Description
This Herbed Garlic Butter Beef Tenderloin Roast is an elegant and flavorful main dish perfect for Christmas dinner or any special occasion. Featuring a tender, juicy center-cut beef tenderloin crusted in a savory garlic herb butter, seared to perfection, and then oven-roasted until beautifully browned and cooked to your preference. The garlic, rosemary, and thyme infusion enhances the rich beef flavor, making for a truly memorable roast.
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 Beef to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 1 to 2 hours before cooking to ensure even cooking throughout.
- Prepare Garlic Herb Butter: In a small bowl, thoroughly mix the softened butter with minced garlic, finely chopped rosemary, and thyme. Set this flavorful butter mixture aside for later use.
- Preheat Oven and Prep Tenderloin: Preheat your oven to 425°F (220°C). If not already done, slice the beef tenderloin in half lengthwise, trim any uneven edges, and tie it securely with butcher’s twine to maintain its shape during cooking.
- Season the Beef: Pat the beef dry with paper towels to remove any moisture, then season generously on all sides with kosher salt and freshly ground black pepper.
- Sear the Tenderloin: Heat the avocado oil in a large cast-iron pan over medium-high heat until shimmering. Place the beef in the pan and sear it on all sides, about 10 minutes total, until a golden brown crust forms.
- Apply Garlic Herb Butter and Roast: Spread the prepared garlic herb butter over the top side of the seared beef. Insert a probe thermometer if using, then transfer the entire pan to the preheated oven. Roast for 15 to 20 minutes depending on your preferred doneness (rare to medium-rare recommended).
- Rest the Meat: Remove the roast from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute for optimal tenderness and juiciness.
- Slice and Serve: Remove the twine from the rested beef tenderloin and slice it into 1-inch thick pieces. Serve warm, optionally paired with horseradish sauce for an extra kick.
Notes
- Allowing the beef to reach room temperature before cooking ensures more even cooking and a tender result.
- Make sure to pat the meat dry before searing to achieve a perfect crust.
- Use a meat thermometer to accurately gauge your preferred doneness: 125°F for rare, 135°F for medium-rare.
- Resting the roast after cooking is essential for juicy and flavorful slices.
- You can prepare the garlic herb butter mixture a day ahead to save time on the day of cooking.
- Avocado oil is used here for its high smoke point, but other neutral oils like canola or grapeseed oil also work well.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 410 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 135 mg
