![- 2 pounds beef tenderloin roast - 4 tablespoons unsalted butter, softened - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 4 cloves garlic, minced - 1 tablespoon Dijon mustard - Salt and black pepper, to taste - 2 tablespoons olive oil - 1 teaspoon onion powder This beef tenderloin roast shines with simple ingredients. The beef is the star, tender and juicy. Unsalted butter adds richness, while rosemary and thyme bring fresh flavors. Garlic gives it a savory kick. Dijon mustard adds a touch of tang. - Fresh herbs for garnish (rosemary, thyme, parsley) You can add fresh herbs as a beautiful garnish. This adds color and a touch of freshness. A sprig of rosemary or parsley on top makes the dish pop. Fresh herbs make a big difference. They add flavor and aroma that dried herbs can't match. Use a sharp knife to finely chop them. This releases their oils, enhancing the taste. For seasoning, salt and black pepper are essential. They bring out the natural flavors of the beef. A sprinkle of onion powder adds depth without overpowering. With these ingredients, your herb butter beef tenderloin roast will be a hit. For the full recipe, be sure to check the details. First, preheat your oven to 425°F (220°C). This high heat helps the roast develop a nice crust. A good crust seals in juices, making your beef tender and flavorful. In a medium bowl, mix the softened butter with chopped rosemary, thyme, minced garlic, and Dijon mustard. Add a pinch of salt and black pepper. Stir until it forms a smooth paste. This herb butter adds rich flavor to the roast. Pat the beef tenderloin dry with paper towels. This step helps it sear better. Rub olive oil over the roast, then sprinkle salt, black pepper, and onion powder evenly on all sides. Heat a large oven-safe skillet over medium-high heat. Add the beef and sear it for 3-4 minutes on each side. This browning gives it a deep flavor and color. After searing, spread the herb butter over the roast, covering every inch. Carefully put the skillet in the oven. Roast for 25-35 minutes until the meat thermometer reads 125°F for medium-rare or 135°F for medium. Once cooked, let the beef rest for at least 10 minutes. Resting lets the juices settle, making it juicy and tender. After resting, slice the tenderloin into thick medallions and serve. For a touch of elegance, drizzle any pan juices over the slices. Consider garnishing with fresh herbs for a lovely presentation. To get that golden crust, heat your pan well. Use medium-high heat and add the beef when the pan is hot. Sear each side for about 3-4 minutes. Don’t rush this step! A good sear locks in flavor and moisture. It also gives your roast a nice color. Use a meat thermometer for best results. For medium-rare, look for 125°F. For medium, aim for 135°F. Insert the thermometer into the thickest part of the roast. This ensures accuracy. You can also check by pressing the meat. It should feel firm but with some give. Letting your roast rest is key. After cooking, take the beef out and let it sit for 10 minutes. This helps the juices spread evenly throughout the meat. If you slice too early, the juices run out. Resting yields a juicier and more tender roast. For the full recipe and more tips, check out the [Full Recipe]. {{image_4}} If you want to switch up the herb butter, you can use different herbs. Basil, parsley, or chives work well. You can also add spices like paprika or cayenne for some heat. For a unique twist, try adding a splash of lemon juice or zest. This adds brightness to the rich beef. You can cook the beef tenderloin in several ways. Grilling gives it a smoky flavor. Simply preheat your grill to medium-high heat. Sear the meat on all sides, then cook it over indirect heat until done. Sous vide is another option. This method keeps the meat tender and juicy. Season the beef, seal it in a bag, and cook it in a water bath at a low temperature for a few hours. Finish it off with a quick sear on a hot pan for a nice crust. Pair your beef tenderloin with tasty sides. Roasted vegetables or creamy garlic mashed potatoes are great choices. A fresh salad with vinaigrette adds brightness. For sauces, consider a red wine reduction or a rich mushroom sauce. These complement the beef's flavors well. You can also serve it with a dollop of herb butter on top for extra richness. For the complete cooking process, check out the Full Recipe. To store leftover herb butter beef tenderloin, first, let it cool down. Wrap the meat tightly in plastic wrap or foil. Place it in an airtight container. This will keep it fresh for up to three days in the fridge. If you have extra herb butter, store it in a small container too. When you're ready to enjoy your leftovers, slice the beef into smaller pieces. This helps it heat evenly. You can reheat the beef in the oven or on the stovetop. For the oven, set it to 300°F (150°C). Place the beef on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes. For the stovetop, use a skillet over low heat. Add a splash of beef broth or water to keep it moist. Heat for about 5 to 7 minutes, turning to warm all sides. If you want to save the beef for later, freezing is a great option. First, slice the beef into portions. Wrap each piece in plastic wrap and then in foil. This double wrap prevents freezer burn. Place the wrapped beef in a freezer-safe bag or container. It will last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge and reheat as described above. You can enjoy a delicious meal without much hassle! The best way to cook beef tenderloin is to sear it first. Start by heating a skillet on medium-high heat. Sear the beef on all sides until it has a rich brown crust. Then, finish cooking it in the oven at a high temperature. This method locks in flavor and keeps the meat juicy. I recommend using a meat thermometer to check for doneness. Aim for 125°F for medium-rare or 135°F for medium. You can tell if your beef tenderloin is done by using a meat thermometer. Insert it into the thickest part of the meat. For medium-rare, look for 125°F. For medium, it should read 135°F. If you don’t have a thermometer, you can also check the color. A medium-rare tenderloin will have a warm, pink center. Remember, resting the meat after cooking is essential. This allows the juices to move back into the meat. Yes, you can make herb butter in advance! Mix the softened butter with herbs and spices, then shape it into a log. Wrap it tightly in plastic wrap and refrigerate. This will keep it fresh for up to a week. You can also freeze it for longer storage. Just slice off pieces as needed for your dishes. This makes cooking easier and adds great flavor. You can serve many sides with beef tenderloin. Here are a few ideas: - Roasted seasonal vegetables - Creamy garlic mashed potatoes - Garlic bread or dinner rolls - A fresh green salad - Rich, savory sauces like red wine or mushroom sauce These sides complement the flavor of the beef and make your meal complete. For more details, check out the full recipe. This article covered how to make a great beef tenderloin with herb butter. We explored essential ingredients, simple steps to prepare, and tips for the best results. You learned about cooking methods, variations, and how to store leftovers. By following these guidelines, you can impress your guests with a delicious meal. Remember to use fresh herbs and check beef doneness for the best taste. Cooking doesn't have to be hard; enjoy it and have fun in the kitchen.](https://dailydishcraft.com/wp-content/uploads/2025/04/7f962e78-c957-4e6a-acbd-4d6d9eea9e7c-250x250.webp)
- Herb Butter Beef Tenderloin Roast
Impress your guests with a mouthwatering Herb Butter Beef Tenderloin Roast that’s both savory and simple! This delicious recipe combines tender beef with rich herb butter and easy-to-follow steps that elevate your cooking effortlessly. Perfect for any dinner party, this dish makes you look like a gourmet chef without the stress. Click through for the full recipe and discover handy tips and delightful variations to make your meal unforgettable!