Name: Herb Garlic Butter Beef Tenderloin Roast 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· 4.6 from 25 reviews

If you’re after a show-stopping dinner that’s absolutely packed with flavor and tender beyond belief, you’re going to love this Herb Garlic Butter Beef Tenderloin Roast Recipe. I remember the first time I tried this — the garlic-herb butter melts into every bite of that juicy beef, making it downright irresistible. Stick around because I’m going to walk you through every step so you nail it perfectly at home.

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Why This Recipe Works

Perfectly Balanced Flavor: The garlic and fresh herbs blended into butter create a rich savory coating without overpowering the natural beef taste.
Simple But Elegant Technique: Searing in a cast-iron pan locks in juices, then oven roasting finishes it to tender perfection.
Classic Yet Versatile: This roast feels fancy enough for holidays, but it’s easy enough for a weekend treat with family or friends.
Juicy and Tender Every Time: Letting the beef rest after roasting guarantees those luscious juices don’t run out when slicing.

Herb Garlic Butter Beef Tenderloin, classic beef tenderloin roast, garlic herb steak, elegant beef dinner, juicy beef tenderloin - 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 magic of this Herb Garlic Butter Beef Tenderloin Roast Recipe starts with quality ingredients that each bring something special. Choosing fresh herbs and good butter makes all the difference, plus selecting the right cut of beef tenderloin ensures melt-in-your-mouth tenderness.

Herb Garlic Butter Beef Tenderloin, classic beef tenderloin roast, garlic herb steak, elegant beef dinner, juicy beef tenderloin - 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: Look for a center-cut piece, trimmed and tied for even cooking and beautiful presentation.
Kosher Salt: Coarse salt is your best friend here—it seasons evenly and draws out the natural flavors.
Fresh Ground Black Pepper: Freshly cracked pepper adds just the right mild heat and aroma.
Avocado Oil: Has a high smoke point, perfect for searing the beef to a gorgeous crust without burning.
Butter: Softened butter brings creamy richness and helps the herbs and garlic cling to the meat.
Garlic Cloves: Minced fresh garlic gives that bold, savory punch that I always crave with beef.
Fresh Rosemary & Thyme: These fragrant herbs pair beautifully with beef and garlic, infusing aromatic complexity.

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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.

Tweak to Your Taste

While I love the classic mix of garlic, rosemary, and thyme in this Herb Garlic Butter Beef Tenderloin Roast Recipe, it’s fun to experiment a bit depending on your mood or the season. Don’t hesitate to personalize it in ways that make you happiest at the dinner table.

Variation: Sometimes I swap rosemary for sage or add a pinch of smoked paprika to the butter for a slightly smoky twist—it’s delicious and unexpected.
Dietary Tip: If you’re avoiding butter, try a compound oil version with olive oil, garlic, and herbs for a lighter finish.
Make It Spicy: Adding crushed red pepper flakes into the butter mix gives a subtle heat that wakes up the flavors beautifully.

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

Step 1: Bring the Beef to Room Temperature

One of the simplest but most important steps is letting your beef tenderloin come to room temperature for about 1 to 2 hours before cooking. I’ve learned this helps the roast cook evenly inside and keeps it juicy. Just set it on the counter, uncovered, and enjoy prepping your garlic herb butter in the meantime.

Step 2: Prep the Garlic Herb Butter Mix

In a small bowl, mix your softened butter with minced garlic, finely chopped rosemary, and thyme until you get a fragrant, soft blend. This butter acts as both flavor and a basted coating during roasting. I usually make this while the beef warms up, so it’s ready to go right after searing.

Step 3: Sear to Seal in All the Juices

Preheat your oven to 425°F (220°C), then heat avocado oil in a large cast-iron skillet over medium-high heat. Pat your beef dry with paper towels, season both sides generously with kosher salt and pepper, and sear it on all sides until beautifully browned—this usually takes about 10 minutes total. This step is crucial for locking in those juices and creating a crave-worthy crust.

Step 4: Roast with Garlic Herb Butter

Spread that garlicky herb butter all over the top side of the seared beef. Transfer the entire cast-iron pan to your preheated oven. Roast for 15 to 20 minutes, depending on how you like your doneness (I love medium-rare, so I aim for an internal temp of about 130°F). If you’re using a probe thermometer, slip it in now to monitor temps precisely.

Step 5: Rest, Slice, and Serve

Once out of the oven, transfer the tenderloin to a cutting board and let it rest uncovered for 10 to 15 minutes. This step is non-negotiable—it allows the juices to redistribute, so every juicy slice is exactly that: juicy. Remove the twine, slice into 1-inch thick pieces, and serve with your favorite accoutrements like horseradish sauce or a simple pan jus.

