Back to Special Occasions
Herb-Crusted Beef Tenderloin

Herb-Crusted Beef Tenderloin

45 minutesIntermediateServes 6-8

There's something magical about serving beef tenderloin—it instantly transforms any dinner into an event. I remember the first time I made this for my anniversary dinner, hands trembling slightly as I checked the temperature, worried I'd overcook this beautiful (and expensive!) piece of meat. But here's the secret: tenderloin is actually forgiving, and this herb crust not only adds incredible flavor but also helps seal in all those precious juices. It's restaurant-worthy elegance that you can absolutely master at home.

Ingredients

  • • 3 lb beef tenderloin, trimmed
  • • 3 tbsp olive oil
  • • 2 tbsp Dijon mustard
  • • 3 cloves garlic, minced
  • • 2 tbsp fresh rosemary, chopped
  • • 2 tbsp fresh thyme, chopped
  • • 1 tbsp fresh sage, chopped
  • • 1 cup panko breadcrumbs
  • • 1/2 cup parmesan cheese, grated
  • • 2 tsp kosher salt
  • • 1 tsp black pepper
  • • 2 tbsp butter, melted

Instructions

  1. 1. Remove tenderloin from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F.
  2. 2. Pat the beef completely dry and season generously with salt and pepper on all sides.
  3. 3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 8-10 minutes total.
  4. 4. Remove from heat and brush the entire surface with Dijon mustard while still warm.
  5. 5. In a bowl, combine minced garlic, rosemary, thyme, sage, panko, parmesan, and melted butter. Mix until it holds together.
  6. 6. Press the herb mixture firmly onto the top and sides of the tenderloin, creating an even crust.
  7. 7. Transfer skillet to oven and roast for 20-25 minutes for medium-rare (internal temperature 130°F).
  8. 8. Remove from oven and tent with foil. Let rest for 10 minutes before slicing—this is crucial!
  9. 9. Slice into thick portions and serve immediately with your favorite sides.
  10. 10. Drizzle any pan juices over the sliced beef for extra richness and flavor.

Bre's Pro Tips

  • • Use a meat thermometer—it's your best friend for perfect doneness
  • • Let the meat rest! This redistributes the juices for maximum tenderness
  • • Save time by making the herb crust mixture a day ahead
  • • Pair with roasted vegetables and a simple red wine reduction
📸 Share Your Plate