Herb-Crusted Beef Tenderloin

Herb-Crusted Beef Tenderloin has become a staple in our home for special occasions, and honestly, sometimes even for a regular Sunday dinner when we feel like indulging. The first time I made it, I was a little intimidated by the ‘tenderloin’ part – it sounds so fancy! But trust me, this recipe is surprisingly straightforward and delivers restaurant-quality results every single time. The aroma that fills the kitchen as it roasts is simply divine, a mix of savory beef and fragrant herbs that gets everyone excited for dinner. My family absolutely raves about it, especially my son, who is usually a picky eater. He calls it “the best meat ever!” The herb crust is what makes it truly special, creating a beautiful, flavorful外 layer that seals in all the juices, resulting in a tender and succulent interior. It’s impressive enough for guests, yet simple enough for a weeknight (if you’re feeling ambitious!). If you’re looking for a dish that will wow your family and friends without requiring hours in the kitchen, this Herb-Crusted Beef Tenderloin is it. Get ready to experience a truly unforgettable meal!

Ingredients

• Beef Tenderloin Roast (3-4 lbs): The star of the show! Look for a center-cut tenderloin for the best quality and even cooking. Trim any silverskin for a more tender result.
• Fresh Rosemary (2 tablespoons, chopped): Adds a piney, aromatic flavor that complements beef beautifully. Fresh rosemary is key for the best aroma and taste.
• Fresh Thyme (2 tablespoons, chopped): Provides an earthy, slightly lemony note that balances the richness of the beef and rosemary. Fresh thyme is preferred for its delicate flavor.
• Garlic (4 cloves, minced): Essential for savory depth and aroma. Freshly minced garlic is crucial for releasing its pungent flavors.
• Dijon Mustard (2 tablespoons): Acts as a binder for the herb crust and adds a tangy, subtle flavor layer. Choose Dijon for its smooth texture and sharp taste.
• Olive Oil (3 tablespoons): Helps create a paste for the herb crust and adds richness and moisture to the beef. Extra virgin olive oil is recommended for its flavor.
• Salt (2 teaspoons): Enhances all the flavors and seasons the beef. Kosher salt is preferred for its even seasoning.
• Black Pepper (1.5 teaspoons, freshly ground): Adds a pungent spice and depth. Freshly ground black pepper offers a more vibrant flavor than pre-ground.

Instructions

1. Preheat Your Oven and Prepare the Beef: Begin by preheating your oven to 425°F (220°C). Proper preheating is crucial for ensuring the beef sears nicely and cooks evenly. While the oven is heating, take your beef tenderloin roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows the beef to cook more evenly from edge to center. Pat the tenderloin dry with paper towels. This step is important as it helps to create a good sear on the outside. Trim any silverskin if needed. Silverskin is a thin, silvery membrane that doesn’t tenderize when cooked and can make the beef tough. Using a sharp knife, carefully slide it under the silverskin and remove it.
2. Prepare the Herb Crust: In a medium-sized bowl, combine the chopped fresh rosemary, chopped fresh thyme, minced garlic, Dijon mustard, olive oil, salt, and freshly ground black pepper. Mix all the ingredients together thoroughly until you form a fragrant herb paste. The mustard will help bind the herbs together and create a cohesive crust. Ensure the garlic is finely minced so that it distributes evenly and doesn’t burn during roasting. Taste the herb mixture and adjust seasoning if needed. You can add a pinch more salt or pepper to your preference.
3. Apply the Herb Crust to the Tenderloin: Place the beef tenderloin on a roasting rack set inside a baking pan. The roasting rack allows for air circulation around the beef, promoting even cooking and browning. Using your hands or a spatula, evenly spread the herb crust mixture all over the beef tenderloin, ensuring all sides and the top are generously coated. Press the herb crust gently onto the beef so it adheres well. The herb crust will create a flavorful and aromatic barrier, sealing in the juices and creating a beautiful browned exterior.
4. Sear the Tenderloin (Optional but Recommended): For an extra layer of flavor and a beautiful crust, you can sear the tenderloin before roasting. Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Add a tablespoon of olive oil or cooking oil to the skillet. Once the skillet is hot and the oil is shimmering, carefully place the herb-crusted tenderloin in the hot skillet. Sear on all sides for about 2-3 minutes per side, until nicely browned. Searing adds depth of flavor through the Maillard reaction and creates a crispy exterior that contrasts beautifully with the tender interior. If you don’t have an oven-safe skillet, you can sear the tenderloin in a regular skillet and then transfer it to a roasting pan.
5. Roast the Beef Tenderloin: Place the roasting pan with the herb-crusted tenderloin in the preheated oven. Roast for approximately 20-30 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the tenderloin registers your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). For medium-well, aim for 140-145°F (60-63°C). The roasting time will vary depending on the size and thickness of your tenderloin and your oven. It’s crucial to use a meat thermometer to ensure accurate doneness. Start checking the temperature around 20 minutes and continue roasting until it reaches your desired internal temperature.
6. Rest the Beef Tenderloin: Once the tenderloin reaches the desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for 10-15 minutes before slicing. Resting is a crucial step as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful tenderloin. During resting, the internal temperature will continue to rise slightly (carryover cooking) by a few degrees.
7. Slice and Serve: After resting, transfer the beef tenderloin to a cutting board. Using a sharp carving knife, slice the tenderloin into 1/2 to 3/4-inch thick medallions. Slice against the grain for maximum tenderness. Arrange the sliced beef tenderloin on a serving platter. Garnish with fresh rosemary sprigs and thyme sprigs, if desired, for an elegant presentation. Serve immediately and enjoy! The herb crust will have created a beautiful, flavorful exterior, and the inside will be juicy and perfectly cooked.

