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A beautifully roasted Roast Beef Tenderloin sits ready to be sliced and served as a featured image.

Perfect Roast Beef Tenderloin

This recipe delivers an incredibly tender and flavorful roast beef tenderloin, perfect for a special occasion or impressive dinner. The herb crust adds a delightful aroma and taste, while the searing (optional) enhances the overall flavor and appearance. Follow these simple steps for a show-stopping centerpiece.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds beef tenderloin roast, trimmed of silver skin
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1-2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon high-heat oil such as avocado oil or grapeseed oil
  • Optional: Worcestershire sauce for herb paste

Equipment

  • Sharp knife
  • Small bowl
  • Measuring spoons
  • Measuring cups
  • Large, heavy-bottomed skillet (cast iron recommended)
  • Baking sheet
  • Parchment paper
  • Oven-safe meat thermometer
  • Aluminum foil
  • Cutting board
  • Serving platter

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Remove beef tenderloin from refrigerator 30-60 minutes before cooking. Pat dry with paper towels.
  3. In a small bowl, combine rosemary, thyme, garlic, olive oil, Dijon mustard, salt, and pepper. Mix well to form a paste.
  4. Heat a large, heavy-bottomed skillet over medium-high heat. Add high-heat oil.
  5. Sear tenderloin for 2-3 minutes per side, until a deep brown crust forms. Remove from skillet and place on a baking sheet lined with parchment paper.
  6. Evenly spread the herb paste all over the surface of the beef tenderloin.
  7. Insert an oven-safe meat thermometer into the thickest part of the tenderloin.
  8. Roast for approximately 20-30 minutes, or until the internal temperature reaches desired level of doneness (Rare: 120-125°F, Medium-Rare: 130-135°F, Medium: 140-145°F, Medium-Well: 150-155°F).
  9. Remove tenderloin from oven and tent loosely with foil.
  10. Let it rest for at least 10-15 minutes before slicing.
  11. Slice tenderloin thinly against the grain and serve immediately.

Notes

Don't overcook the tenderloin; medium-rare to medium is best. Season generously with salt and pepper. Searing before roasting adds flavor and color. Resting is crucial for a tender and juicy result. Experiment with different herbs and spices in the crust. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.