Louise’s Herbed Beef Tenderloin: A Culinary Masterpiece

Beef tenderloin is often considered the king of roasts, and for good reason. Its exceptional tenderness and delicate flavor make it a perfect centerpiece for special occasions or a memorable family dinner. This recipe, inspired by Louise’s classic culinary techniques, elevates the beef tenderloin to new heights with a fragrant blend of herbs, garlic, and a touch of Dijon mustard. The result is a succulent, flavorful roast that will impress even the most discerning palates.

This guide will walk you through each step of preparing Louise’s Herbed Beef Tenderloin, from selecting the perfect cut of meat to achieving the desired level of doneness. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is designed to be approachable and rewarding.

## Ingredients You’ll Need:

* **Beef Tenderloin:** 3-4 pounds, trimmed of excess silver skin and fat. Look for a center-cut tenderloin for the most consistent thickness.
* **Fresh Herbs:**
* 1/4 cup fresh rosemary, finely chopped
* 1/4 cup fresh thyme, finely chopped
* 2 tablespoons fresh parsley, finely chopped
* **Garlic:** 4-6 cloves, minced
* **Dijon Mustard:** 2 tablespoons
* **Olive Oil:** 2 tablespoons
* **Salt:** 1 1/2 teaspoons (or to taste)
* **Black Pepper:** 1 teaspoon (or to taste)
* **Dry Red Wine (Optional):** 1/2 cup, for deglazing the pan and making a pan sauce.
* **Beef Broth (Optional):** 1 cup, for making a pan sauce.
* **Butter (Optional):** 2 tablespoons, cold, for enriching the pan sauce.
* **Vegetable Oil:** 1 tablespoon (for searing)

## Equipment:

* **Roasting Pan:** A sturdy roasting pan is essential for even cooking.
* **Kitchen Twine:** For tying the tenderloin into a uniform shape.
* **Meat Thermometer:** An accurate meat thermometer is crucial for achieving the desired level of doneness.
* **Small Bowl:** For mixing the herb rub.
* **Whisk:** For making the pan sauce (if using).
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Sharp Knife:** For trimming the tenderloin and chopping herbs.
* **Cutting Board:** A stable cutting board for preparing the ingredients.

## Step-by-Step Instructions:

### 1. Prepare the Beef Tenderloin:

* **Trim the Silver Skin:** The silver skin is a tough membrane on the surface of the tenderloin that can make it chewy. Use a sharp knife to carefully remove it by sliding the knife under the silver skin and gently pulling it away. Be careful not to remove too much of the underlying meat.
* **Remove Excess Fat:** Trim away any large pieces of excess fat from the surface of the tenderloin. A small amount of fat is desirable for flavor, but too much can cause the roast to be greasy.
* **Tie the Tenderloin:** Tying the tenderloin helps it maintain a uniform shape during cooking, ensuring even doneness. Cut several lengths of kitchen twine, about 12 inches each. Starting at one end of the tenderloin, loop the twine around the roast and tie it securely. Repeat every 1-2 inches along the length of the tenderloin. This step is particularly important if your tenderloin is uneven in thickness.
* **Bring to Room Temperature:** Allow the tenderloin to sit at room temperature for at least 30 minutes, or up to an hour, before cooking. This helps it cook more evenly.

### 2. Prepare the Herb Rub:

* **Combine Herbs and Garlic:** In a small bowl, combine the chopped rosemary, thyme, parsley, and minced garlic.
* **Add Dijon Mustard and Olive Oil:** Add the Dijon mustard and olive oil to the herb mixture. The mustard acts as a binder and adds a tangy flavor, while the olive oil helps to create a paste-like consistency.
* **Season with Salt and Pepper:** Season the herb rub generously with salt and pepper. Adjust the amount of salt and pepper to your taste.
* **Mix Well:** Mix all the ingredients together thoroughly until they are well combined and form a cohesive paste.

### 3. Apply the Herb Rub:

* **Pat the Tenderloin Dry:** Use paper towels to pat the surface of the tenderloin dry. This helps the herb rub adhere better.
* **Coat the Tenderloin:** Spread the herb rub evenly over the entire surface of the tenderloin, making sure to coat it generously. Use your hands to massage the rub into the meat.

### 4. Sear the Tenderloin (Optional but Recommended):

* **Heat Vegetable Oil:** Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. The skillet should be large enough to accommodate the tenderloin without overcrowding.
* **Sear the Tenderloin on All Sides:** Once the oil is hot, carefully place the tenderloin in the skillet. Sear it on all sides until it is nicely browned, about 2-3 minutes per side. Searing the tenderloin creates a flavorful crust and helps to seal in the juices. This step is optional, but it is highly recommended for enhanced flavor and texture.