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Pro Tips for Making Herb Garlic Butter Beef Tenderloin Roast Recipe

Bring Beef to Room Temp: This helps the roast cook evenly with no cold spots inside.
Dry and Season Well: Pat dryness before seasoning ensures a perfect crust rather than steaming.
Use a Cast Iron Skillet: It retains heat incredibly well for an even sear and is oven-safe, eliminating extra dishes.
Don’t Skip the Rest: Giving the roast time to rest makes the difference between juicy slices and dry edges.

How to Serve Herb Garlic Butter Beef Tenderloin Roast Recipe

Herb Garlic Butter Beef Tenderloin, classic beef tenderloin roast, garlic herb steak, elegant beef dinner, juicy beef tenderloin - 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 love topping the sliced beef briefly with a sprig of fresh rosemary or thyme for that lovely herbal aroma as it hits the table. If I’m feeling fancy, I drizzle a little pan jus or homemade horseradish cream on the side for a peppery, tangy pop.

Side Dishes

My go-to sides here are roasted garlic mashed potatoes and sautéed green beans with shallots. The creamy potatoes soak up every bit of the herb butter, and the bright, crisp beans add perfect balance. Sometimes I’ll add a simple arugula salad with lemon vinaigrette to lighten the meal.

Creative Ways to Present

For holidays or dinner parties, I like to serve the roast on a rustic wooden board surrounded by colorful roasted vegetables. Another fun idea is to slice it thin and make elegant beef crostini topped with a bit of butter and microgreens — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap leftover beef tightly in aluminum foil or store in an airtight container in the fridge. I’ve found it lasts really well for about 3 days when stored properly and retains its flavor without drying out.

Freezing

I usually slice leftover tenderloin before freezing so I can thaw only what I need. Wrap slices tightly in plastic wrap and place in a freezer-safe container. It freezes well for up to 3 months and is handy for quick meals later.

Reheating

Reheat gently in a low oven (about 275°F) wrapped in foil, or in a covered pan on the stovetop with a splash of beef broth to keep it moist. Avoid microwaving if you can—it tends to dry out the beef.

FAQs

Can I use frozen beef tenderloin for this recipe?

It’s best to start with fresh or fully thawed beef tenderloin. Cooking from frozen won’t give you an even roast and can lead to an undercooked middle and overcooked edges.
How do I know when the beef tenderloin is done?

You’ll get the best results using a meat thermometer. Aim for 125°F – 130°F for medium-rare, 135°F for medium, and 145°F for medium-well. Remember, the meat will continue to cook slightly while resting.
Can I prepare the garlic herb butter in advance?

Absolutely! You can mix the butter, garlic, and herbs a day ahead and keep it refrigerated, just bring it back up to room temperature before spreading on the beef.
What if I don’t have a cast-iron pan?

Any heavy oven-safe skillet will do, like stainless steel or a Dutch oven. The goal is to get a nice sear and then finish in the oven.

Final Thoughts

This Herb Garlic Butter Beef Tenderloin Roast Recipe holds a special place in my kitchen whenever I want to feel a little fancy without fuss. It’s forgiving, gloriously flavorful, and always impresses. I’m confident it’ll become one of your go-to beef recipes too — just give yourself the time to prep and enjoy every juicy bite!

Herb Garlic Butter Beef Tenderloin Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews

Author: Taylor
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

Print Recipe

Description

This Beef Tenderloin Roast with Herbed Garlic Butter is a succulent and flavorful main course perfect for special occasions or elegant dinners. The tenderloin is seared to create a golden crust, then roasted to your preferred doneness while infused with a rich garlic and fresh herb butter.

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 Tenderloin to Room Temperature: Remove the beef tenderloin from the fridge and let it come to room temperature for about 1 to 2 hours. This ensures even cooking throughout.
Prepare Herb Butter: In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, and thyme. Set this garlic herb butter mixture aside.
Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half if needed, then trim and tie it up if it has not already been done by your butcher.
Season the Meat: Use paper towels to pat the beef tenderloin dry, removing any excess moisture. Season all sides generously with kosher salt and freshly ground black pepper.
Sear the Tenderloin: Heat avocado oil in a large cast-iron pan over medium-high heat. When the oil shimmers, add the tenderloin and brown it on all sides to develop a golden crust. This should take about 10 minutes total.
Apply Herb Butter and Roast: Spread the garlic herb butter mixture over the top of the seared tenderloin. Transfer the pan to the preheated oven. Roast for 20 minutes for medium-rare doneness, checking with a probe thermometer if available.
Rest the Meat: Remove the roast from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute evenly throughout the meat.
Slice and Serve: Remove the twine from the roast and slice it into 1-inch thick pieces. Serve warm, optionally with horseradish sauce for an added kick.

Notes

Room temperature meat cooks more evenly and retains juiciness.
Use a probe thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
If you can’t find avocado oil, use another high smoke point oil like grapeseed or canola oil.
Butter mixture can be prepared up to a day in advance and stored covered in the fridge.
Let the meat rest after cooking to keep it tender and moist when sliced.
For a stronger herb flavor, increase fresh rosemary and thyme to 1 ½ teaspoons each.