Provencal Beef Tenderloin
Elevate your dinner table with the exquisite flavors of Provencal Beef Tenderloin, a show-stopping centerpiece that's as elegant as it is delicious. This recipe features succulent, tender beef tenderloin enhanced with the rustic charm of fresh rosemary, thyme, parsley, and Herbes de Provence, creating a medley of aromatic, earthy notes. Expertly seared and roasted to perfection, this dish pairs beautifully with a rich, velvety sauce made from dry white wine and beef stock, adding a refined touch to every bite. Ideal for special occasions, this French-inspired recipe comes together in just over an hour and serves up to four guests. Serve your tenderloin medallions with roasted vegetables or creamy mashed potatoes for a memorable meal that highlights the best of Provençal cuisine. Keywords: Provencal Beef Tenderloin, gourmet dinner recipe, French cuisine, holiday recipes, beef tenderloin roast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef tenderloin (trimmed and tied)
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 3 cloves garlic cloves (minced)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter (softened)
- 0.5 cup dry white wine
- 0.5 cup beef stock
- 1 tablespoon Herbes de Provence
Instructions
Preheat your oven to 425°F (220°C).
Pat the beef tenderloin dry with paper towels and rub it all over with 2 tablespoons of olive oil.
In a small bowl, mix the chopped rosemary, thyme, parsley, minced garlic, kosher salt, ground black pepper, and Herbes de Provence. Rub this herb mixture evenly over the surface of the tenderloin.
Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and sear the tenderloin for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven. Roast for about 20-25 minutes for medium-rare (internal temperature of 130°F/54°C) or longer if desired.
While the tenderloin is roasting, prepare the sauce. In a small saucepan over medium heat, melt the butter and add the white wine. Simmer for 2 minutes, then add the beef stock. Cook for another 5 minutes until the sauce reduces slightly.
Remove the tenderloin from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes before slicing.
Slice the meat into medallions and drizzle with the prepared sauce. Serve immediately alongside roasted vegetables or your preferred side dish.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 167 mg | 13% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3269 mg | 70% | |
*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.
