Herb Roasted Beef Tenderloin

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This foolproof recipe ensures your beef tenderloin comes out perfect every single time. The herbs add a flavorful punch to this savory meal, and it's a recipe you're sure to use over and over.

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Chicago, IL

Time needed

40 min preparation + 60 min cooking

Serving Size / Yield

6-8 servings


  • 3 1/2-4 lb center cut beef tenderloin trimmed of fat
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 8 tablespoons unsalted butter, room temperature
  • 2 medium garlic cloves, finely chopped
  • 1 tablespoon finely chopped rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • Twine

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Preheat oven to 400 degrees and arrange a rack in the center. Pat beef with paper towels to dry. Rub tenderloin all over with oil, sprinkle with salt and pepper, and rub until evenly coated. Set aside. Heat large frying pan over medium-high heat until smoke starts. Put beef in pan and sear it, turning occasionally until golden brown all over, about 10 minutes. Transfer to a 13x9 baking dish and set aside until beef surface is cooled. Placed butter, garlic, rosemary and thyme in a medium bowl and smash with the back of a spoon until evenly mixed. When beef is ready, evenly rub the butter mixture on top and sides of tenderloin. Roast until thermometer inserted into thickest part of the beef registers 125 degrees, about 25-35 minutes. Transfer beef to cutting board and tent loosely with foil. Let rest at least 20 minutes before slicing.

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