Herb-Glazed Beef Tenderloin with Rosemary Garlic Sauce
Servings
2–3 people
Prep Time
15 minutes
Cook Time
15–20 minutes
Ingredients
For the Beef
-
500–600 g (1.1–1.3 lb) beef tenderloin
-
1 tbsp olive oil
-
1 tbsp butter
-
1 tsp salt
-
½ tsp black pepper
For the Herb Garlic Sauce
-
3 cloves garlic, finely minced
-
1 tbsp fresh rosemary, finely chopped
-
1 tbsp fresh parsley, finely chopped
-
½ tsp red chili flakes (optional)
-
120 ml (½ cup) beef stock
-
1 tbsp Dijon mustard
-
1 tbsp honey or brown sugar
-
1 tsp lemon juice or red wine vinegar
Instructions
1. Prepare the Beef
-
Remove the beef tenderloin from the refrigerator 20 minutes before cooking.
-
Pat dry with paper towels.
-
Season evenly with salt and black pepper.
-
Slice into thick medallions (about 4–5 cm / 1.5–2 inches thick).
2. Sear the Beef
-
Heat olive oil and butter in a large skillet over medium-high heat.
-
Once hot, add the beef medallions.
-
Sear for 2–3 minutes per side until a deep golden-brown crust forms.
-
Remove beef from the pan and set aside (cover loosely with foil).
3. Make the Herb Garlic Sauce
-
Reduce heat to medium.
-
Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
-
Add rosemary, parsley, and chili flakes.
-
Pour in beef stock, scraping up the browned bits from the pan.
-
Stir in Dijon mustard, honey, and lemon juice.
-
Simmer for 3–5 minutes until the sauce slightly thickens.
4. Finish the Beef
-
Return the beef medallions to the pan.
-
Spoon sauce over the meat continuously for 2–4 minutes, depending on doneness:
-
Medium-rare: internal temp ~54–57°C (130–135°F)
-
Medium: ~60–63°C (140–145°F)
-
-
Remove from heat once desired doneness is reached.
5. Serve
-
Arrange beef on a serving platter.
-
Spoon the herb-garlic sauce generously over the top.
-
Garnish with fresh rosemary sprigs.
Serving Suggestions
-
Roasted potatoes
-
Mashed potatoes
-
Grilled asparagus or green beans
-
Crusty bread to soak up the sauce
Flavor Notes
-
Tender, juicy beef with a rich garlic-herb glaze
-
Rosemary adds a warm, aromatic depth
-
Balanced sweetness and acidity from honey and mustard