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.
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Tips: When purchasing your beef tenderloin, the rule of thumb is 4-6 ounces per person. If you know your guests, you can figure out how much beef each person will enjoy. Especially if you have other food options. This piece of meat is very tender and should only roast until medium-rare as it will continue cooking while resting. This meat will not taste well if overcooked.
Note: You can prepare this beef tenderloin in advance — especially if you are searing in the house and you don’t want a mess with company. Sear the beef in advance and leave in the pan covered. When ready to roast place in your preheated oven!
- 3 1/2 Pounds center-cut beef tenderloin roast
- 1 1/2 Teaspoon sea salt
- 2 Teaspoons 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 Tablespoons olive oil
- 1 Teaspoon unsalted butter
Preheat the oven to 400 degrees or heat your grill to medium-high.
Tie beef with kitchen twine.
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.
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.
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.
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.