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Beef Tenderloin Recipe: Easy Herb Garlic Crust for Perfect Dinner

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This beef tenderloin recipe features a juicy, marinated roast coated in a golden herb-garlic crust. It’s easy enough for a weeknight but impressive enough for holidays and special occasions.

Ingredients

Scale
  • 2–2.5 lbs beef tenderloin, trimmed (center-cut for even cooking)
  • 1/4 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly ground black pepper
  • 1.5 tsp kosher salt
  • 3 large garlic cloves, minced (about 1 tbsp)
  • 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp unsalted butter, softened
  • Optional: 1 tbsp Dijon mustard
  • Optional: pinch crushed red pepper flakes
  • Optional: 1 tsp lemon zest

Instructions

  1. Pat beef tenderloin dry with paper towels.
  2. In a bowl, whisk together olive oil, Worcestershire sauce, balsamic vinegar, kosher salt, black pepper, and minced garlic.
  3. Place tenderloin in a large zip-top bag or baking dish. Pour marinade over, turning to coat all sides. Seal and refrigerate at least 1 hour, up to 24 hours (overnight preferred). Flip halfway if marinating overnight.
  4. Remove beef from fridge 30–60 minutes before roasting to bring to room temperature.
  5. Preheat oven to 450°F.
  6. In a small bowl, mix rosemary, thyme, parsley, garlic powder, pepper, salt, and softened butter. Add Dijon mustard and lemon zest if using.
  7. Remove beef from marinade and pat dry again. Place on wire rack set in roasting pan or rimmed baking sheet.
  8. Brush beef with Dijon mustard if using. Press herb-garlic crust mixture firmly over top and sides.
  9. Roast in oven for 30–40 minutes, until thermometer inserted in thickest part reads 125°F for medium-rare or 135°F for medium. Start checking at 25 minutes for smaller tenderloins.
  10. Remove from oven and tent loosely with foil. Rest 15–20 minutes.
  11. Slice with sharp knife into thick or thin slices as desired. Serve warm.

Notes

For best results, use fresh herbs and let the beef rest before and after roasting. If you don’t have a wire rack, improvise with crumpled foil or an oven-safe cooling rack. The herb crust can be made ahead and refrigerated. For a dairy-free version, use plant-based butter. Always check labels for gluten in Worcestershire sauce and mustard. Broil for 2–3 minutes at the end for extra color if desired.

Nutrition

Keywords: beef tenderloin, herb garlic crust, roast beef, holiday dinner, easy beef recipe, gluten-free, keto, low-carb, special occasion, dinner party

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