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Serving: Slice against the grain and serve with au jus, horseradish sauce, or a red wine reduction.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in the oven at 300°F (150°C), covered with foil, to retain moisture.
Variations:
Add a crust of cracked black peppercorns or coarse sea salt for extra texture.
Wrap tenderloin with prosciutto or bacon before roasting for added richness.
Incorporate a marinade or dry rub with mustard, garlic powder, or smoked paprika for flavor twists.
FAQ:
Q: Can I cook this roast on a grill?
A: Yes, you can grill the tenderloin over indirect heat, monitoring temperature carefully.
Q: How do I know when the roast is done?
A: Use a meat thermometer. Medium-rare is 130°F (54°C), medium 140°F (60°C).
Q: Should I tie the tenderloin before roasting?
A: Yes, tying helps maintain shape and ensures even cooking.
Beef Tenderloin Roast is a show-stopping dish that’s easier to make than you think. Ready to impress at your next dinner?
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