Herb Roasted Filet of Beef
Elevate your next dinner gathering with this show-stopping Herb Roasted Filet of Beef, a recipe that combines simplicity with extraordinary flavor. This tender, melt-in-your-mouth beef tenderloin is coated in a fragrant paste of fresh rosemary, thyme, garlic, and olive oil, creating a savory crust that perfectly complements its juicy interior. A quick sear locks in all the juices before roasting to perfection, while a brush of tangy Dijon mustard adds a gourmet touch. Ready in just 45 minutes and yielding six generous servings, this elegant dish is surprisingly easy to prepare. Whether served with velvety mashed potatoes or roasted seasonal vegetables, this beef tenderloin promises to be the centerpiece of any celebration. Perfect for holidays, special occasions, or a luxurious weeknight dinner, this delicious recipe is the ultimate combination of flavor and finesse.
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Recipe Information
Ingredients
- 2.5 pounds beef tenderloin (filet)
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 400°F (205°C).
Pat the beef tenderloin dry with paper towels and place it on a clean cutting board. Season it evenly on all sides with kosher salt and black pepper.
In a small food processor, combine the garlic cloves, fresh rosemary, fresh thyme, and olive oil. Pulse until the mixture forms a rough paste.
Rub the herb mixture evenly over the top and sides of the beef tenderloin, pressing gently to adhere.
Heat a large oven-safe skillet over medium-high heat. Add a small drizzle of olive oil to the pan, just enough to coat the bottom.
Once the skillet is hot, carefully sear the beef tenderloin on all sides until a golden brown crust forms, about 2-3 minutes per side. Use tongs to turn the beef gently.
Remove the skillet from heat and brush the top of the beef tenderloin with Dijon mustard for an extra layer of flavor.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches your preferred doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Once roasted, carefully remove the skillet from the oven. Transfer the beef to a cutting board and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes to redistribute the juices.
Slice the beef tenderloin into thick medallions and serve warm. Pair with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.0 g | ||
| Protein | 296.6 g | 593% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 3887 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
