Beef Tenderloin Roast

This showstopping roast combines buttery-tender meat with an aromatic herb crust that’ll make your kitchen smell like a 5-star restaurant.

The secret lies in our double-flavor approach: first, we slather the meat with a fresh herb and garlic sauce, then sear it to golden perfection before slow-roasting to achieve that coveted edge-to-edge pink interior. Trust me, this is the recipe that’ll have everyone thinking you secretly went to culinary school.

Ingredients

For the Herb and Garlic Sauce:

• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• ¼ cup finely minced fresh Italian flat leaf parsley
• ½ peeled small diced shallot
• 1 finely minced garlic clove
• ½ cup olive oil
• Salt and pepper to taste

For the Steak:

• 2 2-pound center-cut beef tenderloins
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• Sautéed mushrooms for serving

Steps

1. Prepare the herb and garlic sauce: Combine 2 tablespoons each of minced thyme and rosemary, ¼ cup parsley, ½ diced shallot, 1 minced garlic clove, and ½ cup olive oil in a medium bowl. Mix thoroughly until well combined. The sauce should be loose but not watery.
2. Season the beef: Generously coat the tenderloins with ¼ cup of the herb sauce, ensuring even coverage. Season all sides with salt and pepper, pressing gently to adhere. Let rest at room temperature for 15-20 minutes to allow the meat to warm slightly for even cooking.
3. Heat your pan: Add 3 tablespoons olive oil to a large sauté pan over high heat until it begins to smoke lightly – about 2-3 minutes. A properly heated pan is crucial for achieving that perfect golden crust.
4. Sear the beef: Reduce heat to medium-high, add 1 tablespoon butter, and carefully place the tenderloins in the pan. Sear for 2-2½ minutes per side until deeply browned. Look for a rich mahogany color – this is where the flavor develops.
5. Roast to perfection: Transfer the pan to a preheated 275°F (135°C) oven. Roast for 20-25 minutes or until an instant-read thermometer registers 120-125°F (49-52°C) for medium-rare. The low temperature ensures even cooking throughout.
6. Rest and serve: Remove from oven and let rest for 3-4 minutes – this allows the juices to redistribute. Drizzle with additional herb sauce, slice against the grain into ½-inch portions, and serve immediately.

Smart Swaps

• Use dried herbs in a pinch (use 1 tablespoon dried for every 2 tablespoons fresh)
• Replace olive oil with avocado oil for a higher smoke point

Make It Diabetes-Friendly

• Skip the butter and use only olive oil to reduce saturated fat
• Serve with roasted vegetables instead of traditional starchy sides
• Keep portions to 4-6 ounces per serving
• Pair with fiber-rich sides to slow glucose absorption

Pro Tips

• Let meat come to room temperature for 30 minutes before cooking
• Use a cast-iron skillet for optimal heat retention and crust formation
• For perfect slicing, use a sharp knife and cut against the grain