Beef
Herb & Garlic Roast Beef Tenderloin
When I’m trying to choose a meal to serve for special occasions like birthdays and holidays I almost always look for a beef recipe and this garlic and herb roast beef tenderloin is a hit every time.
Ingredients:
- 3 pound beef tenderloin , trimmed and tied
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons canola oil , if needed
- 1 white onion
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 5 tablespoons unsalted butter , softened
- 3 cloves garlic , minced or grated
- 1 teaspoon dijon mustard
- 1 teaspoon fresh rosemary , minced
- 1 teaspoon fresh thyme , minced
Directions:
- Trim and tie the beef tenderloin to attempt to make it as uniformly sized as possible. Rub the roast with salt and pepper. Set aside for 30 minutes.
- Meanwhile, mash together the softened butter, garlic, mustard, rosemary and thyme. Set aside at room temperature until needed.
- Preheat the oven to 425°F. Heat a large (12-inch or larger) oven-safe cast iron or stainless steel skillet over medium-high heat. If using stainless steel, use canola oil to prevent sticking. This isn’t necessary using seasoned cast iron.
- Brown all sides of the roast, turning on each side for 1-2 minutes. Remove from the heat.
- Surround the roast with sliced onion. Rubbed the fresh thyme and rosemary between your palms and add surround the roast.
- Please into the oven and roast for 5 minutes. Then reduce the heat to 350°F. Top the roast with 2 tablespoons of compound butter. Roast for an additional 10 minutes, top with the remaining butter and roast for another 5 minutes. The exact time will depend on the desired degree of doneness and size of your roast. Test using a digital thermometer and remove 5°F before the desired temperature.
- Tent loosely with aluminum foil and rest for 15 minutes.
- Slice into 1 inch thick slices. Serve with the roasted onion slices and discard aromatics.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!