Ingredients:
1 (3-4 lb) beef tenderloin, trimmed
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, melted
1/2 cup beef broth
Directions:
Preheat the oven: Set your oven to 400°F (200°C) and allow it to preheat.
Prepare the herb mixture: In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, salt, and black pepper. Mix well.
Season the beef: Rub the beef tenderloin with olive oil, then coat it evenly with the garlic-herb mixture.
Sear the tenderloin: Heat a large oven-safe skillet over medium-high heat. Once hot, add the tenderloin and sear it on all sides until browned, about 4-5 minutes.
Roast the beef: Transfer the skillet to the preheated oven. Roast the beef for 25-30 minutes, or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium).
Add flavor: In the last 5 minutes of cooking, pour the melted butter and beef broth over the tenderloin to keep it moist and add extra flavor.
Rest and slice: Once done, remove the beef from the oven and let it rest for 10 minutes before slicing.
Serve: Slice the beef tenderloin and serve with the pan drippings. Garnish with fresh rosemary for an added touch.
Cooking Time: 35-40 minutes | Servings: 6-8
