Hey there! Welcome to my cooking spot! Today, I’m sharing a super yummy recipe – the Best Herb and Spice Beef Tenderloin Roast. It’s all about making tasty food without any fuss. Imagine juicy beef with awesome flavors from herbs and spices. I made sure this recipe is simple for everyone, whether you’re a kitchen pro or just starting. Trust me, it’s easy and delicious! Stick around for more simple and tasty recipes. Happy cooking!
| Servings | Total | CALORIES |
| 12 | 1hr | 493 per serving |
What’s The Difference Between Beef Tenderloin And Beef Tenderloin Roast?
The distinction between beef tenderloin and beef tenderloin roast lies in their form and preparation. Beef tenderloin refers to the entire tenderloin cut, while beef tenderloin roast specifically denotes a portion suitable for roasting. Both offer exceptional tenderness, with the roast tailored for roasting preparations, highlighting its versatility in culinary applications.
Ingredients:
- 1 (3- to 4-pound) beef tenderloin roast, trimmed
- 1 teaspoon dried leaf rosemary
- 2 teaspoons dried leaf thyme
- 2 cloves garlic, finely minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 teaspoon dried leaf tarragon
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
Steps to Make It:
- Gather your ingredients.
- Preheat the oven to 400°F and place the roast on a rack in a roasting pan.
- Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub this divine mixture all over the roast.
- Roast for 45 to 55 minutes until an instant-read thermometer signals about 145°F when inserted into the thickest part of the roast.
- Once done, remove it from the oven, tent it loosely with foil, and allow it to rest for 10 minutes before slicing.
- Slice and serve this gastronomic wonder with your choice of sides.
And here’s a pro tip: If your beef tenderloin isn’t pre-tied, secure it with butcher’s twine before seasoning for a uniform cook.
How to Store and Freeze:
Any leftover beef tenderloin should be refrigerated in an airtight container and consumed within three days for peak freshness. For prolonged storage, consider freezing it by placing it in a freezer-safe bag, ensuring no excess air is trapped inside, or opt for vacuum-sealing. This method preserves its quality for two to three months.
The mystery behind letting beef tenderloin rest before slicing:
The secret to capturing the perfect essence of a tender, succulent meat piece, whether in a roast or steak form, lies in allowing it to rest before slicing. This brief interlude enables the meat to cool slightly, coaxing the juices to reabsorb into the meat, resulting in a flavorsome indulgence that’s second to none.
MORE BEEF RECIPES
Best Herb and Spice Beef Tenderloin Roast
Ingredients
- 1 (3- to 4-pound) beef tenderloin roast, trimmed
- 1 teaspoon dried leaf rosemary
- 2 teaspoons dried leaf thyme
- 2 cloves garlic, finely minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 teaspoon dried leaf tarragon
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
Instructions
- Gather your ingredients.
- Preheat the oven to 400°F and place the roast on a rack in a roasting pan.
- Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub this divine mixture all over the roast.
- Roast for 45 to 55 minutes until an instant-read thermometer signals about 145°F when inserted into the thickest part of the roast.
- Once done, remove it from the oven, tent it loosely with foil, and allow it to rest for 10 minutes before slicing.
- Slice and serve this gastronomic wonder with your choice of sides.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!