Description
A succulent herb butter beef tenderloin roast, perfectly seasoned and roasted to medium-rare, ideal for elegant dinners or special occasions. This recipe combines fresh herbs and garlic in a rich butter spread, enhancing the tenderloin’s natural flavors while ensuring a juicy, flavorful roast.
Ingredients
Scale
Beef Tenderloin
- 1 whole beef tenderloin roast (about 3–4 pounds), trimmed and tied
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Herb Butter
- 1/2 cup unsalted butter (softened)
- 2 tablespoons fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon Dijon mustard
Instructions
- Preheat Oven & Prepare Roast: Preheat your oven to 475°F (245°C). Pat the beef tenderloin dry thoroughly with paper towels to ensure a good sear and seasoning adherence. Rub the entire roast evenly with olive oil, then sprinkle with kosher salt and black pepper for balanced seasoning.
- Make Herb Butter: In a small bowl, combine softened unsalted butter with finely chopped rosemary, fresh thyme leaves, chopped parsley, minced garlic, and Dijon mustard. Mix well until all the ingredients are evenly incorporated into a smooth herb butter mixture.
- Apply Herb Butter: Evenly spread the herb butter mixture over the entire surface of the beef tenderloin, coating it generously to lock in moisture and infuse flavor during roasting.
- Roast the Tenderloin: Position the roast on a wire rack inside a roasting pan or place it on a parchment-lined baking sheet to allow air circulation around the meat. Roast at 475°F (245°C) for 20 to 25 minutes to develop a beautifully browned crust.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 375°F (190°C) and continue roasting for an additional 15 to 20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare doneness. Using a meat thermometer is recommended for accuracy.
- Rest Before Serving: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring the meat remains tender and juicy when sliced.
Notes
- Bring the beef tenderloin to room temperature before roasting to promote even cooking throughout the roast.
- Use a reliable meat thermometer to achieve the perfect medium-rare doneness.
- This roast pairs wonderfully with roasted vegetables, mashed potatoes, or a creamy horseradish sauce for a complete meal.