Nutrition Facts (per serving, approximate)

• Servings: 8
• Calories: 350-450 kcal (estimated, depending on serving size and trim)
• Protein: 40-50g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific ingredient brands and weights.

Preparation Time

Prep Time: 20 minutes (includes herb crust preparation and beef trimming)
Cook Time: 20-30 minutes (roasting time, depending on desired doneness and tenderloin size)
Rest Time: 10-15 minutes
Total Time: Approximately 50-65 minutes.

This Herb-Crusted Beef Tenderloin is surprisingly quick to prepare for such an elegant dish. The majority of the time is spent roasting and resting, allowing you to focus on side dishes or spending time with your guests.

How to Serve

This Herb-Crusted Beef Tenderloin is incredibly versatile and pairs wonderfully with a variety of side dishes. Here are some delicious serving suggestions:

• Classic Sides:
  • Roasted Vegetables: Root vegetables like carrots, potatoes, parsnips, and sweet potatoes roasted alongside the tenderloin or separately. Toss them with olive oil, herbs, and salt for a simple and flavorful side.
  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing for beef tenderloin. Elevate them with roasted garlic, herbs, or truffle oil.
  • Green Beans Almondine: Crisp-tender green beans tossed with butter and toasted almonds add a touch of elegance and freshness.
  • Asparagus with Lemon: Grilled or roasted asparagus drizzled with lemon juice brightens up the meal and complements the richness of the beef.
• Elegant Sides:
  • Potato Gratin: Layers of thinly sliced potatoes baked in a creamy cheese sauce. A decadent and comforting side dish.
  • Wild Rice Pilaf: Nutty wild rice pilaf with dried cranberries, pecans, and herbs adds texture and sophistication.
  • Creamed Spinach: Rich and creamy spinach is a classic steakhouse side that pairs beautifully with beef tenderloin.
  • Brussels Sprouts with Balsamic Glaze: Roasted Brussels sprouts with a sweet and tangy balsamic glaze offer a delightful contrast to the savory beef.
• Sauces and Accompaniments:
  • Red Wine Reduction: A classic red wine reduction sauce made with beef broth and red wine enhances the richness of the beef.
  • Horseradish Cream Sauce: A creamy horseradish sauce adds a zesty and spicy kick that cuts through the richness of the tenderloin.
  • Chimichurri Sauce: A vibrant and herbaceous Argentinian chimichurri sauce provides a fresh and tangy counterpoint to the beef.
  • Mushroom Sauce: A creamy mushroom sauce with sautéed mushrooms, shallots, and cream adds an earthy and luxurious element.
• Salads and Starters:
  • Arugula Salad with Parmesan and Lemon Vinaigrette: A peppery arugula salad with shaved Parmesan cheese and a bright lemon vinaigrette provides a refreshing start to the meal.
  • Caprese Salad: Classic Caprese salad with fresh mozzarella, tomatoes, and basil offers a light and flavorful appetizer.
  • French Onion Soup: A rich and savory French onion soup is a comforting and elegant starter, especially for a special occasion meal.

