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- Beef tenderloin roast specifications: - Choose a roast that weighs between 2 to 2.5 lbs. This size ensures even cooking and great flavor. - Fresh herbs and spices required: - 2 tablespoons fresh rosemary, chopped finely. - 2 tablespoons fresh thyme, chopped finely. - 1 tablespoon fresh parsley, chopped finely. - 1 teaspoon sea salt. - 1 teaspoon freshly ground black pepper. - Additional ingredients for herb butter: - 4 tablespoons unsalted butter, softened at room temperature. - 3 cloves garlic, finely minced. - 1 tablespoon Dijon mustard. - 2 tablespoons extra-virgin olive oil. These ingredients create a rich and flavorful dish. Each herb adds a unique taste that enhances the beef. The butter keeps the meat moist during the roast. For the full recipe, refer to the above list. Start by preheating your oven to 425°F (220°C). This heat will help create a nice crust on the beef tenderloin. While the oven heats up, let’s prepare the herb butter. In a mixing bowl, combine: - 4 tablespoons unsalted butter, softened - 3 cloves garlic, finely minced - 2 tablespoons fresh rosemary, chopped finely - 2 tablespoons fresh thyme, chopped finely - 1 tablespoon fresh parsley, chopped finely - 1 teaspoon sea salt - 1 teaspoon freshly ground black pepper - 1 tablespoon Dijon mustard Mix these ingredients well. You want a smooth blend that will soak into the meat. Now, take your beef tenderloin and pat it dry using paper towels. This is key for a good sear. After it’s dry, season it with salt and pepper. This will enhance the meat's flavor. Next, heat 2 tablespoons of extra-virgin olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, add the tenderloin. Sear the beef on all sides until it gets a rich, golden-brown crust. This should take about 2-3 minutes for each side. After searing, take the skillet off the heat. Generously coat the tenderloin with your herb butter mixture. Make sure every inch of the meat is covered for the best flavor. Now, place the skillet in the preheated oven. Roast the beef for about 25-30 minutes. You want the internal temperature to reach 130-135°F (54-57°C) for a perfect medium-rare finish. Once the roast is done, take it out of the oven. Loosely cover it with aluminum foil and let it rest for 10-15 minutes. This helps the juices stay in the meat, making it more tender. After resting, slice the beef into about 1-inch thick medallions. Arrange the slices on a platter or individual plates. For a lovely touch, garnish with fresh herbs for a beautiful presentation. For the full recipe, check out the details above. - Checking doneness: Use a meat thermometer to check the beef. Insert it into the thickest part. Aim for 130-135°F for medium-rare. This will ensure your roast is juicy and tender. - Tricks for keeping the roast juicy: Always let the roast rest after cooking. Cover it loosely with foil for about 10-15 minutes. This helps the juices redistribute, making each slice moist. - Ideal side dishes to accompany the meal: Pair your roast with roasted vegetables, mashed potatoes, or a fresh salad. These sides complement the rich flavors of the beef. - Garnishing tips for presentation: Use fresh herbs like parsley or rosemary to add color. A drizzle of the pan juices enhances the look and flavor, making your dish pop. - Best types of skillets and ovens to use: A heavy, oven-safe skillet works best for searing and roasting. Cast iron or stainless steel are great choices for even cooking. - Essential tools for slicing and serving: A sharp carving knife is key for clean slices. A cutting board with a juice groove can catch any drippings, keeping your workspace tidy. For the complete method, check the full recipe for Herb Butter Beef Tenderloin Roast. {{image_4}} You can change the herb butter to suit your taste. If you love basil, add it instead of rosemary. For a fresh twist, try dill or tarragon. You can even mix different herbs for a unique flavor. Adding citrus zest can brighten the taste. Try orange or lemon zest in the butter. This adds a nice zing to the beef. You can also include a pinch of red pepper flakes for some heat. You can grill or roast the tenderloin. Grilling gives the meat a smoky flavor. It works well for warm summer days. However, roasting keeps the meat tender and juicy. If you want an easy method, use a slow cooker. This makes the beef very tender. Just add the herb butter before cooking. It will melt into the meat as it cooks. If you can’t find beef tenderloin, don’t worry. You can use other cuts like filet mignon or sirloin. Just remember that cooking times may change. You can also adapt this recipe for pork or lamb. Each meat has its own flavor, but the herb butter works great with any. Just follow the same steps from the Full Recipe to ensure tasty results. To keep your tenderloin fresh, place it in an airtight container. This helps lock in moisture. You can store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When you reheat the roast, do it gently. Use your oven set to 250°F (120°C). Place the beef in a baking dish and cover it with foil. This keeps the meat from drying out. You want to heat it just until warm. This usually takes about 20-30 minutes. To keep the flavor and texture, add a splash of beef broth or water to the dish. This little trick makes the meat juicy and tasty. Yes, you can freeze herb butter beef tenderloin! It freezes well, keeping the flavor intact. To freeze, wrap the roast tightly in plastic wrap. Then, place it in a freezer bag or container. Make sure to label it with the date. You can safely freeze it for up to three months. To thaw, move it to the fridge a day before you plan to cook it. This way, it defrosts slowly and stays juicy. What is the best way to cook beef tenderloin? The best way to cook beef tenderloin is to sear it first and then roast it. Start by preheating your oven to 425°F (220°C). Sear the tenderloin in a hot skillet with oil until it gets a nice crust. Then, transfer it to the oven to finish cooking. This method locks in flavor and keeps the meat juicy. How do I know when my beef tenderloin is done? You can check doneness with a meat thermometer. For medium-rare, the internal temperature should be 130-135°F (54-57°C). Insert the thermometer into the thickest part of the meat. Always let your roast rest after cooking. This helps the juices settle. Can I make the herb butter ahead of time? Yes, you can make herb butter ahead of time. Simply mix the ingredients and store them in the fridge. It will keep well for about a week. This makes it easy to prep your roast when you’re ready to cook. What can I use as a substitute for Dijon mustard? If you don't have Dijon mustard, you can use yellow mustard or whole grain mustard. Both will give a nice tangy flavor. You can also try using a mix of vinegar and honey for a sweet and sour touch. For the complete cooking process and more tips, check the Full Recipe. This guide covered everything about making a tasty herb butter beef tenderloin roast. We discussed the key ingredients and gave easy steps for cooking and serving. I shared tips to keep your roast juicy and how to customize flavors. You also learned how to store and reheat leftovers safely. Embrace these tips and enjoy your cooking journey. You’ll impress your guests with this flavorful dish. Happy cooking!

