Seared beef tenderloin roast

Step by Step

Step 1

Cover a baking sheet with tin foil and then place a metal rack on top.

Step 2

Grind the peppercorns in a mortar and pestle and mix with the kosher salt.

Step 3

Place the tenderloin on the metal wrack. Massage the salt and pepper into the beef tenderloin roast. Transfer the baking sheet to the refrigerator, uncovered to dry out for at least 2 hours.

Step 4

While the meat is resting, prepare the potatoes. Transfer the potatoes to a large pot and cover the potatoes with water. Add the salt to the water and bring to a boil over high heat.

Step 5

Turn the heat to medium and allow the potatoes to cook until fork tender. Strain and set aside.

Step 6

In a separate bowl, whisk together the melted butter, mayo, sea salt, chives, and rosemary.

Step 7

Transfer the potatoes to a large bowl and pour the mayo sauce over the potatoes. Toss until the potatoes are covered. Set aside.

Step 8

Remove the meat from the refrigerator and let it come to room temperature. Preheat the oven to 425ºF.

Step 9

When the meat has come to room temperature, heat the avocado oil in a pan over high heat. When the oil is hot, add the beef tenderloin to the cast iron pan.

Step 10

Sear the beef for 6-8 minutes on 3-4 sides, if possible. The goal is to create a crust on the outside of the tenderloin. The cooking method creates a bit of smoke, so be sure to turn on a fan and open windows.

Step 11

When a crust has formed, check the internal temperature to be sure it is in the lower 100s or upper 90s.

Step 12

Transfer the beef back to the wire rack and bake for 10-15 minutes or until it reaches an internal temperature of 125ºF and remove it from the oven. It will continue to cook when removed from the oven. The goal is to reach an internal temperature of 130-135ºF for a medium rare cut.

Step 13

When the beef reaches your desired temperature, remove it from the oven and let it rest for at least 15 minutes. Slice in rounds and serve with potatoes.

Tips and Warnings

If a smaller beef tenderloin is used, the cook time will decrease. Be sure to check the internal temperature of the meat while searing and baking.
This recipe cooks a medium-rare roast. If you prefer your beef more cooked, 140-145°F is optimal for medium doneness (per the USDA). Be careful not to overcook the meat, as it will continue to cook while resting.
Let the roast rest before slicing. Resist the temptation to cut into the roast immediately after taking it out of the oven. Allowing it to rest for 15-20 minutes will ensure juicy, tender meat.

Ingredient

Peppercorns

59.15 ml 2.07 fl. ozs
Avocado oil

44.36 ml 1.55 fl. ozs
Beef tenderloin roast

4.31 pound 1.96 kg
Dried chives

14.79 ml 0.52 fl. ozs
Fingerling potatoes

3 lbs 1.36 kg
Fresh rosemary

14.79 ml 0.52 fl. ozs
Kosher salt

29.57 ml 1.03 fl. ozs
Mayo or plain greek yogurt

2 tablespoons 29.57 ml
Salted butter

59.15 ml 2.07 fl. ozs
Sea salt

4.93 ml 0.17 fl. ozs
Peppercorns

4 tablespoons 4 tablespoons

Amount Per Serving
	Calories	691 kcal
	Carbohydrates	26 g
	Protein	36 g
	Fat	49 g
	Fiber	4 g
	Sugar	1 g

View nutrition facts