Description
This Beef Tenderloin Roast recipe features a succulent 3-pound beef tenderloin seasoned with sea salt, black pepper, and a flavorful butter mixture of garlic, rosemary, and Dijon mustard. Roasted to perfection in a steam/roast oven or conventional oven, this tenderloin is juicy and tender, making it perfect for a special dinner. The recipe includes tips for cooking with a meat thermometer and serving suggestions with roasted broccoli.
Ingredients
Scale
Beef Tenderloin
- 3 pound beef tenderloin roast
- 1 teaspoon sea salt
- black pepper to taste
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- 1 tablespoon rosemary, chopped
- 1 teaspoon Dijon mustard
Roasted Broccoli (Optional)
- 2 pounds broccoli
- 1 tablespoon olive oil
- salt and black pepper to taste
Instructions
- Tie the Roast. Tie the beef tenderloin with kitchen twine, spacing pieces every 2-3 inches along the roast to ensure even cooking and maintain shape.
- Season and Refrigerate. Season the roast generously with sea salt and black pepper. Leave the roast uncovered in the refrigerator overnight to let the seasoning penetrate and to dry the surface for a better crust.
- Preheat the Oven. Preheat your Sharp SuperSteam+ Built-In Wall Oven to Steam/Roast mode at 450º F for 15 minutes to get it ready for roasting.
- Prepare Butter Mixture. In a small bowl, combine softened salted butter, chopped rosemary, minced garlic, and Dijon mustard. Mix thoroughly until well combined.
- Coat the Roast. Spread the butter mixture evenly all over the surface of the seasoned beef tenderloin.
- Initial Roasting. Place the beef roast in the oven and roast for 15 minutes. After this, flip the roast over to ensure even cooking.
- Continue Roasting with Time Adjustments. After flipping, add 10 more minutes of cooking time. Use a meat thermometer to check internal temperature aiming for desired doneness: Rare (115°F–120°F), Medium Rare (120°F–125°F), or Medium (130°F–135°F). If not yet reached, continue roasting in 5-10 minute increments until the correct temperature is achieved.
- Rest the Meat. Remove the roast from the oven and let it rest for 10 minutes before slicing to allow juices to redistribute.
- Cook Roasted Broccoli (Optional). While the roast is resting, toss 2 pounds of broccoli in 1 tablespoon olive oil and season with salt and pepper. Place broccoli on a tray and cook in the oven for 7 minutes using the additional time function.
Notes
- Use a meat thermometer for accurate cooking; follow the internal temperature guide: Rare 115°F–120°F, Medium Rare 120°F–125°F, Medium 130°F–135°F.
- Letting the roast rest after cooking improves juiciness and tenderness.
- For conventional ovens, start by broiling the roast on the center rack for 10 minutes per side then bake at 450º F until the desired temperature is reached.
- If kitchen twine is unavailable, use metal skewers or roast without tying but be aware the shape may vary.
- Allowing the roast to sit uncovered overnight helps develop a better crust and intensifies flavor.
Nutrition
- Serving Size: 1 slice (about 4 ounces)
- Calories: 320 kcal
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 90 mg
