Real Recipes From Real Home Cooks ®

herb crusted beef tenderloin with rosemary au jus

(1 rating)
Recipe by
barbara lentz
beulah, MI

Made this for Christmas Dinner. The steak is so tender and flavorful. The Au Jus is fantastic. This will be a new tradition in my house.

(1 rating)
yield 8 serving(s)
cook time 1 Hr 15 Min
method Roast

Ingredients For herb crusted beef tenderloin with rosemary au jus

  • 1/2 c
    each soy sauce, water, and balsamic vinegar
  • 4 Tbsp
    each worcestershire sauce, steak sauce, and dry sherry
  • 6 clove
    garlic minced
  • 1 tsp
  • 2 Tbsp
    each salt, fresh parsley, thyme, and rosemary minced
  • 1/4 c
    horseradish drained
  • 1 Tbsp
    each mayonnaise and dijon mustard
  • 6 Tbsp
    panko bread crumbs
  • 4 Tbsp
  • 2 md
    red onions minced
  • 4 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    each fresh rosemary and parsley minced
  • 3 Tbsp
    dry sherry
  • 1/4 c
    reserved marinade
  • 3 Tbsp
  • 2
    knorr's homestyle beef bouillon or 6 cubes powered bouillon
  • 4 c
    beef stock
  • MEAT
  • 2 lb
    whole beef tenderloin trimmed of fat and silverskin

How To Make herb crusted beef tenderloin with rosemary au jus

  • 1
    Mix the ingredients for marinade together and add meat. Marinate overnight or at least 6 hours
  • 2
    Remove meat from marinade and reserve 1/4 cup. discard the remaining marinade. Let meat come to room temperature about an hour. Dry meat well. Sear the meat in hot pan with some oil on all sides to get a good brown crust. Remove from pan.
  • 3
    mix all ingredients for herb crust together except the panko and butter. Fold up the thinner edges of he tenderloin and secure with butchers twine. Try to get the tenderloin all the same thickness to get a more even bake. Place meat on rack in roasting pan. Spread the crust on the top, sides, and ends of meat leaving the bottom bare. Melt the butter in a saucepan and add the panko and cook until browned. Press the panko on the meat over top the herb mixture.
  • 4
    Place beef in 400 degree oven and roast until internal temp reaches 120 for medium rare, 125 for medium and 130 for well done. Usually between 30 to 45 minutes. Remove the meat from the oven tent with foil and let rest for another 30 minutes
  • 5
    While meat is roasting place oil in large saucepan. cook red onions and garlic until softened. Add the sherry and let most evaporate. Add the broth, bouillon, and herbs bring to a boil. Stir the cornstarch into the reserved marinade and add to Au Jus. Reduce heat and cook until thickened.
  • 6
    Slice the tenderloin and serve with the Au Jus. The Au Jus makes a great tasting gravy also.

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