Herb & Garlic Crusted Beef Tenderloin

This ain’t one of those fussy, Instagram-looking meals with foam and nonsense. This is real food — a proper slab of beef, treated with respect and cooked the way it’s supposed to be. You take a good, thick-cut beef tenderloin — none of that skinny grocery-store nonsense — and rub it down with olive oil, salt, and pepper like it owes you money. Then you sear it hard. Real heat. You want a crust, not a sad gray apology. Now comes the good part. Garlic. A lot of it. Fresh herbs — thyme and rosemary — the kind that smell like you’re doing something right in life. Mix it up with Dijon mustard, because flavor matters, and slather it all over that beef like you mean it. Into the oven it goes. No babysitting. No poking it every five minutes. Let the heat do the work. When it comes out, you let it rest — because even meat deserves a break after that kind of treatment. Slice it up and you’ll get tender, juicy beef with a crust that smells like Sunday dinner and tastes better than anything that came out of a microwave. Eat it while it’s hot. Don’t drown it in sauce. And for the love of all things holy, don’t overcook it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Preheat oven to 375°F

Step 2

- Rub beef tenderloin with 1 tbsp olive oil

Step 3

- Season beef with salt and black pepper

Step 4

- Heat pan over medium-high heat

Step 5

- Sear beef on all sides until browned, about 5 minutes total

Step 6

- In a bowl, combine garlic, thyme, rosemary, Dijon mustard, and remaining olive oil

Step 7

- Spread herb mixture evenly over seared beef

Step 8

- Transfer beef to oven

Step 9

- Roast until desired doneness (20–25 minutes for medium-rare)

Step 10

- Remove from oven and rest for 10 minutes before slicing