Why You’ll Love Herb Roasted Beef Tenderloin Recipe

I enjoy this recipe because it’s quick, flavorful, and perfect for special occasions or holidays. I like how the herb butter melts into the beef as it roasts, creating deep flavor with very little effort. The shallot sauce adds richness and balance, making every slice feel restaurant-worthy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Herb Roasted Beef Tenderloin
4 – 4 1/2 lb whole beef tenderloin
kosher salt
freshly cracked black pepper
2 tablespoons salted butter, room temperature
2 teaspoons dijon mustard
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
2 garlic cloves, grated
1/4 teaspoon cracked black pepper

Shallot Sauce
1 large shallot, minced
1 1/4 cup pomegranate juice
1/4 cup beef stock
4 tablespoons unsalted butter, diced, cold

Directions

I begin by preparing the beef tenderloin. If needed, I trim off the tapered ends and remove any silverskin. I tie the tenderloin with kitchen twine at 1-inch intervals so it cooks evenly.

I season the beef generously all over with salt and pepper, then let it sit at room temperature for about an hour. While it rests, I make the herb butter by mixing the butter, garlic, thyme, rosemary, dijon mustard, and cracked pepper until smooth.

I preheat the oven to 425°F. I heat a large cast iron or stainless-steel skillet over medium-high heat, pat the beef dry, and sear it on all sides until deeply browned. I spread the herb butter generously over the beef, insert a thermometer into the center, and transfer the skillet to the oven.

I roast the beef until it reaches about 125–130°F for medium-rare, then remove it from the oven and let it rest under loose foil for 15 to 20 minutes.

To make the sauce, I place the same skillet over medium heat and add the minced shallots. I cook them until softened and lightly browned, then pour in the pomegranate juice and beef stock. I let the mixture simmer until reduced by about half. I whisk in the cold butter a little at a time until the sauce becomes smooth and glossy, then season to taste.

I slice the rested beef into thick slices and arrange them on a serving platter. I finish by drizzling the shallot sauce over the top before serving.

Servings and Timing

I usually get about 8 servings from this tenderloin. It takes around 15 minutes to prep, about 30 minutes to cook, and roughly 45 minutes total.

Variations

I sometimes add a touch of orange zest to the herb butter for brightness. When I want a stronger herb flavor, I increase the rosemary slightly. I also enjoy serving this with roasted vegetables or mashed potatoes on the side.

Storage/Reheating

I store leftover beef tightly wrapped in the refrigerator for up to 3 days. To reheat, I warm slices gently in a low oven or skillet to avoid overcooking.

FAQs

Can I prepare the beef ahead of time?

I season and tie the beef earlier in the day and keep it refrigerated until cooking.

How do I know when the beef is done?

I rely on a thermometer for accurate doneness.

Can I cook this without a cast iron skillet?

I use any oven-safe skillet with good heat retention.

Why let the beef rest?

I rest it so the juices redistribute and the slices stay moist.

Can I make the sauce ahead?

I can, but I prefer making it fresh for the best texture.

What if I don’t have fresh herbs?

I use dried herbs in smaller amounts if needed.

Should I slice thick or thin?

I prefer 3/4-inch slices for the juiciest result.

Can I use ghee instead of butter?

I can, and it still gives a rich flavor.

What sides go well with this?

I like serving it with potatoes, green beans, or a fresh salad.

Is beef tenderloin very rich?

I find it rich but balanced, especially with the herb and shallot flavors.

Conclusion

I keep this Herb Roasted Beef Tenderloin recipe for special meals because it’s elegant, flavorful, and always impressive. I love how the tender beef, fragrant herbs, and silky shallot sauce come together into a dish that feels celebratory every time I serve it.