Roast Beef Tenderloin
Ingredients
Shallot Butter
-
4
tablespoons
butter, softened
-
2
tablespoons
minced shallot
-
1
tablespoon
minced fresh parsley
-
1
clove
garlic, minced
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Beef
-
1
2-pound
center-cut beef tenderloin roast, trimmed
-
2
teaspoons
kosher salt
-
1
teaspoon
freshly ground black pepper
-
2
tablespoons
butter
-
1
tablespoon
vegetable oil or avocado oil
Instructions
- Make the shallot butter by mixing butter, shallot, parsley, garlic, salt, and pepper in a bowl and chill.
- Tie the roast with kitchen twine at 1 ½-inch intervals, sprinkle with salt, cover, and let stand at room temperature for 1 hour.
- Preheat the oven to 300 degrees and prepare a wire rack over a baking sheet.
- Pat the roast dry, season with pepper, rub with butter, and place on the rack.
- Roast until the internal temperature reaches 125 degrees for medium-rare or 135 degrees for medium, flipping halfway through.
- Heat oil in a skillet and sear the roast on all sides until browned, about 2 to 4 minutes per side.
- Spread shallot butter over the roast, let it rest for 15 minutes, then remove twine and slice.
Nutrition Facts (estimated)
Servings
6
Calories
505
Total fat
43g
Total carbohydrates
1g
Total protein
28g
Sodium
917mg
Cholesterol
126mg
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