Our Herb-Crusted Black Angus Beef Tenderloin is the answer to your dinner plans! This lean yet succulent and elegant cut is melt-in-your-mouth delicious, but is also so easy to make.
Every seasoned cook should have a beef tenderloin recipe in their repertoire, and this Herb-Crusted Beef Tenderloin is sure to earn a spot on your family’s holiday menu year after year. Simple to execute for first-time holiday hostesses but stunning enough to wow the whole family, this recipe checks all of our boxes this holiday season. It will satisfy everyone at your table, from Grandma and Grandpa to the youngest tikes. As an added bonus, this oven-roasted beef tenderloin requires minimal fuss or prep time, leaving you with plenty of time to focus on sides and—of course—dessert.
Preheat oven to 425°F. Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside. Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down.
Roast beef in 425°F oven 35 to 45 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F. Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.
Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
