Roasted Beef with Leek and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet simple roasted beef with leek and herb butter is my go to dinner when I want to impress without spending hours in the kitchen. The whole meal comes together in just about an hour, making it perfect for a weeknight that feels special. I love how the tender beef pairs with sweet roasted leeks and that luxurious herb butter that melts right into everything. Leeks are wonderfully nutritious too, packed with vitamins and fiber that support digestion and heart health. Best of all, you probably have most of these ingredients already in your kitchen, so it's an affordable way to create restaurant quality food at home.
Ella x
Ingredients
- 4beef tenderloin steaks(6 oz each, room temperature)
- 4leeks(white and light green parts, sliced into 2-inch pieces)
- 4 tablespoonsbutter(divided)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(finely chopped)
- 3garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlbeef broth
- 59 mldry white wine
- 1 teaspoondijon mustard
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat beef steaks dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the meat ensures a better crust when searing.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each beef steak for 2-3 minutes per side until golden brown, then transfer to a plate.
Tip: Don't move the steaks while searing to develop a proper crust.
- 3
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden.
Tip: Leeks release moisture as they cook, so patience yields better caramelization.
- 4
Add minced garlic, fresh thyme, and rosemary to the leeks. Stir constantly for 1 minute until fragrant.
Tip: This blooms the herbs and releases their essential oils.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Tip: These browned bits add incredible depth of flavor.
- 6
Pour in beef broth and stir in Dijon mustard. Return the seared beef steaks to the skillet, nestling them among the leeks.
Tip: The steaks don't need to be fully submerged in liquid.
- 7
Transfer the entire skillet to the preheated oven and roast for 12-15 minutes for medium-rare beef, depending on thickness.
Tip: Use a meat thermometer for 130-135°F internal temperature for medium-rare.
- 8
Remove from oven and place steaks on serving plates. Finish the leek sauce by whisking in the remaining 2 tablespoons of cold butter until it creates a glossy finish. Spoon the leeks and sauce over the beef steaks and serve immediately.
Tip: The cold butter creates an emulsified, restaurant-quality sauce.
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