Ingredients:

  • 2.5 to 3 pounds beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • 1 cup breadcrumbs
  • 1 cup red wine (optional)
  • 1 cup beef stock (optional)
  • 2 tablespoons unsalted butter (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the tenderloin dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until browned.
  4. Remove from heat and let rest while preparing the herb crust.
  5. In a mixing bowl, combine minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and breadcrumbs.
  6. Brush the seared tenderloin with a bit of olive oil and press the herb mixture onto the tenderloin.
  7. Place the tenderloin in a roasting pan and roast in the preheated oven for 25-35 minutes.
  8. Allow the roast to rest for 10-15 minutes before slicing.
  9. While the roast is resting, add red wine and beef stock to the roasting pan over medium heat to deglaze.
  10. Whisk in butter for a smooth finish (optional).