Indulge in the ultimate centerpiece for your dinner table with this Million Dollar Roast Beef Tenderloin. The rich aroma of fresh herbs combined with the depth of garlic and Dijon mustard creates a mouthwatering marinade that tenderizes and infuses the beef with incredible flavor.
Whether for a special occasion or an impressive weeknight dinner, this roast delightfully balances a savory crust with a juicy, tender interior. Prepare yourself to wow your guests and savor every perfectly cooked slice.
- Rich, herbaceous marinade enhances the natural tenderness of high-quality beef tenderloin.
- Simple techniques yield a gourmet, restaurant-quality roast at home.
- Perfectly cooked medium-rare with a juicy interior and flavorful crust every time.
Ingredients
- 2 lb Beef Tenderloin: Choose a premium, well-marbled tenderloin for tenderness and flavor depth.
- 3 tbsp Olive Oil: Extra virgin for a smooth base that helps herbs and spices cling to the meat.
- 2 tsp Salt: Enhances flavor and helps break down proteins for tenderness.
- 1 tsp Black Pepper: Freshly cracked for subtle heat and aromatic complexity.
- 4 cloves Garlic, minced: Adds pungent, savory notes that permeate the roast.
- 2 tbsp Fresh Rosemary, chopped: Woody herb giving a fragrant earthiness to the marinade.
- 2 tbsp Fresh Thyme, chopped: Offers subtle minty and lemony flavors.
- 2 tbsp Dijon Mustard: Creates a slightly tangy coating that locks in moisture and flavor.
- 2 tbsp Worcestershire Sauce: Imparts umami richness and depth to the beef.
- 1 cup Beef Broth: Poured into the roasting pan to maintain moisture and create natural pan juices.
Instructions
- Preheat the Oven and Prepare Marinade
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Set your oven to 425°F (220°C) to ensure it’s fully heated for a perfect roast. While waiting, combine olive oil, salt, black pepper, minced garlic, fresh rosemary, thyme, Dijon mustard, and Worcestershire sauce in a mixing bowl. This marinade blends savory, herbal, and tangy flavors that tenderize and deeply season the beef.
- Marinate the Beef Tenderloin
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Generously rub the marinade all over the beef tenderloin until thoroughly coated. Let it rest at room temperature for at least 30 minutes. This allows the aromatics to penetrate the meat and encourages more even cooking by taking the chill off.
- Prepare for Roasting
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Place the marinated tenderloin in a roasting pan and pour the beef broth into the pan. The broth helps keep the environment moist, preventing the meat from drying out and creating delicious pan juices for serving.
- Roast to Medium-Rare Perfection
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Insert a meat thermometer into the thickest part of the tenderloin. Roast in the preheated oven for approximately 25 to 30 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. This ensures the beef remains tender, juicy, and full of flavor.
- Rest the Meat
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Remove the roast from the oven and loosely cover with aluminum foil. Allow it to rest for 10 to 15 minutes to let the juices redistribute, which enhances moisture and tenderness when sliced.
- Slice and Serve
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Cut the tenderloin into thick medallions and arrange on a serving platter. Drizzle the flavorful pan juices over the slices for added richness. Serve alongside your favorite sides to complete the gourmet experience.
- Always use a meat thermometer for precise doneness to avoid under- or overcooking.
- Resting the meat is crucial to prevent juices from running out when sliced.
- Choosing a tenderloin with good marbling amplifies tenderness and flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently to preserve tenderness and flavor.
Serving Suggestions
This roast pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a fresh green salad. Complement the flavors with a glass of full-bodied red wine like Cabernet Sauvignon or Merlot.
- Bring the beef to room temperature before roasting for even cooking.
- Use fresh herbs whenever possible for brighter, more aromatic flavors.
- Let the pan juices reduce slightly on the stove to concentrate flavor for a delicious sauce.
FAQs
- Can I prepare the marinade the night before?
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Yes, marinate the beef overnight in the refrigerator for an even deeper infusion of flavors. Just bring it to room temperature before roasting.
- What if I prefer medium doneness?
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Roast until the internal temperature reaches 140°F (60°C) for medium. Use a meat thermometer to monitor carefully.
- Can I use other cuts of beef?
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While tenderloin is ideal for tenderness, you can try a sirloin roast but expect a different texture and possibly longer cooking time.
- How do I make the pan juices into a sauce?
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Remove the roast and pour pan juices into a small saucepan. Simmer gently to reduce slightly, then finish with a knob of butter for richness.
- Is resting the meat really necessary?
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Yes, resting allows juices to redistribute, preventing dry slices and improving overall tenderness and flavor.
- Can I use dried herbs instead?
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Fresh herbs are preferred but dried rosemary and thyme can be used at half the quantity. Adjust seasoning accordingly.
Million Dollar Beef Tenderloin
Equipment
- 1 Roasting pan
- 1 Meat thermometer
- 1 mixing bowl
- 1 Basting brush
- 1 aluminum foil for resting meat
Ingredients
- 2 lb beef tenderloin
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 cup beef broth
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, salt, black pepper, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and Worcestershire sauce to create the marinade.
- Rub the marinade thoroughly over the beef tenderloin and let it marinate at room temperature for at least 30 minutes.
- Place the marinated tenderloin into a roasting pan and pour the beef broth into the pan.
- Roast the tenderloin in the oven for 25 to 30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the tenderloin from the oven and tent loosely with aluminum foil. Let it rest for 10 to 15 minutes.
- Slice the tenderloin into thick medallions and serve with the pan juices drizzled over.
Notes
- Choose tenderloin with good marbling for enhanced flavor.
- Rest meat after cooking to retain juiciness.
- Use a meat thermometer to ensure perfect doneness.
