Ingredients:

  • 2.5 - 3 lbs (1.1-1.4 kg) beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (56g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Pat the tenderloin dry with paper towels. Trim any excess fat or silverskin.
  2. In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper. Rub the mixture all over the tenderloin. Cover and refrigerate for at least 1 hour, or up to overnight.
  3. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, panko breadcrumbs, and Parmesan cheese (if using). Mix well until a paste forms.
  4. Preheat oven to 425°F (220°C).
  5. Heat a tablespoon of olive oil in a large oven safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
  6. Remove the tenderloin from the refrigerator. Spread the herb crust evenly over the top of the tenderloin.
  7. Place the tenderloin on roasting pan. Roast in the preheated oven to the desired level of doneness.
  8. Remove the tenderloin from the oven and cover loosely with foil. Let it rest for at least 10-15 minutes before slicing.
  9. While the meat is resting, prepare the gravy. In the same skillet (if using searing step), add olive oil and sauté the shallots until softened. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened to your liking. Season with salt and pepper to taste.
  10. Slice the tenderloin against the grain and serve immediately. Spoon gravy over the slices (if using) and garnish with fresh parsley.