Garlic Roast Beef

Name: Garlic Roast Beef
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Ingredients: One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours; Kosher salt and freshly cracked black pepper; 10 cloves garlic; 3 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 1/2 cups beef broth; 1 tablespoon fresh Italian parsley, chopped

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Level: Easy

Total: 1 hr 25 min (does not include time to bring raw roast to room temperature)
Active: 30 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 25 min (does not include time to bring raw roast to room temperature)
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours

Kosher salt and freshly cracked black pepper

10 cloves garlic

3 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon honey

1 1/2 cups beef broth

1 tablespoon fresh Italian parsley, chopped

Directions

Watch how to make this recipe.

Preheat the oven to 475 degrees F.
Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.