This herb crusted beef tenderloin comes out perfectly medium rare and tender every time. I love the crust of al of the fresh herbs, garlic and salt on the outside. Perfect for a special meal.
2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil (I use garlic infused olive oil)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 tablespoon salt
1 tablespoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Tie the beef with butcher’s string and rub with the olive oil.
Season the beef with salt and pepper.
Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef.
Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 3 minutes each side.
Place the skillet directly into the oven and roast the beef for 20 to 25 minutes.
Let the beef rest for 10 minutes before removing the string and slicing.