Q1: Why is my tenderloin dry or have a thick "grey ring" on the outside?

This is almost always a sign of overcooking. A tenderloin is incredibly lean, so it must be cooked to a precise temperature. Using an instant-read thermometer and letting it rest at room temperature before cooking are the keys to a perfect, edge-to-edge pink result.

Q2: Do I really need a meat thermometer?

Yes, absolutely! It is the single most important, non-negotiable tool for this recipe. Because a tenderloin is so lean and so expensive, a thermometer is the only truly foolproof way to guarantee a perfect, rosy-pink medium-rare.

Q3: Can I make this roast ahead of time?

For the absolute best, juiciest, and most impressive result, it is highly recommended to roast the tenderloin on the day you plan to serve it. However, you can prepare the horseradish sauce up to 3 days in advance and store it in the refrigerator.

Q4: Do I have to tie it?

Yes, it is highly recommended. Trussing (tying) the roast is the only way to ensure the thin, tapered end cooks as evenly as the thick, center-cut portion. It is the key to a uniform, medium-rare roast from end to end.

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers $135^{\circ}F$ ($57^{\circ}C$). For rare, pull it at 130°F. For medium, aim for 140°F.

Foolproof Beef Tenderloin (An Easy Holiday Showstopper!)

A simple and elegant recipe for a ‘Perfect Beef Tenderloin,’ an ideal centerpiece for a holiday or special occasion dinner. This recipe relies on its simplicity. A large 5- to 7-pound beef tenderloin is rubbed with softened butter and seasoned generously with kosher salt and cracked black pepper. It is then roasted at a high temperature (425°F) for a short period until it reaches a perfect medium-rare (135°F). The roast is then rested to ensure a juicy and tender result before slicing.

Author: Evelyn

Ingredients

1 (5- to 7-lb.) beef tenderloin, trimmed
3 Tbsp. butter, softened
5 to 7 tsp. kosher salt
3/4 tsp. cracked black pepper

Instructions

Preheat the oven to 425°F.
Place the beef tenderloin on a wire rack set inside a jelly-roll pan or roasting pan.
Rub the softened butter all over the beef.
Sprinkle the roast evenly with the salt and pepper.
Bake for 25 to 35 minutes, or until a meat thermometer inserted into the thickest portion of the roast registers 135°F (for medium-rare).
Transfer the roast to a cutting board and cover it loosely with aluminum foil.
Let the roast rest for 15 minutes before slicing against the grain to serve.

Notes

This is a very simple and fast method for roasting a tenderloin, relying on high heat for a short cooking time.
A meat thermometer is essential for this recipe to ensure the beef is cooked to the perfect temperature without overcooking.
Resting the roast for 15 minutes before slicing is a crucial step that allows the juices to redistribute, ensuring a moist and tender result.
This roast is a showstopper main course, perfect for a holiday dinner like Christmas or a special occasion.

Find it online: https://cookupjoy.com/foolproof-beef-tenderloin/