🥩 Herb-Crusted Beef Tenderloin

Ingredients

For the Beef Tenderloin:

• 1 whole beef tenderloin (about 3-4 lbs), trimmed
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt and pepper to taste

For the Red Wine Reduction:

• 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
• 1 cup beef stock
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Detailed Instructions

Step 1: Prepare the Herb Crust

• Mix garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper into a paste.

Step 2: Season the Tenderloin

• Pat tenderloin dry and rub with the herb paste.
• Let rest at room temperature for 30-45 minutes.

Step 3: Sear the Tenderloin

• Preheat oven to 425°F (220°C).
• Sear tenderloin on all sides for 2-3 minutes per side in an oven-safe skillet over medium-high heat.

Step 4: Roast the Tenderloin

• Roast in the oven for 20-25 minutes or until internal temperature reaches 130°F (54°C) for medium-rare.
• Remove and rest under foil for 15 minutes before slicing.

Step 5: Make the Red Wine Reduction

• Simmer red wine and beef stock in a saucepan until reduced by half, about 10-15 minutes.
• Whisk in butter until glossy and season to taste.

Step 6: Serve

• Slice tenderloin into medallions, drizzle with red wine reduction, and serve with your favorite sides.

Wine Pairing

Recommended: A bold Cabernet Sauvignon or a smooth Merlot. Both complement the herb crust and red wine sauce beautifully.

Nutrition Facts (Per Serving – Approx. 8 Servings)

More Recipes Coming Soon

Check back for more seasonal favorites, meal prep ideas, and family-style dishes.

Or better yet — sign up for my newsletter to get new recipes delivered straight to you. No spam. Just great food, upcoming recipes, and maybe a few chef secrets.

Sign Up for Recipes