Description
This Beef Tenderloin Roast with Herbed Garlic Butter is a succulent and elegant main dish perfect for special occasions or a luxurious dinner. Featuring a tender center-cut beef tenderloin roast, it is seasoned simply with kosher salt and black pepper, browned to develop a flavorful crust, then roasted with a rich garlic herb butter blend made from fresh rosemary, thyme, and garlic. The result is a juicy, buttery roast with aromatic herb flavors, sliced into perfect portions and ready to impress your guests.
Ingredients
Beef Tenderloin
- 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 come to room temperature for about 1 to 2 hours before cooking, ensuring even roasting.
- Prepare Herb Butter: In a small bowl, thoroughly mix together the softened butter, minced garlic, chopped rosemary, and thyme. Set this mixture aside for later use.
- Preheat Oven and Prepare Roast: Preheat your oven to 425°F (220°C). If your beef tenderloin hasn’t been trimmed or tied by the butcher, slice it in half, trim excess fat as needed, and tie it securely with kitchen twine.
- Season the Roast: Use paper towels to pat any excess moisture off the roast, then generously season all sides with kosher salt and freshly ground black pepper to enhance flavor and crust formation.
- Brown the Tenderloin: Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the tenderloin and brown it evenly on all sides for about 10 minutes total, forming a beautiful golden brown crust.
- Apply Herb Butter and Roast: Spread the herbed garlic butter mixture evenly over the top of the browned tenderloin. Place the entire skillet in the preheated oven. Roast for 15 to 20 minutes depending on preferred doneness—use a meat thermometer to monitor internal temperature.
- Rest the Roast: Remove the skillet from the oven and transfer the beef to a cutting board. Allow it to rest for 10 to 15 minutes to let the juices redistribute, ensuring a tender and juicy roast. Remove twine before slicing into 1-inch thick pieces. Serve warm, optionally with horseradish sauce.
Notes
- Bringing the beef to room temperature before cooking helps achieve even doneness.
- Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Letting the meat rest helps retain its juices when sliced.
- The herb butter can be prepared a day ahead and stored refrigerated.
- This recipe pairs beautifully with roasted vegetables or a fresh green salad.
- Prep Time: 15 minutes (excluding time to bring meat to room temperature)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
