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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 450
- Protein: 50g