Beef Tenderloin Roast

Delight your loved ones with this Melt-In-Your-Mouth Beef Tenderloin Roast recipe! It's a family favorite, where the beef is slow-roasted to perfection, then pan-seared for that tantalizing finish. A feast for the eyes and palate, it promises a tender inside and a crisp, browned exterior.

– 2 pound center-cut tenderloin roast chateaubriand, tied – 2 teaspoons sea salt – 1 teaspoon fresh ground black pepper – ½ teaspoon garlic powder – 2 tablespoons avocado oil – 2 tablespoons unsalted butter


– Preheat the oven to 250° F. – In a small dish, mix together the salt, pepper, and garlic. Rub the mixture on top of the beef.


Place a wire rack on a rimmed baking sheet. Allow to sit in the refrigerator overnight.  If desired, use cooking twine to tie the tenderloin at even intervals.


– Place the tenderloin on top of the wire rack and roast until the center of the meat reaches 120° F for medium-rare. (About 1 hour.)


 Heat the oil and butter in a heavy skillet to high heat.  Add the tenderloin and sear on all sides until brown, about 6 minutes.


Transfer to a cutting board and tent with foil.


Allow to rest for at least 20 minutes before carving.