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Seared Beef Tenderloin with Herb Roasted Potatoes is an elegant yet simple dish that transforms an ordinary weeknight dinner into an extraordinary dining experience. The tender, juicy beef pairs beautifully with crispy, herb-infused potatoes, making this meal a feast for the senses. Whether you’re celebrating a special occasion or just treating yourself to a delightful dinner at home, this recipe is sure to impress.
Why You’ll Love This Recipe
This dish combines rich flavors and satisfying textures, making it a favorite among meat lovers. It’s easy to prepare and perfect for a weeknight dinner or a weekend gathering. Plus, the use of fresh herbs elevates the dish, giving it a vibrant taste.
- Quick and easy to prepare
- Elegant presentation for any occasion
- Flavorful and satisfying
- Perfect for impressing guests or a cozy dinner at home
- Uses simple, fresh ingredients
Ingredients
- 1 pound beef tenderloin, cut into 4 medallions
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil, divided
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
How to Make Seared Beef Tenderloin with Roasted Potatoes
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until the potatoes are well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.
- While the potatoes are roasting, season the beef tenderloin medallions generously with salt and pepper.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the beef medallions. Sear for 3-4 minutes on each side, or until a golden crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
- During the last minute of cooking, add the butter to the skillet and spoon the melted butter over the medallions for added flavor.
- Remove the beef from the skillet and let it rest for 5 minutes before serving.
- Serve the beef tenderloin medallions alongside the herb-roasted potatoes.
Tips for the Best Results
- Allow the beef to come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure your beef reaches your desired doneness.
- For extra crispy potatoes, make sure they are not overcrowded on the baking sheet.
Easy Variations
- Swap out the baby potatoes for sweet potatoes for a slightly sweeter side.
- Add other herbs like parsley or oregano for different flavor profiles.
- Incorporate vegetables like asparagus or green beans, roasting them alongside the potatoes.
What to Serve With It
- A simple green salad with a light vinaigrette
- Steamed or roasted seasonal vegetables
- A glass of red wine, such as Cabernet Sauvignon or Merlot
- Creamy mashed potatoes for an indulgent twist
Storage and Reheating
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Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the medallions in a skillet over low heat until warmed through. The roasted potatoes can be reheated in the oven at 350°F (175°C) until crispy again.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound beef tenderloin, cut into 4 medallions
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil, divided
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until the potatoes are well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.
- While the potatoes are roasting, season the beef tenderloin medallions generously with salt and pepper.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the beef medallions. Sear for 3-4 minutes on each side, or until a golden crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
- During the last minute of cooking, add the butter to the skillet and spoon the melted butter over the medallions for added flavor.
- Remove the beef from the skillet and let it rest for 5 minutes before serving.
- Serve the beef tenderloin medallions alongside the herb-roasted potatoes.
Notes: Allow the beef to rest before slicing for juicier results.
