Roasted Beef Tenderloin with Garlic Herb Butter

Beef Tenderloin with Garlic Herb Butter

Beef tenderloin is a whole roast that cooks quickly enough to need close attention near the end. Searing it before adding the garlic herb butter builds browned edges without exposing the garlic and herbs to the hottest part of the cook. A thermometer, rather than a fixed roasting time, helps you keep the center pink.

After resting, carve the tenderloin into thick slices and overlap them in a shallow serving pan. A little buttery pan juice adds a sheen while leaving the browned crust and cut faces visible.

Ingredients for Beef Tenderloin with Garlic Herb Butter

• 1 trimmed beef tenderloin roast, about 2 1/2 pounds (about 1,150g)
• 1 1/2 teaspoons kosher salt, adjusted for the brand and your taste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, softened (about 55g)
• 3 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley, plus a little more for serving
• Optional: 2 to 3 small fresh rosemary sprigs, for serving

Yield: 6 to 8 servings. Time: About 20 minutes prep, 35 to 45 minutes cooking, and 10 to 15 minutes resting; about 65 to 80 minutes total.

How to Make Beef Tenderloin with Garlic Herb Butter

1. Prepare the beef: Preheat the oven to 425°F (220°C). Pat the tenderloin dry and remove any remaining silver skin. If one end is noticeably thin, tuck it under and tie the roast with kitchen twine for a more even shape. Season all over with the salt, pepper, and onion powder.
2. Mix the butter: Stir together the softened butter, garlic, rosemary, thyme, and 1 tablespoon parsley. The butter should be spreadable, not melted. Reserve the extra parsley for serving.
3. Sear: Heat the olive oil in an approximately 12-inch oven-safe skillet over medium-high heat. Add the beef and sear for about 2 to 3 minutes per exposed side, turning to brown it all around, about 8 to 12 minutes total. Let each side brown before turning.
4. Butter and roast: Remove the skillet from the burner and spread the garlic herb butter over the browned beef. Roast uncovered, without adding liquid, for an estimated 25 to 35 minutes. Begin checking the thickest center with an instant-read thermometer after 18 to 20 minutes, or sooner for a thin roast.
5. Rest: For a medium-rare finish, remove the roast when its center reads around 125–130°F (50–55°C). Transfer it to a cutting board and rest loosely tented with foil for 10 to 15 minutes before carving. The temperature may rise toward about 130–135°F (about 55°C) during the rest, but the amount of carryover varies.
6. Slice and serve: Remove any twine. Cut the tenderloin into 3/4- to 1-inch-thick slices and overlap them in a shallow serving pan with the cut faces visible. Spoon a little warm buttery pan juice over the slices, then finish with extra parsley and, if desired, the rosemary sprigs.

How to Check Tenderloin Doneness

Insert the thermometer into the thickest part of the roast, aiming for the center without touching the skillet. The tapered end may cook faster, and roasting time depends on the beef’s thickness and shape. Check the temperature again during the rest if precise doneness matters; do not assume it will rise by a fixed amount.

The pull temperature in the method is for a pink-centered, medium-rare result. USDA guidance for beef roasts is 145°F (65°C) followed by a rest of at least 3 minutes.

How to Get a Browned, Evenly Cooked Roast

A dry surface browns more readily than a wet one. Tucking and tying a pronounced thin end helps it cook more evenly with the thicker center. Use a skillet that holds the roast without crowding and has a handle rated for a 425°F oven.

Keep the garlic herb butter out of the initial sear. Adding it after the beef has browned lets the crust develop first and helps prevent the garlic and herbs from turning too dark against the hot pan.

Serving and Leftovers

Serve the sliced tenderloin with mashed potatoes and green beans, roasted carrots, or a crisp salad. For another herb-butter centerpiece, try garlic herb butter turkey breast.

Cool leftovers and refrigerate in an airtight container for up to 3 days. Serve the slices cold, or warm them gently in a skillet with a little butter or broth to limit drying.

Nutrition

Approximate nutrition per serving, based on 8 servings: 320 calories, 30g protein, 22g fat, and 1g carbohydrates. Approximate values per 100g of cooked beef with butter: 270 calories, 25g protein, 18g fat, and less than 1g carbohydrates. Values vary with trimming, cooking loss, and the amount of pan juice served.