Serves 6
70 min
Roasted Beef Tenderloin
Recipe GLPRf5d0663aca86dd
A succulent center-cut beef tenderloin roast coated with a savory herb and spice crust, seared until golden, then roasted to a perfectly juicy medium. Aromatic herbs like rosemary, thyme, and oregano complement the rich beef flavor, while garlic and onion powder add depth. This elegant dish is simple to prepare yet impressive enough for any special occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 1/2 pounds center-cut beef tenderloin roast
1 1/2 teaspoons sea salt
2 teaspoons Dijon mustard
1 tablespoon ground black peppercorns
1 teaspoon dried oregano
1 teaspoon dried rosemary, chopped
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1 teaspoon unsalted butter
Kitchen twine for tying
Directions
Preheat your oven to 400°F.
Tie the beef tenderloin securely with kitchen twine at intervals to help it cook evenly and maintain its shape during roasting.
Season the entire surface of the beef with sea salt. Brush a thin, even coat of Dijon mustard over all sides.
In a small bowl, combine the ground black pepper, oregano, rosemary, thyme, garlic powder, onion powder, and red pepper flakes. Press this herb and spice mixture firmly onto all surfaces of the mustard-coated beef until evenly coated.
Heat a large oven-safe Dutch oven over medium-high heat. Add the olive oil and butter, allowing the butter to melt. Once the butter is melted, carefully place the beef into the hot pan and sear all sides until deeply browned, about 8 minutes total, turning to brown each side evenly.
Transfer the Dutch oven to the preheated 400°F oven. Roast for approximately 25 minutes, or until an instant-read thermometer inserted into the thickest part of the center registers 145°F for medium-rare.
Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and allow it to rest for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness.
