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Beef Tenderloin Roast with Garlic and Herb

Garlic stuffed and herb-seasoned beef tenderloin, seared and finished in the oven.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 372 kcal
Course: Main Course
Cuisine: French

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

Instructions

    Cup of Yum
  1. Prepare fresh garlic cloves by peeling and cutting the large pieces lengthwise into smaller pieces.
  2. 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.
  3. Slice onion.
  4. Combine black pepper, salt, thyme, and rosemary in a small mixing bowl.
  5. Spread sliced onion in the Dutch oven and place meat over that.
  6. Pour olive oil over the beef and sprinkle with the seasoning. Rub in all around the meat.
  7. Add butter to the meat.
  8. Preheat oven to 400° Fahrenheit/ 200° Celsius.
  9. 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.
  10. Pour and stir broth in.
  11. Cover the Dutch oven and place it into the oven.
  12. 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
  13. Prepare slurry by combining all-purpose flour and water.
  14. 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).
  15. Uncover the Dutch oven and finish roasting meat for the remaining 5 minutes.
  16. When done roasting, pour the sauce over the roast. That way it stays juicy.
  17. Cut meat into slices and serve up hot with other sides f your choice. See post for serving ideas.

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

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

% 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.