Description
This Million Dollar Roast Beef Tenderloin is a festive and elegant roast perfect for special occasions. Featuring a tender, flavorful beef tenderloin crusted with garlic, fresh herbs, and a savory mustard sauce, it promises a moist and succulent centerpiece for your holiday or celebratory meal.
Ingredients
Scale
Beef Tenderloin
- 2 to 3 pounds beef tenderloin, trimmed
Seasoning and Marinade
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Roasting Sauce
- 1 cup beef broth
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a nice sear and even roasting of the beef tenderloin.
- Prepare the Beef Tenderloin: Pat the beef tenderloin dry with paper towels. Rub it thoroughly with olive oil, followed by seasoning all sides evenly with salt and black pepper.
- Apply Herb and Garlic Mixture: Combine the minced garlic, chopped rosemary, and chopped thyme in a small bowl. Rub this herb-garlic mixture all over the beef tenderloin to infuse flavor into the meat.
- Coat with Mustard and Worcestershire Sauce: Spread the Dijon mustard and Worcestershire sauce evenly over the tenderloin, creating a flavorful crust that helps seal in the juices during roasting.
- Sear the Tenderloin: Heat an oven-proof skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until it develops a golden-brown crust, about 2-3 minutes per side.
- Roast the Tenderloin: Transfer the skillet with the seared beef to the preheated oven. Roast for 20-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust time if your roast is larger or smaller.
- Rest the Roast: Remove the beef tenderloin from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for 15 minutes. This allows the juices to redistribute for moist, tender slices.
- Make the Sauce: Pour the beef broth into the skillet used for roasting. Place the skillet over medium heat on the stovetop and scrape up any browned bits from the bottom. Simmer the broth for 5 minutes to reduce slightly and concentrate the flavors.
- Slice and Serve: Slice the rested beef tenderloin into thick slices. Serve with the pan sauce drizzled on top or on the side for a delicious finishing touch.
Notes
- Letting the meat rest after roasting is crucial for juicy results.
- Use a meat thermometer to achieve perfect doneness based on your preference.
- Fresh herbs are preferred for the best flavor, but dried can be substituted if necessary (use about one-third the fresh quantity).
- This recipe pairs beautifully with roasted vegetables or a side of creamy mashed potatoes.
- For a more intense flavor, marinate the beef with the herb mixture and mustard overnight in the refrigerator.
Keywords: beef tenderloin, roast beef, holiday roast, festive dinner, herb crusted roast, beef tenderloin recipe