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- 2 to 2.5 lbs beef tenderloin roast - 4 tablespoons unsalted butter, softened - 3 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon Dijon mustard - 2 tablespoons olive oil

- Herb Butter Beef Tenderloin Roast

Impress your guests with a mouthwatering Herb Butter Beef Tenderloin Roast that’s juicy and bursting with flavor. This easy-to-follow recipe guides you through creating a delicious herb butter and perfect roasting techniques. With its rich taste and stunning presentation, this roast is sure to be a hit on any dinner table. Click through to discover step-by-step instructions and elevate your cooking game today!
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Ingredients
  

2 to 2.5 lbs beef tenderloin roast

4 tablespoons unsalted butter, softened

3 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon Dijon mustard

2 tablespoons olive oil

Optional: Fresh herbs for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, black pepper, and Dijon mustard. Mix well until all ingredients are evenly blended.

      Prepare the Beef: Pat the beef tenderloin dry with paper towels. This helps to achieve a nice sear.

        Sear the Roast: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 2-3 minutes per side.

          Apply the Herb Butter: Remove the skillet from heat and spread the herb butter mixture generously over the entire surface of the tenderloin, ensuring it is well coated.

            Roast in the Oven: Transfer the skillet to the preheated oven and roast for about 25-30 minutes for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).

              Rest the Roast: Once cooked, remove the tenderloin from the oven and cover loosely with aluminum foil. Let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute for a more tender roast.

                Slice and Serve: After resting, slice the beef into 1-inch thick medallions and plate them. Optionally, garnish with fresh herbs for a beautiful presentation.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6