Beef Tenderloin In The Oven

This beef tenderloin in the oven is an elegant yet simple dish with a flavorful herb crust, rich sauces, and perfectly juicy slices. Ideal for special occasions.

Prep time

10 minutes

Cook time

40 minutes

Total time

1 hour 15 minutes

Yield

8 to 10 servings

Ingredients

1 (4lb) beef tenderloin, cut and tied

2 Tbsp. extra virgin olive oil

1 Tbsp. sea salt

1 Tbsp. thyme (fresh or dried)

1 Tbsp. rosemary (fresh or dried)

1 Tbsp. oregano (fresh or dried)

1/2 Tbsp. parsley (fresh or dried)

2 tsp. garlic salt

1–2 tsp. fresh cracked black pepper

4 cloves garlic, grated

1/2 stick salted butter, melted

1 large yellow onion, chopped

2 cups beef broth

1 1/2 cups red wine

1 sprig rosemary

1 sprig thyme

1/4 cup white wine vinegar

1 small shallot, chopped

1/4 tsp black pepper

1 1/2 Tbsp. chopped tarragon

1 tsp lemon juice

1/2 tsp garlic salt

3 egg yolks

1 cup unsalted butter, melted

Water

Salt to taste

Instructions

1. Remove tenderloin from fridge. Let sit 1–2 hours to reach room temp.
2. Pat dry. Tie roast if not already tied.
3. Mix herbs and rub over meat.
4. Heat oil in oven-safe pan and sear three sides.
5. Mix garlic and butter. Place roast on its bottom side. Brush with garlic butter and add onions.
6. Roast at 425°F for 20–30 minutes or until internal temp reaches 130°F.
7. Remove, tent with foil, and rest for 15–20 minutes.
8. For red wine sauce: simmer drippings with wine, broth, and herbs for 15 mins.
9. For Béarnaise: reduce vinegar mixture, whisk with yolks and water over double boiler, slowly beat in melted butter.
10. Serve roast with both sauces.

Notes

For best results, use a thermometer and pull the meat at exactly 130°F.

Sauces can be made ahead and reheated gently before serving.