Herb-Roasted Tenderloin & Roasted Potatoes
There’s something deeply comforting about a dish that fills the kitchen with the scent of herbs and roasting vegetables. This herb-roasted beef tenderloin is one of those meals that feels a little special without being fussy. It’s perfect for a cozy Sunday dinner, a small celebration, or one of those evenings when you want to slow down and cook something you’ll truly enjoy. The beef turns out tender and juicy, the potatoes get golden and crisp at the edges, and the cherry tomatoes soften into little bursts of sweetness. It’s the kind of meal that invites everyone to linger at the table just a bit longer.
Ingredients
1½ pounds beef tenderloin (center-cut)
1½ pounds baby potatoes, scrubbed
2 cups cherry tomatoes
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt (or to taste)
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 tablespoon unsalted butter
½ cup low-sodium beef broth
1 whole sprig of fresh rosemary, for garnish
Instructions
Start by preheating your oven to 400°F (200°C). Let it heat up while you get everything ready.
In a large roasting pan, add the baby potatoes and cherry tomatoes. Drizzle them with 2 tablespoons of olive oil. Sprinkle in half of the garlic, along with the salt, pepper, and paprika. Toss everything gently so the vegetables are evenly coated, then spread them out around the pan.
Pat the beef tenderloin dry with paper towels. This helps it brown beautifully. Rub it with the remaining olive oil, chopped rosemary, thyme, the rest of the garlic, and a little more salt and pepper. Take a moment to really massage the herbs into the meat.
Heat a large skillet over medium-high heat. Add the butter and let it melt and foam slightly. Sear the beef on all sides until it’s deeply browned, about 2–3 minutes per side. You should hear a nice sizzle and smell the herbs blooming in the heat.
Place the seared beef right in the center of the roasting pan, nestled among the vegetables. Pour the beef broth into the pan, letting it pool at the bottom.
Roast everything uncovered for 25–35 minutes, until the beef reaches an internal temperature of about 135°F (57°C) for medium-rare. Halfway through, give the vegetables a gentle stir so they roast evenly.
Once done, remove the pan from the oven. Loosely tent the beef with foil and let it rest for 10 minutes. This step is worth it—it keeps the meat juicy and tender.
Slice the beef into thick, elegant pieces. Serve it alongside the roasted potatoes and tomatoes, spooning the savory pan juices over the top.
Presentation
For a simple but lovely finish, garnish the platter with a fresh sprig of rosemary. Arrange the sliced beef slightly fanned out, with the potatoes and tomatoes tucked around it. A drizzle of pan juices adds shine and extra flavor. If you like, serve it all on a warm platter so everything stays cozy at the table.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
🔥 Kcal: ~480 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This herb-roasted beef tenderloin is one of those recipes that feels timeless. It’s rich without being heavy, comforting without being boring, and impressive without a lot of stress. Whether you’re cooking for family or treating yourself to a special meal at home, this dish is sure to be a favorite. Light a candle, pour something warm to drink, and give it a try—you’ll be glad you did.