- Herb Butter Beef Tenderloin Roast

Elevate your dinner game with this Herb Butter Beef Tenderloin Roast that's both simple and savory. This dish transforms a few fresh ingredients into a juicy masterpiece that will delight your guests. From selecting the perfect cut to mastering the cooking technique, this guide covers it all. Click through to explore the full recipe and take your culinary skills to the next level with this delicious centerpiece for any meal!
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Ingredients
  

2 to 2.5 lbs beef tenderloin roast

4 tablespoons unsalted butter, softened at room temperature

3 cloves garlic, finely minced

2 tablespoons fresh rosemary, chopped finely

2 tablespoons fresh thyme, chopped finely

1 tablespoon fresh parsley, chopped finely

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

Optional: Fresh herbs (such as rosemary or parsley) for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.

    Prepare the Herb Butter: In a mixing bowl, combine the softened butter, minced garlic, finely chopped rosemary, thyme, parsley, sea salt, black pepper, and Dijon mustard. Use a fork or spatula to mix thoroughly until all ingredients are well incorporated into a smooth herb butter blend.

      Prepare the Beef: Take your beef tenderloin and pat it dry using paper towels. This step is crucial for achieving a beautifully seared exterior when cooking.

        Sear the Roast: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the tenderloin to the skillet. Sear the meat on all sides until it develops a rich, golden-brown crust, about 2-3 minutes per side.

          Apply the Herb Butter: After searing, remove the skillet from the heat. Generously apply the herb butter mixture over the entire surface of the tenderloin, ensuring it is well coated for maximum flavor.

            Roast in the Oven: Place the skillet with the coated tenderloin in the preheated oven. Roast for approximately 25-30 minutes, or until the internal temperature registers 130-135°F (54-57°C) for a perfect medium-rare finish.

              Rest the Roast: Once roasted to the desired doneness, take the tenderloin out of the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes, allowing the juices to redistribute throughout the meat, which will result in a juicier, more tender roast.

                Slice and Serve: After the resting period, slice the beef into approximately 1-inch thick medallions. Arrange the slices on a platter or individual plates, and if desired, garnish with fresh herbs for an elegant presentation.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Presentation Tips: Serve the slices on a rustic wooden board or a white platter for contrast, and drizzle any remaining juices from the skillet over the top for added flavor and appeal.