Description
An easy beef tenderloin recipe made for holiday hosting. A simple broiling method and a 90-minute resting period give you time away from the kitchen while creating a showstopping main dish.
Ingredients
- trimmed beef tenderloin
- half a stick of room temperature butter
- couple tablespoons of kosher salt
- couple tablespoons of freshly ground black pepper
Instructions
Prepare the Beef Tenderloin
Remove the beef tenderloin from the refrigerator and trim. If you’ve already trimmed your beef, you can move on!
Pat the beef dry with paper towels.
Coat the outside of the tenderloin with softened butter, then season generously with kosher salt and freshly ground black pepper.
Broil the Tenderloin
I like to line a casserole dish (or cast iron skillet, if it fits!) with aluminum foil. You want enough foil so you can bring it up and around the tenderloin to “tuck it in to rest” later.
Position the tenderloin in your roasting pan and place it under the broiler.
I set my timer for 10 minutes. Sometimes the beef needs a few extra minutes, sometimes, it’s ready to be turned. You want a little charring on the top, nothing too deep golden brown, but getting that way.
Flip the tenderloin over, and broil again on the other side. Usually another 10-15 minutes. I promise you, it is HARD to mess this up… Unless you forget about the broiler (PLEASE SET A TIMER! AND STAY CLOSE BY!), you really can’t go wrong!
Cover and Rest
Remove the tenderloin from the oven and immediately cover the roasting pan tightly with aluminum foil. Tuck it in nice and tight.
Allow the beef tenderloin to rest, covered, for 90 minutes. I leave it on the counter, just hanging out, while I do a myriad of other things!
This is your hosting window! Finish your side dishes, set the table, tidy the kitchen, get dressed, and get ready to enjoy your people.
Finish and Serve
At this point, my oven is back on cooking side dishes like mashed potatoes, romanov potatoes, etc. It’s usually on 350Ëš, so I will stick the covered beef into the 350Ëš for 15 minutes to warm up.Â
Check the internal temperature with an instant-read thermometer and continue cooking as needed for your preferred doneness.
Transfer the beef tenderloin to a cutting board. Slice into thick pieces and serve immediately.Â
I love this method because the end pieces are a bit more medium, and the inside pieces are more medium-rare. Everyone can choose what they like!
Notes
Notes
Use a meat thermometer. Ovens, broilers, and individual tenderloins vary. An instant-read thermometer is the most reliable way to determine the doneness of your beef.
Practice before the holidays. If you plan to serve this for Christmas or another important celebration, make it for Sunday dinner first. Learn how the method works in your oven so you can make it confidently when you’re hosting.
Plan approximately 6–8 ounces per person. If you’re serving a large holiday meal with plenty of side dishes, you can usually plan toward the lower end of that range.
Don’t skip the 90-minute rest. It’s part of the cooking method—and one of the reasons I love serving this recipe when I’m hosting.
