Martha Stewart Beef Tenderloin

Martha Stewart beef tenderloin turns a 2 1/2 pound center-cut roast, olive oil and plenty of coarse salt and pepper into a juicy, rosy holiday centerpiece in 60 minutes. Save this easy holiday dinner for Christmas, New Year's Eve or a special weeknight dinner, because it needs only a few ingredients.

Pull the roast the moment your thermometer hits the target, because a few extra degrees turn it from rosy to gray. Cook it past that point and the lean, tender meat dries out fast.

Martha rubs the whole tenderloin with oil and a generous seasoning of at least 2 teaspoons each of salt and pepper before it hits the pan. She also turns it halfway through roasting, so the outside browns evenly in one hot oven with no separate searing.

Martha Stewart Beef Tenderloin

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

290

kcal

A hot 425 degree oven gives the tied tenderloin a seasoned, browned crust while the center stays tender and sliceable. A short rest under foil keeps the juices in the meat instead of on the board.

Ingredients

• 2 1/2 pounds center-cut beef tenderloin, tied by your butcher
  

• 1 tablespoon olive oil
  

• Coarse salt and ground pepper
  

• Horseradish Cream , optional
  

• Bearnaise Sauce , optional
  

Directions

• Preheat the oven: Preheat the oven to 425 degrees. That way it is fully hot by the time the beef is seasoned and ready to go in.
• Season the beef: Rub the 2 1/2 pounds beef tenderloin with 1 tablespoon olive oil in a 12-inch cast-iron skillet or a roasting pan. Then season it generously with at least 2 teaspoons each coarse salt and ground pepper.
• Roast the tenderloin: Roast the beef, turning it halfway through, for 30 to 45 minutes. An instant-read thermometer in the thickest part should read 125 to 135 degrees for rare, 135 to 140 for medium, or 150 for well done.
• Rest the meat: Take the pan out of the oven and cover the beef loosely with foil. Let it rest 10 minutes so the juices settle back into the meat.
• Slice and serve: Remove the twine, then slice the beef thinly. Serve it with horseradish cream and bearnaise sauce if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What temperature should beef tenderloin be for rare, medium and well done?

Pull it at 125 to 135 degrees for rare, 135 to 140 for medium and 150 for well done, measured in the thickest part. The temperature rises a little while it rests, so I take it out right when it hits the number.

Why does the tenderloin need to be tied?

Tying gives the roast an even, round shape, so it cooks at the same rate from end to end. Ask your butcher to do it, then snip off the twine after the rest and before slicing.

Can I season the beef ahead of time?

Yes, you can rub it with oil, salt and pepper a few hours ahead and keep it covered in the fridge. Let it sit out about 30 minutes before roasting so it cooks evenly.

How do I store and reheat leftover beef tenderloin?

Wrap the slices tightly and refrigerate them for up to 3 days. Eat them cold in sandwiches, or warm them gently in a low oven, since high heat dries out lean beef.

What do I serve with beef tenderloin?

Horseradish cream and bearnaise sauce are the classic pairings, and both are optional. Roasted potatoes and a simple green vegetable round out the plate without competing with the beef.