Roast beef from beef tenderloin in the oven
A source of protein and iron, beef tenderloin roast has a rich flavor and tender texture. It is perfect for maintaining muscle mass and overall health.
For this recipe, use marinated beef tenderloin. The best cuts are the “head” and the middle of the tenderloin, each weighing 400 g. Prepare the marinade according to the recipe “Marinade for Roast Beef and Beef Tenderloin Steaks,” rub the meat, and let it sit for 30 minutes.
After marinating, remove the onion from the middle of the tenderloin. You can leave the rosemary. Place the meat on a dry, well-heated skillet and quickly sear it on all sides to seal the surface.
Preheat the oven to 190-200 °C in advance. Transfer the seared tenderloin to a baking dish or tray and roast for 20-40 minutes, depending on the size of the piece.
The doneness is easiest to check with a meat thermometer: the temperature in the center should be 55-58 °C. If you don’t have a meat thermometer, the roast beef should remain fairly firm but spring back slightly when pressed.
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