Herbed Garlic Butter Beef Tenderloin Roast Recipe
This Beef Tenderloin Roast with Herbed Garlic Butter is a succulent and elegant main dish perfect for special occasions or a gourmet family meal. The tenderloin is seasoned with kosher salt and black pepper, browned to create a flavorful crust, then roasted in the oven with a rich garlic, rosemary, and thyme butter that infuses the meat with fragrant herbaceous notes. The simple yet luxurious preparation allows the natural tenderness and flavor of the beef to shine, resulting in juicy, melt-in-your-mouth slices that impress every time.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Beef Tenderloin Roast
- 1 center-cut beef tenderloin roast (4 to 4 ½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Herbed Garlic Butter
- 6 tablespoons softened butter
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
- Bring to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 1 to 2 hours. This ensures even cooking throughout.
- Prepare Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and chopped thyme. Mix well and set aside to develop flavors.
- Preheat Oven and Prepare Beef: Preheat your oven to 425°F (220°C). If the tenderloin isn't tied by the butcher, slice it in half lengthwise, trim any excess, and securely tie it with butcher's twine to maintain shape.
- Season Beef: Use paper towels to pat the beef dry, removing any excess moisture. Season all sides generously with kosher salt and freshly ground black pepper.
- Brown the Tenderloin: Heat avocado oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, place the beef tenderloin in the pan. Brown it on all sides for about 10 minutes total, forming a golden-brown crust.
- Apply Herb Butter and Roast: Slather the prepared herbed garlic butter over the top of the browned tenderloin. If using a probe thermometer, insert it into the thickest part now for precise temperature monitoring. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, depending on preferred doneness (e.g., 125°F for rare, 130-135°F for medium-rare).
- Rest the Roast: Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute evenly.
- Slice and Serve: Remove the butcher’s twine and cut the roast into 1-inch thick slices. Serve immediately, optionally accompanied by horseradish sauce or your favorite sides.
Notes
- Bringing the beef to room temperature before cooking helps in achieving an evenly cooked tenderloin.
- Using a cast-iron skillet ensures excellent heat retention and browning for the beef.
- Resting the meat after roasting is crucial to maintain juiciness and tenderness.
- Probe thermometer use is recommended to avoid overcooking; medium-rare is generally best for tenderloin.
- Tying the roast helps it maintain a uniform shape and cook evenly.
- Horseradish sauce pairs beautifully with the richness of the beef and herb butter.
