Herb-Roasted Beef Tenderloin with Savory Pan Sauce
A simple and elegant roast that makes for a tender and juicy beef tenderloin served with a rich pan sauce, perfect for special dinners.
Ingredients
Main Ingredients
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Dijon-style mustard
- 1 1/2 cups beef broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
Instructions
Preparation
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil or parchment and set aside.
- Pat the beef dry. Rub evenly with olive oil, garlic, rosemary, thyme, salt, and pepper. Spread the mustard over the surface.
- Heat a large skillet over medium-high heat. Sear the tenderloin on all sides until deeply browned, about 2 to 3 minutes per side.
Cooking
- Transfer the seared beef to the prepared baking sheet and roast for 20 to 25 minutes, or until the internal temperature reads about 130°F for medium-rare.
- Remove from the oven and let the beef rest for 10 minutes before slicing.
- While the beef rests, return the skillet to medium heat. Add the beef broth and scrape up browned bits from the pan. Simmer for 5 to 7 minutes until slightly reduced.
- In a small bowl, blend the butter and flour into a smooth paste. Whisk it into the simmering sauce and cook for 1 to 2 minutes until thick and glossy.
- Slice the beef into medallions, spoon the warm pan sauce over the top, and serve right away.
Notes
Let the beef come to room temperature before searing for even cooking. Use a meat thermometer to check doneness; aim for 130°F for medium-rare. Rest the meat after roasting to keep juices inside.