Description
This Garlic Butter Beef Tenderloin recipe features a perfectly seared and oven-roasted beef tenderloin topped with a flavorful herb and garlic butter mixture. Ideal for special occasions or a decadent dinner, this dish combines the tenderness of premium beef with aromatic rosemary, thyme, and garlic to create an impressively juicy and savory centerpiece.
Ingredients
Scale
Beef Tenderloin
- 1 beef tenderloin roast, 4 to 4 ½ pounds
Garlic 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 Beef to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 1 to 2 hours to ensure even cooking.
- Prepare Herb Butter: In a small bowl, combine the softened butter, minced garlic, finely chopped rosemary, and thyme. Mix well and set aside.
- Preheat Oven and Prepare Beef: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half lengthwise if necessary, trim any excess fat, and tie it with butcher’s twine for even shape and cooking.
- Season Beef: Pat the beef dry thoroughly with paper towels. Season generously on all sides with salt and black pepper to enhance the flavor.
- Sear the Beef: Heat olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Add the beef and sear all sides until a deep brown crust forms, about 10 minutes total.
- Apply Herb Butter and Roast: Spread the garlic herb butter mixture evenly on top of the seared beef. If you have a probe thermometer, insert it into the center. Transfer the pan with the beef to the preheated oven and roast for 15 to 20 minutes, depending on your desired level of doneness.
- Rest and Slice: Remove the tenderloin from the oven and let it rest on a cutting board for 10 to 15 minutes to allow juices to redistribute. Remove the twine, then slice the beef into 1-inch thick pieces and serve.
Notes
- Beef tenderloin is best served immediately after the resting period for optimal juiciness.
- Use a sharp knife when slicing to ensure clean cuts and preserve the meat’s texture.
- For deeper flavor, you can season the beef with salt and pepper up to 24 hours in advance and refrigerate it before cooking.
