Roast Beef Tenderloin
This Roast Beef Tenderloin is a mouthwatering, elegant centerpiece for any holiday or special dinner. Coated with garlic, rosemary, thyme, and Dijon mustard, then seared and oven-roasted to perfection, this tender cut is paired with a rich red wine and beef broth sauce. Simple, flavorful, and unforgettable!
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 center-cut beef tenderloin (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
Instructions
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Prep the Oven and Tenderloin:
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Preheat oven to 425°F (220°C).
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Pat the beef dry. Rub with olive oil, salt, and pepper. In a small bowl, combine garlic, rosemary, thyme, and Dijon mustard; spread evenly over the beef.
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Sear the Beef:
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In an oven-safe skillet over medium-high heat, sear the tenderloin on all sides (2–3 minutes per side) until browned.
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Roast:
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Transfer skillet to oven. Roast for 25–30 minutes for medium-rare (internal temp of 130°F), or adjust to desired doneness.
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Transfer roast to a cutting board, tent with foil, and rest for 10 minutes.
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Make the Sauce:
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Return skillet to stovetop. Add red wine and beef broth, scraping up browned bits. Simmer for 5–7 minutes until slightly reduced.
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Stir in butter and whisk until sauce is smooth and glossy.
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Serve:
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Slice the beef into ½-inch thick pieces and serve with sauce spooned on top or on the side.
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Notes
Add sautéed mushrooms to the sauce for an earthy twist.
Substitute butter with herb butter for a richer finish.
Roast whole garlic cloves alongside for more depth of flavor.
Find it online: https://justsosavory.com/roast-beef-tenderloin/
