Recipes

Roasted Beef Tenderloin

Cindy Anschtz Barbieri|

Roasted Beef Tenderloin
4.5 (2 ratings)
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When entertaining, I love roasting a beef tenderloin. This is great for holidays but we love to enjoy for summer entertaining. There is something about a beef tenderloin that brings many smiles. This is also a great paleo recipe and gluten-free — or just an amazing recipe to share with your family and friends. Click here to see more recipes on Cindy's Table.
Servings
6
Ingredients
  • 3 1/2 pound center-cut beef tenderloin roast
  • 1 1/2 teaspoon sea salt
  • 2 teaspoon dijon mustard
  • 1 tablespoon ground peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon olive oil
  • 1 teaspoon unsalted butter
Directions
  1. Preheat the oven to 400 degrees or heat your grill to medium-high.
  2. Tie beef with kitchen twine.
  3. Season the beef all over with salt. Next, coat the entire beef with a light layer of Dijon mustard. In a small bowl combine the peppercorns, oregano, rosemary, thyme, garlic powder, onion powder, and red pepper flakes. Coat evenly all over the beef tenderloin.
  4. For the stove top: Heat a large Dutch oven over high heat. Carefully coat the bottom of a pan with olive oil and butter. When the butter is melted but not brown add in beef. Sear all sides until brown; about 8 minutes total.
  5. For the grill: Heat grill to a medium-high temperature. Once the grill is hot, sear on all sides of beef, about 8 minutes. Place the beef tenderloin into a oven-safe Dutch oven or roasting pan.
  6. Transfer the sauté pan to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees. for medium-rare, about 25 minutes. Carefully transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 15 minutes.
 
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