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High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust

Sophia Martinez
Centre-cut beef tenderloin with a garlic, rosemary and thyme crust. 45g protein — 50 minutes, serves 4.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4
Calories 360 kcal

Equipment

  • A large ovenproof skillet or cast iron pan for searing and roasting the tenderloin
  • An instant-read meat thermometer for hitting medium-rare
  • Kitchen Twine for tying the roast so it cooks evenly
  • A sharp carving knife for slicing clean medallions

Ingredients
  

  • 700 g beef tenderloin roast about 1.5 lb, centre-cut, trimmed and tied
  • 4 garlic cloves minced
  • 2 tbsp fresh rosemary finely chopped, plus sprigs to serve
  • 1 tbsp fresh thyme leaves
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter softened
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 1 tsp balsamic vinegar

Instructions
 

  • Take the tenderloin out of the fridge 30 minutes before cooking and pat it dry with paper towels. Tie it with kitchen twine at 5 cm intervals so it holds an even shape.
  • Mix the garlic, rosemary, thyme, Dijon mustard, olive oil, butter, salt, pepper and balsamic vinegar into a thick paste.
  • Rub the paste all over the tenderloin and leave it for 10 minutes while the oven heats.
  • Heat the oven to 220°C (425°F). Heat a large ovenproof skillet over high heat and sear the tenderloin for 2 minutes per side, until browned all over.
  • Transfer the skillet to the oven and roast for 20–25 minutes, until an instant-read thermometer reads 52°C (125°F) in the centre for medium-rare.
  • Rest the tenderloin on a board, tented loosely with foil, for 10–15 minutes. The temperature will rise a few degrees as it rests — this is part of the cooking, not a pause.
  • Slice into thick medallions and serve on a platter with rosemary sprigs, spooning the pan juices over the top.

Notes

Pull the roast 3 degrees early — it rises while resting. Rest 10–15 minutes before slicing. Keeps 3 days refrigerated.
Keyword beef tenderloin, dinner, garlic herb crust, high protein, thanksgiving