Mediterranean Herb Crusted Beef Tenderloin

Ingredients

• 1.75 lb beef tenderloin (Silver skin and additional exterior fat removed; tuck the thinner end under if needed for even thickness.)
• 4 garlic cloves (Minced)
• 0.5 cup fresh parsley (Chopped)
• 6 tbsp fresh oregano (Chopped)
• 3 tbsp fresh rosemary (Chopped)
• 2 tbsp fresh thyme (Chopped)
• 1 lemon (Zested)
• 6 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 tsp kosher salt
• 1 tsp black pepper
• 0.5 tsp red pepper flakes

Steps

1. 1

   Chop the parsley, oregano, rosemary, and thyme. Set the chopped herbs aside. Mince the garlic and set it aside.

2. 2

   In a large bowl, combine the chopped parsley, oregano, rosemary, thyme, and minced garlic. Zest the lemon directly into the bowl.

3. 3

   Add the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, black pepper, and red pepper flakes. Stir with a spoon until the herb rub is thoroughly combined. Set the rub aside.

4. 4

   If necessary, remove any silver skin or additional fat from the outside of the beef tenderloin. A butcher can do this in advance.

5. 5

   Place the beef tenderloin on a rimmed sheet pan. If one end is thinner than the other, tuck that end underneath so the tenderloin is a more even thickness and can cook evenly.

6. 6

   Using your hands, generously coat the entire beef tenderloin with the prepared herb rub. The coating should be thick and cover the beef completely.

7. 7

   Let the coated beef marinate and come to room temperature on the countertop for 30–45 minutes.

8. 8

   Preheat the oven to 425°F.

9. 9

   If desired, insert a metal thermometer into the center of one end of the tenderloin so you can monitor its internal temperature while it roasts.

10. 10

    Place the sheet pan in the oven and bake the tenderloin for 30 minutes. Check the internal temperature and remove the beef when it reaches 130°F. The source notes that it took 39 minutes in an older oven.

11. 11

    Rest the beef for 15–20 minutes. Carryover cooking should raise the internal temperature to approximately 135°F, producing medium-rare beef.

12. 12

    After the beef has rested, slice it and serve warm.

Notes

The source mentions transferring the coated beef to the refrigerator in its body text, but the authoritative structured instructions specify marinating on the countertop at room temperature for 30–45 minutes; the structured instructions were followed. Internal temperature is the determining factor, as roasting time may vary by oven and tenderloin shape.

Nutrition per serving

• main
• beef
• holiday
• Easter
• Thanksgiving
• Christmas
• roasted
• high-protein