If you’re searching for a dish that truly celebrates the rich, tender flavors of beef with a fragrant, herbaceous twist, this Herb-Crusted Roast Beef Tenderloin with Garlic and Thyme Recipe is an absolute showstopper. It combines the deep, buttery taste of perfectly cooked tenderloin with the rustic charm of fresh garlic, thyme, and rosemary, creating a melt-in-your-mouth experience that feels both elegant and comforting. Whether it’s for a special occasion or a weekend treat, every bite delivers a crispy, savory crust balanced by juicy, succulent meat that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe calls for a handful of simple but powerful ingredients that work in harmony to enhance the natural flavor of the beef and elevate its texture and aroma. Each component plays a crucial role in building that signature herb-crusted finish and tender, juicy interior.
- 2-3 pound center-cut beef tenderloin: The star of the show, known for its tenderness and mild flavor.
- Kosher salt: Essential for seasoning and drawing out beef’s natural flavors.
- Freshly ground black pepper: Adds a spicy, aromatic kick.
- 1 tablespoon olive oil (plus more for searing): Helps create a perfect sear and rich mouthfeel.
- 3 tablespoons unsalted butter: Introduces creaminess and aids in basting the beef.
- 4 garlic cloves (sliced): Infuses the meat with sweet, mellow garlic flavor.
- 4-5 fresh thyme sprigs: Provides a subtle earthiness that complements the beef.
- 2-3 fresh rosemary sprigs: Adds a piney, aromatic note that rounds out the herb crust.
How to Make Herb-Crusted Roast Beef Tenderloin with Garlic and Thyme Recipe
Step 1: Prepare Your Beef Tenderloin
Start by preheating your oven to a gentle 225°F (107°C) and trimming any silver skin or excess fat from your beef tenderloin. This step ensures even cooking, allowing the flavors to penetrate beautifully without any chewy bits distracting from the tender texture.
Step 2: Tie the Tenderloin
Using butcher’s twine, tie the beef at one-inch intervals. This step not only keeps the tenderloin’s shape intact during cooking but also promotes even heat distribution so every bite cooks perfectly through.
Step 3: Season Generously
Generously coat the entire tenderloin with kosher salt and freshly ground black pepper. Press the seasoning into the meat — this is where a lot of the flavor magic begins, seasoning the beef deeply for a mouthwatering finish.
Step 4: Slow Roast to Perfection
Place your seasoned tenderloin on a wire rack over a baking sheet and roast it low and slow in the preheated oven until it reaches an internal temperature of 120°F (49°C). This usually takes about 1.5 to 2 hours and results in incredibly juicy meat that retains its tenderness.
Step 5: Remove Twine Before Searing
Once out of the oven, carefully cut off the butcher’s twine. This will make the searing process easier and ensures you develop that perfect herb crust on the entire surface of the beef.
Step 6: Heat Your Pan and Infuse Butter
In a large skillet over medium-high heat, combine olive oil and butter until melted and bubbling. Add sliced garlic, thyme, and rosemary—you’ll want these to gently release their aromatic oils, mingling with the butter to create an irresistible basting sauce.
Step 7: Sear to Create the Herb Crust
Place the tenderloin in your skillet and sear on all sides, turning frequently so the beef cooks evenly and develops a rich, golden crust. Spoon the infused butter over it as you go, aiming for a final internal temperature of 125-130°F (52-54°C) for that perfect medium-rare finish.
Step 8: Rest and Slice
Transfer the seared tenderloin to a cutting board and let it rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring every slice is juicy and flavorful. Cut into thick medallions and get ready to enjoy a meal that’s both elegant and deeply satisfying.
How to Serve Herb-Crusted Roast Beef Tenderloin with Garlic and Thyme Recipe
Garnishes
A sprinkle of flaky sea salt right before serving enhances the crust’s texture and flavor beautifully. Fresh thyme or rosemary sprigs make for a lovely and aromatic garnish that echoes the vibrant herbs baked into the beef.
Side Dishes
Pairing your herb-crusted roast beef tenderloin with creamy mashed potatoes, roasted seasonal vegetables, or a simple arugula salad balances richness with freshness, making the meal complete and satisfying from start to finish.
Creative Ways to Present
For a striking presentation, slice the tenderloin into medallions and arrange them on a warm platter drizzled with pan drippings and herbs. For an elegant touch, serve alongside homemade horseradish cream or a robust red wine reduction.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover beef tightly in aluminum foil or store in an airtight container in the refrigerator for up to 3 days. Letting the meat cool naturally before wrapping helps maintain moisture and tenderness.
