Description
A beautifully cooked roast beef tenderloin infused with fresh herbs and garlic, perfect for special occasions.
Ingredients
- 2 to 3 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
Instructions
- Preheat your oven to 425°F (218°C) and position a rack in the middle.
- In a small bowl, whisk together the olive oil, salt, pepper, garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce until blended.
- Pat the beef tenderloin dry with paper towels and rub the marinade all over the roast. Allow it to rest at room temperature for 30 minutes.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil, then sear the tenderloin on all sides until golden-brown (about 3–4 minutes per side).
- Pour the beef broth into the skillet around the roast. Carefully transfer the skillet to the preheated oven.
- Roast for about 25–30 minutes, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer to check the doneness.
- Remove from the oven and let the roast rest, tented with foil, for 10–15 minutes.
- Slice the tenderloin into 1/2-inch to 3/4-inch thick slices against the grain and serve with the pan juices.
Notes
For best results, ensure the beef is at room temperature before cooking and let it rest after cooking to retain juices.