Herb-Crusted Beef Tenderloin (A Foolproof Holiday Showstopper!)

The Butcher’s Best: The Essential Ingredients & Tools

This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.

• The Roast (The Star of the Show!):
  • Beef Tenderloin: This is the ultimate, “special occasion” cut of beef. It is incredibly lean and prized for its buttery, melt-in-your-mouth tenderness. For this recipe, you’ll need a large, 4-pound trimmed roast.
  • “Tied” is Key!: The recipe calls for a “tied” tenderloin. This is a crucial step to ensure the roast is a uniform thickness, which is the only way it will cook evenly. You can easily ask your butcher to do this for you!
• The “Mustard-Mayo Glue” (The Secret Weapon!):
  • This is the brilliant secret ingredient that will have all your guests asking for your recipe! A simple combination of Dijon mustard (for a tangy kick) and mayonnaise (which is just oil and egg) acts as the perfect, sticky “glue” for the breadcrumbs. The oil in the mayo also continuously bastes the lean tenderloin as it roasts, guaranteeing a moist result and a perfectly golden-brown crust.
• The Key Equipment (A Meat Thermometer!):
  • An Instant-Read Thermometer: This is the single most important, non-negotiable tool for a perfect roast.¹ Because tenderloin is so lean and so expensive, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.

The Roasting Masterclass: The Secret to a Perfectly Tender Roast

This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. Room Temperature is Key: A crucial, professional step! By letting your large roast sit at room temperature for an hour, you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
2. The “Moderate Heat” Method: The number one secret to a perfect, crispy crust that doesn’t burn is to skip the initial high-heat sear. A sear would burn the delicate breadcrumbs. This recipe’s brilliant, single-temperature $375^{\circ}F$ method is the foolproof key that simultaneously toasts the breadcrumb crust to a beautiful golden brown while gently and evenly cooking the interior of the roast.
3. Trust Your Thermometer (Pull at 120°F!): The most important, foolproof key to a juicy tenderloin is to pull it from the oven when your instant-read thermometer registers $120^{\circ}F$. This will seem very low, but the roast will continue to cook as it rests.
4. Rest, Rest, REST!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step is where the magic happens! It allows the “carryover cooking” to bring the roast to a perfect 130-135°F (medium-rare) and, most importantly, allows the hot, delicious juices to relax and redistribute throughout the entire roast.

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Step-by-Step to the Perfect Herb-Crusted Tenderloin

This elegant, festive meal is a joy to prepare.

Part 1: The Art of the Perfect Crust

Step 1: First, let your 4-pound trimmed and tied tenderloin rest at room temperature for 1 hour. Preheat your oven to 375°F ($190^{\circ}C$). Line a baking sheet with foil and set an ovenproof wire rack inside it.

Step 2: Pat your beef completely dry with paper towels.

Step 3: In a small bowl, stir together your 1/4 cup of Dijon mustard and 2 tablespoons of mayonnaise. In a separate, medium bowl, combine your 3/4 cup of breadcrumbs, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Stir in the 2 tablespoons of olive oil.

Part 2: The “Crusting” and the Perfect Roast

Step 1 (The Fun Part!): Brush the mustard-mayonnaise mixture evenly all over your tenderloin. Then, carefully press the herb-breadcrumb mixture all over the roast to fully coat it.

Step 2: Place your crusted tenderloin on the prepared wire rack.

Step 3: Bake for 45 to 50 minutes.

Step 4 (The Most Important Step!): The cooking time is just a guide. Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer inserted into the very center registers $120^{\circ}F$.

Step 5: Remove the roast from the oven and let it rest for at least 30 minutes before you slice it.

To serve, use a large, sharp carving knife to slice the rested roast into beautiful, 3/4- to 1-inch-thick slices against the grain.

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Herb-Crusted Beef Tenderloin (A Foolproof Holiday Showstopper!)

