Garlic Herb Roast Beef Tenderloin with Brown Au Jus
By Pauline Ortiz
15 min
Prep
35 min
Cook
50 min
Total
6
Servings
Medium
Level
Roast beef tenderloin requires 15 minutes of prep time as well as a 35-minute cook time, with the pan also used for the sear together with brown au jus. I prepare it for a dinner where the center remains pink while the outside achieves a dark crust, while using a thermometer removes the guesswork.
I allowed the roast to sit at room temperature for a duration of 45 minutes. Subsequently, one ties it at 1.5-inch intervals to form a uniform cylinder from one end to the other. Dry the surface completely with paper towels before it makes contact with the hot cast-iron skillet on the stove. Any moisture in the air turns into steam. The outside appears pale.
The garlic and rosemary paste is then applied after the sear takes place, at the moment when the skillet has been removed from the heat. Putting it on earlier leaves the garlic vulnerable to continuous exposure from high heat, and it may burn. I remove the beef at 120°F in the thickest center, then allow the carryover heat to raise it to 130°F during its rest period.
Prepare the au jus in the same skillet during the time the meat is resting, scraping the browned bits from the pan into the broth as it reduces. I serve thick slices which come with the sauce spooned alongside, with roasted garlic cloves and rosemary sprigs arranged on the board. Greek lemon potatoes are indeed helpful for catching the sauce in this particular case.
What makes this special
- The total listed of 50 minutes indicates that this large roast does not require an entire day for preparation.
- One cast-iron skillet goes from the sear inside the oven. It then holds onto the pan sauce while simultaneously leaving behind a reduced number of dishes.
- A digital thermometer provides a stopping point at 120°F, thus one does not need to slice into the roast to check it.
- The pan drippings gradually become brown au jus while the meat is resting in the skillet on the stove top already.
- Tying the roast at intervals of 1.5 inches around effectively helps maintain its overall shape.
- This method ensures it remains level. The thin tail section will not cook before the center of it cooks in it.
- Cold slices improve sandwiches' flavor the next day. The remaining beef is ready for layering.
Ingredients
- •3 lb center-cut beef tenderloin (tied with kitchen twine)
- •2 tbsp avocado oil (for high-heat searing)
- •¼ cup minced roasted garlic
- •1 head roasted garlic cloves (separated, for garnish)
- •2 tbsp coarse black peppercorns (freshly cracked)
- •2 tbsp fresh rosemary (finely chopped, plus whole sprigs for garnish)
- •1 tbsp olive oil (for the garlic-herb paste)
- •1 pinch flaky sea salt (for finishing)
- •2 tbsp unsalted butter
- •1 cup beef bone broth
Instructions
- 1
Let the beef tenderloin sit at room temperature for 45 minutes. Tie it with kitchen twine at 1.5-inch (4cm) intervals, then pat it completely dry with paper towels.
- 2
Mash the minced roasted garlic, chopped rosemary, coarse black peppercorns, and olive oil in a small bowl until they form a thick, sticky paste.
- 3
Heat a cast-iron skillet with the avocado oil over medium-high heat. Sear the beef for 2-3 minutes per side until a dark caramelized crust forms.
- 4
Remove the skillet from the heat and brush the beef with the garlic-herb paste. Insert a thermometer, then roast in a 400°F (200°C) oven until the center reaches 120°F (49°C).
- 5
Move the beef to a carving board to rest. Return the skillet to the stove, add the butter and beef bone broth, scrape up the browned bits, and simmer until reduced by half into brown au jus.
- 6
Arrange the roasted garlic cloves and rosemary sprigs around the resting beef. After 15 minutes, sprinkle with flaky sea salt, slice thickly, and serve with the au jus.
FAQ
Nutrition (per serving)
Calories
480
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