Herb-Roasted Beef Tenderloin Recipe

This herb-roasted beef tenderloin is perfect for a special occasion, a holiday, or a romantic dinner for two. It's also relatively easy to make, and it's sure to impress your guests. The juicy beef tenderloin is seared to perfection, then brushed with a tangy and sweet Dijon mustard, apple cider vinegar, and honey. Finally, it's topped with a buttery mixture of fresh herbs, including thyme, rosemary, parsley, and garlic. The herbs infuse the beef with their delicious flavors, while the butter helps to keep it moist and tender.

"Make sure to sear the beef on all sides before roasting it," says recipe developer Milena Manolova. "This will help to seal in the juices and give the beef a nice crust. Don't overcook the beef, either, as beef tenderloin is best served medium-rare to medium. Let the beef rest for 10-15 minutes before slicing it. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish."

This dish is a crowd-pleaser, making it perfect for gatherings with family and friends. The rich, savory flavors combined with the subtle sweetness of honey and the zing of Dijon mustard create the perfect blend that appeals to a wide range of tastes. It's also surprisingly easy to prepare, even for home cooks who may not be experienced with beef tenderloin.

The ingredients you'll need for this recipe are fresh beef tenderloin, Dijon mustard, apple cider vinegar, honey, thyme leaves, fresh rosemary, chopped fresh parsley, minced garlic cloves, melted butter, salt, and black pepper. Make sure to use fresh herbs, as they are a key ingredients in this recipe.

Preheat the oven to 425 F.

Secure the meat with oven-safe threads. If the meat is very long, you can cut it in half for easier cooking.

Rub the meat with salt and black pepper. Set aside.

Whisk Dijon mustard, apple cider vinegar, and honey.

In a separate bowl, combine chopped thyme, rosemary, parsley, minced garlic, and 2 tablespoons melted butter.

Add the other 2 tablespoons butter to a hot skillet.

Add the meat and sear until brown, about 2-3 minutes for each side.

Remove from the heat and brush with the honey-mustard sauce, then spread the herb butter on top.

Transfer to the oven and bake on the middle rack for about 20-25 minutes, or until desired doneness.

Remove from the oven and let it rest for a few minutes before slicing.

After cooking, allow the roasted beef tenderloin to cool to room temperature for about 30 minutes. Wrap the beef tenderloin tightly in plastic wrap or aluminum foil. This helps to prevent moisture loss. If you plan to consume the beef within a day or two, place it in the refrigerator. Store it covered on a plate or in an airtight container. It should be safe to eat for up to 3-4 days in the fridge.

If you want to store the beef tenderloin for a longer period, you can freeze it. First, wrap it in plastic wrap, and then place it in an airtight freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness. It can be stored in the freezer for up to 2-3 months. When you're ready to enjoy your herb-roasted beef tenderloin, it's best to thaw it in the refrigerator. Allow it to thaw slowly for 24-48 hours, depending on the size of the tenderloin. This gradual thawing helps maintain its texture and flavor. You can reheat it covered in the oven or a low-heat skillet to bring it back to your preferred serving temperature. Remember that when reheating, do it gently and avoid overcooking to prevent the beef from drying out.

Yes, you can certainly make herb-roasted beef tenderloin in advance. Season the beef tenderloin with salt and black pepper. Wrap it well in plastic wrap and place it in the refrigerator. You can do this a day or a few hours ahead, depending on your schedule. You can also brown the beef in advance. Simply sear the tenderloin in a hot skillet with some oil or butter for a few minutes to develop flavor and then let it cool to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. Be sure to store it on a plate or in an airtight container to avoid cross-contamination with other foods.

When you're ready to serve, preheat your oven and place the seasoned and seared beef tenderloin on a baking sheet or in a roasting pan. Continue with the process according to the recipe's instructions.

Once the herb-roasted beef tenderloin has rested for about 10-15 minutes after removing it from the oven, you can start slicing the tenderloin into thin, even slices. Arrange the sliced beef tenderloin on a beautiful serving platter. Consider garnishing with fresh herbs, such as rosemary or thyme sprigs, for a touch of color and aroma. Pickled veggies are also a great choice as a garnish or even a side dish.

Beef tenderloin pairs wonderfully with sauces. Some classic choices include a red wine reduction, creamy horseradish sauce, creamy herb sauce, or mushroom gravy. You can also make a double portion of the honey-mustard sauce and use that to pour over the sliced meat. Side dishes such as mashed potatoes, roasted vegetables, sauteed mushrooms, a fresh green salad, or a flavorful risotto can enhance and compliment the flavors of the beef. Crumbled blue cheese, roasted garlic cloves, or a sprinkle of freshly ground black pepper can add an extra layer of flavor and sophistication.