Description
Garlic Herb Beef Tenderloin
Ingredients:
2 lbs beef tenderloin, trimmed and tied
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and freshly ground black pepper to taste
1 tbsp butter (optional for added flavor)
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Instructions:
1. Prepare the beef:
Preheat your oven to 425°F (220°C).
Pat the tenderloin dry with paper towels and season generously with salt and pepper on all sides.
2. Make the garlic herb mixture:
In a small bowl, combine minced garlic, olive oil, parsley, rosemary, and thyme. Mix well.
3. Sear the beef:
Heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil and sear the tenderloin for 2-3 minutes on each side until browned.
4. Add garlic herb mixture:
Remove the skillet from heat. Brush the garlic herb mixture generously over the seared tenderloin. Add butter to the skillet for extra flavor.
5. Roast in the oven:
Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (55°C) for medium-rare.
6. Rest and slice:
Remove the tenderloin from the oven, cover loosely with foil, and let it rest for 10 minutes. Slice into thick medallions.
7. Serve:
Arrange the tenderloin medallions on a platter and drizzle with the juices from the skillet. Garnish with additional fresh herbs if desired. Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your tenderloin is trimmed and tied for even cooking. Let the meat sit at room temperature for 30-60 minutes before seasoning. Preheat your oven and a heavy, oven-safe skillet (like cast iron) simultaneously. When searing, do not move the meat until it releases easily from the pan for a proper crust. Use a pastry brush to apply the herb paste evenly on all sides after searing. Always use a meat thermometer to check doneness; remove the roast at 125°F for rare, 130°F for medium-rare, or 140°F for medium. The temperature will rise 5-10 degrees during the crucial resting period.
Serving Suggestions
This elegant main dish pairs beautifully with a variety of sides. For a classic steakhouse experience, serve with creamy mashed potatoes, roasted asparagus, and a bold red wine reduction. For a lighter meal, pair with a crisp arugula salad topped with shaved Parmesan and a lemon vinaigrette. The sliced tenderloin also makes exquisite sandwiches on crusty bread with horseradish cream. Don’t forget to pour the flavorful pan juices over the sliced beef and any accompanying potatoes.
How-to Summary
In brief: Bring meat to room temp, season, and sear in a hot skillet. Coat with a mixture of minced garlic, olive oil, and fresh herbs (parsley, rosemary, thyme). Roast in a 425°F oven until the internal temperature is 130°F for medium-rare. Rest for 10 minutes before slicing and serving with the pan juices.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use only one-third the amount, as dried herbs are more potent. The flavor profile will be slightly different but still delicious.
What if I don’t have an oven-safe skillet? After searing, transfer the beef to a wire rack set inside a rimmed baking sheet. Brush with the herb mixture and roast. You’ll lose the pan juices, so make a simple sauce separately.
How do I store and reheat leftovers? Store sliced beef in an airtight container for up to 3 days. Reheat gently in a covered skillet with a bit of broth or water to prevent drying out, or enjoy cold in salads.
Can I prepare the herb mixture ahead of time? Absolutely. Combine the garlic and herbs in oil up to a day in advance. Store it covered in the refrigerator to let the flavors meld.
Why is resting the meat so important? Resting allows the juices, which have been driven to the center by heat, to redistribute throughout the meat. Skipping this step will result in juicy meat on the cutting board and dry meat on your plate.
Common Mistakes to Avoid
- Searing Cold Meat: Searing straight from the fridge prevents an even crust and can lead to uneven cooking.
- Overcrowding the Pan: Ensure the skillet is large enough so the meat isn’t steaming. You want a full-surface sear.
- Skipping the Tie: Tying the tenderloin ensures a uniform shape for even roasting. An untied roast will have overcooked thin ends.
- Overcooking: Rely on a meat thermometer, not time. Tenderloin is best served medium-rare to medium.
- Slicing Immediately: Cutting the meat right out of the oven will cause all the precious juices to run out immediately.
Conclusion
This Garlic Herb Beef Tenderloin recipe is a stunning yet approachable centerpiece for any special occasion. By following the detailed steps, avoiding common pitfalls, and using a thermometer, you can achieve restaurant-quality results at home. The combination of a perfect sear, aromatic herbs, and a proper rest creates an incredibly flavorful and tender roast. Pair it with your favorite sides, and you have a guaranteed crowd-pleaser that is sure to impress.