When it comes to a hearty and satisfying meal, this beef tenderloin recipe truly shines. It’s a wonderful blend of tender meat and fragrant herbs, making every slice a special treat.
This recipe tackles challenges of uneven seasoning and lack of flavorful crust that often occur when cooking beef tenderloin.
I remember struggling with not overcooking a tenderloin. It can be tough to nail that perfect doneness and keep it juicy. This recipe tackles that challenge head-on, ensuring you won’t end up with a dry piece of meat that no one wants to eat.
What’s great about this recipe is the short prep time and straightforward cooking method. With just over an hour of total time, you’ll have a beautifully roasted beef tenderloin that impresses friends and family alike.
If you want a delicious side dish to accompany your meal, you should definitely try my Creamy Queso Rice with Juicy Steak Strips.
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile , The herb rub made with fresh rosemary, sage, and thyme infuses the beef tenderloin with an irresistible aroma and depth of flavor that’s hard to resist.
- Incredible Texture , Cooking the tenderloin to the right internal temperature ensures a juicy and tender bite, giving you a melt-in-your-mouth experience that showcases this prime cut.
- Make-Ahead Friendly , You can prepare the herb mixture the day before, allowing the flavors to meld, so you’re one step closer to a beautiful dinner without the last-minute rush.
- Great for Special Occasions , As a showstopper at any dinner party, serving this beef tenderloin creates a memorable meal that your guests will talk about long after they leave the table.
Herb Roasted Beef Tenderloin for Dinner
- Prep Time: 1 hour
- Cool Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Roasting
- Diet: Low Fat
Description
A delicious herb roasted beef tenderloin recipe with a flavorful herb sauce, perfect for special occasions.
Ingredients
Scale
- 5 pounds (2.27 kg) beef tenderloin, trimmed and tied
- 4 tablespoons (57 g) unsalted butter, softened
- 1 tablespoon (15 g) Dijon mustard
- 2 teaspoons (10 g) salt
- 1 teaspoon (2 g) ground black pepper
- 1 tablespoon (1 g) fresh rosemary, finely chopped
- 1 tablespoon (1 g) fresh sage, finely chopped
- 2 teaspoons (1 g) fresh thyme, finely chopped
- Oven
- Meat thermometer
- Baking sheet with rack
- Mixing bowls
- Aluminum foil
Instructions
- Step 1: Remove the beef tenderloin from the refrigerator and its packaging. Let it sit at room temperature for 1 hour to ensure even cooking throughout the roast.
- Step 2: Preheat your oven to 425°F (220°C). Place a rack inside a baking sheet to allow heat circulation around the tenderloin for even browning.
- Step 3: In a mixing bowl, stir together the softened unsalted butter and Dijon mustard until you achieve a smooth and homogeneous mixture.
- Step 4: Rub the butter and mustard mixture all over the surface of the beef tenderloin, ensuring complete and even coverage to create a flavorful crust during roasting.
- Step 5: In another bowl, combine the salt, ground black pepper, finely chopped fresh rosemary, sage, and thyme. Mix these seasonings thoroughly to evenly distribute the herbal flavors.
- Step 6: Sprinkle the herb seasoning mix evenly over the tenderloin. Press gently into the mustard coating to adhere firmly, creating a herb crust as it roasts.
- Step 7: Place the prepared tenderloin on the rack inside the baking sheet. Roast in the preheated oven at 425°F (220°C) for 30 minutes. Check the roast at the halfway point to assess browning and adjust if necessary.
- Step 8: After the initial 30 minutes, reduce the oven temperature to 350°F (177°C). Continue cooking until the tenderloin’s internal temperature reaches your desired doneness: – Medium-rare: 130–135°F (55–58°C) – Medium: 140–145°F (60–63°C) – Medium well: 150–155°F (65–68°C) Use a meat thermometer inserted into the thickest part of the roast for accurate readings.
- Step 9: Remove the beef tenderloin from the oven and tent loosely with aluminum foil. Let it rest for at least 30 minutes. This resting period allows the juices to redistribute, producing a juicy and tender result.
- Step 10: Slice the rested beef tenderloin and serve with your choice of sauce. A creamy horseradish sauce is recommended to complement the rich herb flavors of the beef.
Notes
- Room Temperature: Store in an airtight container at room temperature and consume within 2 days to maintain freshness and safety.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Cover loosely with foil to preserve moisture without drying out the meat.
- Freezing: Wrap tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.
- If the crust does not brown well during roasting, increase oven temperature to 450°F (232°C) for the last 10 minutes.
- Remove the roast immediately once it reaches 130°F (54°C) for medium-rare doneness to avoid overcooking.
- For better adherence of herb mixture, add an extra layer of Dijon mustard before applying the herbs.
- To ensure even cooking, rotate the tenderloin halfway through the roasting time.
- Slice against the grain to maintain tenderness and avoid a tough texture.
- Reheat gently in an oven preheated to 300°F (149°C) for 15 to 20 minutes, covering loosely with foil to retain moisture. Use a meat thermometer to check internal temperature has reached at least 130°F (54°C).
