Garlic-Herb Roasted Beef with Crispy Green Beans

Instructions

1. 1

   Preheat your oven to 425°F. Pat the beef tenderloin completely dry with paper towels and season generously on all sides with salt and pepper.

   Tip: Dry meat ensures a better crust when searing.

2. 2

   In a small bowl, combine minced garlic, chopped rosemary, thyme, and 2 tablespoons of softened butter to create an herb paste. Rub this mixture evenly all over the beef.

   Tip: Prepare this paste while the oven preheats for better time management.

3. 3

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the herb-coated beef for 3-4 minutes on each side until deeply browned.

   Tip: Don't move the meat while searing—let it develop a golden crust undisturbed.

4. 4

   Transfer the seared beef to a roasting pan and place in the preheated oven for 18-22 minutes, until a meat thermometer reads 130°F for medium-rare.

   Tip: For medium, aim for 135°F; remove from heat 5°F before your target as carryover cooking will continue.

5. 5

   While the beef roasts, toss the trimmed green beans with remaining 1 tablespoon olive oil, salt, and pepper on a separate baking sheet. Spread them in a single layer.

   Tip: Use a separate pan so the green beans get direct heat exposure for optimal crisping.

6. 6

   Place the green bean sheet in the oven alongside the beef for the final 15 minutes of cooking time.

7. 7

   In the same skillet used for searing, melt the remaining 2 tablespoons butter over medium heat. Add sliced shallots and cook for 4-5 minutes until golden and crispy, then set aside.

   Tip: Cook shallots while the beef rests for maximum flavor and texture contrast.

8. 8

   Once the beef reaches temperature, remove it from the oven and let it rest for 8 minutes on a cutting board before slicing. Pour the beef broth into the roasting pan, scraping up browned bits to create a light pan sauce.

   Tip: Resting allows juices to redistribute, ensuring tender, moist slices.

9. 9

   Toss the roasted green beans with crispy shallots and serve alongside sliced beef. Drizzle the pan sauce over the beef and garnish with fresh lemon juice.

   Tip: A squeeze of fresh lemon brightens all the rich, savory flavors.