Description
An elegant and flavorful beef tenderloin roast that impresses guests with its tender, juicy meat and aromatic herbs.
Ingredients
- 2 to 3 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon 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 (220°C).
- In a small bowl, mix together the olive oil, salt, pepper, minced garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce to create a marinade.
- Rub the marinade generously over the beef tenderloin and let it sit at room temperature for about 30 minutes.
- Heat a large oven-safe skillet over medium-high heat and sear the beef on all sides until browned, about 3 to 4 minutes per side.
- Pour the beef broth into the skillet around the tenderloin, then transfer to the preheated oven.
- Roast for approximately 25 to 30 minutes until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Remove from the oven, cover loosely with aluminum foil, and let it rest for 10 to 15 minutes before slicing.
- Slice and serve with pan juices drizzled over each portion.
Notes
For enhanced flavor, serve with chimichurri sauce or your favorite sides. Leftover beef can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American