Peppered Herb-Crusted Beef Tenderloin
A succulent and flavorful beef tenderloin crusted with a medley of herbs and pepper, offering a gourmet experience right from your kitchen.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
3 lbs beef tenderloin
2 tbsp olive oil
1 tbsp cracked black pepper
1 tbsp sea salt
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp unsalted butter
1 cup beef broth
Instructions
1. Preheat oven to 400°F (200°C).
2. Pat the beef tenderloin dry with paper towels and tie with kitchen twine to ensure even cooking.
3. In a small bowl, combine the olive oil, cracked black pepper, sea salt, rosemary, thyme, garlic, and Dijon mustard to form a paste.
4. Rub the herb paste all over the beef tenderloin, pressing gently to adhere.
5. In a large oven-safe skillet, melt the butter over medium-high heat.
6. Sear the tenderloin on all sides until browned, about 3-4 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until desired doneness is reached.
8. Remove the tenderloin from the oven and transfer to a cutting board; let rest for 10 minutes before slicing.
9. In the same skillet, add beef broth and simmer gently to create a pan sauce, scraping up browned bits from the bottom of the pan.
10. Serve the sliced tenderloin drizzled with the pan sauce.
Storage
Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices of beef tenderloin in a skillet over medium-low heat with a splash of beef broth to prevent drying out, or microwave on a low setting.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
