The perfect medium rare beef tenderloin roast is easy as long as you follow these 4 important tips:
- “Dry age” the roast by coating in kosher salt and letting dry out in your fridge for 1-2 days before roasting.
- Bring roast to room temperature for one hour before cooking.
- Cook roast until it is 125 (no more, no less). There is not an exact time as it will differ depending on the roast and your oven. You must use a thermometer to know for sure.
- Let the roast rest for 30 minutes before serving.
If you follow these simple tips, you will have an amazing, juicy, perfectly cooked roast. I like to serve this with Blue Cheese Sauce and Pommes Anna. This is a great special occasion dish. It is also very good served at room temperature. I had a big party a few weeks ago and I served the beef at room temperature, it was a big hit!
- 3 Pound Beef Tenderloin Roast
- Olive Oil
- Kosher Salt
- Fresh ground pepper
- One to two days before, generously coat the tenderloin with kosher salt. Put on a plate or cookie sheet with nothing covering it and keep in the refrigerator to dry out.
- One hour before cooking, take the roast out of the fridge to bring to room temperature. Coat the roast with black pepper.
- Heat the oven to 400.
- Heat a non stick pan to high. Add 1-2 Tbsp of olive oil to pan and sear the roast on all sides until it is browned all over. This will take about 8-10 minutes.
- Put the roast on a sheet pan and cook in the oven until it is 125 for medium rare. This will take anywhere from 30-45 minutes, depending on your roast and oven.
- Remove roast from oven, cover with foil and rest for 30 minutes before cutting and serving. The roast will still be hot when you serve it.