Roasted Beef Tenderloin
By Genevieve Ko · cooking.nytimes.com
1 hr 5 min8 to 12 servings
A whole beef tenderloin brushed with a soy-Worcestershire glaze, roasted until medium-rare and rested before slicing.
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| prepRemove beef from refrigerator 1 hour before cooking | ||||
| prepPreheat oven to 450°F / 230°C | ||||
| prepLine a large sheet pan with foil | ||||
| 1 whole (1.8 kg) beef tenderloin, peeled and tied | Pat beef dry, place on foil-lined pan | Brush glaze over beef, season with salt & pepper | Roast 450°F / 230°C, 25–30 min until 120–125°F | Rest 15–20 min, slice, plate with juices & garnish |
| 30 g unsalted butter, melted and cooled | Mix butter, soy sauce, Worcestershire & sugar | |||
| 1 tablespoon soy sauce | ||||
| 2 teaspoons Worcestershire sauce | ||||
| 1 teaspoon granulated sugar | ||||
| Coarse sea or kosher salt and coarsely ground black pepper | ||||
| Chopped parsley, for serving (optional), and horseradish sauce, for serving | ||||
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