Juicy Million Dollar Roast Beef Tenderloin
A culinary masterpiece featuring a perfectly tender beef tenderloin with a flavorful herb crust and buttery sauce, perfect for special occasions.
Ingredients
Main ingredients
- 4-5 lbs beef tenderloin, trimmed Choose a well-trimmed piece for tenderness and flavor.
- 2 tablespoons olive oil For coating the roast.
- 1 tablespoon kosher salt Enhances the beef's natural juiciness.
- 1 teaspoon freshly ground black pepper For seasoning.
- 4 cloves garlic, minced Aromatic flavor addition.
- 2 tablespoons fresh rosemary, chopped Herb for flavor.
- 2 tablespoons fresh thyme, chopped Herb for flavor.
- 1/4 cup Dijon mustard Adds a kick and flavor.
- 1/4 cup unsalted butter, softened For the sauce.
- 1/4 cup heavy cream Optional; adds richness to the sauce.
Instructions
Preparation
- Preheat your oven to 450°F (230°C). Pat the beef tenderloin dry with paper towels.
- Rub the roast generously with olive oil; season liberally with kosher salt and black pepper.
- In a small bowl, combine the minced garlic, chopped rosemary, and thyme.
- Rub the herb mixture all over the beef tenderloin and let it sit for a few minutes.
Searing
- Preheat a large oven-safe skillet over medium-high heat and sear the beef tenderloin on all sides for 3-4 minutes.
- Remove from heat and brush with Dijon mustard, coating it well.
Roasting
- Transfer the skillet to the oven and roast for 25-30 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from oven and cover loosely with foil. Allow to rest for 10-15 minutes.
Sauce Preparation
- While the beef rests, melt the butter in the same skillet over medium heat. Add heavy cream if desired and simmer until thickened.
Serving
- Slice the beef into 1-inch thick pieces and drizzle the buttery sauce over the top. Serve immediately.
Notes
Ensure that the beef is at room temperature before cooking. Use a meat thermometer for desired doneness. Resting the beef is crucial for juiciness. Leftovers can be stored and used in sandwiches.