Name: Herbed Garlic Butter Beef Tenderloin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 6 tablespoons softened butter; 6 garlic cloves, minced; 1 teaspoon finely chopped fresh rosemary leaves; 1 teaspoon finely chopped fresh thyme leaves

Jump to Recipe· 4.5 from 21 reviews

If you’re looking for a restaurant-quality main dish that’s surprisingly easy to master at home, let me introduce you to my all-time favorite Herbed Garlic Butter Beef Tenderloin Recipe. This cut of beef is melt-in-your-mouth tender, and the garlic herb butter adds such a luxurious layer of flavor — it’s truly a crowd-pleaser whether it’s for a special dinner or just a weekend treat. I promise, once you try this, it’ll become a go-to recipe you’ll make again and again!

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Why This Recipe Works

Perfectly Tender Cut: Using a center-cut beef tenderloin ensures you get the most tender part of the roast, amazing every time.
Flavor Boost with Garlic Herb Butter: Slathering the roast in a fresh garlic and herb butter mixture gives it that rich, aromatic flavor that’s irresistible.
Simple Searing + Roasting Technique: Browning the beef before roasting locks in juices and creates a beautiful crust without much fuss.
Resting for Juiciness: Letting the tenderloin rest after roasting makes sure every slice is juicy and tender — not dry.

Herbed Garlic Butter Beef Tenderloin, beef tenderloin recipes, garlic herb butter roast, elegant beef dinner, easy gourmet beef dish - Two cooked steaks rest inside a black cast iron pan placed on a white marbled surface. Each steak has a seared brown exterior with a slightly crisp texture on top. Generous dollops of melted herb butter, yellow with bits of green herbs, sit on each steak, spreading slightly and adding a creamy contrast to the rich meat. The pan has a handle to the right and shows some cooking marks and oils around the steaks. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Herbed Garlic Butter Beef Tenderloin Recipe lies in its simplicity — every ingredient plays an important role in delivering maximum flavor without overwhelming the natural taste of the beef. Fresh herbs and real butter melt together to create a luscious coating, while kosher salt enhances the beef’s natural savoriness. Here’s a quick rundown of each star player:

Herbed Garlic Butter Beef Tenderloin, beef tenderloin recipes, garlic herb butter roast, elegant beef dinner, easy gourmet beef dish - Flat lay of a whole center-cut beef tenderloin roast tied with kitchen twine, two teaspoons coarse kosher salt crystals scattered nearby, a small white ceramic bowl filled with freshly ground black pepper, a small white ceramic bowl containing glossy avocado oil, a small white ceramic bowl of soft golden butter, six garlic cloves with papery skins intact, a few sprigs of fresh rosemary with needle-like leaves, a few sprigs of fresh thyme with tiny green leaves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin Roast: Choose a center-cut piece because it’s the most tender and cooks evenly — I always ask my butcher for it trimmed and tied for me.
Kosher Salt: This coarse salt seasons the beef perfectly and helps form a savory crust during searing.
Freshly Ground Black Pepper: Adds just the right amount of spicy heat that complements the beef without overpowering it.
Avocado Oil: I love using avocado oil because it has a high smoke point, so you can get an even, golden crust without burning.
Butter: Unsalted and softened butter is key to incorporating all the flavors of garlic and herbs smoothly.
Garlic: Fresh minced garlic infuses the butter with that classic aroma and bright flavor I always crave.
Fresh Rosemary and Thyme: These herbs add aromatic earthiness — I recommend finely chopping so their flavor really blends into the butter.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Herbed Garlic Butter Beef Tenderloin Recipe is how flexible it is. I often tweak the herbs depending on what I have fresh in the kitchen, and you should too — cooking is all about making recipes your own! Below are some ways I love to customize it, and you might find your own favorites along the way.

Variation: Sometimes I swap rosemary for fresh oregano or add a pinch of smoked paprika for a smoky twist — it’s my secret for a slightly different flavor that guests always ask about.
Dietary Modification: If you’re watching your fat intake, you can cut back on butter or replace some with olive oil for a lighter version without sacrificing taste.
Seasonal Changes: In winter, I love adding a touch of fresh sage with the thyme for an earthy depth, perfect for holiday dinners.

