Roasted Beef with Radish and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature.

   Tip: Room temperature beef cooks more evenly throughout, ensuring a perfect medium-rare center.

2. 2

   Pat the beef tenderloin dry with paper towels, then season generously all over with salt and pepper.

   Tip: Dry meat develops a better crust when seared.

3. 3

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the beef for 2-3 minutes per side until deeply browned on all surfaces.

   Tip: Don't move the beef while searing; let it develop a golden crust undisturbed.

4. 4

   Transfer the seared beef to a roasting pan. Arrange the halved radishes and shallots around it, toss with the remaining tablespoon of olive oil, salt, and pepper.

   Tip: Roasting vegetables alongside the meat infuses them with beef flavor.

5. 5

   Place the roasting pan in the preheated oven and roast for 18-22 minutes, until the beef reaches an internal temperature of 130-135°F for medium-rare.

   Tip: Use an instant-read thermometer inserted into the thickest part for accuracy.

6. 6

   While the beef roasts, prepare the herb butter by mixing softened butter with minced thyme, rosemary, garlic, and lemon zest in a small bowl.

   Tip: Make herb butter ahead of time for convenience.

7. 7

   Remove the pan from the oven and immediately place a dollop of herb butter on top of the hot beef, allowing it to melt and coat the surface.

   Tip: The residual heat melts the butter into a silky sauce.

8. 8

   Let the beef rest for 5 minutes before slicing. Arrange sliced beef on a platter with roasted radishes and shallots, drizzling with any pan juices and remaining herb butter.