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
Scale
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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.4 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 130 mg
