Herb-Crusted Beef Tenderloin Featuring Christmas Roast Blend Olive Oil

For a dinner that feels polished without being fussy, this herb-crusted beef tenderloin leans on a simple, flavorful crust and the savory depth of Christmas Roast Infused Olive Oil Blend. The blend’s rosemary, thyme, and warm spice notes soak into the beef as it roasts, giving each slice a holiday-ready aroma and a deeply savory finish.

Garden Infuzions

Herb-Crusted Beef Tenderloin Featuring Christmas Roast Blend Olive Oil

Tender beef tenderloin gets a savory herb crust, a rich rosemary-kissed sear, and a warm holiday roast flavor that feels right at home on a special dinner table.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, British-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds beef tenderloin trimmed
• 3 tablespoons Christmas Roast Infused Olive Oil Blend
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary finely chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons fresh parsley chopped
• 2 tablespoons unsalted butter softened
• 1 tablespoon olive oil

Equipment

• 1 Large skillet For searing the tenderloin before roasting
• 1 Rimmed Baking Sheet or Roasting Pan For finishing the roast in the oven
• 1 Instant-read thermometer For checking doneness
• 2 Mixing bowls For the herb paste and breadcrumb crust
• 1 Cutting board For resting and slicing the beef

Method

 

Instructions

1. 1. Remove the beef tenderloin from the refrigerator 30 minutes before cooking and pat it dry with paper towels.
2. 2. Preheat the oven to 425 F and line a rimmed baking sheet with foil or set a rack inside a roasting pan.
3. 3. Mix the Christmas Roast Infused Olive Oil Blend, Dijon mustard, rosemary, thyme, garlic, salt, and black pepper in a small bowl.
4. 4. Rub the mixture evenly over the beef tenderloin, coating the surface from end to end.
5. 5. Combine the panko breadcrumbs, parsley, and softened butter in another bowl until the crumbs are lightly moistened.
6. 6. Press the breadcrumb mixture over the seasoned beef so it forms a thin herb crust.
7. 7. Heat the remaining olive oil in a large skillet over medium-high heat and sear the tenderloin on all sides until nicely browned, about 2 to 3 minutes per side.
8. 8. Transfer the tenderloin to the prepared pan and roast for 20 to 30 minutes, or until the thickest part reaches 125 F for medium-rare or 135 F for medium.
9. 9. Rest the beef on a cutting board for 10 to 15 minutes before slicing.
10. 10. Slice into thick pieces and serve warm with your favorite sides.

Notes

For the cleanest slices, chill the roasted tenderloin for 5 minutes after resting if you want more control while carving. If the crust starts browning too quickly, tent loosely with foil during the last part of the roast. This recipe pairs nicely with pan juices, mashed potatoes, and roasted vegetables.

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Recipe Tips

Bring the tenderloin to room temperature before cooking so it sears evenly, and let it rest before slicing so the juices settle back into the meat. A meat thermometer is the easiest way to keep the center beautifully rosy.

Serving Suggestions

Serve this with mashed potatoes, roasted carrots, green beans, or a crisp salad. It also works well as the centerpiece for a holiday dinner spread with pan sauce or horseradish on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Slice only what you need so the remaining roast stays juicier when reheated gently.

Variations

Swap the parsley for a little chopped tarragon, add a pinch of crushed fennel seed to the crust, or finish the sliced beef with a spoonful of your favorite pan drippings. If you want a softer crust, press in finely ground breadcrumbs with the herbs.

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