Description
This Garlic Butter Beef Tenderloin recipe features a tender and flavorful beef roast infused with aromatic garlic, fresh rosemary, and thyme, then seared to perfection before finishing in the oven. The herb butter adds a rich, savory glaze, making it an ideal dish for special occasions or impressive dinners.
Ingredients
Scale
Beef Tenderloin
- 1 beef tenderloin roast (4 to 4 ½ pounds)
Herb Butter
- 6 tablespoons softened butter
- 5 garlic cloves, minced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
Seasoning & Cooking
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring to Room Temperature: Take the beef tenderloin out of the fridge and let it sit for 1 to 2 hours until it reaches room temperature. This ensures even cooking throughout.
- Make Herb Butter: In a small bowl, mix the softened butter with minced garlic, rosemary, and thyme. Set this flavorful butter mixture aside to be used later.
- Preheat Oven and Prepare Beef: Heat the oven to 425°F (220°C). Slice the beef tenderloin in half lengthwise, trim excess fat or silver skin, and tie it with butcher’s twine if necessary to maintain shape during cooking.
- Season the Beef: Pat the beef dry thoroughly with paper towels to encourage browning. Season both sides generously with salt and freshly ground black pepper.
- Sear the Beef: Heat olive oil in a large cast-iron pan over medium-high heat. Add the beef and brown it evenly on all sides, which should take about 10 minutes. This step locks in juices and creates a flavorful crust.
- Add Herb Butter and Roast: Spread the garlic herb butter mixture on top of the seared beef. Place the cast-iron pan directly into the preheated oven. If you have a probe thermometer, insert it now to monitor the internal temperature. Roast for 15 to 20 minutes depending on your desired level of doneness (15 minutes for medium rare).
- Rest and Slice: Remove the beef from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute. Remove the butcher’s twine and slice the tenderloin into 1-inch thick pieces for serving.
Notes
- Beef tenderloin is best served as soon as it’s finished resting to enjoy its juiciness and tenderness.
- Use a sharp knife and take your time when slicing to maintain clean cuts and prevent shredding.
- For deeper flavor, season the beef up to 24 hours ahead of time and keep it refrigerated before bringing it to room temperature for cooking.
