Pan Roasted Beef Tenderloin – a delicious recipe with beef tenderloin, Rub Tenderloin, olive oil, kosher salt, fresh coarse ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Preheat oven to 450u00b0.", "Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.", "Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.", "Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130u00b0 (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2"" slices."]
984
kcal
Calories
73
g
Fat
88
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Trim and Truss, 3 lbs cut beef tenderloin, Rub Tenderloin with, 1/4 cup olive oil, and more.
Yes, Pan Roasted Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
