The crown jewel of beef roasts — this Garlic Herb Beef Tenderloin is buttery-tender with a savory garlic-herb crust that crackles under the knife. It’s the holiday showstopper that looks like you hired a chef, but the method is dead simple: sear, roast, rest.
Ingredients
- 1 whole beef tenderloin (4 to 5 lb), trimmed and tied
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 garlic cloves, minced
- 3 tbsp Dijon mustard
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, chopped
- 1 tsp garlic powder
- 4 tbsp unsalted butter, softened
- 1 cup beef broth (for the pan)
Instructions
- Prep the tenderloin: Pat dry, tuck the thin tail end under and tie with kitchen twine for even thickness. Rest at room temperature 45 minutes.
- Season: Rub with olive oil, salt, and pepper.
- Sear all sides: In a ripping-hot oven-safe skillet, sear the tenderloin 2-3 minutes per side until browned all over.
- Apply the crust: Stir garlic, Dijon, herbs, garlic powder, and softened butter into a paste; slather it over the seared tenderloin.
- Roast: Pour beef broth into the pan and roast at 425°F (220°C) for 20-25 minutes until the center reads 125°F for medium-rare.
- Rest: Transfer to a board, tent with foil, and rest 15 minutes.
- Slice and serve: Remove twine, slice into thick medallions, and spoon over the pan juices.
Pro tip: Tenderloin has almost no fat, so temperature is everything — pull it at 125°F and let carryover heat do the rest, or it will overcook fast.
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Estimated nutrition per serving: 560 calories, 48g protein, 6g carbs, 36g fat.