Freezing
While best enjoyed fresh, you can freeze sliced tenderloin for up to 2 months. Wrap slices individually in plastic wrap, then place them in a freezer-safe bag to prevent freezer burn.
Reheating
To reheat, gently warm the slices in a low oven (around 275°F or 135°C) wrapped in foil, or quickly sauté in a pan with a little butter and herbs to keep the meat tender and flavorful without drying out.
FAQs
Can I use another cut of beef for this herb-crusted recipe?
While a beef tenderloin is ideal due to its tenderness and size (perfect for roasting whole), you can experiment with a strip loin or ribeye roast, though cooking times and textures will vary slightly.
Why roast the beef at a low temperature first?
Roasting at a low temperature helps cook the beef evenly, retaining moisture and tenderness throughout rather than overcooking the outside before the inside is done.
Is it necessary to tie the tenderloin?
Tying helps the tenderloin keep its shape and ensures even cooking. It also helps create a uniform crust when searing. Though optional, it’s highly recommended for the best results.
Can I prepare the herb crust mixture in advance?
Absolutely! You can prepare your garlic and herb butter mixture ahead and refrigerate it. Just bring it to room temperature before searing for easier basting.
What’s the best way to check the doneness of the beef?
Using a reliable meat thermometer is the best way to guarantee your beef is cooked to your desired level, especially aiming for medium-rare doneness around 125-130°F (52-54°C) after resting.
Final Thoughts
This Herb-Crusted Roast Beef Tenderloin with Garlic and Thyme Recipe is one of those timeless dishes that makes any occasion feel special. From the fragrant herb crust to the buttery garlic-infused sear, every step encourages you to slow down, enjoy the process, and share the delicious outcome with loved ones. I can’t wait for you to make it your own and see how it becomes a beloved favorite on your table!
Print
Herb-Crusted Roast Beef Tenderloin with Garlic and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A classic roast beef tenderloin recipe featuring a perfectly cooked, juicy center-cut tenderloin seasoned with fresh herbs and seared to create a golden crust. Slow-roasted in the oven, then seared in butter and olive oil with garlic, thyme, and rosemary for rich flavor and tender texture.
Ingredients
Beef Tenderloin
- 2–3 pound center-cut beef tenderloin
- Kosher salt
- Freshly ground black pepper
- Butcher’s twine (for tying)
Searing and Flavoring
- 1 tablespoon olive oil (plus extra for searing)
- 3 tablespoons unsalted butter
- 4 garlic cloves, sliced
- 4–5 fresh thyme sprigs
- 2–3 fresh rosemary sprigs
Instructions
- Prep the oven and tenderloin: Preheat the oven to 225°F (107°C). Trim off any excess fat or silver skin from the beef tenderloin to create an even cooking surface.
- Tie the tenderloin: Cut butcher’s twine into several pieces and tie the tenderloin at 1-inch intervals by sliding the twine under the meat and tying snug knots on top. This helps maintain the meat’s shape while cooking.
- Season the tenderloin: Generously season all over with kosher salt and freshly ground black pepper, pressing the seasoning into the surface of the meat to ensure maximum flavor penetration.
- Roast the tenderloin: Place the seasoned beef on a wire rack set over a baking sheet. Roast it in the oven until the internal temperature reaches 120°F (49°C), which will take approximately 1.5 to 2 hours, enabling gentle cooking for tenderness.
- Remove twine and prepare to sear: Take the tenderloin out of the oven and carefully cut off the butcher’s twine, preparing it for the final sear.
- Heat skillet and aromatics: In a large skillet over medium-high heat, warm 1 tablespoon olive oil with 3 tablespoons unsalted butter until the butter melts and starts bubbling. Add the sliced garlic cloves, thyme sprigs, and rosemary sprigs to infuse the fat with herbal flavors.
- Sear the tenderloin: Place the tenderloin in the skillet and sear it on all sides by turning frequently. Use a spoon to baste the meat with the hot buttery oil as it cooks. Continue until the internal temperature reaches 125-130°F (52-54°C), resulting in a medium-rare finish with a golden-brown crust.
- Rest and serve: Transfer the seared tenderloin to a cutting board and let it rest for 10-15 minutes to allow the juices to redistribute. Slice into thick medallions and serve immediately for an elegant and flavorful meal.
Notes
- Using a lower oven temperature ensures even cooking and a tender texture inside the tenderloin.
- Tying the tenderloin helps it keep a uniform shape for even roasting.
- Letting the meat rest before slicing is essential to retain juicy tenderness.
- For an added pop of flavor, you can serve with a herb butter or a red wine reduction sauce.
- Use a reliable meat thermometer for precise doneness measurement.
