Herb Crusted Roast Beef (Printable)
Tenderloin coated in fresh herbs and garlic, roasted to juicy perfection with savory flavors.
# What You'll Need:
→ Beef
01 - 1 (2.2 to 2.5 lb) beef tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Herb Crust
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 3 garlic cloves, minced
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat the oven to 425°F. Line a roasting pan with foil or parchment paper for easy cleanup.
02 - Pat the beef dry with paper towels and tie with kitchen twine at 2-inch intervals to ensure even cooking.
03 - Rub the tenderloin evenly with 1 tablespoon olive oil. Season all sides with kosher salt and freshly ground black pepper.
04 - Combine rosemary, thyme, parsley, minced garlic, Dijon mustard, and 1 tablespoon olive oil in a small bowl and mix into a thick paste.
05 - Spread the herb mixture uniformly over the beef surface, pressing gently to adhere.
06 - Place the beef on a rack in the prepared roasting pan and roast for 30 to 35 minutes, or until the internal temperature reaches 130°F for medium-rare.
07 - Remove the tenderloin from the oven, tent loosely with foil, and let rest for 15 minutes before slicing.
# Tips from dashanddishes:
01 -
- It's like sharing a little secret when you serve a juicy roast beef coated in fragrant herbs that impress everyone effortlessly
- This recipe quickly became a favorite because of its perfect balance between herbaceous freshness and tender beef that feels both elegant and homey
02 -
- Searing the tenderloin for 2 minutes on each side before adding the herb crust locks in juices and adds a caramelized depth
- Using fresh herbs specifically makes the flavor pop and the crust aromatic — dried herbs just don’t have the same magic
03 -
- Don’t rush the roasting—use a thermometer and trust the temperature, not the clock
- The Dijon mustard paste not only adds flavor but helps the herbs adhere perfectly to create that signature crust