Roast Beef Tenderloin

Ingredients:

3 lb beef tenderloin, trimmed

2 tbsp olive oil

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp Dijon mustard

2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/2 cup beef broth

1/4 cup dry red wine

Directions:

Preheat your oven to 450°F (230°C).

In a small bowl, combine the garlic, rosemary, thyme, Dijon mustard, salt, pepper, and red pepper flakes (if using). Add olive oil and mix until it forms a paste.

Rub the herb mixture evenly over the entire surface of the beef tenderloin.

In a large ovenproof skillet, heat a little olive oil over medium-high heat. Sear the tenderloin on all sides until browned, about 4-5 minutes.

Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes for medium-rare, or longer if you prefer your beef more done.

Remove the beef from the oven and let it rest for at least 10 minutes before slicing.

While the beef is resting, place the skillet back on the stovetop over medium heat. Add beef broth and red wine, scraping up any browned bits from the pan. Simmer for 5 minutes to reduce the sauce slightly.

Slice the beef tenderloin and drizzle the sauce over the top before serving.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Kcal: 350 per serving

Servings: 6