Description
Rich, succulent herb-butter roast beef tenderloin brings French culinary elegance to home kitchens. Rosemary and thyme infuse tender meat with luxurious flavor, promising a memorable dining experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Protein:
- 4 to 5 pounds (1.8 to 2.3 kilograms) beef tenderloin, trimmed, cut into two pieces, and tied
Herbs and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 teaspoon minced rosemary or thyme
- 1 teaspoon prepared horseradish or Dijon mustard
Cooking Fats:
- 2 tablespoons olive oil
- 4 tablespoons salted butter, softened
Instructions
- Prepare the beef tenderloin by carefully securing it with butcher’s twine at 1-inch intervals, ensuring an even shape for consistent cooking. Season thoroughly with kosher salt and freshly ground black pepper, then allow the meat to equilibrate to room temperature for approximately 120 minutes.
- Calibrate the oven to 425°F (218°C) to create an optimal roasting environment.
- Select a large cast-iron skillet and warm of extra virgin olive oil over medium-high heat until it shimmers slightly.
- Carefully place the seasoned tenderloin into the hot skillet, rotating methodically to achieve a uniform golden-brown caramelization on all surfaces. Each side requires 3-4 minutes of direct contact.
- Meanwhile, combine softened unsalted butter with finely minced garlic, prepared horseradish, chopped fresh thyme, and rosemary in a small mixing bowl. Thoroughly blend the herb-infused butter mixture.
- Generously spread the aromatic herb butter across the perfectly seared tenderloin, ensuring complete coverage.
- Insert a digital probe thermometer into the thickest portion of the meat. Transfer the skillet directly into the preheated oven or transition the tenderloin to a heat-safe roasting dish.
- Roast for 20-25 minutes, monitoring the internal temperature carefully. For medium-rare, target 125°F (52°C).
- Carefully extract the tenderloin from the oven and transfer to a cutting board. Allow the meat to rest undisturbed for 15-20 minutes, enabling natural juice redistribution.
- Using a sharp carving knife, slice the tenderloin into 1-inch (2.5-centimeter) thick medallions, presenting the herb-crusted roast with precision.
Notes
- Resting the meat at room temperature ensures even cooking and helps achieve a perfect, tender texture.
- Searing the tenderloin creates a delicious golden-brown crust that locks in flavor and moisture.
- Herb-butter mixture adds rich, aromatic flavors that complement the beef’s natural taste.
- Use a meat thermometer to cook the tenderloin to your preferred doneness without overcooking.
- Allow the meat to rest after cooking, which helps redistribute juices and keep the beef incredibly tender and juicy.
- Cast-iron skillet provides ideal heat distribution and creates a beautiful, even sear on the meat’s surface.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 0 g
- Sodium: 325 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 120 mg