Description
This Herb Butter Beef Tenderloin Roast is a succulent and flavorful main course perfect for special occasions and holiday dinners. The tender beef is seasoned with olive oil, salt, and pepper, then roasted to perfection. A fragrant herb butter made with garlic, rosemary, thyme, parsley, and Dijon mustard is spread over the roast before and after cooking to infuse it with rich, aromatic flavors. Resting the roast ensures juicy, tender slices that pair beautifully with roasted vegetables or mashed potatoes.
Ingredients
Scale
For the Beef Tenderloin:
- 1 (3–4 lb) beef tenderloin roast (trimmed and tied)
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
For the Herb Butter:
- ½ cup unsalted butter (softened)
- 3 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring to Room Temperature: Remove the beef tenderloin from the refrigerator 30–45 minutes prior to roasting to allow it to come to room temperature, ensuring even cooking.
- Preheat Oven: Preheat your oven to 475°F (245°C) to create a hot environment for roasting.
- Prepare the Beef: Pat the beef dry with paper towels to remove moisture. Rub the entire roast evenly with olive oil, salt, and black pepper. Place it on a wire rack inside a roasting pan or on a foil-lined baking sheet to promote even heat circulation.
- Make the Herb Butter: In a small bowl, combine softened unsalted butter, minced garlic, chopped fresh rosemary, thyme, parsley, Dijon mustard, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Apply First Layer of Herb Butter: Spread half of the prepared herb butter evenly over the entire surface of the beef tenderloin, ensuring all sides are coated.
- Roast the Tenderloin: Place the roasting pan in the preheated oven and roast the beef for 20–25 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare doneness. Use a meat thermometer for precise temperature monitoring.
- Apply Remaining Herb Butter: Remove the roast from the oven and immediately spread the remaining herb butter over the hot beef to enhance flavor and moisture.
- Rest the Meat: Tent the roast loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute and ensures tender, juicy slices.
- Serve: Slice the beef tenderloin and serve it alongside your choice of roasted vegetables, mashed potatoes, or a red wine reduction for an elegant meal.
Notes
- For medium doneness, continue roasting until the internal temperature reaches 140°F.
- Fresh herbs provide the best flavor; however, dried herbs can be used in a pinch—use one-third the amount when substituting dried for fresh.
- Resting the meat is crucial for juicy results—do not skip this step.
- Use a reliable meat thermometer to ensure perfect doneness and avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
