Herb-Crusted Whole Beef Tenderloin (Juicy & Flavorful)
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This whole beef tenderloin is roasted to perfection with a garlic-herb crust, making it tender, juicy, and full of flavor. Perfect for slicing into individual servings for Super Bowl parties, holidays, or special gatherings.
Herb-Crusted Whole Beef Tenderloin (Juicy & Flavorful)
Rated 5.0 stars by 1 users
Author
Florida Premium Beef
Servings
6-8 Servings
This whole beef tenderloin is roasted to perfection with a garlic-herb crust, making it tender, juicy, and full of flavor. Perfect for slicing into individual servings for Super Bowl parties, holidays, or special gatherings.
Ingredients
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4–5 lb whole beef tenderloin, trimmed
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3 tbsp olive oil
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4 cloves garlic, minced
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2 tsp kosher salt
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1 tsp black pepper
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2 tsp fresh rosemary, chopped
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2 tsp fresh thyme, chopped
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1 tsp smoked paprika (optional)
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½ cup beef broth
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2 tbsp butter
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1 tsp Dijon mustard
Directions
Preheat oven to 425°F. Pat tenderloin dry with paper towels. Rub olive oil over the entire surface. Mix garlic, salt, pepper, rosemary, thyme, and paprika; rub evenly over the tenderloin.
Heat a large oven-safe skillet or roasting pan over high heat. Sear tenderloin 2–3 minutes per side until browned.
Sear tenderloin 2–3 minutes per side until browned.
Transfer skillet or place tenderloin in roasting pan.
Roast in preheated oven 20–30 minutes for medium-rare (internal temp ~130–135°F), or longer for desired doneness.
Use a meat thermometer for accuracy.
Remove from oven, tent with foil, and rest 10–15 minutes before slicing. This locks in juices.
While resting, place skillet over medium heat.
Add beef broth and butter, scraping up browned bits. Stir in Dijon mustard for extra flavor.
Serve sauce alongside sliced tenderloin.
Recipe Note
Tips for a Perfect Tenderloin
- Use a meat thermometer to avoid overcooking
- Let meat rest before slicing to keep it juicy
- Slice thin against the grain for maximum tenderness
- Can prep herb rub ahead of time for faster assembly