Herb-Rubbed Beef Tenderloin Recipe

Name: Herb-Rubbed Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (2-pound) beef tenderloin, trimmed; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons minced garlic; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme leaves; 1 cup beef broth; 3/4 cup dry red wine; 4 tablespoons chilled unsalted butter, cut into 4 pieces; 1/2 teaspoon chopped fresh thyme leaves

Servings: persons

1 tablespoon olive oil
1 (2-pound) beef tenderloin, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 cup beef broth
3/4 cup dry red wine
4 tablespoons chilled unsalted butter, cut into 4 pieces
1/2 teaspoon chopped fresh thyme leaves

1
Preheat oven to 400u00b0.
2
Heat oil in a large heavy-bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.
3
Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400u00b0 for 20 minutes (to 145u00b0 for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
4
Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 (2-pound) beef tenderloin, trimmed, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Herb-Rubbed Beef Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Rubbed Beef Tenderloin

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