Roasted Beef Fillet with Herbs – Culinary Ginger

The slices of tender filet mignon from my Herb Roasted Beef Tenderloin make the perfect centerpiece for the holiday season, Christmas dinner, dinner parties or any special occasion. A whole beef tenderloin is coated in butter, mustard and fresh herbs for added flavor and an unforgettable, melt-in-the-mouth roast.

Prime rib may be the classic holiday roast, but if you want to go the extra mile with a leaner, sleeker cut, this beef tenderloin recipe delivers every time. It may be a more expensive cut of meat than prime rib, but it is definitely worth it. This recipe has been one of my most popular since 2017 for a reason: it’s so good.

Ingredients

• Butter
• Dijon Mustard
• Beef fillet
• Salt
• Black pepper
• Fresh rosemary
• Fresh sage
• Fresh thyme

Beef fillet portions

Beef tenderloin is essentially a giant filet mignon, perfect for feeding a crowd. A 5-pound (2.2 kg) filet mignon serves about 13 people, with each serving weighing about 6 ounces (170 grams). What if you’re cooking for fewer than 13 people? Better yet: enjoy the leftovers.

Preparing for roasting

Beef tenderloin often comes with a thin, tough layer of connective tissue called silverskin. Because it doesn’t break down during cooking, removing it ensures a more tender, flavorful roast.

To remove the silver skin:

1. Place the beef on a clean cutting board.
2. Slide a sharp knife under the silver skin on one end.
3. Tilt the knife slightly upwards so as not to cut the meat.
4. Hold the silver skin firmly and cut it in long, smooth strokes.

Once trimmed, allow the beef to come to room temperature before roasting. Starting with frozen meat from the refrigerator can lead to an overcooked exterior and an undercooked center.

Before roasting

• Remove the beef from the refrigerator about 1 hour before cooking (30 minutes for smaller cuts).
• Place it on the counter, lightly covered, so that it comes to room temperature.

Tie with butcher’s twine

When you buy beef tenderloin, it may fall apart. What does this mean? If you watch the video on this page, you’ll see that I tie the fillet with butcher’s twine to keep it tight and even. The fillet can be soft and the thinner ends should be tucked in so everything cooks evenly. This simple step helps the roast stay compact and ensures even roasting. If you are not comfortable attaching it yourself, your butcher will be happy to do it for you.

This simple step helps the filet cook evenly, stay juicy, and develop the perfect tender texture.

Herb crust

I use a flavorful blend of fresh thyme, sage, and rosemary to create the perfect herb crust. To help the herbs adhere throughout the fillet, I coat the entire roast with an herb butter made with softened butter, Dijon mustard, salt and black pepper. Simply mix everything together in a small bowl and spread it over the beef. If you prefer to avoid butter, olive oil makes a great substitute.

Best roaster for beef

The best roaster for beef should be durable, heat efficient, and large enough to hold your roast without taking up too much space. Here’s what to look for:

1. Hardware issues

Stainless Steel: A stainless steel roasting pan is sturdy, heats evenly, and does not react with acidic ingredients. It is ideal for searing, roasting and preparing sauces or gravies.

Cast Iron: Enameled cast iron retains heat beautifully, providing even cooking and deep browning. It is heavy, but perfect for large cuts like beef tenderloin or prime rib.

Hard Anodized Aluminum: This lightweight option heats quickly and evenly, making it easy to handle while still producing great results.

2. Features to consider

• Size: Choose a pan that comfortably fits your beef tenderloin, prime rib or roast. Too big, the juice spills and burns; too small and the meat will steam instead of roast.
• Handles: Look for sturdy, riveted handles that make it easy to safely lift the pan in and out of the oven.
• Support included: A roasting rack elevates the meat so air can circulate, ensuring even cooking and good browning. Plus, juices collect underneath to make a sauce or baste.

Invest in a high-quality roasting pan and you’ll see a noticeable difference in how evenly your beef cooks and how delicious it turns out.

Roasting time for beef tenderloin

You will get the best results by roasting a beef tenderloin at a high temperature in a fully preheated oven.

To cook the filet to your exact preferences, use an instant-read thermometer. I rely on a digital thermometer for the most accurate reading. Aim for these internal temperatures:

• Medium-rare: 130-135°F (55-58°C)
• Medium: 140 to 145°F (60 to 63°C)
• Medium Well: 150 to 155°F (65 to 68°C)

Let the beef rest after roasting

Resting beef after roasting is essential to keep it juicy and tender. When the meat rests, the juices redistribute throughout the roast instead of spreading when you slice it.

Here’s what to do:

• After roasting, remove the beef from the oven and transfer it to a cutting board.
• Cover it loosely with foil.
• Let sit for 15 to 20 minutes (or up to 30 minutes for larger cuts).

This simple step ensures your roast stays moist, flavorful and ready to carve to perfection. Plus, while the meat rests, you have the perfect window to finish your sides!

Serve the herb-roasted beef fillet

Pair your beef tenderloin with the creamy horseradish sauce: its tangy, tangy flavor perfectly balances the rich, flavorful meat. Add tender green beans for extra freshness, and don’t skip the cheesy mashed potato casserole—it’s a crowd-pleasing must-have dish that completes the ultimate holiday plate.

Leftover beef tenderloin

Leftover beef tenderloin slices are perfect for mini roast beef and Yorkshire pudding bites. If you have already made the horseradish sauce, all that remains is to prepare the mini Yorkshire puddings.

You can also try the British classic Bubble and Squeak, a delicious dish made entirely from leftovers from a roast meal.

If you made my Herb Roasted Beef Tenderloin, please leave a star rating on the recipe card. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…