Once it is tied, rub the roast with salt and let it rest on the counter for 30 minutes. This keeps it tender and allows the flavor to sink into the meat.
Prepare the tenderloin. Tie the roast as described above. Then, rub with salt and let it rest for 30 minutes. Prepare the oven. Preheat your oven and place a rack inside of a roasting pan. Place the tenderloin on the rack with the mushrooms underneath. Bake the tenderloin. Put the tenderloin in the oven to roast. Let the tenderloin rest for 10 minutes before carving. Make the garlic herb butter. Whip the butter, and then mix in the garlic and herbs. Serve with the tenderloin.
If you don’t have a roasting pan with a rack, place a cooling rack (like one you would use to cool cookies on) in a 9×13 baking dish. This will allow air to circulate around the meat. Since this is such a lean cut of meat, it is very important that it is not overcooked. For a medium-rare beef tenderloin, remove the dish from the oven when the thickest part of the tenderloin reaches 135 degrees Fahrenheit. For a medium tenderloin, cook until the temperature reaches 145 degrees Fahrenheit. I don’t recommend cooking it more than this or the tenderloin roast will lose its tenderness. You want your butter to be soft enough that you can dent it with your finger, but not melted. To soften your butter quickly, cut it into pieces and leave them on the counter for 20 minutes. Garlic compound butter can be stored in the refrigerator for as long as the expiration date on the butter allows, or wrapped in parchment paper or plastic wrap and kept in the freezer for up to three months. This is a great step to make ahead to save time and counter space if you are making this beef tenderloin recipe for a holiday meal. Serve the butter on or with the cooked tenderloin and mushrooms.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven until heated through.
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