Herb-Roasted Beef Tenderloin with Crispy Brussels Sprouts
Last updated Apr 21, 2026
Herb-Roasted Beef Tenderloin with Crispy Brussels Sprouts
Servings: 3-4
Total: 45-50M
Prep: 15M
Cook: 25-35M
5.0
Préparation de la recette
For the Beef Tenderloin
- 1½ lb beef tenderloin (center-cut)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp butter
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- Optional: 1 tbsp balsamic glaze for finishing
Instructions de recette
1
Preheat the Oven: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2
Prepare the Brussels Sprouts: In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread them on one side of the baking sheet.
3
Season the Beef Tenderloin: Pat the beef dry with paper towels. Rub with:
- olive oil
- salt
- pepper
- garlic
- rosemary
- thyme
4
Insert the Meat Thermometer: Insert the TempPro TP970 TempSpike Plus 600-ft Wireless Meat Thermometer into the thickest part of the beef tenderloin. Using a smart thermometer allows you to monitor temperature continuously without opening the oven. This step is critical for precision cooking.
5
Roast: Place the tray in the oven and roast for 20–30 minutes. Halfway through cooking, stir the Brussels sprouts so they brown evenly. Monitor the beef’s internal temperature. Remove when it reaches 130–135°F (for medium-rare).
6
Rest the Beef: Transfer the beef to a cutting board and rest for 5–10 minutes. This allows juices to redistribute.
7
Slice and Serve: Slice the beef into medallions. Serve with roasted Brussels sprouts and drizzle with pan juices.
Optional: finish sprouts with balsamic glaze.
Serving Suggestions
This dish pairs well with:
- Mashed potatoes
- Wild rice
- Roasted carrots
- Fresh green salad
Recommended Internal Temperatures
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 135–145°F
Best for tenderloin: Medium-rare (130–135°F)
Pro Tips
- Use a meat thermometer for accuracy
- Let beef rest before slicing
- Roast vegetables at high heat for caramelization
- Slice against the grain for tenderness
Why a Meat Thermometer Is Essential
Beef tenderloin is a premium cut that can easily become overcooked. Even a few degrees too high can reduce tenderness. Using a TempPro meat thermometer helps you:
- Achieve precise doneness
- Prevent overcooking
- Cook evenly
- Maintain juicy texture
Recette recommandée
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