Oven-Baked Beef Tenderloin in Herb Crust | Tender Classic
(0)
45 min
Under an hour
Sezamo
Mușchi de vită rumenit la tigaie și desăvârșit la cuptor într-o crustă aromată de muștar clasic, rozmarin proaspăt, cimbru și usturoi. O rețetă festivă românească clasică, extrem de fragedă și suculentă.
Preparation method
Preparing the meat and herb paste
Remove the beef tenderloin from the refrigerator about 30-40 minutes before cooking to bring it to room temperature. Pat the meat dry all over with paper towels.
Season the beef generously with 1 teaspoon of sea salt and 1 teaspoon of ground black pepper, rubbing it in thoroughly on all sides.
In a small bowl, mix 3 tablespoons of classic mustard with 4 finely minced garlic cloves, 2 teaspoons of finely chopped fresh rosemary, and 1 teaspoon of dried thyme until a fragrant, smooth paste forms.
Chef's tip
The 10-12 minute resting time is the secret to an extremely juicy roast: if you slice the hot meat right out of the oven, all the delicious juices will be lost on the cutting board.
For an even richer flavor, you can baste the roast while searing in the pan with the melted butter flavored with a whole sprig of rosemary.
27 min
Quick
