Polanco Herb-Crusted Beef Tenderloin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A sophisticated steak dish inspired by Polanco's upscale dining scene, featuring a fragrant herb crust and a rich red wine reduction. This mexican-inspired beef ready in about 60 minutes pairs beef tenderloin, fresh parsley, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef tenderloin
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh thyme
• 3 cloves, minced garlic
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 cup red wine
• 2 tbsp butter

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Season 1.5 lbs beef tenderloin with 1.5 tsp salt and 1/2 tsp black pepper. In a bowl, mix 2 tbsp chopped parsley, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tbsp Dijon mustard, and 2 tbsp olive oil. Press the herb mixture evenly over the beef.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes per side until golden brown. Transfer to the oven and roast for 20-25 minutes for medium-rare, or until an instant-read thermometer reaches 135°F (57°C).
3. Step 3: While the beef roasts, deglaze the skillet with 1 cup red wine, scraping up browned bits. Add 2 tbsp butter and simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon. Let rest for 10 minutes before slicing and serving with the reduction.