Description
Herb Roasted Beef Tenderloin is an elegant yet simple centerpiece featuring perfectly tender beef coated in fragrant herb butter and finished with a rich, glossy shallot sauce.
Ingredients
4–4 1/2 lb whole beef tenderloin
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 tbsp salted butter, room temperature
2 tsp Dijon mustard
1 tbsp fresh thyme leaves, minced
1 tbsp fresh rosemary leaves, minced
2 garlic cloves, grated
1/4 tsp cracked black pepper
1 large shallot, minced
1 1/4 cups pomegranate juice
1/4 cup beef stock
4 tbsp unsalted butter, cold and diced
Instructions
- Trim beef tenderloin if needed and remove silverskin. Tie with kitchen twine at 1-inch intervals.
- Season beef generously with salt and pepper and let rest at room temperature for 1 hour.
- Mix salted butter, Dijon mustard, thyme, rosemary, garlic, and cracked pepper until smooth.
- Preheat oven to 425°F (220°C).
- Heat a large oven-safe skillet over medium-high heat. Pat beef dry and sear on all sides until deeply browned.
- Spread herb butter evenly over the beef and insert a thermometer into the center.
- Transfer skillet to the oven and roast until internal temperature reaches 125–130°F for medium-rare.
- Remove beef from oven and rest loosely covered with foil for 15–20 minutes.
- For the sauce, place the same skillet over medium heat and sauté shallots until softened.
- Add pomegranate juice and beef stock and simmer until reduced by half.
- Whisk in cold butter gradually until sauce is smooth and glossy. Season to taste.
- Slice beef into thick slices and serve drizzled with shallot sauce.
Notes
Use a thermometer for accurate doneness.
Letting the beef rest ensures juicy slices.
Sauce is best made fresh for optimal texture.
Pairs well with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 155mg
