Herb Crusted Beef Tenderloin
Peppery herb-crusted beef tenderloin roasted for Christmas dinner—juicy centerpiece for USA holiday tables. Roast to 145°F for medium-rare whole-muscle beef with a 3-minute rest.
🛒Ingredients
- 1 whole beef tenderloin (4–5 pounds), trimmed and tied
- 2 tablespoons kosher salt
- 1 tablespoon coarsely cracked black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
🔧Kitchen Tools Needed
- Roasting pan or oven-safe skillet
- Instant-read thermometer
- Kitchen twine
- Foil
📝Instructions
- 1
Pat tenderloin dry. Mix salt, pepper, garlic, rosemary, and thyme. Rub meat with oil, then mustard and Worcestershire; coat with herb mix. Rest at room temp 45–60 minutes.
- 2
Heat oven to 425°F. Sear tenderloin in a large oven-safe skillet or on a sheet over high heat 2–3 minutes per side until browned (or skip sear and go straight to roast).
- 3
Roast 25–40 minutes depending on thickness until thickest center hits 135°F for medium-rare (carryover to 145°F) or your preferred doneness.
- 4
Tent loosely with foil; rest at least 3 minutes (10–15 is better for juices). Slice into medallions.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat gently to 165°F or serve cold.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Even thickness?
Tuck the thin tail under and tie every 2 inches so it cooks evenly.
Sauce?
Pan juices with a splash of red wine and butter, or horseradish cream.
Advance prep?
Season up to 24 hours ahead; keep refrigerated; bring toward room temp before roasting.
Food safety?
Whole-muscle beef is safe at 145°F with a 3-minute rest; chill leftovers within 2 hours.
