Juicy Million Dollar Roast Beef Tenderloin
This delicious roast beef tenderloin is perfectly cooked, juicy, and flavorful, making it the ideal centerpiece for any celebration or family dinner.
Ingredients
Main ingredients
- 4-5 lbs beef tenderloin, trimmed to perfection
- 2 tablespoons olive oil, enhancing richness
- 1 tablespoon kosher salt, for seasoning
- 1 teaspoon freshly ground black pepper, adding zing
- 4 cloves garlic, minced, for aromatic depth
- 2 tablespoons fresh rosemary, chopped, bringing earthy flavors
- 2 tablespoons fresh thyme, chopped, adding a hint of sweetness
- 1/4 cup Dijon mustard, for a tangy kick
- 1/4 cup unsalted butter, softened, for velvety sauce
- 1/4 cup heavy cream (optional, for a richer sauce)
Instructions
Preparation
- Preheat your oven to 450°F (230°C) to ensure the beef gets a nice sear.
- Pat the beef tenderloin dry with paper towels to remove excess moisture. Rub the entire roast with olive oil, then season generously with kosher salt and freshly ground black pepper.
- In a small bowl, combine minced garlic, chopped rosemary, and thyme to prepare the herb mixture. Rub this aromatic mixture all over the beef tenderloin.
Cooking
- Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides for 3-4 minutes per side until a golden-brown crust forms.
- Remove the skillet from the heat and brush the tenderloin with Dijon mustard.
- Transfer the skillet to the preheated oven and roast the tenderloin for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for perfect medium-rare doneness.
- Remove the beef tenderloin from the oven, cover it loosely with foil, and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
- While the beef is resting, melt the butter in the same skillet over medium heat. Add heavy cream (if using) and simmer for 2-3 minutes to create the sauce.
- Slice the beef into 1-inch thick pieces and drizzle with the butter sauce before serving.
Notes
For enhanced flavor, add a splash of lemon juice to the herb mixture. Use a meat thermometer for desired doneness. Consider marinating the beef overnight or experimenting with different herbs.