Description

This Million Dollar Roast Beef Tenderloin recipe offers a luxurious, flavorful centerpiece for special occasions. The tenderloin is seasoned with a fragrant blend of garlic, fresh herbs, and Dijon mustard, then perfectly roasted to a tender, juicy medium-rare. It’s simple to prepare yet delivers an impressive gourmet delight that will impress any dinner guest.

Ingredients

Scale

Beef Tenderloin

1 whole beef tenderloin (about 4 pounds), trimmed and tied

Seasoning Mix

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature allows the tenderloin to develop a flavorful crust while keeping the inside juicy.
Prepare Beef: Place the trimmed and tied beef tenderloin on a baking sheet, ensuring it is centered for even cooking.
Make Seasoning Paste: In a small bowl, combine olive oil, minced garlic, salt, black pepper, chopped rosemary, chopped thyme, and Dijon mustard. Mix thoroughly to create an aromatic paste.
Apply Seasoning: Rub the seasoning mixture thoroughly all over the surface of the tenderloin, coating it evenly to enhance flavor penetration during roasting.
Roast Tenderloin: Place the seasoned tenderloin in the preheated oven and roast for about 40 minutes, or until an internal temperature of 135°F (57°C) is reached for medium-rare doneness. Use a meat thermometer for accuracy.
Rest Meat: Remove the roast from the oven and let it rest uncovered for at least 10 minutes. This step is crucial to allow the meat juices to redistribute, ensuring maximum juiciness and tenderness when sliced.
Slice and Serve: After resting, carve the tenderloin into thick slices and serve immediately to enjoy the full flavor and perfect texture.

Notes

Use a reliable meat thermometer to ensure the perfect doneness.
Letting the meat rest after roasting is essential for juicy results.
Fresh herbs like rosemary and thyme can be substituted with dried herbs if fresh are unavailable, but reduce quantity by half.
Tie the tenderloin to maintain shape and promote even cooking.
For a more intense crust, sear the tenderloin in a hot skillet for 2-3 minutes per side before roasting.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: beef tenderloin, roast beef, gourmet roast, holiday roast, rosemary beef, Dijon mustard beef