium, it should be 135-140°F (57-60°C). Remember that the internal temperature will continue to rise slightly as the tenderloin rests.

Q: Can I make this recipe ahead of time?

While it’s best to serve the *Million Dollar Roast Beef Tenderloin* immediately after cooking, you can prepare some of the components ahead of time. The herb butter can be made up to 3 days in advance and stored in the refrigerator. The pan sauce can also be made ahead of time and reheated just before serving. However, I recommend cooking the tenderloin on the day you plan to serve it for the best flavor and texture.

Conclusion

So there you have it my friends, my *Million Dollar Roast Beef Tenderloin Recipe*! I hope you’ll give this recipe a try. It’s truly a special dish that is perfect for any occasion. The juicy, tender beef combined with the savory herb crust and rich pan sauce is a flavor combination that is simply irresistible.

Don’t be intimidated by the name or the price of the cut. With a little bit of patience and attention to detail, you can create a *Million Dollar Roast Beef Tenderloin* that will impress your family and friends. And remember, the most important ingredient is love! Happy cooking! With this recipe, you’re sure to create a memorable meal.

Million Dollar Roast Beef Tenderloin Recipe

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