Ingredients:
2 lb (900g) beef tenderloin, trimmed
2 tablespoons olive oil
Salt & freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for extra depth)
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 teaspoon kosher salt (for butter mix)
Fresh parsley for garnish
Instructions:
1. Preheat oven to 220°C (425°F).
2. Pat dry the beef tenderloin and let it sit at room temperature for about 30 minutes. Season all sides generously with salt and pepper.
3. Sear the tenderloin:
In a large skillet, heat olive oil over high heat. Sear the beef on all sides (about 2–3 minutes per side) until nicely browned. Remove and set aside.
4. Prepare the butter mixture (“Million Dollar” crust):
In a bowl, mix together:
Softened butter
Garlic
Dijon mustard
Worcestershire sauce
Onion powder
Paprika
Chopped rosemary and thyme
A pinch of salt and pepper
5. Coat the roast:
Place the seared tenderloin on a baking rack over a foil-lined tray. Spread the herb butter mixture generously over the top and sides of the roast.
6. Roast:
Roast uncovered in the oven for:
25–30 minutes for medium-rare (internal temp 130°F / 54°C)
35–40 minutes for medium (internal temp 140°F / 60°C)
7. Rest:
Remove from oven, cover loosely with foil, and let rest 10–15 minutes before slicing. This step is crucial to keep it juicy!
Serve With:
Garlic mashed potatoes or roasted baby potatoes
Grilled asparagus or buttered green beans
A drizzle of red wine reduction or creamy horseradish sauce
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