Seared Beef Tenderloin with Garlic-Mustard Crust and Broccolini
This seared beef tenderloin with garlic-mustard crust and roasted broccolini makes an elegant holiday or special-occasion dinner.
Built around a simple but powerful approach, this recipe starts with a hard stovetop sear to develop a deep, flavorful crust, then finishes in the oven for even, gentle cooking. The garlic-mustard coating is applied after the initial sear to prevent burning and flavor the meat as it roasts. Broccolini cooks alongside the beef in the same pan, soaking up flavor and keeping the meal streamlined.
Pork tenderloin works well in place of beef and follows the same sear-then-roast method, with a shorter cook time and a target temperature of 145F. An instant-read thermometer is essential to ensure success with either protein. Everything comes together in one pan, which can go straight from oven to table for an elevated meal.
Seared Beef Tenderloin with Garlic-Mustard Crust and Broccolini
This seared beef tenderloin with garlic-mustard crust and roasted broccolini makes an elegant holiday or special-occasion dinner.
Rhoda Boone, Culinary Director
- For the beef:
- For the parsley salad:
- 1.
Preheat oven to 400F. Tie the roast with butcher’s twine in three evenly spaced places to help maintain its cylindrical shape. Season the beef generously with salt and let sit at room temperature 45–60 minutes.
- 2.
In a small bowl, combine 1 tablespoon oil, garlic, mustard, rosemary, thyme, and pepper.
- 3.
In a 3 QT Carbon Steel Gratin or large Carbon Steel Frying Pan, heat the remaining 2 Tbsp. oil until very hot. Sear the beef until deeply browned on all sides, 8–10 minutes total.
- 4.
Transfer beef to a plate or platter. Add broccolini to the pan, tossing in the remaining fat, and season with salt and pepper. Remove from heat.
- 5.
Using a pastry brush, apply the garlic-mustard mixture evenly over the beef. Nestle the beef into the center of the broccolini and transfer the pan to the oven.
- 6.
Roast until an instant-read thermometer registers 120F for medium-rare, starting to check the temperature after 10 minutes. Total roasting time should be approximately 20–25 minutes, but monitor the internal temperature closely, as it can rise quickly. Transfer the beef to a cutting board and let rest for 15 minutes; the temperature will continue to rise as it rests. Check the broccolini for doneness. It should be tender and browned in spots, but still have a bite. If it needs more time, toss and return it to the oven while the beef rests.
- 7.
Meanwhile, make the parsley salad by combining the parsley and 1 Tbsp. shallot. Season with red wine vinegar, olive oil, salt, and pepper to taste.
- 8.
Transfer broccolini to a Serving Platter. Set the pan over medium-low, add the butter, and cook until melted and lightly browned. Add the remaining 2 Tbsp. shallot and cook, stirring, until softened, about 2 minutes. Remove from the heat.
- 9.
Slice the beef and drizzle with the brown butter-shallot sauce. Serve with the broccolini and top with the parsley salad.
A note on the beef: Beef tenderloin is typically sold “peeled,” meaning the excess fat and silverskin have already been removed and the roast is tied for even cooking. If yours isn’t prepared, ask the butcher to do it, or trim it yourself by removing any remaining fat and silverskin. To create an even cylinder, tuck the thin, tapered end of the tenderloin underneath (if necessary) and tie with butcher’s twine at 1-inch intervals. This helps the roast cook evenly and hold its shape in the oven.
