A centerpiece worthy of your holiday table, this recipe delivers a perfect balance of elegance and flavor
Ingredients
For the Tenderloin:
1 (2½-3 lb) beef tenderloin,
trimmed and tied
2 Tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp Dijon mustard
2 Tbsp fresh parsley, finely chopped
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme leaves
2 tsp garlic, minced
For the Garlic-Rosemary Butter:
½ cup (1 stick) unsalted butter, softened
2 cloves garlic, minced
1 Tbsp fresh rosemary, finely chopped
1 tsp lemon zest
¼ tsp sea salt
Freshly cracked pepper, to taste
Instructions
Preheat and Prepare: Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels. Rub evenly with olive oil, salt and pepper.
Make the Herb Crust: In a small bowl, combine Dijon mustard, parsley, rosemary, thyme and garlic. Brush or rub the mixture evenly over the tenderloin.
Sear the Meat: Heat a large skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
Roast to Perfection: Transfer the skillet to the oven. Roast for 20-25 minutes for medium-rare, or until it registers 130°F in the center. Adjust timing for desired doneness.
Prepare the Butter: While the tenderloin roasts, combine butter, garlic, rosemary, lemon zest, salt and pepper in a small bowl. Mix until smooth. Set aside at room temperature.
Rest and Serve: Remove tenderloin from the oven and tent loosely with foil. Rest 10-15 minutes before slicing. Spread the Garlic-Rosemary Butter over the warm slices just before serving, allowing it to melt into the meat.
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