Indulge in luxury with this perfectly seared, herb-infused roast beef tenderloin that’s rich, juicy, and worth every bite.
Ingredients:
2 pounds of center-cut beef tenderloin, trimmed to perfection
2 tablespoons of high-quality olive oil for a golden sear
2 tablespoons of garlic, finely minced—use plenty for bold flavor
1 tablespoon of fresh thyme leaves, or dried if that’s what you have
1 tablespoon of rosemary, freshly chopped for earthy aroma
1 tablespoon of Dijon mustard, adding a subtle tangy kick
1/4 cup of balsamic vinegar, rich and slightly sweet
1 tablespoon of honey, balancing the tang with a touch of sweetness
A generous amount of coarse salt and freshly ground black pepper to taste
Instructions:
Prepare the Oven and Beef:
Preheat your oven to 450°F. Pat the beef tenderloin dry, then generously season all sides with salt and freshly ground black pepper to enhance its natural flavor.
Sear the Tenderloin:
Heat olive oil in a skillet over medium-high heat until shimmering. Place the tenderloin in the hot skillet and sear each side for 2-3 minutes until it develops a deep golden-brown crust. This step is crucial for locking in juices and creating a flavorful exterior.
Make the Herb Mixture:
In a small bowl, combine minced garlic, thyme leaves, rosemary, Dijon mustard, balsamic vinegar, and honey. Mix until smooth and well combined.
Coat and Roast:
Transfer the seared tenderloin to a roasting pan. Using a brush or spoon, generously coat the beef with the mustard-herb mixture, ensuring even coverage. Place the pan in the preheated oven and roast for 25-30 minutes, depending on your preferred doneness. For medium-rare, the internal temperature should reach 125°F.
Rest the Meat:
Remove the tenderloin from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and succulent bite in every slice.
Slice and Serve:
Carve the tenderloin into thick slices and serve alongside your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a fresh salad.
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