Name: Herb-Crusted Beef Tenderloin Roast with Bearnaise Sauce
Prep time: 15 min
Cook time: PT-468121H58M48S
Total time: 40 min
Ingredients: 4 pound whole Beef Tenderloin Roast; 3 tablespoons Minced Garlic; 3 tablespoons Fresh Rosemary, chopped; 3 tablespoons Fresh Thyme, chopped; 3 teaspoons Kosher Salt; 1 1/2 teaspoon Freshly Ground Black Pepper; 3 tablespoons Olive Oil; 2 tablespoons Avocado Oil; Bearnaise Sauce (see recipe)

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Herb-Crusted Beef Tenderloin Roast is a gorgeous presentation for any special occasion or holiday meal. This cut of meat is smeared with a garlic herb rub, roasted to fork-tender perfection, and drizzled with a rich creamy bearnaise sauce. The flavors will explode in your mouth.

There are some occasions that just call for extravagance. Someone’s birthday, Thanksgiving or Christmas get-togethers, Easter, a dinner party with friends, all of these are memorable moments that should be celebrated to the max. Therefore, I present to you this Herb Crusted Tenderloin Roast Recipe with Bearnaise Sauce for just those times. Another impressive holiday entrée is this Wild Rice Stuffed Cornish Hen Recipe.

Why I love this Recipe:

#1 – This show-stopper has a wow-effect for any table. When I’m looking to impress my guests and make them feel extra special, I love serving this beautiful tenderloin.

#2 – Although this tenderloin looks strenuous and demanding, it’s truly a no-fuss recipe. The time it takes to prep and sear a tenderloin is about 15 minutes. Pop it in the oven and it’s out in 20-25 minutes. Amazing.

#3 – The flavors from the garlic herb rub and the drizzle of bearnaise sauce makes it absolutely scrumptious. The rub penetrates into the interior of the meat while the bearnaise sauce brings the finishing touch.

#4 – Tenderloins are a melt-in-your-mouth cut of beef. This recipe cooks it to the perfect tenderness.

What is Beef Tenderloin?

The beef tenderloin is an oblong muscle and runs along the rear portion of the spine of the cow. This muscle gets very little exercise, therefore, it’s highly regarded as one of the most tender cuts of meat. And because it’s the most tender, it’s also one of the most expensive, which is why I reserve it mainly for special occasions.

How to Prepare a Beef Tenderloin Roast.

#1 – Remove the tenderloin from the refrigerator and bring to room temperature.

This will take about an hour to an hour and a half once removed from the fridge to come to room temperature. Why take the time? This process will help retain moisture while it’s cooking and provides more consistent cooking throughout.

#2 – Remove the Silver Skin and trim away extra fat.

Silverskin is a thick layer of connective tissue on top of the tenderloin. Remove it carefully with a sharp knife as you pull it away from the muscle. Then trim any extra fat that may have been left on the meat. I always have my butcher remove both of these for me. Why not? They do it for free and it makes life easier.

#3 – Tie the Roast

To prevent the roast from spreading out while it cooks tie the tenderloin with basic kitchen twine. If you purchase a whole tenderloin as I did, you will notice the tenderloin has a thin and tapered end which is considered the tail. It’s best to tuck that end under and tie it up so it has a similar thickness to the rest of the meat. This also helps to cook evenly throughout.

You’ll find this to be a very simple process. Tie eight or nine small strings around the width of the roast with a basic knot, leaving about an inch between each string. (See photo below.) You can get fancier if you like, but this seems to works just fine. Check out this video from Test Kitchen.

#4 – Make the Garlic/Herb Rub and Smear on Tenderloin

The rub is a simple recipe that consists of minced garlic, fresh rosemary and thyme, olive oil, and salt and pepper. Smear it on all sides of the rub. It’s a little messy but I guarantee it’s well worth the trouble.

#5 – Sear on every side

Searing is a fundamental step in creating a golden caramelized outer crust with an outcome of truly flavorful beef. A large cast-iron skillet works great for searing this tenderloin.

Heat the skillet over medium-high heat and coat the bottom of the pan with avocado oil. The oil should be shimmering before you place the tenderloin in the pan. When the meat hits the hot oil, it will sizzle and possibly smoke a little bit. Cook for at least one minute (maybe two) without moving the meat around. Do the same on each side, not forgetting the ends.

#6 – Place the Beef Tenderloin Roast in the Oven

The oven should be preheated to 425°F before you place the tenderloin in it. Because of the various size of tenderloins, it is much better to use a digital meat thermometer to get the exact temperature you are looking for. Below you will find a temperature chart that helps.

Rare – 120-125 degrees F (bright red center, light pink outside)

Medium Rare – 130-135 degrees F (pink center, gray outside)

Medium – 140-145 degrees F (pink center, brown outside)

Because there is minimal fat on a tenderloin, overcooking it will result in a dry, tough piece of meat. My preference is rare and my recommendation is either rare or medium-rare. I had a four-pound tenderloin and after searing it in the cast-iron skillet, I place the same skillet in the oven and cooked it for 20 minutes. It had a perfect “rare” finish.

#7 – Let it Rest

Although the temptation will be there to immediately cut into the beautifully cooked tenderloin, don’t give in to the enticement. The reasoning behind “resting” is to permit the juices to be reabsorbed into the meat leaving a juicy and flavorful finished roast.

Tent the roast with foil and depending on how big the tenderloin is, you should let it rest anywhere from 10-20 minutes. During this time the residual heat will continue to cook the roast a few degrees beyond the current temperature. So if you want it rare, for instance, you should pull it out of the oven with the internal temperature anywhere from 115-120°F.

Serve the Beef Tenderloin Roast with a Buttery Bearnaise Sauce

If you want to take this Beef Tenderloin Roast to an even higher culinary dimension, top it with a homemade Easy Bearnaise Sauce. It’s Creamy. Rich. Buttery. And Delish!! Oh, and I forgot to mention, this Bearnaise Sauce is much easier than you would ever think.

I’ve tried bearnaise sauce on several occasions over the years by quickly whisking in melted butter into a double boiler of egg yolks and a few other ingredients. More than not, I walked away disappointed with the sloppy mess down my drain. But not this one. Check it out. I think you will find it quite easy and restaurant-worthy.

How much tenderloin to serve per person?

I chose a smaller “whole” tenderloin weighing about four pounds which ends up feeding about eight to ten people depending on how hungry your guests are. You can count on about eight ounces of raw meat weight per person which allows for two ounces of shrinkage from the trimming and cooking. This will leave about six ounces of cooked meat per guest, which is a nice portion.

An alternative to oven cooking – grilling

You can basically follow the same procedure if you choose to throw it on the grill. Heat the grill to 450-500°F and sear your meat on all sides over direct heat. Switch the tenderloin to indirect heat and let it continue to cook as you would in the oven until you reach the desired internal temperature.

What sides to serve with Beef Tenderloin Roast?

If you’re looking for a restaurant-worthy main dish that is served with elegance and distinction, this is your go-to recipe. You’ll impress your family and guests with a prestigious presentation all the while thinking you’ve been laboring in the kitchen all day. But in fact, you were in and out in 35-40 minutes with this Beef Tenderloin Roast. Now tell me. Does it get any better than that?

If you’re looking for more Elegant Main Dish Recipes, check these out:

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