Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This high temperature will help create a delicious caramelized crust while keeping the inside tender and juicy.

Step 2: Prepare the Beef Tenderloin

Pat the beef tenderloin dry with paper towels to ensure a crisp, flavorful crust. Season the beef generously with salt and black pepper on all sides.

Step 3: Make the Herb Butter

In a small bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, and softened butter. Mix well until you have a smooth, aromatic herb butter. This will coat the beef and infuse it with flavor as it roasts.

Step 4: Sear the Beef Tenderloin

In a large oven-safe skillet, heat the olive oil over medium-high heat until it shimmers. Once hot, add the beef tenderloin to the skillet and sear it on all sides for about 2-3 minutes per side, or until a golden-brown crust forms. This step locks in the juices and adds flavor.

Step 5: Coat with Herb Butter

Once the beef is seared, remove it from the heat. Carefully spread the herb butter mixture evenly over the top of the beef tenderloin, ensuring it’s coated on all sides. The mustard in the butter will help it adhere to the roast and create a beautiful, flavorful crust during roasting.

Step 6: Roast the Beef Tenderloin

Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes, or until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer to check the temperature for the best results. The roast will continue to cook as it rests, so be sure not to overcook it.

Step 7: Make a Simple Pan Sauce (Optional)

While the beef is roasting, you can make a quick pan sauce to drizzle over the meat. After removing the roast from the skillet, place the skillet back on the stovetop over medium heat. Add the beef broth and balsamic vinegar, scraping up any browned bits left in the pan. Simmer for 5-7 minutes, or until the sauce has reduced slightly. Stir in a pat of butter for extra richness, then season with salt and pepper to taste.

Step 8: Rest the Beef

Once the beef reaches your desired doneness, remove it from the oven and transfer it to a cutting board. Tent the roast with foil and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring the meat stays tender and juicy.

Step 9: Slice and Serve

After resting, slice the beef tenderloin into ½-inch thick slices. Arrange the slices on a platter, drizzle with the pan sauce, and garnish with additional fresh herbs for an elegant touch.