Herb-Crusted Beef Tenderloin
The herb compound butter in this recipe is also delicious over steaks. Top each warm steak with 1 tablespoon of the compound butter just after removing it from the pan or the grill.
Servings: 12 servings
Ingredients
- 1 Beef Tenderloin 4-5 pounds
- 8 tablespoons unsalted butter cubed
- 1/4 cup fresh rosemary leaves
- 1/4 cup roughly chopped fresh sage leaves about 25-30 leaves
- 1/4 cup flat-leaf Italian parsley leaves
- 3 tablespoons fresh thyme leaves
- 3 garlic cloves
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper 15-20 grindings
Instructions
- Preheat oven to 400°F. Use a heavy roasting pan or line a sheet pan with aluminum foil.
- In a food processor (I use a mini prep), combine the butter, rosemary, thyme, sage, parsley, garlic cloves, salt, and pepper. Pulse until the mixture is creamy, the herbs are chopped, and the garlic is chopped and distributed throughout the butter. You can also chop the herbs by hand and mix them with butter. Note: If you’re dairy free, substitute 6 tablespoons olive oil.
- Place the Beef Tenderloin in the roasting pan and dry it with a clean paper towel. Spread the herb butter evenly over the top surface of the Tenderloin.
- Place the Tenderloin on the top rack of the oven and roast until the internal temperature reaches 140°F, about 40-45 minutes.
- Carefully transfer the Tenderloin to a carving board and cover loosely with aluminum foil. Let the Tenderloin rest for 15 minutes, then slice it into ½-inch slices.
Notes
- I don’t typically bake or roast on foil, I prefer to roast directly on the pan, but this is one instance where clean up ease during a busy time of year takes precedence.
- For the herbs, be sure to pull the rosemary and thyme leaves off the stem. A few sage stems are fine, and the tender stems of parsley are just as flavorful as the leaves.
- Pair this with my Lemon Horseradish Crème Fraiche.
- Leftovers are delicious sliced and served on soft rolls with extra horseradish sauce and coleslaw.
- Ask your butcher to tie the Tenderloin for you or use butcher twine to tie the roast in several places to help it keep its shape as it cooks.
- To determine the perfect doneness for a roast, insert an ovenproof meat thermometer prior to roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave it in during the cooking process. Or insert an instant-read thermometer toward the end of cooking time (as described above) for about 15 seconds. Remove thermometer, continue cooking, if necessary. Temperature will continue to rise 5ºF to 15ºF after removing from oven, to reach desired doneness. Allow 15 to 20 minutes standing time.