Classic Roast Beef Tenderloin
8 servings
40 minutes
Classic roast beef from the tenderloin is a symbol of British cuisine, exquisite and rich in flavor. This dish, historically linked to traditional Sunday lunches, delights with its juiciness and aromatic crust. The beef tenderloin is delicately seasoned with garlic, rosemary, and thyme, first seared in a dry pan and then roasted in the oven with Dijon mustard. The result is tender meat with a rich flavor of herbs and spices. It is served with gherkins and fresh herbs, adding piquancy and freshness. This roast beef is perfect for a festive table, highlighting the skill of preparation and respect for quality ingredients.
1
Clean the beef tenderloin from membranes, but it's better to leave the fat if there is any.
- Beef tenderloin: 1 kg
2
Crush two cloves of garlic with the flat side of a knife, place them in a hot pan, move them slightly on the bottom to grease the surface and add the meat. No oil is needed. Sear the meat on all sides until browned. You can place the garlic on top of the meat to prevent it from burning in the pan and giving off an unpleasant smell. Towards the end of cooking, add a couple of sprigs of rosemary and thyme along with olive oil, and fry for another minute.
- Garlic: 6 cloves
- Rosemary: 4 sprigs
- Thyme: 2 sprigs
- Olive oil: 50 ml
3
Place the meat on a baking tray, salt it, spread mustard over the entire surface, and pepper it. Add 4 cloves of roughly chopped garlic on top of the meat, herbs from the pan, and a bit more fresh rosemary leaves.
- Salt: to taste
- Dijon mustard: 70 g
- Ground black pepper: to taste
- Garlic: 6 cloves
- Rosemary: 4 sprigs
4
Send to the oven preheated to 200 degrees for 9-12 minutes.
- Beef tenderloin: 1 kg
5
Transfer the cooked meat to a board with a paper towel and let it rest for about 10 minutes. Then slice and serve with gherkins, garnished with a fresh sprig of rosemary and pepper.
- Beef tenderloin: 1 kg
- Gherkins: 4 pieces
- Rosemary: 4 sprigs
- Ground black pepper: to taste