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Herb Crusted Beef Tenderloin

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This herb crusted beef tenderloin is an easy, restaurant-quality dinner featuring a golden, aromatic crust of fresh herbs and garlic over juicy, tender beef. Perfect for celebrations or cozy family meals, it’s surprisingly simple and always a crowd-pleaser.

Ingredients

Scale
  • 2 to 2.5 pounds (about 900g to 1.1kg) whole beef tenderloin, trimmed of silver skin (center-cut preferred)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2–3 tablespoons olive oil, plus more for searing
  • 1/4 cup (about 25g) panko bread crumbs (optional, omit for gluten-free)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 425°F (220°C) and allow it to heat for at least 20 minutes.
  2. If needed, trim the beef tenderloin of silver skin and excess fat. Pat dry with paper towels.
  3. Season the tenderloin all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let sit for about 10 minutes.
  4. In a small mixing bowl, combine rosemary, thyme, parsley, garlic, Dijon mustard, and 2-3 tablespoons olive oil. Add panko bread crumbs if using. Mix into a coarse, spreadable paste.
  5. Rub the herb paste evenly over the top and sides of the beef, pressing gently to adhere. Let sit at room temperature for 10-15 minutes if time allows.
  6. Heat an oven-safe skillet over medium-high heat and add a splash of olive oil. Sear the beef on all sides until golden brown, about 2-3 minutes per side (8 minutes total).
  7. Transfer the skillet to the preheated oven. Roast for 20-25 minutes for medium-rare (internal temp 130–135°F), flipping halfway through. Begin checking temperature at 18 minutes.
  8. Remove from oven, brush with melted butter, and tent loosely with foil. Rest for 10-15 minutes.
  9. Slice with a sharp knife and serve.

Notes

For gluten-free, omit panko or use gluten-free breadcrumbs. Let beef come to room temperature before cooking for even results. Use a digital thermometer for perfect doneness and always rest the meat before slicing. Add lemon zest to the herb paste for a fresh twist, or swap herbs based on season. Leftovers are great cold or gently reheated with a splash of broth.

Nutrition

Keywords: beef tenderloin, herb crusted, steakhouse, holiday dinner, easy beef roast, gluten-free option, special occasion, restaurant-quality, main course, American

Find it online: https://chrisfeasts.com/herb-crusted-beef-tenderloin-recipe-easy-restaurant-quality-dinner/