Step-by-Step: How I Make Herbed Garlic Butter Beef Tenderloin Recipe

Step 1: Bring the Beef to Room Temperature

Start by pulling your beef tenderloin out of the fridge about 1 to 2 hours before cooking — this helps it cook evenly and prevents that gray, overcooked edge. Trust me, it makes a noticeable difference in tenderness and juiciness.

Step 2: Prep Your Garlic Herb Butter

While the beef is warming up, grab a small bowl and mix together softened butter, minced garlic, chopped rosemary, and thyme. Set aside — this is the flavor bomb that’ll take your roast from great to unforgettable.

Step 3: Season and Sear the Beef

Cut your tenderloin in half if needed, trim any excess fat, and tie it up with kitchen twine for even cooking. Pat dry with paper towels to ensure you get a beautiful crust, then season generously with kosher salt and freshly ground black pepper. Heat avocado oil in a large cast-iron skillet over medium-high heat — once it’s shimmering, sear the beef on all sides for about 10 minutes, turning carefully to brown evenly. This step locks in flavor and texture.

Step 4: Slather with Herb Butter and Roast

Spread that luscious garlic herb butter all over the tenderloin’s top side, then place your cast-iron pan straight in a preheated oven at 425°F (220°C). Roast for 15 to 20 minutes depending on how well done you like it—you’re looking for an internal temperature of about 130°F for medium-rare. Insert a probe thermometer if you have one for the most precise results.

Step 5: Rest and Slice

Once it’s out of the oven, transfer your tenderloin to a cutting board and let it rest, still tied, for at least 10 to 15 minutes. This resting is *key* because it lets the juices redistribute instead of spilling out when you slice. Then remove the twine and cut into thick, juicy slices—about 1 inch is perfect.

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Tips from My Kitchen

Room Temperature is Non-Negotiable: I’ve learned the hard way that skipping this step causes uneven cooking every time.
Don’t Overcrowd the Pan: Sear the tenderloin in a pan that’s just the right size to get that perfect crust without steaming.
Use a Thermometer: Roast times vary with oven and meat thickness — a probe thermometer saves you guesswork and disappointment.
Always Rest Your Meat: Skipping the resting step almost always leads to dry slices; patience pays off big here.

How to Serve Herbed Garlic Butter Beef Tenderloin Recipe

Herbed Garlic Butter Beef Tenderloin, beef tenderloin recipes, garlic herb butter roast, elegant beef dinner, easy gourmet beef dish - A white plate holds a cooked roast beef that is sliced into several thick pieces showing a pink, juicy center with a browned outer layer. The top of the roast is covered with a textured mix of chopped garlic and herbs that is pale with green bits. The slices lay mostly flat with their textured pink, moist interiors facing up, and a few whole pieces of roast sit to the left. Fresh green sprigs of rosemary are placed on the plate near the meat. In front of the plate, a white bowl with a rough edge contains creamy white sauce topped with small, chopped green herbs, and a spoon rests inside the bowl. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple to let the beef shine. Fresh thyme sprigs or rosemary sprigs look elegant when placed on the platter. Sometimes, I add a wedge of lemon alongside for a subtle zing if someone wants to brighten their bites. A small bowl of creamy horseradish on the side is my husband’s favorite way to add a spicy kick without overshadowing the garlic butter flavors.

Side Dishes

This tenderloin pairs perfectly with roasted vegetables — carrots, parsnips, and baby potatoes tossed with olive oil and herbs. I also love serving it alongside creamy mashed potatoes or garlic butter green beans. For lighter fare, a fresh arugula salad with parmesan and lemon vinaigrette balances the richness perfectly.

Creative Ways to Present

For a special occasion, I arrange the sliced tenderloin on a wooden board layered with fresh herb sprigs and colorful edible flowers for a stunning centerpiece. Another fun idea I’ve tried is serving individual slices atop toasted crostini with a dollop of herb butter and a sprinkle of flaky sea salt — perfect for entertaining guests as an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you will!), I wrap them tightly in foil and then seal in an airtight container to keep them fresh. Stored this way in the fridge, the slices stay juicy and flavorful for up to 3 days — making easy lunches a delight rather than sad desk leftovers.

