Herb Roasted Beef Tenderloin
Herb Roasted Beef Tenderloin is the perfect family favorite for your Thanksgiving or Christmas dinner. Coated in fresh herbs for maximum flavor.
Roasted to tender perfection all you have to do is serve with all your favorite sides and I have them all for you right here on this page.
If you find that you just can’t face turkey again for the the holiday’s, never fear beef tenderloin is here to save the day. This is recipe #2 in this weeks complete holiday meal. Read on.
Yesterday, I posted Slow cooker green beans with shallots and almonds was posted yesterday and creamy horseradish sauce that I served over the beef, it is so good! There is also a cheesy rosemary mashed potato casserole, because you have to have mash. You will find these posted every day until Thursday of this week. You can see them all in this picture below.
Beef tenderloin is basically a giant filet mignon that feeds a crowd. This 5 pound tenderloin will feed 13 people, at 6 ounces per serving. If you’re not feeding 13 people, enjoy the leftovers!
Roasting temperature and times
To cook this tenderloin to your desired temperature, you will need a meat thermometer. I love my digital thermometer because it does not get more accurate than that. 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
This may be one of the best beef tenderloins that I have made. It turned out so buttery and tender, there was no need for a knife, I ate it with a fork.
Tie the tenderloin before roasting
When you buy your beef tenderloin, it may come untied. What do I mean? If you see in the video on this page, I tied the tenderloin with kitchen string to keep it shapely and tight as it can be floppy and any thin ends can be tucked in. This way it will roast more evenly. If you are not comfortable doing this, ask your friendly butcher to do this for you.
If you’ve tried this Herb Roasted Beef Tenderloin or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 4 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 5 pound (2.2 kg) beef tenderloin, tied with kitchen string
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- Remove the tenderloin from the fridge and any packaging and leave at room temperature for 1 hour.
- Preheat oven to 425°F/220°C.
- Set a rack inside a baking sheet.
- To a bowl add the softened butter and Dijon, mix well. Rub this mix all over the tenderloin.
- To a small bowl add the salt, pepper, rosemary, sage and thyme, mix well.
- Sprinkle the spice mix evenly all over the tenderloin, pressing it into the mustard.
- Place the tenderloin onto the rack and roast for 30 minutes. Turn the temperature down to 350°F/177°C and cook until internal temperature reaches 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
- Allow to rest for at least 30 minutes after removing from the oven before slicing.
Serving Size6 ounces
Amount Per Serving Calories 648Total Fat 50gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 23gCholesterol 171mgSodium 495mgCarbohydrates 0gFiber 0gSugar 0gProtein 45g