Additional Tips for Herb-Crusted Beef Tenderloin Perfection

1. Choose the Right Tenderloin: Opt for a center-cut beef tenderloin for the most consistent thickness and even cooking. A uniformly shaped tenderloin will cook more evenly. Avoid the tapered end of the tenderloin if possible, or fold it under to create a more even thickness.
2. Don’t Skip Room Temperature: Allowing the beef tenderloin to sit at room temperature for 30 minutes before cooking is crucial for even cooking. Cold beef will take longer to cook in the center, potentially overcooking the outside.
3. Fresh Herbs are Best: For the most vibrant flavor and aroma, use fresh rosemary and thyme for the herb crust. Dried herbs can be used in a pinch, but reduce the amount by half as dried herbs are more concentrated.
4. Season Generously: Don’t be shy with the salt and pepper. Season the herb crust mixture generously to enhance the flavors of the beef and herbs. Taste the herb mixture before applying it to the tenderloin and adjust seasoning as needed.
5. Use a Meat Thermometer: A meat thermometer is your best friend for ensuring perfectly cooked beef tenderloin. Use an instant-read thermometer and insert it into the thickest part of the tenderloin to check the internal temperature.
6. Don’t Overcook It: Beef tenderloin is best served medium-rare to medium for optimal tenderness and juiciness. Overcooking will make it dry and tough. Aim for the recommended internal temperatures for your desired level of doneness.
7. Rest is Essential: Resist the temptation to slice into the tenderloin immediately after roasting. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent it loosely with foil to keep it warm while it rests.
8. Make Ahead Tips: You can prepare the herb crust mixture up to a day in advance and store it in the refrigerator. You can also trim and prepare the beef tenderloin ahead of time and keep it refrigerated until ready to cook. However, it’s best to apply the herb crust and roast the tenderloin closer to serving time for the freshest and most flavorful results.

Frequently Asked Questions (FAQ) about Herb-Crusted Beef Tenderloin

Q1: Can I use dried herbs instead of fresh herbs?
A1: Yes, you can use dried herbs if fresh herbs are not available. However, fresh herbs will provide a more vibrant flavor and aroma. If using dried herbs, use half the amount called for in the recipe (1 tablespoon of dried rosemary and 1 tablespoon of dried thyme).

Q2: What if I don’t have Dijon mustard? Can I substitute it?
A2: Dijon mustard adds a unique tang and helps bind the herb crust. If you don’t have Dijon, you can substitute it with yellow mustard or even a bit of prepared horseradish for a different flavor profile. However, Dijon is recommended for the best results.

Q3: How do I know when the beef tenderloin is cooked to the right temperature?
A3: The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the tenderloin, avoiding bone if present. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C); and for medium-well, 140-145°F (60-63°C). Remember that the temperature will continue to rise slightly during resting.

Q4: Can I prepare the herb-crusted beef tenderloin ahead of time?
A4: You can prepare the herb crust mixture up to a day in advance. You can also trim and prepare the beef tenderloin ahead of time. However, it’s best to apply the herb crust and roast the tenderloin closer to serving time for the best quality.

Q5: What are some good side dishes to serve with herb-crusted beef tenderloin?
A5: Herb-crusted beef tenderloin pairs well with a variety of side dishes. Classic choices include roasted vegetables, mashed potatoes, green beans almondine, and asparagus. For more elegant options, consider potato gratin, wild rice pilaf, or creamed spinach. (Refer to the “How to Serve” section for more ideas).

Q6: Can I freeze leftover herb-crusted beef tenderloin?
A6: Yes, you can freeze leftover cooked beef tenderloin. Allow it to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q7: How do I reheat leftover beef tenderloin without drying it out?
A7: To reheat leftover beef tenderloin without drying it out, gently reheat it in the oven at a low temperature (around 250°F or 120°C) with a little bit of beef broth or water in the pan to create steam. Cover the pan with foil to help retain moisture. Reheat until just warmed through, being careful not to overcook it.

Q8: Can I grill the herb-crusted beef tenderloin instead of roasting it?
A8: Yes, you can grill herb-crusted beef tenderloin. Preheat your grill to medium-high heat. Sear the tenderloin over direct heat for a few minutes per side to develop a crust. Then, move it to indirect heat and continue grilling until it reaches your desired internal temperature, similar to roasting in the oven. Monitor the temperature closely to prevent overcooking.

Print