Herb Butter Beef Tenderloin Roast Simple Yet Delicious

Ingredients

• 2.5 lb beef tenderloin roast
• 0.5 cup unsalted butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 Prise fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a roasting pan with parchment paper.
2. In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and Dijon mustard. Mix well until fully combined.
3. Pat the beef tenderloin dry with paper towels to ensure a good sear. Rub the olive oil all over the tenderloin, covering it evenly.
4. Carefully spread half of the herb butter mixture all over the surface of the tenderloin, ensuring it's well coated. Reserve the remaining herb butter for later.
5. In a large skillet over medium-high heat, sear the beef tenderloin on all sides until it’s nicely browned (about 2-3 minutes per side). This will help seal in the juices.
6. Transfer the seared tenderloin to the prepared roasting pan. Spread the reserved herb butter mixture on top of the roast.
7. Roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium).
8. Once cooked, remove the tenderloin from the oven, tent it with aluminum foil, and let it rest for 15 minutes. This allows the juices to redistribute for a tender roast.
9. After resting, slice the beef tenderloin into medallions. Serve it on a platter, garnished with additional fresh herbs if desired.