Print

Herb-Roasted Beef Tenderloin with Savory Pan Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Herb-Roasted Beef Tenderloin with Savory Pan Sauce is a luxurious, tender roast infused with garlic and herbs, then paired with a rich, velvety sauce made from pan drippings. It’s an elegant dish perfect for holidays, dinner parties, or special occasions.

Ingredients

  • 1 whole beef tenderloin (about 2.5 to 3 lbs), trimmed
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced (for sauce)
  • 1 cup beef broth or stock
  • 1/2 cup red wine (optional)
  • 1 tsp Dijon mustard
  • 2 tbsp butter (for finishing sauce)
  • Kitchen twine for tying roast

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the beef tenderloin dry and tie it with kitchen twine for even cooking.
  3. Rub the beef all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  4. Sear the beef in an oven-safe skillet over medium-high heat, turning to brown all sides (3–4 minutes per side).
  5. Transfer the skillet to the oven and roast for 20–25 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare.
  6. Remove beef from oven and let rest on a cutting board, tented with foil, for 10–15 minutes.
  7. While resting, place skillet back on the stove. Sauté shallots and garlic in the pan drippings over medium heat until soft.
  8. Deglaze the pan with wine (if using) and beef broth, scraping up brown bits. Let simmer and reduce slightly.
  9. Whisk in Dijon mustard and finish sauce with cold butter. Season with salt and pepper to taste.
  10. Slice tenderloin and serve with warm pan sauce spooned over top.

Notes

  • Use a meat thermometer for perfect doneness and avoid overcooking.
  • Red wine deepens the sauce flavor, but extra broth or balsamic vinegar works too.
  • Make the herb rub ahead to save time before roasting.
  • Leftover beef is great cold in sandwiches or salads.

Nutrition

Find it online: http://recipesbyliza.com/herb-roasted-beef-tenderloin-with-savory-pan-sauce/