Million Dollar Roast Beef Tenderloin Recipe
This Million Dollar Roast Beef Tenderloin is a luxurious and flavorful dish featuring a perfectly seared and oven-roasted beef tenderloin coated with a savory marinade of garlic, fresh herbs, Dijon mustard, and Worcestershire sauce. Cooked to a tender medium-rare and served with rich pan juices, it’s an impressive centerpiece perfect for special occasions or elegant dinners.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Beef Tenderloin
- 2 to 3 pounds beef tenderloin, trimmed
Marinade
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Additional Ingredients
- 1 cup beef broth
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect roasting temperature while you prepare the beef.
- Prepare the Marinade: In a small bowl, combine olive oil, salt, black pepper, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and Worcestershire sauce. Mix well to create a flavorful marinade.
- Marinate the Beef: Rub the marinade thoroughly all over the beef tenderloin, making sure every surface is covered. Allow the beef to sit at room temperature for 30 minutes to let the flavors infuse.
- Sear the Tenderloin: Heat a large oven-safe skillet over medium-high heat until hot. Sear the beef tenderloin on all sides, about 3-4 minutes per side, until it develops a beautiful golden-brown crust.
- Add Beef Broth and Roast: Pour 1 cup of beef broth into the skillet around the tenderloin. Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest the Beef: Remove the skillet from the oven and transfer the beef to a cutting board. Loosely cover with aluminum foil and let it rest for 10-15 minutes. This step allows the juices to redistribute throughout the meat, ensuring tenderness.
- Serve: Slice the rested beef tenderloin and drizzle with the pan juices from the skillet. Serve immediately and enjoy your delicious roast.
Notes
- For a different doneness, adjust roasting time accordingly: 125°F for rare, 145°F for medium.
- Resting the meat is crucial to retain juices and prevent dryness.
- Use a meat thermometer for precise cooking.
- Fresh herbs make a significant difference in flavor but can be substituted with dried herbs (use about one-third the amount).
- Pan juices can be enhanced by adding a splash of red wine or cream to make a sauce.
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