How to Cook the Juiciest Beef Tenderloin

Ingredients

• 3.5 lb Beef Tenderloin (whole, trimmed of excess fat and silver skin)
• 2 Tbsp Kosher Salt (for dry brine)
• 1 tsp Black Pepper (coarsely ground)
• 0.5 tsp Monosodium Glutamate (MSG) (optional, enhances umami)
• 1 yard Butcher's Twine (for tying the roast)
• 4 Tbsp Unsalted Butter (cut into pieces, for searing and basting)
• 4 sprigs Fresh Thyme (plus extra leaves for garnish)
• 2 Shallots (medium, sliced thin)
• 2 Tbsp Chives (minced)
• 2 Tbsp Prepared Horseradish (jarred, refrigerated)
• 0.5 cup Crème Fraîche (for the sauce)
• to taste Coarse Sea Salt (for finishing)
• 1 tsp Olive Oil (for final drizzle)

Instructions

1. Trim, Shape, and Tie the Tenderloin

   Remove excess fat and any silver skin. Fold the thinner tapered end over itself to create an even thickness, then tie the roast with butcher's twine at roughly 1½‑inch intervals using a butcher's knot.

   Time: PT10M

2. Dry Brine the Roast

   Season all sides generously with kosher salt, coarsely ground black pepper, and MSG. Place the roast on a rack set over a rimmed tray and refrigerate uncovered overnight (at least 8 hours).

   Time: PT5M

3. Low‑Temperature Roast

   Preheat the oven to 250°F. Insert the predictive thermometer so the tip passes through the center. Roast until the internal temperature reaches 120°F (medium‑rare). This takes about 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: 250°F

4. Prepare Horseradish Cream Sauce

   In a small bowl combine crème fraîche, minced chives, prepared horseradish, a pinch of coarse sea salt, freshly cracked black pepper, and optional MSG. Mix until smooth.

   Time: PT5M

5. Prep Aromatics for Searing

   Thinly slice the shallots and strip the thyme leaves from the stems.

   Time: PT2M

6. Heat Butter and Add Aromatics

   Place the cast‑iron skillet over high heat. Add the butter and let it melt and turn a light golden brown. Add the thyme sprigs and sliced shallots; sauté briefly until fragrant.

   Time: PT3M

7. Cut Roast for Searing

   Remove the roast from the oven. Pat the surface dry with paper towels. Slice the roast in half lengthwise so each piece fits comfortably in the skillet.

   Time: PT2M

8. Reverse Sear the Tenderloin

   Increase the skillet heat to very high. Place the halves flesh‑side down, searing each side for about 1–2 minutes, moving the meat constantly to keep the pan evenly hot. Baste continuously with the butter‑thyme‑shallot mixture.

   Time: PT5M

9. Finish and Rest Briefly

   Transfer the seared roast back onto the original roasting tray, presentation side up. Spoon the remaining butter‑thyme‑shallot mixture over the meat. Let rest 5 minutes if desired (optional).

   Time: PT5M

10. Carve and Serve

    Snip and remove all twine. Slice the roast into ½‑inch thick slices. Arrange on a platter, drizzle with a little olive oil, sprinkle with coarse sea salt, fresh black pepper, and extra thyme leaves. Serve with a dollop of horseradish cream on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

3 g

Fat

24 g

Fiber

0 g

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt
• Instead of Butcher's Twine: Kitchen twine
• Instead of Unsalted Butter: Clarified butter
• Instead of Fresh Thyme: Dried thyme (use less)
• Instead of Shallots: Red onion
• Instead of Chives: Green onion tops
• Instead of Prepared Horseradish: Fresh grated horseradish
• Instead of Crème Fraîche: Sour cream
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Butcher's Twine
• Sharp Chef's Knife
• Cutting Board
• Roasting Pan with Rack
• Instant-Read Predictive Thermometer
• Cast Iron Skillet
• Basting Spoon or Ladle
• Small Mixing Bowl
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Trimming, folding, and tying the tenderloin to create an even shape.
• Dry‑brining overnight to develop flavor and a dry surface.
• Low‑temperature roast to 120°F for uniform doneness.
• Quick high‑heat sear with butter and aromatics.
• Carving while the twine is still attached for clean slices.

Chef Tips from the Video

• Place the roast on a wire rack so air circulates all around, promoting even cooking.
• Let the meat sit at room temperature for 30 minutes before the low‑oven step for more consistent internal temperature.
• Use a high‑quality butter for richer flavor; brown it just before adding aromatics.
• If you prefer a deeper crust, finish the seared roast under a hot broiler for 1‑2 minutes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the tenderloin up to 48 hours ahead; keep uncovered in the fridge.
• Horseradish cream can be prepared a day early and chilled; stir before serving.
• Butter‑thyme‑shallot basting mixture can be made ahead and reheated quickly.

Frequently Asked Questions