Beef Tenderloin Roast with Garlic and Herb
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
372 kcal
-
Course
Main Course
-
Cuisine
French
Beef Tenderloin Roast with Garlic and Herb
Report
Garlic stuffed and herb-seasoned beef tenderloin, seared and finished in the oven.
Share:
Ingredients
- 4-6 Pieces garlic cloves
- 2 Pounds beef filet
- 2 Medium onion
- 1 Tablespoon olive oil
- 1 Teaspoon Black Pepper Ground
- 1 Teaspoon salt
- 1 Tablespoon thyme dried
- 1 Tablespoon Rosemary Dried
- 2 Tablespoon butter
- 1½ Cup broth
Slurry
- 1 Tablespoon all-purpose flour
- 3 Tablespoon water
Add to Shopping List
Instructions
- Prepare fresh garlic cloves by peeling and cutting the large pieces lengthwise into smaller pieces.
- Create holes all over your beef tenderloin with a knife and push each garlic piece into a hole. Do that all over the meat so that the garlic is spread out.
- Slice onion.
- Combine black pepper, salt, thyme, and rosemary in a small mixing bowl.
- Spread sliced onion in the Dutch oven and place meat over that.
- Pour olive oil over the beef and sprinkle with the seasoning. Rub in all around the meat.
- Add butter to the meat.
- Preheat oven to 400° Fahrenheit/ 200° Celsius.
- Take the beef tenderloin Dutch oven to the stove and sear the meat over a medium to high heat setting for about 5–10 minutes on all sides, or until the beef changes into a gray color all over.
- Pour and stir broth in.
- Cover the Dutch oven and place it into the oven.
- Roast beef tenderloin at °. Decide how you want your beef, rare, medium, or well done. I cooked mine medium-rare to medium for a total time of 25 mins. *see Notes
- Prepare slurry by combining all-purpose flour and water.
- 5 mins before you are done roasting, pour and stir slurry in. If you have a meat thermometer you can check the inner temperature too (*see Notes).
- Uncover the Dutch oven and finish roasting meat for the remaining 5 minutes.
- When done roasting, pour the sauce over the roast. That way it stays juicy.
- Cut meat into slices and serve up hot with other sides f your choice. See post for serving ideas.
Equipments used:
Notes
- Cook your meat either rare, medium rare, medium or well done at 400° Fahrenheit/ 200° Celsius:
- 400° Fahrenheit/ 200° Celsius:
- rare for 14-18 mins and inner temp. 85-120 Fahrenheit or 30-50 Celsius
- medium rare for 19-23 mins and inner temp. 130-145 Fahrenheit or 55-63 Celsius
- medium for 24-26 mins and inner temp. 145-155 Fahrenheit or 63-68 Celsius
- well done for 30 mins and inner temp. 160-170 Fahrenheit or 72-77 Celsius
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
5g
(2%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
87mg
(29%)
Sodium
549mg
(23%)
Potassium
396mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
231IU
(5%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 549mg | 23% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
