Herb-Crusted Beef Tenderloin with Roasted Garlic Mashed Potatoes

Name: Herb-Crusted Beef Tenderloin with Roasted Garlic Mashed Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 whole (3-4 lb) beef tenderloin, trimmed; 1 cup fresh parsley leaves; 2 tbsp fresh rosemary leaves; 2 tbsp fresh thyme leaves; 6 cloves garlic; 1/4 cup Dijon mustard; 1/4 cup olive oil; 3 lbs Yukon Gold potatoes, peeled and quartered; 1 whole head garlic, roasted; 1/2 cup butter; 1 cup whole milk or cream, warmed; Salt and black pepper to taste

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Impress your guests with this show-stopping Herb-Crusted Beef Tenderloin, the ultimate centerpiece for a special occasion or holiday meal. A whole beef tenderloin is coated in a vibrant mixture of fresh parsley, rosemary, thyme, and garlic, then roasted to a perfect medium-rare with a flavorful, aromatic crust. Served alongside ultra-creamy mashed potatoes infused with the deep, mellow sweetness of roasted garlic, this dish represents classic culinary excellence. The tenderloin is succulent and melt-in-your-mouth tender, while the potatoes provide the perfect comforting counterpoint. Paired with a simple pan sauce made from the roasting juices, this recipe delivers a restaurant-quality dining experience at home.

speichern

Slices of herb-crusted beef tenderloin on a platter next to a bowl of creamy roasted garlic mashed potatoes

Prep Time30 min

Cook Time45 min

Servings6 servings

Equipment

Roasting panMeat thermometerPotato masherFood processor

Instructions

1
Preheat oven to 425°F (220°C). Let beef tenderloin sit at room temperature for 1 hour. Pat dry and season generously with salt and pepper.
2
In a food processor, combine parsley, rosemary, thyme, 6 garlic cloves, Dijon mustard, and olive oil. Pulse until a coarse paste forms.
3
Rub the herb paste all over the tenderloin. Place on a rack in a roasting pan. Insert a meat thermometer.
4
Roast until internal temperature reaches 130°F (54°C) for medium-rare, about 30-45 minutes. Remove, tent with foil, and rest for 15 minutes.
5
Meanwhile, boil potatoes until tender. Drain and mash with roasted garlic cloves, butter, and warm milk. Season with salt and pepper.
6
Slice the tenderloin and serve with mashed potatoes and any accumulated juices from the resting meat.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.