Introduction

This herbed garlic butter beef tenderloin roast is a show-stopping centerpiece perfect for special occasions or Sunday dinners. Tender, juicy, and infused with fragrant herbs and garlic, it’s simple to prepare yet impressive on the plate.

A white round plate on a white marbled surface holds two pieces of cooked beef tenderloin with a crust of crushed mustard seeds and herbs on top, both pieces showing a dark brown outer layer. One piece is whole, and the other is sliced into six even, thick pieces revealing a pink, tender inside with a spice-coated rim. To the left on the plate is a white small bowl filled with creamy white sauce topped with finely chopped green chives. To the right of the meat is a small bunch of fresh green rosemary sprigs. The overall presentation is simple, clean, and elegant. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 1 to 2 hours to ensure even cooking.
Step 2: In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, and thyme. Set aside for later use.
Step 3: 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.
Step 4: Pat the beef dry with paper towels to remove any excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper.
Step 5: Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the beef tenderloin and sear on all sides for about 10 minutes total, creating a golden brown crust.
Step 6: Spread the prepared herbed garlic butter evenly over the top side of the seared beef. If using a probe thermometer, insert it now. Transfer the entire skillet to the preheated oven and roast for 15 to 20 minutes depending on desired doneness.
Step 7: Remove the tenderloin from the oven and transfer it to a cutting board. Allow it to rest for 10 to 15 minutes to let the juices redistribute.
Step 8: Remove the kitchen twine and slice the beef into 1-inch thick pieces. Serve immediately, optionally accompanied by horseradish sauce for an extra kick.

Tips & Variations

Use a meat thermometer to check internal temperature for perfect doneness: 125°F for rare, 135°F for medium-rare.
If fresh herbs aren’t available, substitute with ½ teaspoon each of dried rosemary and thyme.
For added flavor, brush the beef with a little bit of the herbed butter halfway through roasting.
Serve with a side of roasted vegetables or creamy mashed potatoes to complement the rich flavors.

Storage

Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature or in a skillet over medium-low heat to avoid drying out. This roast is best enjoyed fresh but can also be sliced cold for sandwiches.

How to Serve

The image shows a white plate on a white marbled surface with two rectangular pieces of medium-rare beef roasts covered on top with a layer of golden crunchy seasoning mixed with herbs. Next to these are six round, evenly sliced pieces of beef arranged in a curved line, revealing a bright pink center with a dark brown crust seasoned with cracked pepper and herbs. On the side, there is a small white bowl filled with a creamy white sauce topped with finely chopped green chives. Two fresh green rosemary sprigs lie beside the beef roasts on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this roast ahead of time?

You can prepare the herbed garlic butter and season the beef in advance, then refrigerate it overnight. Bring the beef to room temperature before searing and roasting for even cooking.

What if I don’t have avocado oil?

Any high smoke-point oil like canola, grapeseed, or vegetable oil will work well for searing the beef.