Description
Paul Bocuse’s herb-infused beef tenderloin elevates classic French cuisine with elegant herbal notes. Fresh rosemary and thyme complement rich meat, creating a sophisticated dining experience that delights sophisticated palates.
Ingredients
Scale
- 1 beef tenderloin (3–4 lbs or 1.4–1.8 kg), trimmed
- 2 tbsps fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsps olive oil
- ¼ cup unsalted butter, melted
- ½ cup beef broth
Instructions
- Preparation: Preheat oven to 400F (200C), positioning rack in central position for uniform heat distribution.
- Herb Coating: Combine minced garlic, rosemary, thyme, Dijon mustard, salt, and black pepper into a robust herb mixture, creating an aromatic flavor profile.
- Surface Preparation: Gently coat tenderloin with olive oil, then thoroughly massage herb mixture across entire meat surface, ensuring comprehensive coverage.
- Searing Stage: Heat robust oven-safe skillet over medium-high flame, strategically searing tenderloin on all sides until a rich golden-brown crust emerges, approximately 4-5 minutes per side.
- Roasting Process: Transfer skillet directly into preheated oven, roasting tenderloin for 25-30 minutes while monitoring internal temperature (135F for medium-rare, 145F for medium).
- Moisture Enhancement: During final roasting minutes, drizzle melted butter and beef broth over tenderloin to amplify succulence and flavor complexity.
- Resting Interval: Remove tenderloin from oven, allowing meat to rest undisturbed for 10 minutes, enabling internal juices to redistribute and settle.
- Serving Technique: Slice tenderloin with precision, revealing perfectly cooked interior and presenting an elegant, flavor-rich main course.
Notes
- Meat Selection Tip: Choose a high-quality, center-cut beef tenderloin with minimal visible fat for the most tender and consistent cooking results.
- Temperature Precision: Use a reliable meat thermometer to guarantee exact doneness, preventing overcooking and maintaining the tenderloin’s luxurious texture.
- Resting Ritual: Never skip the crucial 10-minute resting period, as it allows meat fibers to relax and reabsorb precious juices, ensuring maximum tenderness and flavor.
- Searing Secret: Pat the tenderloin completely dry before searing to achieve a stunning golden-brown crust that locks in rich, succulent flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 0 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 110 mg