Beef Tenderloin
A succulent and tender beef tenderloin recipe, perfect for special occasions, boasting rich flavors and a juicy texture.
Ingredients
Main Ingredients
- 1 piece beef tenderloin (about 2 to 3 pounds) Choose a high-quality cut for better flavor.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1/2 cup red wine
Herbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, about 3-4 minutes per side.
- In a small bowl, mix minced garlic, chopped rosemary, thyme, and Dijon mustard. Rub this mixture all over the beef.
- Transfer the seared tenderloin to a roasting pan.
- Pour beef broth and red wine into the bottom of the pan.
Cooking
- Roast in the preheated oven for about 25-35 minutes, or until the internal temperature reaches 135-140°F (medium-rare).
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Serve with the pan juices drizzled on top.
Notes
Use a meat thermometer to check the internal temperature for perfect doneness. Letting the meat rest after cooking helps retain its juices, making each slice tender and flavorful. Feel free to experiment with different herbs and spices for unique flavors.