The crown jewel of roasts — buttery-tender beef with a savory herb crust and a perfectly rosy center. A beef tenderloin roast looks impressive but cooks with almost no effort: season it, roast it, rest it, and let the meat do the talking.
Ingredients
- 1 whole beef tenderloin (4-5 lbs), trimmed and tied
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 4 tablespoons unsalted butter, softened
- 1 cup beef broth (for au jus, optional)
- 1/2 cup dry red wine (for au jus, optional)
Instructions
- Prep and season: Let the tenderloin sit at room temperature for 1 hour. Pat dry, rub with olive oil and Dijon, then coat evenly with the salt, pepper, garlic, rosemary, and thyme. Tuck the thin tail end under and tie with kitchen twine for even thickness.
- Sear (optional but worth it): Sear in a ripping-hot roasting pan or skillet 2 minutes per side for a deeper crust, or skip straight to roasting — the high oven heat still browns it beautifully.
- Roast low and slow: Roast at 325°F (165°C) until the internal temperature hits 120°F (49°C) for rare or 130°F (54°C) for medium-rare — about 45-60 minutes depending on thickness. Dot the softened butter over the top halfway through.
- Rest, then carve: Rest tented with foil for 20 minutes (the temp will climb 5-10 degrees). For au jus, deglaze the roasting pan with red wine and beef broth, simmer 5 minutes, and strain. Slice into thick medallions against the grain.
Pro tip: A leave-in probe thermometer is non-negotiable for a cut this expensive — oven times lie, temperatures don’t. Start checking 15 minutes before you think it’s done.
Estimated nutrition per serving: 520 calories, 48g protein, 34g fat, 1g carbohydrates.
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