Herb Crusted Beef Tenderloin
An oven roasted Herb Crusted Beef Tenderloin is a show-stopping dinner recipe! It's incredibly flavorful, the presentation is beautiful, and it's actually really easy to make following my simple recipe and tips. Serve it with a mouth-watering creamy gorgonzola sauce for even more impressive flavors!
Ingredients
Herb Crusted Beef Tenderloin
- 2-2.5 pound center cut beef tenderloin, see the notes section below
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 6 sprigs fresh rosemary , divided
- 6 sprigs fresh thyme , divided
- 6 cloves garlic, crushed
- 4 tablespoons unsalted butter
- 1 teaspoon prepared horseradish
Horseradish Gorgonzola Sauce
- 1 tablespoon olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- ½ cup half and half
- ½ tablespoon prepared horseradish
- ½ cup gorgonzola cheese crumbles
Instructions
Herb Crusted Beef Tenderloin
- Preheat the oven to 225°F.
- Place the beef tenderloin on a wire rack on top of a rimmed baking sheet. Season on all sides with the salt and pepper, then let it rest for 10 minutes.
- In a small bowl, whisk the balsamic vinegar and olive oil together.
- Add 4 sprigs of the rosemary, chopped, 4 sprigs of the thyme, chopped, and the crushed garlic to the balsamic olive oil mixture. Rub this mixture on all sides of the beef tenderloin.
- Place the beef tenderloin in the oven, uncovered, for 60-90 minutes, or until a thermometer reaches between 120-125°F in the center of the beef. For a 3 inch diameter beef tenderloin, it took 70 minutes to come up to 120°F. For a thicker tenderloin, it will take longer.
- Remove the beef tenderloin from the oven and let it rest while you prepare the herb butter.
- Turn the oven from bake to broil on low.
- Add the butter to a medium skillet on the stove over high heat. Once the butter is bubbling, add the remaining 2 sprigs fresh thyme, chopped, 2 sprigs rosemary, chopped and 1 teaspoon horseradish. Simmer 30-60 seconds.
- Remove the herb butter from the heat and spoon it evenly over the beef tenderloin.
- Place the beef tenderloin back into the oven, 6 inches under the broiler for 2 minutes. Always watch the beef while it's under the broiler to make sure that the garlic and herbs don't start to burn.
- Remove the beef tenderloin from the oven and rest for 10 minutes. Transfer to a cutting board and slice into 1 inch thick slices.
Horseradish Gorgonzola Sauce
- While the beef tenderloin is resting, prepare the horseradish gorgonzola sauce by adding the olive oil to a large skillet on the stove over medium-high heat.
- Once the oil is heated, add the shallots and cook for 30 seconds, add the garlic and cook for an additional 30 seconds.
- Stir in the half and half and simmer for 1 minute, add the horseradish and gorgonzola, simmer, stirring constantly until the gorgonzola is melted into the sauce.
- Remove the sauce from the heat and serve drizzled over the sliced beef tenderloin, or on the side.
Notes
- Center cut beef tenderloin – for this recipe you’ll want a 2-3 pound beef tenderloin. This is also called a chateaubriand, beef tenderloin roast, or filet mignon roast. You’ll want to use a center-cut beef tenderloin, if possible. That means it’s cut from the center and generally the same size and shape on each end of the meat. If you use an end-cut, one side of the beef tenderloin will be much skinnier than the other side. Ask your butcher if they are able to cut this for you, if you don’t see it on the meat aisle at the grocery store. You can also purchase a whole beef tenderloin and cut the center tenderloin roast yourself. Refer to the blog post above for instructions on how to do this at home.
- If using dried rosemary and thyme, you'll want 1 tablespoon dried rosemary and 1 teaspoon dried thyme leaves for the rub. You also need 1 teaspoon dried rosemary and ½ teaspoon dried thyme leaves for the herb butter to finish the dish.
- I recommend ⅓ to ½ pound of beef per person. Depending on how many sides you plan to serve with the tenderloin and how much meat you expect each person to eat.
- The instructions above will result in a medium-rare beef tenderloin. If you'd like to cook the meat to another internal temperature, refer to the blog post above for the different temperatures.
Nutrition Facts
Serving 6servingCalories 206kcal (10%)Carbohydrates 5g (2%)Protein 3g (6%)Fat 20g (31%)Saturated Fat 9g (45%)Polyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 34mg (11%)Sodium 967mg (40%)Potassium 110mg (3%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 431mg (9%)Vitamin C 4mg (5%)Calcium 93mg (9%)Iron 1mg (6%)
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