Print

Herb-Crusted Beef Tenderloin Roast with Rich Pan Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 62 reviews

This classic Beef Tenderloin Roast recipe features a perfectly seared and oven-roasted beef tenderloin coated with a flavorful herb butter blend. The beef is cooked to medium-rare perfection and served with an optional rich pan sauce made from the pan drippings, broth, and soy sauce. This elegant dish is ideal for special occasions or a refined dinner.

Ingredients

Beef Tenderloin Roast

  • 5.5 pounds beef tenderloin whole, trimmed, cut in half, and tied
  • 1 tablespoon canola or olive oil
  • ⅓ cup salted butter, room temperature
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper, divided
  • 1 sprig fresh rosemary leaves, stripped and minced
  • 1 sprig fresh thyme leaves, stripped
  • 3 large cloves garlic, pressed or minced
  • ¼ teaspoon cayenne pepper (optional)

Optional Pan Sauce

  • 1 tablespoon cornstarch
  • 1½ cups low sodium beef broth
  • 2 teaspoons low sodium soy sauce
  • Fresh parsley, chopped, for garnish
  • Fresh herbs to garnish platter if desired (rosemary, thyme, sage, etc.)

Instructions

  1. Bring beef to room temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 2 hours to ensure even cooking throughout the roast.
  2. Preheat oven: Set your oven to 425°F (220°C) to prepare for roasting the beef.
  3. Prepare herb butter: In a small bowl, combine the room temperature butter with minced rosemary, thyme, garlic, a pinch of salt, black pepper, and cayenne pepper if using. Mix well to create a fragrant herb butter.
  4. Season and sear beef: Pat the beef very dry with paper towels to ensure a good crust. Season the beef generously with the remaining kosher salt and black pepper. Heat a large cast iron skillet over medium-high heat until it starts to smoke. Add the oil, then sear the beef for 3 minutes on each side until all sides are browned evenly.
  5. Apply herb butter and roast: Spoon the prepared herb butter evenly over both pieces of seared roast. Transfer the entire skillet to the preheated oven. Roast the beef for 20 to 30 minutes, beginning temperature checks at 20 minutes using a meat thermometer. Remove the thinner half when it reaches 135°F (medium-rare) and tent with foil while the thicker piece continues to cook to the same temperature.
  6. Rest the beef: Once roasted, loosely tent the beef with foil and let it rest for 10-15 minutes. This step is crucial to allow the temperature to rise to about 140°F and the juices to redistribute for a juicy roast.
  7. Make pan sauce (optional): While the beef rests, carefully drain excess butter from the skillet but leave the browned bits (fond). Place the skillet back on medium-high heat. In a small bowl, whisk cornstarch with a splash of beef broth to form a slurry. Pour the remaining broth into the skillet to deglaze, then add soy sauce and whisk in the slurry. Cook for 2 minutes until slightly thickened. Taste and adjust seasoning if needed.
  8. Serve: Slice the tenderloin into thick medallions. Drizzle the optional pan sauce over the beef and garnish with fresh chopped parsley and additional fresh herbs on the platter.

Notes

  • For doneness preferences, follow the temperature guide: rare at 125°F (rest to 128-130°F), medium-rare at 130-135°F (rest to 135-140°F), medium at 140°F (rest to 145°F). Use a meat thermometer for accuracy and begin checking at 20 minutes into roasting.
  • Bringing the beef to room temperature for about 2 hours ensures even cooking.
  • Searing the beef is essential for developing a flavorful crust — do not skip this step.
  • Allow the beef to rest after roasting to retain juices and improve tenderness.
  • Ask your butcher to trim and tie the tenderloin, as this is free and saves preparation time.
  • Cutting the tenderloin in half makes searing easier and allows removal of the thinner piece earlier as it cooks faster.
  • Pat the beef very dry before seasoning to help form a better crust.
  • Avoid salting the beef too early to prevent moisture on the surface; salt just before searing.
  • The pan sauce is optional but adds richness and complements the beef well. Alternatively, serve with demi-glace, horseradish, or compound butter.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.

Find it online: https://flavorspath.com/herb-crusted-beef-tenderloin-roast-with-rich-pan-sauce-recipe/