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easy beef tenderloin recipe
Main Dishes

Herb Roasted Beef Tenderloin

This easy Herb Roasted Beef Tenderloin recipe is a stunning centerpiece for your Christmas table. It's quick, easy, and so impressive, served with the most incredible red wine shallot sauce!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 8 servings

Ingredients

Herb Roasted Beef Tenderloin

  • 4 - 4 1/2 lb whole beef tenderloin
  • kosher salt
  • freshly cracked black pepper
  • 2 tablespoons salted butter, room temperature
  • 2 teaspoons dijon mustard
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh rosemary leaves
  • 2 garlic cloves, grated
  • 1/4 teaspoon cracked black pepper

Red Wine Shallot Sauce

  • 1 large shallot, minced
  • 1 1/4 cup red wine, like Pinot Noir or Cabernet Sauvignon
  • 1/4 cup madeira (optional)*
  • 4 tablespoons unsalted butter, diced, cold

Instructions

  • Prep the tenderloin. If you purchased a whole tenderloin, you'll notice that the tenderloin tapers at one end. I like to trim the ends off and use them to make steak tartare. What you're left with should be about 3 3/4-4 lbs. Depending on the length of your tenderloin, you may want to cut it in half so that it will fit in your skillet. Make sure to trim away any silverskin. Tie the beef tenderloin up with kitchen twine at intervals of about 1 inch.
  • Season the beef tenderloin. Liberally season the prepared tenderloin all over with salt and pepper. Let the beef tenderloin sit out at room temperature for an hour or two before cooking.
  • Make the herb butter. Mix the butter, garlic, chopped herbs, dijon, and 1/2 teaspoon of pepper with the butter until smooth. Set aside.
  • Preheat an oven to 425 F.
  • Sear the beef tenderloin. Preheat a large (12") cast iron or stainless steel pan over medium-high heat. Pat the seasoned beef tenderloin dry with paper towels and drizzle the oil in the pan. Once the oil is hot and shimmering, place the beef tenderloin in the skillet and sear 3-4 minutes per side until browned. Insert the probe thermometer into the center of the beef, slather the beef with the herb butter, and transfer the skillet to the oven.
  • Roast the meat. Roast the beef until it registers 125-130 F on the probe thermometer for medium/medium-rare. This process can take anywhere from 15-25 minutes, depending on thickness. Transfer the tenderloin to a cutting board and lightly tent with foil. Let the beef rest for 15-20 minutes before slicing.
  • Make the red wine shallot sauce. Place the skillet that you cooked the beef in over medium heat. Be sure to handle the pan with an oven mitt! Add the minced shallots to the pan and use a rubber spatula to coat them in the butter and pan drippings. Season with salt and pepper and cook, stirring occasionally, until the shallots are softened and browned. Add the wine and madeira and reduce by half. Whisk in the cold cubed butter a couple of pieces at a time, until the sauce is silky and the butter is melted. Season to taste.
  • Slice and serve. Slice the beef tenderloin into 3/4" thick slices and arrange on a serving platter. Sprinkle with flaky sea salt and drizzle with the red wine sauce.

Notes

If opting not to use madeira, simply add an additional 1/4 cup of red wine. 

Nutrition

Calories: 742kcalCarbohydrates: 2gProtein: 47gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gCholesterol: 179mgSodium: 141mgPotassium: 846mgFiber: 0.2gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 26mgIron: 6mg