Freezing

I’ve frozen cooked slices successfully — just flash freeze the slices on a baking sheet first, then transfer them to a freezer bag to prevent sticking. This way, you can pull out just the portion you need within 2 months and thaw gently overnight in the fridge.

Reheating

To reheat without drying out, I gently warm the slices in a low oven (about 275°F) wrapped in foil with a little broth or butter drizzled on top. You can also pop them in a skillet over low heat with a splash of water or broth, turning carefully until warmed through — no microwave here, it tends to toughen up the tenderloin.

FAQs

Can I use other cuts of beef instead of tenderloin?

While beef tenderloin is known for its buttery tenderness, you can substitute other premium cuts like ribeye or strip loin. Just keep in mind that cooking times and textures will differ; tenderloin lends itself best to this herb garlic butter roast because of its consistent leanness and delicate texture.
How do I know when the beef tenderloin is done?

The most reliable way is to use a meat thermometer. Aim for about 130°F for medium-rare, 140°F for medium. Remember that the temperature will rise a bit while resting. Without a thermometer, gently press the meat — it should feel like the fleshy part of your palm below your thumb when relaxed.
Can I prepare the garlic herb butter in advance?

Absolutely! Making the garlic herb butter a day ahead allows the flavors to meld beautifully. Keep it refrigerated and bring to room temperature before spreading it on the roast to ensure easy application.
What if I don’t have fresh herbs on hand?

While fresh herbs are ideal for brightness and aroma, dried rosemary and thyme can work in a pinch. Use about one-third the amount of dried herbs since they’re more concentrated, and try to crush them before mixing into the butter.

Final Thoughts

There’s something so cozy and satisfying about roasting a beautiful tenderloin with fragrant garlic butter—it reminds me of holidays and family dinners growing up. I hope my Herbed Garlic Butter Beef Tenderloin Recipe becomes one of your soon-to-be favorites. It’s straightforward enough for a weeknight but elegant enough to take center stage at celebrations. Give it a try, and I’m sure you’ll find yourself coming back to it time and time again, just like I do.

Herbed Garlic Butter Beef Tenderloin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 21 reviews

Author: Lily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This Beef Tenderloin Roast with Herbed Garlic Butter is a tender, flavorful main course perfect for special occasions or a savory weekend dinner. The roast is seared to a golden crust, then oven-roasted with a rich garlic and fresh herb butter for a juicy, perfectly cooked centerpiece.

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

Garlic Herb Butter

6 tablespoons softened butter
6 garlic cloves, minced
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped fresh thyme leaves

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Instructions

Bring to Room Temperature: Remove the beef tenderloin from the fridge and let it come to room temperature for about 1 to 2 hours to ensure even cooking.
Prepare Herb Butter: In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, and thyme until well combined. Set this mixture aside.
Preheat Oven and Prepare Meat: Preheat your oven to 425°F (220°C). If not already done, slice the beef tenderloin in half, trim as needed, and tie it securely with kitchen twine.
Season the Tenderloin: Use paper towels to pat any moisture off the beef, then season both sides evenly with kosher salt and freshly ground black pepper.
Sear the Meat: Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the beef tenderloin and brown it on all sides for about 10 minutes total, creating a golden crust.
Add Herb Butter and Roast: Spread the prepared garlic herb butter over the top of the seared tenderloin. If you have a meat thermometer, insert the probe now. Transfer the skillet to the preheated oven and roast the beef for 20 minutes to reach medium-rare doneness.
Rest Before Serving: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Let it rest for 10 to 15 minutes to allow juices to redistribute.
Slice and Serve: Remove the twine and slice the roast into 1-inch thick pieces. Serve warm, optionally with horseradish sauce for extra flavor.

Notes

Letting the beef come to room temperature helps it cook evenly and prevents a cold center.
Use a cast-iron pan for superior heat retention and a better sear.
For rare or medium-well, adjust roasting time accordingly and use a thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well.
Herb butter can be prepared a day ahead and refrigerated for enhanced flavors.
Resting the meat is crucial to keep it juicy and tender.
If kitchen twine isn’t available, you can roast without it but tying helps maintain shape during cooking.