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Herb Crusted Beef Tenderloin

Easy Herb Crusted Beef Tenderloin That’s Impressively Juicy

This Herb Crusted Beef Tenderloin is a juicy centerpiece wrapped in fresh herbs, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Tenderloin
  • 1 piece Beef tenderloin (center-cut) Fresh, evenly sized for uniform cooking
  • 2 tablespoons Fresh rosemary Chopped
  • 2 tablespoons Fresh thyme Chopped
  • 4 cloves Garlic Minced
  • 2 tablespoons Olive oil To help herbs adhere
  • 1 teaspoon Salt For seasoning
  • 1 teaspoon Black pepper Freshly cracked
For Serving or Side Suggestions
  • 1/2 cup Red wine or beef broth For pan sauce
  • 1/4 cup Fresh parsley Chopped, for garnish
  • 2 cups Seasonal vegetables Roasted or steamed

Equipment

  • Oven
  • Roasting pan
  • meat thermometer
  • skillet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and position the rack in the center.
  2. Mix the fresh herbs, garlic, salt, pepper, and olive oil in a small bowl until fragrant.
  3. Pat the beef dry and rub the herb mixture evenly over all sides of the tenderloin.
  4. Roast the tenderloin in a rack inside a roasting pan at 425°F for 20-25 minutes until a thermometer reads 125°F.
  5. Rest the tenderloin on a cutting board, tent it with foil, and allow it to rest for 10-15 minutes.
Pan Sauce
  1. Pour the pan drippings into a skillet, add red wine or beef broth, and simmer for 2-3 minutes.
  2. Slice the rested tenderloin into 1-inch medallions, arrange on a platter, drizzle with pan sauce, and garnish with parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 1gCalcium: 20mgIron: 3mg

Notes

For extra crunch, sprinkle flaky sea salt over the slices before serving.

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