### 5. Roast the Tenderloin:

* **Preheat Oven:** Preheat your oven to 425°F (220°C). Make sure the oven rack is positioned in the center of the oven.
* **Place Tenderloin in Roasting Pan:** Transfer the seared tenderloin (or the unseared tenderloin if you skipped the searing step) to a roasting pan. If you used an oven-safe skillet for searing, you can simply transfer the skillet to the oven.
* **Insert Meat Thermometer:** Insert a meat thermometer into the thickest part of the tenderloin, making sure it does not touch any bone. This is crucial for accurately monitoring the internal temperature and achieving the desired level of doneness.
* **Roast:** Roast the tenderloin in the preheated oven until it reaches the desired internal temperature. The cooking time will vary depending on the size of the tenderloin and your desired level of doneness. Use the following guidelines:
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well-Done:** 145°F+ (63°C+)

As a general rule of thumb, it will take approximately 15-20 minutes per pound for medium-rare. However, it is always best to rely on a meat thermometer for accurate results. Start checking the temperature after about 20 minutes of roasting.

### 6. Rest the Tenderloin:

* **Remove from Oven:** Once the tenderloin reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board.
* **Tent with Foil:** Tent the tenderloin loosely with aluminum foil. This helps to retain the heat without steaming the meat.
* **Rest:** Let the tenderloin rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Do not skip this step!

### 7. Make the Pan Sauce (Optional):

* **Deglaze the Pan:** While the tenderloin is resting, you can make a delicious pan sauce using the drippings in the roasting pan or skillet. Place the pan over medium heat. If using a roasting pan, you may need to transfer the drippings to a saucepan.
* **Add Red Wine:** Pour the red wine into the pan and bring it to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits are called fond and are packed with flavor. Cook until the wine has reduced by about half.
* **Add Beef Broth:** Add the beef broth to the pan and bring it back to a simmer. Cook until the sauce has thickened slightly, about 5-10 minutes.
* **Whisk in Butter:** Remove the pan from the heat and whisk in the cold butter, one tablespoon at a time. This will enrich the sauce and give it a glossy finish.
* **Season to Taste:** Season the pan sauce with salt and pepper to taste. You can also add a pinch of fresh herbs, such as thyme or rosemary, for added flavor.
* **Strain the Sauce (Optional):** For a smoother sauce, you can strain it through a fine-mesh sieve to remove any solids.

### 8. Carve and Serve:

* **Remove Twine:** Before carving, remove the kitchen twine from the tenderloin.
* **Carve Against the Grain:** Use a sharp carving knife to slice the tenderloin against the grain. This will make the meat more tender and easier to chew. Slice the tenderloin into 1/2-inch to 3/4-inch thick slices.
* **Serve:** Arrange the sliced tenderloin on a serving platter and drizzle with the pan sauce (if using). Garnish with fresh herbs, such as rosemary or thyme.

## Tips for Success:

* **Choose the Right Cut:** A center-cut beef tenderloin is the best choice for this recipe. It has a uniform thickness, which ensures even cooking.
* **Don’t Overcook:** Beef tenderloin is best served medium-rare to medium. Overcooking will make it dry and tough. Use a meat thermometer to ensure accurate results.
* **Rest the Meat:** Resting the tenderloin after cooking is crucial for allowing the juices to redistribute. This will result in a more tender and flavorful roast.
* **Sear for Flavor:** Searing the tenderloin before roasting adds a flavorful crust and helps to seal in the juices. This step is optional, but highly recommended.
* **Use Fresh Herbs:** Fresh herbs add a vibrant flavor to the herb rub. If fresh herbs are not available, you can use dried herbs, but use about half the amount.
* **Adjust Seasoning to Taste:** Adjust the amount of salt and pepper in the herb rub and pan sauce to your taste.
* **Make Ahead:** You can prepare the herb rub and trim the tenderloin ahead of time. Store the herb rub in an airtight container in the refrigerator for up to 2 days. Wrap the trimmed tenderloin tightly in plastic wrap and store it in the refrigerator for up to 2 days.
* **Pairing Suggestions:** Louise’s Herbed Beef Tenderloin pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, creamy polenta, or a simple green salad. A dry red wine, such as Cabernet Sauvignon or Merlot, is a perfect accompaniment.

## Variations:

* **Garlic Herb Butter:** For an even richer flavor, you can make a garlic herb butter and spread it under the skin of the tenderloin before roasting. Simply combine softened butter with minced garlic, chopped herbs, salt, and pepper.
* **Mushroom Duxelles:** For a more sophisticated flavor, you can spread a layer of mushroom duxelles (finely chopped mushrooms sautéed with shallots and herbs) over the tenderloin before roasting.
* **Bacon-Wrapped Tenderloin:** Wrap the tenderloin in bacon before roasting for a smoky and savory flavor.
* **Different Herb Combinations:** Experiment with different herb combinations to create your own unique flavor profile. Some other herbs that pair well with beef tenderloin include oregano, sage, and marjoram.
* **Spicy Kick:** Add a pinch of red pepper flakes to the herb rub for a spicy kick.

## Nutritional Information (Approximate):

(Per serving, based on a 4-pound tenderloin and 8 servings)

* Calories: Approximately 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 2-5g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used and portion sizes.*

## Conclusion:

Louise’s Herbed Beef Tenderloin is a truly special dish that is perfect for any occasion. With its tender texture, fragrant herbs, and rich flavor, it is sure to impress your guests. Follow these simple steps and tips, and you’ll be able to create a culinary masterpiece that everyone will rave about. Enjoy!