Million Dollar Roast Beef Tenderloin: Festive Recipe
This Million Dollar Roast Beef Tenderloin is a festive and elegant dish perfect for special occasions. Featuring a tender and juicy beef tenderloin seasoned with fresh herbs, garlic, and a savory mustard-Worcestershire glaze, it delivers a rich flavor profile while being impressively straightforward to prepare. Roasted to perfection, it is ideal for holiday dinners or celebratory meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Beef Tenderloin
- 2 to 3 pounds beef tenderloin, trimmed
Seasoning & Marinade
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Cooking Liquid
- 1 cup beef broth
Instructions
- Prepare the Tenderloin: Preheat your oven to 425°F (220°C). Trim any excess fat or silver skin from the beef tenderloin. Pat the meat dry with paper towels to ensure a good sear.
- Season the Meat: In a small bowl, combine olive oil, salt, black pepper, minced garlic, chopped rosemary, and chopped thyme. Rub this mixture evenly all over the beef tenderloin to infuse flavor.
- Sear the Tenderloin: Heat a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, approximately 2-3 minutes per side. This seals in the juices and builds a flavorful crust.
- Apply Glaze: In a small bowl, mix Dijon mustard with Worcestershire sauce. Brush this glaze over the seared tenderloin evenly.
- Roast the Beef: Pour the beef broth around the tenderloin in the skillet (not over the meat). Place the skillet in the preheated oven and roast for about 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 130°F (54°C) for medium-rare. Adjust cooking times for preferred doneness.
- Rest the Meat: Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This helps redistribute juices and ensures a juicy roast.
- Slice and Serve: Slice the tenderloin into desired thickness and serve immediately. Use pan juices from the skillet as a flavorful sauce to accompany the meat.
Notes
- Use a meat thermometer to achieve precise doneness.
- Allow the meat to come to room temperature before cooking for even roasting.
- Do not pour broth over the meat; keep it in the pan to prevent washing off seasoning.
- Fresh herbs can be substituted with dried herbs—use about one-third the amount if dried.
- Resting the meat is crucial to keep it tender and juicy.
- Leftovers can be refrigerated and used in sandwiches or salads.
Keywords: beef tenderloin, roast beef, rosemary beef, holiday roast, festive beef recipe, Dijon mustard glaze, herb roast beef