Sear-Roasted Beef Tenderloin

Sear-Roasted Beef Tenderloin
Photo by Scott Phillips


  • 1 trimmed whole beef tenderloin (3-½ to 4 lb.)
  • 1 tsp. honey
  • 1 medium clove garlic, mashed to a paste
  • Kosher salt
  • 2 Tbs. olive oil
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. Dijon mustard
  • + 3 more ingredients
    • 1 tsp. finely chopped fresh thyme
    • Freshly ground black pepper
    • 1 tsp. soy sauce

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days. Remove the beef fr...

View full recipe at Fine Cooking


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