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Million Dollar Roast Beef Tenderloin

An elegant and simple roast beef tenderloin recipe, perfect for holidays and special occasions, featuring a flavorful herb-garlic crust and savory pan juices.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  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.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat.
  2. Sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
  3. Pour the beef broth into the skillet around the tenderloin, then transfer the skillet to the preheated oven.
  4. Roast the beef for about 25-30 minutes, or until it reaches an internal temperature of 135°F for medium-rare.
  5. 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.
Serving
  1. Slice the tenderloin into 1/2-inch to 3/4-inch slices and arrange on a warmed platter.
  2. Spoon the pan juices over the slices and garnish with a sprinkle of fresh thyme or rosemary.
  3. Serve with roasted vegetables, mashed potatoes, or a simple arugula salad.

Notes

Use a meat thermometer for precise doneness. Allow the beef to sit at room temperature for 30 minutes before cooking for even cooking. Sear in a hot skillet for the best crust. Letting it rest is crucial to retain juices. If uneven in thickness, tie with butcher's twine before cooking.