Herb-crusted beef tenderloin with olive oil and black pepper
This herb-crusted beef tenderloin is a flavorful dish featuring tender beef coated in a blend of rosemary and black pepper, seared and then roasted. It’s perfect for impressing guests at dinner parties with its rich taste and simple preparation.
Cook time 50 min
Prep time 15 min
Ingredients:
1.50 tbsp olive oil2 tsp salt
1 tbsp rosemary
2 tsp black pepper
24 oz beef fillet
1/2 cup water
This herb-crusted beef tenderloin with olive oil and black pepper is a mouth-watering dish that perfectly combines the rich flavors of tender beef with aromatic herbs. It's an easy-to-follow recipe that will elevate your cooking and impress your guests at any dinner party.
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, combine the salt, rosemary, and black pepper. Mix well to ensure an even distribution of the herbs and spices.
Take the beef fillet and pat it dry with paper towels. Rub the olive oil all over the beef, ensuring it is evenly coated. Then, sprinkle the seasoning mix over the beef, pressing gently so it adheres to the surface.
Heat a large oven-safe skillet over medium-high heat. When the skillet is hot, place the seasoned beef fillet in the skillet and sear it on all sides until browned, about 2-3 minutes per side. This will help develop a flavorful crust.
Once seared, pour the 1/2 cup of water into the skillet (taking care to avoid pouring it directly over the beef to prevent washing off the seasoning). Transfer the skillet to the preheated oven.
Roast the beef tenderloin in the oven until it reaches your desired level of doneness. Here's a general guide for internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
Use a meat thermometer to check the internal temperature. Generally, an additional 15-20 minutes in the oven should be sufficient, but this can vary based on the thickness of your fillet.
Once the beef has reached your preferred doneness, remove it from the oven and transfer it to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute throughout the meat.
Slice the beef tenderloin into 1-inch thick slices and serve. Enjoy your herb-crusted beef tenderloin hot with your favorite side dishes.
This herb-crusted beef tenderloin is a delightful blend of juicy beef and fragrant herbs, making it a dish that's sure to impress any meat lover. Serve it with your favorite side dishes and savor the incredible flavors that you've created. Enjoy!
Herb-crusted beef tenderloin with olive oil and black pepper FAQ:
Bake the beef tenderloin at 400°F (200°C) for approximately 15-20 minutes after searing, depending on the thickness of the fillet and your desired level of doneness.
Use a meat thermometer to check the internal temperature. For rare, aim for 120-125°F (49-52°C), and for medium rare, aim for 130-135°F (54-57°C). Adjust the roasting time based on these temperatures.
Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.
Yes, you can substitute dried rosemary for fresh. Use about one-third the amount, so 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh.
An oven-safe skillet, such as cast iron or stainless steel, is ideal for both searing and roasting the beef tenderloin.
Cooking Tips:
- Ensure your beef tenderloin is at room temperature before you start cooking; this helps it cook more evenly.
- Use fresh rosemary for the most aromatic flavor.
- Let the beef rest for a few minutes after cooking to allow the juices to redistribute, ensuring a tender and juicy cut.
- For a crispy herb crust, you can broil the tenderloin for the last few minutes of cooking time.
- Use a meat thermometer to ensure your beef is cooked to your preferred level of doneness.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 50g
Carbohydrates 0.67g
Fiber 0.27g
Sugar 0.01g
Fat 20g
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