A classic and impressive recipe for an ‘Herb-Crusted Beef Tenderloin,’ a perfect showstopper for a holiday dinner. This dish features a 4-pound beef tenderloin coated in a savory mixture of Dijon mustard and mayonnaise, and then crusted with a flavorful blend of breadcrumbs, fresh rosemary, thyme, and garlic. The roast is cooked to a perfect medium-rare and rested before slicing.

• Author: Grace

Ingredients

• 1 (4-lb.) beef tenderloin, trimmed and tied
• ¼ cup Dijon mustard
• 2 tablespoons mayonnaise
• 1 cup dry breadcrumbs
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons olive oil

Instructions

1. Line a baking sheet with aluminum foil and set an ovenproof wire rack inside. Pat the beef dry and place it on the wire rack. Let the beef stand at room temperature for 1 hour.
2. Preheat the oven to 375ºF.
3. In a small bowl, stir together the mustard and mayonnaise.
4. In a medium bowl, combine the breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder. Stir in the olive oil until the crumbs are moistened.
5. Brush the mustard mixture evenly all over the beef tenderloin.
6. Carefully press the breadcrumb mixture all over the beef, ensuring it is fully coated.
7. Bake in the preheated oven for 45 to 50 minutes, or until a meat thermometer inserted into the thickest portion registers 120ºF (for rare).
8. Remove the roast from the oven and let it rest for 30 minutes. (The internal temperature will continue to rise to 130-135°F for medium-rare as it rests).
9. Cut the beef into ¾ to 1-inch-thick slices and serve.

Notes

• This is a showstopper main course, perfect for a holiday dinner like Christmas.
• Letting the roast sit at room temperature for 1 hour before cooking is a crucial step that helps it to cook more evenly.
• Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
• A meat thermometer is essential for this recipe to ensure the beef is cooked to the perfect temperature (120°F) before resting.

What to Serve With Your Beef Tenderloin

This show-stopping roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.

• The Perfect Sauce: A simple, tangy horseradish cream sauce is the classic and perfect pairing that cuts through the richness of the beef.
• Potatoes: A creamy mashed or a crispy potato gratin is an absolute must-have.
• Classic Sides: A rich creamed spinach or a simple roasted asparagus are wonderful, classic accompaniments.

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Storage and Leftover Ideas

• Storage: Store any leftover roast, well-wrapped, in the refrigerator for up to 4 days.
• The Best Leftovers: This roast is arguably even better the next day! The cold, thinly sliced tenderloin makes the absolute best steak sandwiches in the world.

Frequently Asked questions (FAQs)

Q1: Why is my tenderloin dry or have a thick “grey ring” on the outside?

This is almost always a sign of overcooking. A tenderloin is incredibly lean, so it must be cooked to a precise temperature. Using an instant-read thermometer and letting it rest at room temperature before cooking are the keys to a perfect, edge-to-edge pink result.

Q2: Why pull the roast at 120°F? That seems too low!

This is a crucial, professional step! A large roast will continue to cook from its own residual heat after you take it out of the oven. This “carryover cooking” will continue to raise the internal temperature by 10-15 degrees as it rests, bringing it to a final, perfect medium-rare of 130-135°F.

Q3: Can I make this roast ahead of time?

For the absolute best, juiciest, and most impressive result with a crispy crust, it is highly recommended to roast the tenderloin on the day you plan to serve it. However, you can prepare the herb-breadcrumb mixture and the mustard-mayo “glue” up to 3 days in advance and store them in separate, airtight containers in the refrigerator.

Q4: Do I have to tie it?

Yes, it is highly recommended. Trussing (tying) the roast is the only way to ensure the thin, tapered end cooks as evenly as the thick, center-cut portion. It is the key to a uniform, medium-rare roast from end to end.

Q5: Can I use a different kind of mustard or breadcrumb?

Yes! A spicy brown mustard or a whole-grain mustard would also be delicious. For the crust, panko breadcrumbs are a fantastic substitute that will create an even lighter, crispier texture.