Seared Beef Tenderloin Roast
Published 12/9/2023
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This seared beef tenderloin roast is going to have everyone’s hearts this holiday season. Juicy beef, creamy roasted potatoes, and fresh herbs? What more could you ask for?
What makes our beef tenderloin roast extra special is the crispy crust that is created when searing. It’s also made with fingerling potatoes which roast in a mixture of melted butter, mayo, sea salt, chives, and rosemary for a flavorful side dish that perfectly complements the tender beef.
This recipe was inspired by a meal I had on a Minnesota cabin getaway. Our host, Joe, made us a delicious beef tenderloin and it absolutely blew us away. Not only did Joe give us tips on where to find beef tenderloin at a great price, but he also tipped us off on freshly grinding your own peppercorns.
We 100% recognize that beef tenderloin is one of the most expensive cuts of meat out there. This recipe is for special events, holidays, and a special meal! Our top tip is to find a butcher you love or check out your local Costco, they usually have great prices on beef tenderloin.
What You’ll Need for this Beef Tenderloin Roast Recipe
- Beef tenderloin roast: you’ll need a 3-pound beef tenderloin roast for this recipe.
- Fingerling potatoes: fingerling potatoes taste so good with beef tenderloin, and they roast perfectly in the oven.
- Salted butter: the potatoes are roasted in melted butter, and we recommend using salted butter for extra flavor.
- Mayo: mayonnaise is what makes these potatoes ultra creamy and delicious.
- Dried chives: a staple herb for potatoes. It adds a nice oniony element.
- Fresh rosemary: fresh herbs always take a dish to the next level, and rosemary pairs beautifully with beef.
- Roasting rack: a roasting rack is essential for evenly cooking the beef and allows for air to circulate around the roast.
Variations and Substitutions
This roast is not only delicious but versatile, too!
- Sub out the fingerling potatoes with red potatoes or sweet potatoes.
- If you’re watching your fat intake, plain Greek yogurt is a great alternative to mayonnaise.
- You can also try other herbs and spices, such as thyme or garlic powder, for a different flavor profile.
- If you don’t have access to fresh herbs, dried herbs will work just fine.
Tips for Perfectly Cooked Beef Tenderloin Roast
- If a smaller beef tenderloin is used, the cooking 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. 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.
Storage + Freezer Directions
Store any leftover beef tenderloin roast with fingerling potatoes in an airtight container in the fridge for up to 4 days.
To freeze, place roast and potatoes in separate freezer-safe, airtight bags and store in the freezer for up to 3 months.
How to Serve Beef Tenderloin
You’ve got the beef and you’ve got roasted potatoes… what is missing? One more side! We love how this roast tastes with roasted vegetables like Roasted Green Beans, Balsamic Brussels Sprouts, Roasted Root Vegetables, or Oven Roasted Asparagus.
You could also freshen things up with some wintery salads like our Roasted Butternut Squash and Blackberry Harvest Salad, Shredded Brussels Sprout Salad, or Fresh Zucchini Salad.
Seared Beef Tenderloin Roast Recipe
Ingredients
- 4 tablespoons peppercorns
- 2 tablespoons kosher salt
- 4-5 pound beef tenderloin roast
- 3 tablespoons avocado oil
Potatoes
- 3 lbs. fingerling potatoes, rinsed and patted dry
- 1 tablespoon kosher salt
- 4 tablespoons salted butter, melted
- 2 tablespoons mayo or plain Greek yogurt
- 1 teaspoon sea salt
- 1 tablespoon dried chives
- 1 tablespoon fresh rosemary
Instructions
- Cover a baking sheet with tin foil and then place a metal rack on top.
- Grind the peppercorns in a mortar and pestle and mix with the kosher salt.
- 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.
- 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.
- Turn the heat to medium and allow the potatoes to cook until fork tender. Strain and set aside.
- In a separate bowl, whisk together the melted butter, mayo, sea salt, chives, and rosemary.
- Transfer the potatoes to a large bowl and pour the mayo sauce over the potatoes. Toss until the potatoes are covered. Set aside.
- Remove the meat from the refrigerator and let it come to room temperature. Preheat the oven to 425ºF.
- 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.
- 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.
- When a crust has formed, check the internal temperature to be sure it is in the lower 100s or upper 90s.
- 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.
- 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 & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Yummy…