A whole beef tenderloin is coated in a fragrant rosemary-garlic crust, seared, and roasted to perfection. The result? A melt-in-your-mouth roast with a savory golden exterior and juicy pink interior.
Pat the tenderloin dry with paper towels.
Tie the roast with butcher’s twine every 2 inches to ensure even cooking.
Rub all over with olive oil, then season generously with salt and black pepper.
In a bowl, mix garlic, rosemary, thyme, Dijon mustard, and olive oil into a paste.
Rub this mixture evenly over the entire tenderloin.
Preheat oven to 425°F (220°C).
Heat a large skillet (or ovenproof pan) over medium-high heat.
Sear tenderloin on all sides for about 2–3 minutes per side, until browned.
Transfer tenderloin to a roasting pan (or keep in ovenproof skillet).
Roast in preheated oven until internal temperature reaches:
120°F (49°C) for rare
125–130°F (52–54°C) for medium-rare (recommended)
135°F (57°C) for medium
(about 20–30 minutes, depending on size)
Remove from oven and tent loosely with foil. Rest for 15 minutes before slicing.
Remove butcher’s twine.
Slice into thick medallions.
Serve with pan juices or a red wine jus for extra richness.
Perfect with gratin dauphinois, roasted Brussels sprouts, or honey-glazed carrots.
Excellent alongside horseradish cream, béarnaise, or chimichurri.
Pair with a full-bodied red wine: Cabernet Sauvignon, Bordeaux, or Syrah.
Make-ahead: Rub tenderloin with rosemary-garlic paste a few hours before roasting to intensify flavor.
Extra crust: Mix ¼ cup panko breadcrumbs into the herb paste for added texture.
Holiday flair: Add zest of 1 lemon or orange to the paste for a bright, festive note.
Luxury twist: Wrap the seared tenderloin in prosciutto before roasting for extra flavor.
8 servings