Description
A show-stopping roast beef tenderloin with a flavorful herb-garlic crust, perfect for special occasions and holiday dinners.
Ingredients
- 2 to 3 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil (plus a little for searing)
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (for deglazing and creating pan juices)
Instructions
- Preheat your oven to 425°F (218°C).
- In a small bowl, combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce to make a coarse paste.
- Pat the tenderloin dry and rub the paste evenly over the meat; let sit at room temperature for 30 minutes.
- Heat a large oven-safe skillet over medium-high heat and sear the tenderloin on each side for 3–4 minutes until deeply browned.
- Deglaze the skillet with beef broth around the roast.
- Transfer the skillet to the oven and roast until an instant-read thermometer reads 135°F for medium-rare, about 25–30 minutes.
- Remove the roast from the oven, tent with foil, and rest for 10–15 minutes.
- Slice into ½-inch medallions and serve with pan juices.
Notes
For lower sodium, reduce kosher salt and adjust at the table. If fresh herbs are unavailable, substitute with dried herbs. Avoid microwaving the meat aggressively when reheating to maintain tenderness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American