Beef Tenderloin Roast Recipe
This comforting garlic herb beef tenderloin roast is seared until golden brown, oven-roasted to a perfect medium rare, and finished with a fresh herb and garlic sauce. This meal is delicious and perfect for holiday cooking since it takes me only 20 minutes of prep.
Ingredients
For the Herb and Garlic Sauce:
- 2 tablespoons finely minced fresh thyme
- 2 tablespoons finely minced fresh rosemary
- ¼ cup finely minced fresh Italian flat leaf parsley
- ½ peeled small diced shallot
- 1 finely minced garlic clove
- ½ cup olive oil
- salt and pepper to taste
For the Steak:
- 2 2- pound center-cut beef tenderloins
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- salt and pepper to taste
- Sautéed Mushrooms
Instructions
- Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
- Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
- Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
- Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
- Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
- Remove the beef from the pan and let rest for 3 to 4 minutes.
- Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.
Notes
The most important step in this entire recipe is the sear. If you do not get a deep golden brown crust on the outside before the beef goes in the oven, you are leaving serious flavor on the table. I make sure the oil is lightly smoking before the beef goes in, I do not overcrowd the pan, and I resist the urge to move the meat around for the first couple of minutes. After a minute or two, I give it a gentle nudge to make sure it is not sticking, then flip it when the crust is set.
Do not skip the thermometer: I cannot stress this enough. A cheap instant-read thermometer is the difference between a perfectly cooked roast and a $100 mistake.
Trussing matters: The butcher's twine keeps the roast in a uniform shape so it cooks consistently from end to end. Without it, the thinner parts will overcook while the thicker center is still coming up to temperature.
Leftover herb sauce: If there is extra garlic and herb sauce, it freezes well covered for up to 3 months. It is also great drizzled over grilled chicken or roasted vegetables.
Pair with a different sauce: While the herb and garlic sauce is what I always use for this roast, my homemade horseradish sauce is another classic pairing that cuts through the richness of the beef. My Mushroom bordelaise is another one I love when I want something more wine-forward.
Season and temper properly (optional): Salt the tenderloin generously the night before and refrigerate uncovered to season the center and dry the surface for a better sear. Avoid salting only a few hours ahead, as it can draw out moisture and affect browning. Let the beef sit at room temperature for 1 to 2 hours before roasting for more consistent cooking.
Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. Making it ahead of time will cause the internal temperature to increase past your desired doneness, and reheating never gives the same result. I do recommend prepping the herb sauce and mushrooms the morning of so you have less to do when it is time to cook.
How to Reheat: I slice the tenderloin into portions and place them in a roasting pan with a little beef stock, cover tightly with foil, and reheat in the oven at 400 degrees for 10 to 12 minutes. Reheating will increase the internal temperature past the original doneness, most likely into medium-well territory.
How to Store: I slice the leftover beef, let it cool, and store it in a covered container in the refrigerator for up to 4 days. It also freezes well for up to 45 days. I squeeze as much air out of the freezer bag as possible before sealing. The herb sauce freezes separately for up to 3 months.
Nutrition
Calories: 746kcalCarbohydrates: 1gProtein: 41gFat: 63gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 163mgSodium: 113mgPotassium: 723mgFiber: 1gSugar: 1gVitamin A: 301IUVitamin C: 6mgCalcium: 34mgIron: 6mg