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Perfect Beef Tenderloin Roast Recipe

Impress your guests and family with this fool proof perfectly cooked garlic and herb beef tenderloin roast recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8
Calories: 746 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Herb and Garlic Sauce:
  • 2 tablespoons finely minced fresh thyme
  • 2 tablespoons finely minced fresh rosemary
  • ¼ cup finely minced fresh Italian flat leaf parsley
  • ½ peeled small diced shallot
  • 1 finely minced garlic clove
  • ½ cup olive oil
  • salt and pepper to taste
For the Steak:
  • 2 2- pound center-cut beef tenderloins
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • Sautéed mushrooms

Instructions

    Cup of Yum
  1. Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
  2. Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
  3. Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
  4. Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
  5. Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
  6. Remove the beef from the pan and let rest for 3 to 4 minutes.
  7. Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.

Notes

  • Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.
  • How to Reheat: While I never recommend reheating a hunk of beef, I do realize you may not be able to eat it all.  Slice the beef tenderloin into desired portions and add it to a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes.
  • Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
  • Storing and Freezing: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days.  It can also be frozen for up to 45 days covered in plastic.  See note above for reheating.
  • This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
  • If you are unsure of the internal temperature, be safe and use a thermometer.
  • You should try serving this with a side of sauteed mushrooms.
  • If there is any of the herb and garlic sauce is leftover, it freezes well covered for up to 3 months.

Nutrition Information

Calories 746kcal (37%) Carbohydrates 1g (0%) Protein 41g (82%) Fat 63g (97%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 30g Trans Fat 1g Cholesterol 163mg (54%) Sodium 113mg (5%) Potassium 723mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 301IU (6%) Vitamin C 6mg (7%) Calcium 34mg (3%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 746

% Daily Value*

Calories 746kcal 37%
Carbohydrates 1g 0%
Protein 41g 82%
Fat 63g 97%
Saturated Fat 23g 115%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 30g 150%
Trans Fat 1g 50%
Cholesterol 163mg 54%
Sodium 113mg 5%
Potassium 723mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 301IU 6%
Vitamin C 6mg 7%
Calcium 34mg 3%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.