Herb Crusted Beef Tenderloin Roast
This herb crusted beef tenderloin roast is the ultimate special occasion meal. A tender center cut beef roast is seared, coated in tangy Dijon mustard, and finished with a crispy garlic and fresh herb topping. It roasts to juicy perfection in under 30 minutes.
Equipment
- Oven Proof Skillet (Cast Iron is best)
- Kitchen Twine
- Meat Thermometer
- Small Mixing Bowl
Ingredients
- 3 lb Beef Tenderloin Roast (center cut, trimmed)
- 2 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 3 tbsp Dijon Mustard
For the Crust:
- 4 tbsp Unsalted Butter (melted)
- ½ cup Panko Breadcrumbs
- 4 cloves Garlic (minced)
- 1 tbsp Fresh Rosemary (chopped)
- 1 tbsp Fresh Thyme (chopped)
- 1 tbsp Fresh Parsley (chopped)
Instructions
- Remove the beef from the refrigerator 1 hour before cooking. Tie with kitchen twine at 1 inch intervals.
- Preheat oven to 425°F (220°C).
- Pat the beef dry with paper towels. Season all over with salt and pepper.
- Heat olive oil in a large oven proof skillet over high heat. Sear the beef on all sides until browned, about 3 to 4 minutes per side. Remove from heat.
- In a small bowl, combine the melted butter, Panko breadcrumbs, minced garlic, rosemary, thyme, and parsley.
- Brush the top and sides of the seared beef generously with Dijon mustard.
- Press the herb crumb mixture onto the mustard so it sticks to the meat.
- Place the skillet in the oven. Roast for 20 to 25 minutes, or until an internal thermometer reads 125°F (52°C) for medium rare.
- Remove roast from the oven and transfer to a cutting board. Let rest for 15 minutes before slicing.
Notes
Do not skip the resting step. If you cut into the meat immediately, the juices will flow out and the meat will be dry. The internal temperature will continue to rise a few degrees while resting.