- Pair with garlic mashed cauliflower or roasted Brussels sprouts for complementary flavors.
- Serve alongside a fresh arugula salad tossed with balsamic vinaigrette for balance.
- Use leftover slices in beef sandwiches or sliders with sautéed onions and peppers.
- Leftover beef can be added to beef curry or stir-fries for versatile meal options.
- Top freshly sliced beef with chimichurri sauce or horseradish cream for an aromatic finish and add a sprinkle of fresh herbs.
- Substitute fresh rosemary, sage, and thyme with an equal mixture of fresh parsley and tarragon for a different herb profile.
- For a dairy-free version, replace butter with equal parts of olive oil and omit Dijon mustard or use a mustard alternative consistent with dietary needs.
- Select a high-quality beef tenderloin with good marbling; the fat enhances juiciness and flavor during roasting.
- Use good quality extra-virgin olive oil or butter for richness and to help the herbs adhere properly.
- Fresh herbs provide a stronger, more vibrant flavor compared to dried herbs; finely chop to release aromatic oils.
- Freshly minced garlic can be added for extra fragrance and depth but avoid pre-mixed garlic to prevent artificial flavor interference.
- Coarsely ground black pepper adds texture and a punch of heat, enhancing the overall flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/beef-tenderloin
Ingredient Notes
- Beef tenderloin: Choose a high-quality cut for optimal flavor and tenderness. Look for nice marbling as it adds juiciness to your roast.
- Olive oil: Use a good quality extra-virgin olive oil to enhance the flavor and help the herbs stick to the meat. It’s key for that crispy outer layer!
- Fresh herbs: A mix of rosemary, thyme, and parsley adds an aromatic touch. Fresh herbs carry a stronger flavor than dried ones, making your dish taste vibrant.
- Garlic: Freshly minced garlic infuses a fantastic aroma and taste. Avoid pre-mixed garlic to prevent any artificial flavors from sneaking in.
- Black pepper: Freshly cracked black pepper delivers a punch of heat. Aim for coarsely ground to add texture and depth to the seasoning.
- Butter: Using unsalted butter enriches the dish and helps the herbs bloom during roasting. It’s vital for that velvety finish on the meat.
- Beef tenderloin: Choose a high-quality cut for optimal flavor and tenderness. Look for nice marbling as it adds juiciness to your roast.
- Olive oil: Use a good quality extra-virgin olive oil to enhance the flavor and help the herbs stick to the meat. It’s key for that crispy outer layer!
- Fresh herbs: A mix of rosemary, thyme, and parsley adds an aromatic touch. Fresh herbs carry a stronger flavor than dried ones, making your dish taste vibrant.
- Garlic: Freshly minced garlic infuses a fantastic aroma and taste. Avoid pre-mixed garlic to prevent any artificial flavors from sneaking in.
- Black pepper: Freshly cracked black pepper delivers a punch of heat. Aim for coarsely ground to add texture and depth to the seasoning.
- Butter: Using unsalted butter enriches the dish and helps the herbs bloom during roasting. It’s vital for that velvety finish on the meat.
Recipe Tips
- If the beef tenderloin isn’t browning nicely during roasting, increase the oven temperature to 450°F/232°C for the last 10 minutes of cooking.
- When the internal temperature reaches 130°F/54°C for medium-rare, remove from the oven immediately to prevent overcooking.
- If the crust isn’t sticking well, apply an extra layer of Dijon mustard before adding the herb mixture to boost adherence.
- For uneven cooking, rotate the tenderloin halfway through roasting to ensure all sides receive equal heat exposure.
- If you find the meat is too tough after cooking, check the slicing angle; cutting against the grain helps maintain tenderness.
Serving Suggestions
Serve with garlic mashed cauliflower or roasted Brussels sprouts for complementary flavors. Include a fresh arugula salad tossed with balsamic vinaigrette as a refreshing side.
Add to beef sandwiches or sliders with sautéed onions and peppers. Use leftover beef tenderloin to create a hearty beef curry or stir-fry.
Top with chimichurri sauce or horseradish cream for an aromatic finish. A sprinkle of fresh herbs also adds brightness to the dish.
Recipe variations
- You can use a beef tenderloin weighing between 4 to 6 pounds for this herb roast, trimming excess fat and tying the roast evenly for uniform cooking.
- Add 4 tablespoons of softened unsalted butter with 1 tablespoon Dijon mustard to spread over the beef, ensuring the herb crust adheres and flavors infuse well.
- Either fresh rosemary, sage, and thyme or a dried Italian herb blend totaling 3 tablespoons can season the crust to adjust the flavor profile as preferred.
- If roasting for a larger group, double the beef tenderloin weight and roast in batches at 425°F for 30 minutes, adjusting internal temperatures for desired doneness.
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How to Store?
To keep your Herb Roasted Beef Tenderloin for Dinner fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature, consume within 2 days to maintain freshness and flavor safely.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Cover loosely with foil to preserve moisture without over-drying.
Freezing: Wrap tightly in plastic wrap, place into a freezer container, freeze up to 3 months. Thaw in refrigerator overnight for even defrosting.
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