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A sliced herb crusted beef tenderloin on a wooden board, showing a deep green herb crust and a tender, rosy center, with roasted rosemary alongside

Herb Crusted Beef Tenderloin

A trimmed, tied beef tenderloin seared and roasted with a garlic, Dijon and fresh herb crust until tender and juicy.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Beef
  • 3 pounds beef tenderloin center-cut, trimmed and tied (1.4 kg)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil for searing
  • 2 tablespoons unsalted butter for basting (28 g)
Herb crust
  • 1/4 cup Dijon mustard (60 g)
  • 5 cloves garlic finely minced
  • 3 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh thyme leaves finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 3 tablespoons panko breadcrumbs (12 g)
  • 1 tablespoon olive oil
Quick pan sauce
  • 1/2 cup dry red wine or beef broth (120 ml)
  • 1 cup low-sodium beef broth (240 ml)
  • 2 tablespoons cold unsalted butter (28 g)
  • 1 teaspoon lemon juice

Method
 

Prepare
  1. Preheat the oven to 425°F (220°C). Pat the tenderloin dry, tie it every 1 1/2 inches with kitchen twine and season all over with the salt and pepper.
  2. Stir together the Dijon, garlic, parsley, thyme, rosemary, panko and 1 tablespoon of olive oil to make a paste.
Sear and roast
  1. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin 2 to 3 minutes per side until deeply browned all over.
  2. Spread the herb paste over the top and sides of the roast and dot with butter.
  3. Roast for 30 to 40 minutes until an instant-read thermometer in the center reads 135°F (57°C) for medium-rare preference or 140°F (60°C) to reach 145°F (63°C) after resting.
  4. Tent with foil and rest for 15 minutes. Remove the twine and slice.
Pan sauce
  1. Set the skillet over medium heat, add the wine and scrape up the browned bits. Simmer 2 to 3 minutes, add the broth and simmer 4 to 5 minutes, then whisk in the cold butter and lemon juice. Serve with the sliced beef.

Notes

Food safety: The USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest for beef roasts. Pulling earlier for rare or medium-rare is a personal preference.
Make ahead: Season and tie up to 24 hours ahead and refrigerate uncovered.
Storage: Refrigerate leftovers up to 4 days.
Nutrition is an estimate per serving.