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–+ servings
Linda S. Smith

Garlic Herb Roast Beef Tenderloin

An elegant and approachable roast beef tenderloin dish with a garlicky herb rub, perfect for special occasions and easy to prepare.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons olive oil (or avocado oil)
  • 2 teaspoons salt (kosher salt preferred)
  • 1 teaspoon black pepper, freshly ground
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce (can omit for gluten-free)
For the Roast
  • 2 to 3 pounds beef tenderloin, trimmed (center-cut is ideal)
  • 1 cup beef broth (low-sodium if you prefer)

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. In a small bowl, whisk together olive oil, salt, pepper, minced garlic, chopped rosemary, chopped thyme, Dijon, and Worcestershire until smooth.
  3. Pat the tenderloin dry. Rub the marinade evenly over the entire roast. Let it sit at room temperature for 30 minutes.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat until hot. Add a touch of oil.
  2. Sear the tenderloin on all sides until well-browned, about 3–4 minutes per side.
  3. Pour 1 cup of beef broth into the skillet around (not over) the roast.
  4. Transfer the skillet to the preheated oven. Roast for 25–30 minutes, or until a meat thermometer reads 135°F for medium-rare.
  5. Remove the skillet from the oven and let the tenderloin rest for 10–15 minutes.
  6. Slice the beef against the grain into 1/2-inch medallions and serve with pan juices.

Nutrition

Serving: 4gCalories: 350kcalProtein: 35gFat: 22gSaturated Fat: 8gSodium: 500mg

Notes

Use kosher salt for better seasoning control; swap olive oil for grapeseed oil for a higher smoke point. For a finishing touch, a compound butter with herbs is recommended. Refrigerate leftovers and reheat gently to maintain moisture.

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