Easy Herb Roasted Beef Tenderloin – Elegant Main Course

Herb Roasted Beef Tenderloin is a show-stopping centerpiece perfect for special occasions or Sunday dinners. This tender, melt-in-your-mouth roast is coated with garlic, herbs, and butter, then oven-roasted to perfection. It’s elegant enough for a holiday meal but simple enough for a weeknight treat. Whether you serve it with mashed potatoes, roasted vegetables, or a crisp green salad, this recipe delivers restaurant-quality flavor right from your own kitchen.

Why You’ll Love This Recipe

• Incredibly tender and flavorful.
• Perfect for holidays, celebrations, or cozy family dinners.
• Simple ingredients with big results.
• Ready in about an hour from start to finish.
• Pairs beautifully with a variety of side dishes.

Ingredients

• 2½ to 3 pounds beef tenderloin, trimmed
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, softened
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard (optional for coating)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
2. Prepare the beef: Pat the tenderloin dry with paper towels. Tie it with kitchen twine every 2 inches to help it cook evenly.
3. Season the tenderloin: In a small bowl, mix butter, olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard (if using). Rub the mixture evenly all over the beef.
4. Sear for flavor: Heat a large skillet over medium-high heat. Sear the tenderloin on all sides for 2–3 minutes per side until golden brown.
5. Roast to perfection: Transfer the seared beef to the prepared rack. Roast in the preheated oven for 25–30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest before slicing: Remove from the oven, cover loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute.
7. Slice and serve: Cut into thick slices and serve warm with your favorite sides.

Tips & Variations

• Add a teaspoon of crushed peppercorns for a bolder crust.
• Substitute rosemary with sage or oregano for a different flavor.
• To make it extra juicy, baste the tenderloin with melted butter halfway through roasting.
• Serve with a creamy garlic sauce or chimichurri for added flavor.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap slices tightly in foil and freeze for up to 2 months.
• Reheat: Warm gently in a 300°F oven or microwave until heated through.

Serving & Pairing Ideas

• Serve with creamy mashed potatoes or roasted garlic parmesan cauliflower.
• Pair with a side of sautéed green beans or honey-glazed carrots.
• For a holiday meal, add cranberry sauce or a fresh herb gravy.
• Slice thin for delicious beef sandwiches the next day.

Frequently Asked Questions

How do I know when my beef tenderloin is done?

Use a meat thermometer. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C).

Can I prepare this in advance?

Yes, you can season the beef and refrigerate it uncovered for up to 12 hours before roasting.

Why is my beef tenderloin dry?

Overcooking can dry it out. Always remove it from the oven once it reaches the target internal temperature, as it continues cooking while resting.

Can I make this recipe without a wire rack?

Yes, simply roast the beef on a lined baking sheet—just make sure to turn it halfway through cooking for even browning.

Ready to Make It?

Bring restaurant-quality flavor to your table with this simple yet elegant Herb Roasted Beef Tenderloin. Perfect for holidays, celebrations, or any night you want something extra special.

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