Garlic Herb Crusted Beef Tenderloin Roast with Red Wine Pan Sauce

How to Make Garlic Herb Crusted Beef Tenderloin Roast with Red Wine Pan Sauce

1. 1

   Step 1: Trim and season the tenderloin

   Remove any silver skin and excess fat from the tenderloin, then tie at 1- to 1 1/2-inch intervals to promote even cooking. Pat dry with paper towels and season all over with the kosher salt and freshly ground black pepper. Let the roast sit at room temperature for 20–30 minutes while you prepare the herb crust and preheat the oven. Preheat the oven to 425°F (220°C).

   For this step

   • 3 lbBeef tenderloin, trimmed and tied
   • 1 1/2 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make the garlic-herb paste and coat the roast

   In a small bowl combine the minced garlic, chopped fresh herb mix, Dijon mustard, and olive oil into a loose paste. Rub the mixture evenly over the entire surface of the tenderloin, pressing gently so the paste adheres. This flavorful crust will brown during searing and roasting, creating a fragrant exterior. If you prefer a stronger herb flavor, gently press additional chopped herbs onto the roast before searing.

   For this step

   • 4 clovesGarlic, minced
   • 1/4 cupFresh herb mix (parsley, rosemary, thyme), finely chopped
   • 2 tbspDijon mustard
   • 2 tbspOlive oil
   
3. 3

   Step 3: Sear the tenderloin

   Heat a large ovenproof skillet (cast iron is ideal) over medium-high heat until very hot. Add a light drizzle of olive oil if needed, then sear the tenderloin on all sides until deeply browned, about 2–3 minutes per side, including the ends. Use tongs to hold the roast on its sides to brown evenly. Searing locks in juices and builds the base for the pan sauce.
   
4. 4

   Step 4: Roast to desired doneness and rest

   Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 18–22 minutes for a 3 lb tenderloin (adjust time for size and desired doneness). Remove the roast from the oven and tent loosely with foil; let rest for 10–15 minutes so juices redistribute and carryover cooking brings the temperature to about 130–135°F (54–57°C). Slice to serve after making the pan sauce.
   
5. 5

   Step 5: Make the red wine pan sauce

   Return the skillet to the stovetop over medium heat (add a touch of oil if the pan is dry) and cook the finely chopped shallot in the pan drippings until translucent, about 1–2 minutes. Pour in the red wine to deglaze, scraping up browned bits, and simmer until reduced by about half, roughly 3–5 minutes. Add the beef stock and reduce again until slightly thickened, about 5–7 minutes, then remove from heat and whisk in the cold butter pieces one at a time to finish the sauce and give it a glossy sheen. Taste and adjust seasoning with a pinch of the reserved salt and pepper, then spoon the sauce over sliced beef to serve.

   For this step

   • 1 mediumShallot, finely chopped
   • 1 cupDry red wine
   • 1 cupLow-sodium beef stock
   • 2 tbspUnsalted butter (cold, cut into pieces)
   

1. Remove any silver skin and excess fat from the tenderloin, then tie at 1- to 1 1/2-inch intervals to promote even cooking. Pat dry with paper towels and season all over with the kosher salt and freshly ground black pepper. Let the roast sit at room temperature for 20–30 minutes while you prepare the herb crust and preheat the oven. Preheat the oven to 425°F (220°C).
2. In a small bowl combine the minced garlic, chopped fresh herb mix, Dijon mustard, and olive oil into a loose paste. Rub the mixture evenly over the entire surface of the tenderloin, pressing gently so the paste adheres. This flavorful crust will brown during searing and roasting, creating a fragrant exterior. If you prefer a stronger herb flavor, gently press additional chopped herbs onto the roast before searing.
3. Heat a large ovenproof skillet (cast iron is ideal) over medium-high heat until very hot. Add a light drizzle of olive oil if needed, then sear the tenderloin on all sides until deeply browned, about 2–3 minutes per side, including the ends. Use tongs to hold the roast on its sides to brown evenly. Searing locks in juices and builds the base for the pan sauce.
4. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 18–22 minutes for a 3 lb tenderloin (adjust time for size and desired doneness). Remove the roast from the oven and tent loosely with foil; let rest for 10–15 minutes so juices redistribute and carryover cooking brings the temperature to about 130–135°F (54–57°C). Slice to serve after making the pan sauce.
5. Return the skillet to the stovetop over medium heat (add a touch of oil if the pan is dry) and cook the finely chopped shallot in the pan drippings until translucent, about 1–2 minutes. Pour in the red wine to deglaze, scraping up browned bits, and simmer until reduced by about half, roughly 3–5 minutes. Add the beef stock and reduce again until slightly thickened, about 5–7 minutes, then remove from heat and whisk in the cold butter pieces one at a time to finish the sauce and give it a glossy sheen. Taste and adjust seasoning with a pinch of the reserved salt and pepper, then spoon the sauce over sliced beef to serve.