This Herb-Crusted Roast Beef Tenderloin is perfect for a special occasion or a cozy weekend dinner. With a savory herb crust and a tender, juicy interior, it's both elegant and comforting.
Beef tenderloin is the star of the show, offering a melt-in-your-mouth texture when cooked to perfection. Olive oil helps the herb crust adhere and adds a subtle richness. We use kosher salt and black pepper to enhance the beef's natural flavors. Garlic powder and onion powder bring depth and a hint of umami. Dried thyme and dried rosemary create an aromatic crust that complements the beef. Finally, Dijon mustard ties everything together with a tangy kick.
This roast pairs beautifully with creamy mashed potatoes or a crisp green salad. You could also serve it alongside roasted seasonal vegetables for a complete meal. A rich red wine, like a Cabernet Sauvignon, complements the beef wonderfully.
First, preheat your oven to 425°F. While the oven is warming up, pat the beef tenderloin dry with paper towels. This step is crucial for a good sear, as moisture can prevent proper browning. Generously season it all over with kosher salt and black pepper.
Next, in a small bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, and Dijon mustard. Mix until you get a smooth paste. Rub this herb mixture evenly over the beef. Don’t be shy — make sure every nook and cranny is covered for the most flavor.
Place the tenderloin on a rack in a roasting pan. This allows heat to circulate evenly around the meat for a consistent roast. Slide it into your preheated oven and roast for 45-50 minutes. You're aiming for an internal temperature of 135°F for a perfect medium-rare.
Once it hits the right temperature, remove it from the oven. Let it rest for 15 minutes. This resting period is essential as it allows the juices to redistribute, ensuring each slice is juicy and flavorful. Slice and serve.
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