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Juicy Herb-Crusted Beef Tenderloin Recipe

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4.4 from 134 reviews

This Juicy Herb-Crusted Beef Tenderloin recipe features a perfectly seared and roasted tenderloin infused with a fragrant blend of fresh rosemary, sage, and thyme. Finished with a rich homemade pan gravy, this elegant yet straightforward dish yields tender, flavorful slices ideal for special occasions or a gourmet weeknight dinner.

Ingredients

Scale

Beef Tenderloin

  • 1 (2.5 pound) beef tenderloin roast
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
  • 2 tablespoons olive oil

Gravy

  • 1/4 cup butter
  • 1 tablespoon flour
  • 1/4 cup beef broth

Instructions

  1. Prepare and season the beef: Preheat your oven to 425°F. Generously season the beef tenderloin all over with kosher salt and cracked black pepper. Mix the chopped fresh herbs with olive oil and press this herb mixture evenly over the entire surface of the beef to infuse it with flavor.
  2. Sear the beef: Heat butter in a large cast iron or oven-proof skillet over medium-high heat until hot and shimmering. Sear the beef tenderloin on all sides for about 3 to 5 minutes per side, allowing a golden-brown crust to form, which locks in juices and enhances flavor.
  3. Roast the tenderloin: Place the skillet with the seared tenderloin directly into the preheated oven. If your skillet is not oven safe, transfer the beef to a lightly oiled roasting pan. Roast the meat until it reaches your preferred internal temperature (use a meat thermometer in the thickest part). Remove the roast slightly before your target temperature, as the internal temperature will rise about 5-10 degrees while resting.
  4. Rest the meat: Transfer the roast to a cutting board and cover loosely with aluminum foil. Let it rest for about 10 minutes, which allows the juices to redistribute throughout the meat for a more tender and juicy result.
  5. Make the gravy: Return the skillet with roasting juices to the stovetop over medium heat. Whisk in 2 tablespoons of flour until the mixture thickens. Slowly add 1/4 cup of beef broth while whisking continuously and bring to a boil. Reduce heat and simmer until the gravy thickens to your desired consistency. Adjust by adding more broth if too thick, or by mixing extra flour with some gravy and whisking it back in if too thin.
  6. Slice and serve: Slice the rested beef tenderloin into 1-inch thick slices and serve with the rich homemade gravy.

Notes

  • For medium-rare, remove the roast when the internal temperature reaches 125°F to 130°F, as it will rise during resting.
  • Use a meat thermometer for the most accurate cooking results.
  • Oven-safe skillets like cast iron are ideal to avoid transferring the meat to another pan.
  • Resting the meat is crucial to retain juiciness and improve texture.
  • Adjust gravy thickness by varying broth and flour amounts as needed.

Keywords: beef tenderloin, herb crusted beef, roast beef recipe, pan gravy, holiday beef roast, tender beef recipe

Find it online: https://busyrecipe.com/juicy-herb-crusted-beef-tenderloin-recipe/