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A juicy herb-crusted beef roast sliced on a platter with roasted baby potatoes and fresh herbs.

Herb-Crusted Beef Roast with Roasted Baby Potatoes

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 3 lb beef tenderloin roast
  • 1.5 lb baby yellow potatoes, halved
  • 3 tbsp olive oil
  • 4 cloves garlic , minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp Dijon mustard

Method
 

  1. Preheat the oven to 425°F (218°C).
  2. Combine the minced garlic, rosemary, thyme, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons of olive oil in a small mixing bowl to create a herb paste.
  3. Pat the beef roast dry with paper towels and coat the surface evenly with Dijon mustard.
  4. Press the herb paste onto the exterior of the beef roast until well-coated.
  5. In a separate bowl, toss the halved baby potatoes with the remaining olive oil, salt, and pepper.
  6. Place the beef on a rack in a roasting pan and arrange the potatoes around the base.
  7. Roast for 45 to 60 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
  8. Transfer the beef to a cutting board and allow it to rest for 15 minutes before carving. If necessary, keep potatoes in the oven during this time to achieve desired crispness.