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
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 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.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 130 mg
