Herb-Roasted Beef Tenderloin with Savory Pan Sauce
Herb-Roasted Beef Tenderloin with Savory Pan Sauce
Ingredients
- 220 g beef tenderloin
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- to taste salt
- to taste black pepper
Instructions
- 1
Preheat the oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200
- 2
Season the beef tenderloin generously on all sides with salt and black pepper.
⏱️ 2 min
- 3
Heat the olive oil in an oven-safe pan over medium-high heat on the stovetop.
⏱️ 2 min
- 4
Once the oil is hot, place the seasoned beef tenderloin into the pan and sear it on all sides until it is well browned.
⏱️ 5 min
- 5
Add the butter, minced garlic, chopped fresh rosemary, and chopped fresh thyme to the pan with the beef.
⏱️ 1 min - 6
Use a spoon to baste and spoon the melted butter, garlic, and herb mixture over the beef tenderloin.
⏱️ 1 min
- 7
Transfer the oven-safe pan with the beef into the preheated oven.
⏱️ 1 min•🌡️ 200
- 8
Roast for 15–20 minutes, or until the beef reaches your desired doneness. (For medium-rare, an internal temperature of 52-55°C or 125-130°F is recommended).
⏱️ 20 min•🌡️ 200
- 9
Remove the beef from the pan and let it rest on a cutting board before slicing.
⏱️ 5 min
- 10
Place the same pan back on the stovetop over medium heat. Deglaze the pan by adding the beef broth and Dijon mustard.
⏱️ 2 min
- 11
Simmer the mixture, stirring well to incorporate any browned bits from the bottom of the pan, until it reduces slightly and thickens into a savory pan sauce.
⏱️ 3 min
- 12
Slice the rested beef tenderloin into thick medallions.
⏱️ 1 min
- 13
Serve the sliced beef, drizzling the savory pan sauce generously over it. Garnish with fresh rosemary sprigs, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Beef Tenderloin with Savory Pan Sauce
- 220 g beef tenderloin
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- to taste salt
- to taste black pepper
Instructions
- 1
Preheat the oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200 - 2
Season the beef tenderloin generously on all sides with salt and black pepper.
⏱️ 2 min - 3
Heat the olive oil in an oven-safe pan over medium-high heat on the stovetop.
⏱️ 2 min - 4
Once the oil is hot, place the seasoned beef tenderloin into the pan and sear it on all sides until it is well browned.
⏱️ 5 min - 5
Add the butter, minced garlic, chopped fresh rosemary, and chopped fresh thyme to the pan with the beef.
⏱️ 1 min - 6
Use a spoon to baste and spoon the melted butter, garlic, and herb mixture over the beef tenderloin.
⏱️ 1 min - 7
Transfer the oven-safe pan with the beef into the preheated oven.
⏱️ 1 min•🌡️ 200 - 8
Roast for 15–20 minutes, or until the beef reaches your desired doneness. (For medium-rare, an internal temperature of 52-55°C or 125-130°F is recommended).
⏱️ 20 min•🌡️ 200 - 9
Remove the beef from the pan and let it rest on a cutting board before slicing.
⏱️ 5 min - 10
Place the same pan back on the stovetop over medium heat. Deglaze the pan by adding the beef broth and Dijon mustard.
⏱️ 2 min - 11
Simmer the mixture, stirring well to incorporate any browned bits from the bottom of the pan, until it reduces slightly and thickens into a savory pan sauce.
⏱️ 3 min - 12
Slice the rested beef tenderloin into thick medallions.
⏱️ 1 min - 13
Serve the sliced beef, drizzling the savory pan sauce generously over it. Garnish with fresh rosemary sprigs, if desired.
⏱️ 1 min