Description
This Million Dollar Roast Beef Tenderloin recipe is a festive and elegant dish perfect for special occasions and holiday dinners. Featuring a tender and flavorful beef tenderloin coated with a savory blend of garlic, fresh herbs, Dijon mustard, and Worcestershire sauce, this roast is then slow-cooked to juicy perfection with beef broth, making it a surefire crowd-pleaser.
Ingredients
Scale
Beef and Seasoning
- 2 to 3 pounds beef tenderloin, trimmed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
Coating and Cooking Liquids
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
Instructions
- Prepare the beef tenderloin: Trim any excess fat from the beef tenderloin and pat it dry with paper towels to ensure a good sear later.
- Season the meat: Rub the beef evenly with salt, black pepper, and minced garlic to infuse it with seasoning. Then gently coat it with the fresh chopped rosemary and thyme, pressing herbs onto the surface.
- Create the marinade/coating mixture: In a small bowl, combine the olive oil, Dijon mustard, and Worcestershire sauce. Brush this mixture all over the seasoned beef tenderloin to create a flavorful crust during roasting.
- Sear the beef: Heat a heavy oven-safe skillet or roasting pan over medium-high heat. Add a small amount of olive oil if necessary, then sear the tenderloin on all sides until browned, approximately 2-3 minutes per side. This locks in the juices and builds flavor.
- Add beef broth and roast: Pour 1 cup of beef broth into the skillet around the tenderloin. Transfer the skillet to a preheated oven at 425°F (220°C). Roast the tenderloin for about 20-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, basting occasionally with the pan juices.
- Rest and serve: Remove the roast from the oven and transfer to a cutting board. Let it rest covered loosely with foil for 10-15 minutes to allow juices to redistribute. Slice and serve with pan juices drizzled over the top.
Notes
- Use a meat thermometer to ensure the desired doneness and avoid overcooking.
- Letting the meat rest is crucial for juicy slices.
- Fresh herbs enhance flavor but dried herbs can substitute in a pinch—use half the amount if dried.
- Searing the meat before roasting helps develop a flavorful crust.
- Adjust seasoning to taste before cooking.
Keywords: beef tenderloin, roast beef, holiday roast, savory beef roast, festive dinner recipe, rosemary beef, garlic beef roast