Description
A delicious and impressive roast beef tenderloin recipe that is perfect for special occasions.
Ingredients
Scale
- 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.
- In a small bowl, mix together the olive oil, salt, black pepper, minced garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce to create a marinade.
- Rub the marinade all over the beef tenderloin, ensuring it is well coated. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Heat a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
- Pour the beef broth into the skillet around the tenderloin, then transfer the skillet to the preheated oven.
- Roast the beef for about 25-30 minutes, or until it reaches an internal temperature of 135°F for medium-rare. Use a meat thermometer for accuracy.
- Remove the skillet from the oven and transfer the beef to a cutting board. Cover loosely with aluminum foil and let it rest for 10-15 minutes before slicing.
- Slice the beef and serve with the pan juices drizzled over the top.
Notes
- For a richer flavor, consider adding a splash of red wine to the broth before roasting.
- If you prefer a crustier exterior, broil the beef for an additional 2-3 minutes after roasting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: varies