Roast Beef Tenderloin
Roast Beef Tenderloin is a classic centrepiece that delivers tender, juicy beef with a beautifully browned crust. Served with crisp roast or fluffy boiled potatoes and a selection of colourful vegetables, it creates a comforting meal suitable for both everyday family dinners and special occasions. Simple seasoning allows the rich flavour of the beef to shine while the accompanying gravy brings everything together perfectly.
Roast Beef Tenderloin is a classic centrepiece that delivers tender, juicy beef with a beautifully browned crust. Served with crisp roast or fluffy boiled potatoes and a selection of colourful vegetables, it creates a comforting meal suitable for both everyday family dinners and special occasions. Simple seasoning allows the rich flavour of the beef to shine while the accompanying gravy brings everything together perfectly.
Servings 4 Portions
Ingredients
Beef Ingredients:
- 1 kg beef tenderloin trimmed
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 2 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme
- 1 tsp sea salt coarse
- 1 tsp freshly ground black pepper
Potatoes Ingredients:
- 800 g potatoes peeled and halved
- 2 tbsp vegetable oil for roasting or butter (for boiling)
- 1 knob butter
- Salt to taste
Vegetables:
- 250 g carrots peeled and sliced
- 200 g broccoli florets
- 150 g green beans trimmed
- 100 g peas
To Serve:
- 300 ml beef gravy
- Fresh parsley chopped (optional)
Instructions
- Remove the beef tenderloin from the refrigerator about 30 minutes before cooking so it comes to room temperature.
- Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
- Mix together the olive oil, garlic, rosemary, thyme, salt and black pepper.2 tbsp olive oil, 2 cloves garlic, 2 tsp fresh rosemary, 1 tsp fresh thyme, 1 tsp sea salt, 1 tsp freshly ground black pepper
- Rub the herb mixture evenly over the entire beef tenderloin.1 kg beef tenderloin
- Heat a frying pan over high heat and quickly sear the beef on all sides for about 2 minutes per side until lightly browned. This step is optional but adds extra flavour.
- Transfer the beef to a roasting tin.
- Roast for 25–30 minutes for medium-rare or 30–35 minutes for medium. Use a meat thermometer if possible:
- 52–54°C for rare
- 57–60°C for medium-rare
- 63°C for medium
- Remove the beef from the oven, loosely cover with foil and allow it to rest for 15–20 minutes before carving.
- Meanwhile, prepare the potatoes.
- For roast potatoes, parboil them for 8 minutes, drain well, coat with vegetable oil and salt and roast for 40–45 minutes until golden and crisp.800 g potatoes, 2 tbsp vegetable oil, Salt
- For boiled potatoes, simmer them for 18–20 minutes until tender, then drain and toss with a little butter.
- Cook the carrots in boiling water for about 12 minutes.250 g carrots
- Add the broccoli and green beans for the final 5–6 minutes of cooking.200 g broccoli florets, 150 g green beans
- Cook the peas separately for 3–4 minutes.100 g peas
- Heat the beef gravy until piping hot.300 ml beef gravy
- Slice the rested beef into thick slices.
- Arrange the potatoes and vegetables on warmed serving plates, add the sliced beef and spoon over the hot gravy.
- Finish with chopped parsley if desired and serve immediately.Fresh parsley
Equipment
- Frying Pan optional for searing
Notes
Tips:
Always rest the beef before carving to keep it juicy.
A meat thermometer is the easiest way to achieve your preferred level of doneness.
Yorkshire puddings make an excellent addition for a traditional Sunday roast.
Leftover beef is perfect for sandwiches, wraps or salads the following day.
Nutrition
Calories: 319kcal | Carbohydrates: 54g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 1018mg | Potassium: 1344mg | Fiber: 10g | Sugar: 8g | Vitamin A: 13418IU | Vitamin C: 96mg | Calcium: 96mg | Iron: 3mg
