Garlic-Herb Roasted Beef with Crispy Green Beans
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in just over an hour. Tender beef tenderloin gets a fragrant coating of garlic and fresh herbs, then roasts alongside crispy green beans for a complete meal that feels special without the fuss. The garlic isn't just there for flavor either, it's packed with beneficial compounds that support heart health. What I love most is how simple the technique is, you basically season, roast, and dinner is ready. Perfect for when you want something elegant but don't have hours to spend in the kitchen.
Ella x
Ingredients
- ¾ kgbeef tenderloin(room temperature)
- ¾ kgfresh green beans(trimmed and patted dry)
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1lemon(halved)
- 118 mlbeef broth
Detail level
Instructions
- 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
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
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
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
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
Place the green bean sheet in the oven alongside the beef for the final 15 minutes of cooking time.
- 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
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
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.
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