Herb-Crusted Beef Tenderloin
Herb-Crusted Beef Tenderloin is a flavorful and elegant dish featuring a juicy beef tenderloin coated in a fragrant blend of rosemary, thyme, and garlic. Searing the meat creates a beautiful crust, while roasting ensures a tender, melt-in-your-mouth texture. Served with buttery baby potatoes and crisp green beans, this dish is perfect for a special dinner or a gourmet home-cooked meal.
Equipment
- Oven
- Pan
- meat thermometer
- Cutting board
- Knife
Ingredients
- 500 g of beef tenderloin
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 100 g of green beans
- 200 g of baby potatoes
Instructions
- Preheat the oven to 200°C (400°F).
- On a cutting board, season the beef tenderloin with salt, pepper, garlic, rosemary, and thyme.
- In a hot pan, add 2 tablespoons of olive oil and sear the beef tenderloin on all sides until browned, about 5-7 minutes.
- Transfer the seared beef to a baking dish and roast in the oven for 25-30 minutes, or until the internal temperature reaches 55°C (130°F) for medium-rare.
- While the beef is roasting, prepare the baby potatoes by washing and cutting them in half. Boil them in salted water for about 15-20 minutes until tender.
- In the last 10 minutes of the potatoes boiling, add the green beans to the pot to blanch them.
- Once the beef is ready, let it rest for 10 minutes before slicing it into thick medallions.
- Serve the beef medallions with boiled baby potatoes and green beans, drizzling any pan juices over the top.
Notes
Macros:
- Total Calories: 520kcal
- Carbs: 30g
- Proteins: 60g
- Fats: 40g