Million Dollar Roast Beef Tenderloin

why make this recipe

Million Dollar Roast Beef Tenderloin is a show-stopping main that’s surprisingly simple to prepare. It’s perfect for holidays, celebrations, or any time you want an elegant, restaurant-quality roast with rich pan juices. Serve it to impress guests or keep it for a special family dinner.

introduction

This roast combines a tender, flavorful beef center with a fragrant herb-garlic crust and savory pan juices. The recipe is approachable even if you don’t cook beef often — a quick sear, an oven finish, and a short rest produce perfect medium-rare slices. For another crowd-pleasing beef option to serve alongside or in a different meal, see this beef and cheese empanadas recipe for inspiration.

how to make Million Dollar Roast Beef Tenderloin

Follow a simple marinade, sear to lock in juices, then roast to your desired doneness. Use a meat thermometer to ensure accuracy and allow the roast to rest before slicing so the juices redistribute.

Ingredients :

• 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

Directions :

1. Preheat your oven to 425°F.
2. 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.
3. 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.
4. 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.
5. Pour the beef broth into the skillet around the tenderloin, then transfer the skillet to the preheated oven.
6. 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.
7. 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.
8. Slice the beef and serve with the pan juices drizzled over the top.

how to serve Million Dollar Roast Beef Tenderloin

Slice the tenderloin into 1/2-inch to 3/4-inch slices and arrange on a warmed platter. Spoon the pan juices over the slices and garnish with a sprinkle of fresh thyme or rosemary. Serve with roasted vegetables, mashed potatoes, or a simple arugula salad to balance the richness.

how to store Million Dollar Roast Beef Tenderloin

Cool the roast to room temperature, then slice or keep whole and store in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap tightly in plastic and foil or use a vacuum sealer; frozen roast keeps well for up to 3 months. Reheat gently in a low oven or slice and warm briefly in a skillet with a splash of beef broth to retain moisture.

tips to make Million Dollar Roast Beef Tenderloin

• Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Let the tenderloin sit at room temperature for about 30 minutes before cooking so it cooks evenly.
• Sear in a hot, heavy skillet (cast iron if possible) to achieve a good crust.
• Resting is essential — don’t skip the 10–15 minute tented rest or juices will run out when slicing.
• If your tenderloin is uneven in thickness, tie it with butcher’s twine for even cooking.

variation (if any)

• Herb-Crusted Variation: Add 1/4 cup finely grated Parmesan to the herb mixture and press onto the seared roast before roasting.
• Red Wine Pan Sauce: After removing the roast, place the skillet on the stovetop, add 1/2 cup red wine and scrape up browned bits, reduce by half, then stir in a tablespoon of butter for a richer sauce.
• Mustard-Panko Crust: Mix Dijon with panko breadcrumbs and press onto the tenderloin after searing for extra texture.

FAQ

Q: How do I know when the roast is done?
A: Use an instant-read thermometer inserted into the thickest part of the roast. Aim for 135°F for medium-rare; carryover cooking during resting will raise the temperature a few degrees.

Q: Can I make the roast ahead of time?
A: Yes — roast, cool, and refrigerate. Reheat gently in a low oven or slice and warm in a skillet with beef broth to keep it moist.

Q: What side dishes pair best?
A: Creamy mashed potatoes, roasted root vegetables, a crisp green salad, or sautéed mushrooms complement the tender beef well.

Conclusion

This Million Dollar Roast Beef Tenderloin is an elegant yet straightforward centerpiece that rewards a bit of patience with deep flavor and perfect texture. For an alternative recipe and additional tips, check out Million Dollar Roast Beef Tenderloin Recipe – I Wash You Dry.