Herb Crusted Beef Tenderloin (Printable)
Tender beef loin coated with fresh herbs and garlic, oven-roasted for a succulent main course.
# What You Need:
→ Beef
01 - 1 whole beef tenderloin, trimmed (2 to 2.5 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Herb Crust
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 3 garlic cloves, minced
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon olive oil
# How To Cook:
01 - Preheat oven to 425°F. Line a roasting pan with foil or parchment paper for easier cleanup.
02 - Pat beef dry with paper towels. Tie with kitchen twine at 2-inch intervals to ensure even cooking.
03 - Rub tenderloin evenly with 1 tablespoon olive oil, then season with kosher salt and freshly ground black pepper.
04 - In a small bowl, combine rosemary, thyme, parsley, minced garlic, Dijon mustard, and 1 tablespoon olive oil until a paste forms.
05 - Evenly spread the herb paste over the entire surface of the beef, pressing gently to adhere.
06 - Place tenderloin on a rack within the prepared roasting pan. Roast for 30 to 35 minutes, or until an instant-read thermometer reaches 130°F for medium-rare or desired doneness.
07 - Remove from oven and tent loosely with foil. Let rest for 15 minutes before slicing for maximum juiciness.
# Expert Tips:
01 -
- It feels like sharing a secret with a friend when you tell them how effortlessly elegant this roast tastes.
- The combination of fresh herbs creates a crust that’s bursting with flavor making every bite special.
02 -
- Trussing the tenderloin ensures even cooking and helps maintain its gorgeous shape.
- Searing the beef in a hot skillet before roasting locks in flavors, but it’s optional depending on your time and preference.
03 -
- Use a meat thermometer to avoid guessing doneness; it’s the difference between perfect and overcooked.
- Press the herb paste firmly onto the beef so it forms a cohesive crust that doesn’t fall off while roasting.