Ingredients
Scale
- 3 lb beef tenderloin roast, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: Beef broth for basting
Instructions
- Preheat oven to 450°F (232°C). Pat the beef tenderloin dry with paper towels.
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Mix well to form a paste.
- Rub the herb and garlic paste evenly over the entire surface of the beef tenderloin.
- Heat an oven-safe skillet over medium-high heat. Sear the beef tenderloin for 2-3 minutes per side, until browned. This creates a delicious crust.
- Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C) using a meat thermometer. Baste with beef broth if desired for added moisture.
- Remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Slice the beef tenderloin thinly against the grain and serve immediately.
Notes
For a more pronounced herb flavor, let the tenderloin marinate with the herb paste for at least 30 minutes before searing. Use a meat thermometer to ensure the tenderloin is cooked to your desired level of doneness. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg