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Roasted Beef Tenderloin with Herb Crust and Rich Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Roasted Beef Tenderloin recipe offers a succulent and flavorful centerpiece perfect for special occasions or a hearty family dinner. The beef is generously seasoned with kosher salt, cracked black pepper, and a fragrant mixture of fresh rosemary, sage, and thyme. After searing to develop a golden-brown crust, it’s roasted to perfection and served with a rich homemade gravy made from the pan drippings.

Ingredients

Beef Tenderloin

  • 1 (2.5 pound) beef tenderloin roast
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
  • 2 tablespoons olive oil

Gravy

  • 1/4 cup butter
  • 1 tablespoon flour (plus extra for adjusting gravy thickness)
  • 1/4 cup beef broth (plus extra for adjusting gravy consistency)

Instructions

  1. Prepare the Oven and Season the Beef: Preheat your oven to 425°F. Generously season the beef tenderloin with kosher salt and cracked black pepper. In a small bowl, mix together the chopped fresh herbs and olive oil. Press this fragrant herb mixture evenly onto all sides of the beef roast to infuse flavor.
  2. Sear the Beef Tenderloin: Heat the butter in a large cast-iron or oven-safe skillet over medium-high heat until shimmering hot. Add the beef tenderloin and sear it on all sides for about 3 to 5 minutes per side, forming a beautiful, golden-brown crust that locks in juices.
  3. Roast the Beef: Transfer the skillet directly to the oven. If your skillet is not oven-safe, move the tenderloin to a lightly oiled roasting pan before placing in the oven. Roast the beef until it reaches your desired internal temperature, using a meat thermometer inserted into the thickest part. Remember that the temperature will continue to rise by about 5-10 degrees during resting.
  4. Rest the Meat: Remove the beef from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for approximately 10 minutes to allow juices to redistribute, ensuring a tender and juicy cut.
  5. Prepare the Gravy: Return the skillet with the roasting juices to the stovetop over medium heat. Whisk in 2 tablespoons of flour and cook until the mixture thickens. Gradually whisk in 1/4 cup of beef broth, then bring the gravy to a boil. Lower the heat and simmer until ready to serve. If the gravy is too thick, adjust by whisking in more beef broth. If too thin, remove 2 tablespoons of gravy, mix with 1 tablespoon of flour to make a roux, then whisk it back into the gravy and continue simmering until thickened.
  6. Slice and Serve: Carve the rested beef tenderloin into 1-inch thick slices. Serve hot with the homemade gravy drizzled over the meat for an elegant and flavorful presentation.

Notes

  • Use a meat thermometer to ensure perfect doneness: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well.
  • Resting the meat is essential to retain juices and tenderness.
  • If your skillet is not oven-proof, transfer the beef to a roasting pan before roasting.
  • You can adjust the gravy thickness by adding more broth or flour as needed.
  • Allow the gravy to simmer to develop deeper flavors.

Find it online: https://meallora.com/roasted-beef-tenderloin-with-herb-crust-and-rich-gravy-recipe/