As simple as it is spectacular — our succulent beef tenderloin slathered with herb butter and roasted to perfection makes a show-stopping centerpiece for any special occasion.
- Market House USDA Choice Full Beef Tenderloin, rested at room temperature for two hours
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, softened
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
- Prepare to cook – Preheat oven to 425°F.
- Prep the tenderloin — Trim any excess fat from tenderloin. Fold the narrow end under itself to create a tenderloin of even thickness. Slice tenderloin in half and tie up each half with kitchen twine to ensure even cooking. Pat beef dry with paper towels and season on all sides with salt and pepper.
- Sear the tenderloin — Heat oil in a large, ovenproof skillet over medium-high heat until very hot but not smoking. Place tenderloin in pan and sear, turning with tongs, until beautifully browned all over, about 3 to 5 minutes per side.
- Make the herb butter — While beef is searing, mix together the softened butter, garlic, mustard, Worcestershire sauce, rosemary, and thyme in a small bowl.
- Roast the tenderloin — Spread butter mixture on top of seared tenderloin and transfer to preheated oven. Roast until a thermometer inserted in the center of meat registers 125°F for medium rare, about 15 to 20 minutes.
- Rest the tenderloin — Transfer beef to a carving board, tent loosely with aluminum foil, and allow to rest for 15 to 20 minutes. Carve into 1” slices and serve.
Market House Tips
- Pick Your Favorite Herbs – Our versatile butter rub tastes great with any combo of herbs. Try sage with basil, parsley with chives, or a mix of three or four herbs.
Check Your Temperature – Beef will continue to cook as it rests, so be sure to remove it from the oven early to ensure that it's tender and juicy: 120º for rare, 125º for medium-rare, or 135º for medium.