Roast Beef Tenderloin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A showstopping beef tenderloin roast crusted with garlic and herbs, finished with a pan sauce made from beef broth. An elegant main that's more forgiving to cook than expected, perfect for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5.5 pounds beef tenderloin (whole, trimmed, cut in half, and tied *see notes)
- 1 tablespoon canola or olive oil
- ⅓ cup salted butter (room temperature)
- 2 teaspoons kosher salt (divided)
- ½ teaspoon freshly cracked black pepper (divided)
- 1 sprig fresh rosemary (leaves stripped and minced)
- 1 sprig fresh thyme (leaves stripped)
- 3 large cloves garlic (pressed or minced)
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch
- 1½ cups low sodium beef broth
- 2 teaspoons low sodium soy sauce
- Fresh parsley (chopped, for garnish)
- Fresh herbs to garnish platter if desired (rosemary, thyme, sage, etc.)
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 15m
- Cook
- 30m
- Sodium
- 764mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1093mg
- Calcium
- 18mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 135M
- SODIUM
- 764MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.