Roast Beef Tenderloin

Why You’ll Love This Recipe

Beef tenderloin is known for being one of the most tender cuts of beef, and when roasted with the right seasoning and herbs, it becomes an incredibly juicy, flavorful main course. The combination of garlic, rosemary, thyme, and Dijon mustard adds depth of flavor, and the red wine and beef broth make a savory sauce that takes the roast to the next level. Whether it’s for a holiday meal or a weeknight indulgence, this recipe is sure to impress.

Ingredients

• 1 center-cut beef tenderloin (about 2-3 pounds)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Beef Tenderloin:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Season the tenderloin: Pat the beef tenderloin dry with paper towels. Rub the entire surface with olive oil, and season generously with salt and pepper. In a small bowl, mix the minced garlic, chopped rosemary, thyme, and Dijon mustard. Spread this mixture evenly over the top of the tenderloin, pressing it into the meat.
3. Sear the meat: Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add the tenderloin to the pan and sear it for about 2-3 minutes on each side, or until it’s beautifully browned. This step locks in the juices and flavors.

Roast the Beef Tenderloin:

1. Roast in the oven: Transfer the skillet with the seared beef tenderloin to the preheated oven and roast for 25-30 minutes for medium-rare, or longer if you prefer your beef more well done. Use a meat thermometer to check the internal temperature—120°F for rare, 130°F for medium-rare, and 140°F for medium.
2. Rest the meat: Once the tenderloin has reached your desired level of doneness, remove it from the oven. Transfer the meat to a cutting board and cover loosely with foil. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute and results in a juicier roast.

Make the Sauce:

1. Deglaze the pan: While the beef is resting, place the skillet back on the stovetop over medium heat. Add the beef broth and red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
2. Simmer the sauce: Bring the mixture to a simmer, letting it cook for 5-7 minutes, or until it reduces slightly. Stir in the butter to finish the sauce, whisking until smooth and glossy.

Serve:

1. Slice the tenderloin: Once the beef has rested, slice it into 1/2-inch thick slices. Arrange the slices on a platter or individual plates.
2. Serve with sauce: Spoon the sauce over the sliced beef or serve it on the side for dipping.

Servings and Timing

• Servings: 6-8
• Total time: 45 minutes (including resting time)

Variations

• Add mushrooms: For extra flavor, sauté some mushrooms in the pan after searing the beef, and add them to the sauce for a rich, earthy addition.
• Herb butter: For a richer sauce, you can replace the 2 tablespoons of butter with herb butter (butter mixed with fresh herbs like rosemary, thyme, and parsley).
• Add garlic cloves: Roasting a few whole garlic cloves in the pan with the tenderloin can infuse the meat with even more garlic flavor.

Storage/Reheating

• Storage: Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the sliced beef in a skillet over low heat with a little bit of broth or water to prevent it from drying out.

FAQs

Can I use a different cut of beef?

While beef tenderloin is the best cut for this recipe, you can also use a rib-eye or sirloin roast. Keep in mind that other cuts may need different cooking times.

Can I make this ahead of time?

You can prepare the beef ahead of time by roasting it and storing it in the refrigerator. Reheat the slices in a pan with some broth to keep it moist.

What should I serve with the beef tenderloin?

This roast pairs beautifully with mashed potatoes, roasted vegetables, a fresh green salad, or a classic starch like rice or potatoes.

How do I know when the beef is done?

The best way to ensure your beef is cooked to your liking is by using a meat thermometer. For medium-rare, the internal temperature should be 130°F.

Can I use a different type of wine?

You can use any dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. If you prefer, you can replace the wine with more beef broth for a non-alcoholic version.

Conclusion

Roast Beef Tenderloin is a luxurious yet simple dish that’s sure to impress at any dinner or special occasion. The tender, juicy meat paired with the rich, flavorful sauce makes this a dish you’ll return to again and again. With its perfect blend of garlic, rosemary, and thyme, this beef tenderloin will truly be the star of the meal!

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