Beef Tenderloin Recipe
Nothing beats a tender, oven-roasted beef tenderloin slathered in garlic herb butter for a truly delicious, show-stopping main course.
This Beef Tenderloin Recipe delivers a melt-in-your-mouth centerpiece that’s surprisingly simple. A quality cut of beef tenderloin—lean, tender, and low in fat—gets rubbed with garlic herb butter, seared on the stove, then finished in a hot oven for a golden crust. It’s naturally high in protein (about 22 g per 100 g) and gluten-free, making it a heart-healthy option for holiday feasts or a cozy Sunday dinner. You know what? The aroma of garlic, rosemary, and thyme dancing through your kitchen makes guests think you spent hours fussing—when really, it’s all effortless. I first served this at my daughter’s graduation brunch, and since then it’s been our go-to roast beef main course.
Why You’ll Love This Recipe
* Impressive presentation—guests assume you’re a seasoned chef.
* Juicy, tender center every single time.
* Simple sear-then-roast method—under an hour from start to finish.
* Versatile main course for festive dinners or relaxed weeknights.
* Rich garlic herb butter infuses deep, savory flavor with zero fuss.
* Naturally gluten-free and high in protein.
* Leftovers transform into crave-worthy roast beef sandwiches.
* Easily tweaked for keto, dairy-free, or peppercorn-crusted variations.
Ingredients
* 1 (2½–3 lb) beef tenderloin, trimmed and tied (look for bright red color, fine marbling)
* 4 cloves garlic, minced (substitute 1 tsp garlic powder in a pinch)
* 4 tbsp unsalted butter, softened (I love Kerrygold for its creamy texture)
* 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
* 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
* 1 tsp kosher salt (use Diamond Crystal for lighter seasoning)
* ½ tsp freshly ground black pepper
* 2 tbsp olive oil (extra-virgin for flavor)
* Optional: 1 tsp Dijon mustard for a tangy twist
Tips: Let the butter come to room temperature for easy blending. If you have time, tie the tenderloin every 1½ inches to ensure even cooking.
Directions
1. Bring the beef tenderloin to room temperature, about 30 minutes out of the fridge. Pat dry with paper towels for a better sear.
2. While you wait, preheat your oven to 425°F (218°C) and position the rack in the center.
3. In a small bowl, mash together the garlic, softened butter, rosemary, thyme, salt, and pepper until a spreadable paste forms. You can whip it lightly with a fork for airiness.
4. Heat a large ovenproof skillet (cast iron works best) over medium-high heat. Add the olive oil and swirl to coat.
5. Sear the tenderloin on all sides—about 2–3 minutes per side—until you see a deep brown crust. Don’t rush this step; it locks in juices.
6. Transfer the skillet to the preheated oven. Brush the garlic herb butter all over the roast before it goes in. Roast for 20–25 minutes for medium-rare (125°F internal temperature), or longer if you like it more done.
7. Remove the skillet, transfer the beef to a cutting board, and tent loosely with foil. Let it rest for 10–15 minutes—this resting period boosts juiciness by up to 20%, according to a Consumer Reports study.
8. Slice against the grain into ½-inch pieces. Serve immediately with pan juices spooned over the top.
Servings & Timing
Yield: Serves 6–8
Prep Time: 15 minutes (plus 30 minutes to come to room temp)
Cook Time: 5 minutes searing + 20–25 minutes roasting
Rest Time: 10–15 minutes
Total Time: Approximately 1 hour 15 minutes
Variations
* Peppercorn crust—press cracked black pepper into the meat before searing.
* Blue cheese butter—fold 2 tbsp crumbled blue cheese into the herb butter.
* Dairy-free version—swap vegan margarine for butter.
* Mustard & tarragon—mix 1 tbsp Dijon with chopped tarragon for a French twist.
* Smoked paprika—add 1 tsp to the butter blend for subtle smokiness.
* Citrus zest—stir a teaspoon of lemon or orange zest into the garlic butter.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 3 days. For longer storage, freeze in vacuum-seal or freezer bags for up to a month. To reheat, wrap portions in foil, place on a baking sheet, and warm in a 300°F oven for 10–12 minutes. Make-ahead tip: Prep the garlic herb butter 1–2 days ahead and keep covered in the fridge.
Notes
• I learned that searing in a cast-iron skillet gives a deeper crust than nonstick—worth the extra step.
• For extra even cooking, tie the tenderloin at 1½-inch intervals; it prevents thinner ends from overcooking.
• If your butcher sells the chain on the side, ask for it removed for easier carving.
• A quick digital thermometer check (insert in center) is the single best way to hit your desired doneness.
• Leftover drippings make a simple au jus—just add a splash of beef broth and a pat of butter in the skillet over low heat.
FAQs
Q: Can I use filet mignon steaks instead of a whole tenderloin?
A: Yes—adjust searing time to about 2 minutes per side and roast 6–8 minutes at 425°F for medium-rare.
Q: What’s the ideal internal temperature?
A: Aim for 125°F before resting; it’ll rise to 130–135°F as it rests, giving you a perfect medium-rare.
Q: My roast looks uneven—help!
A: Tying it with kitchen twine evens out thickness, so the center and ends finish together.
Q: How do I keep the meat juicy?
A: Resting is key—don’t skip the 10–15-minute tented pause, which lets juices redistribute.
Q: Can I grill instead of oven roasting?
A: Absolutely—sear over high heat, then move to indirect heat at 400°F until the same internal temp.
Q: Is this recipe keto friendly?
A: Yes—beef tenderloin and butter are both low-carb staples, perfect for ketogenic diets.
Q: What wine pairs well?
A: A bold red like Cabernet Sauvignon or Malbec balances the rich, beefy flavor nicely.
Q: Can I add mushrooms or onions to the pan?
A: You can—add sliced mushrooms or onions around the roast during the last 10 minutes of cooking for a simple side.
Conclusion
This Beef Tenderloin Recipe brings together a tender, juicy roast beef main course with minimal effort and maximum flavor. With its garlic herb butter, quick sear, and simple roast, it’s both elegant and approachable. Give it a try at your next gathering, and don’t forget to leave a comment sharing your favorite twist!
Beef Tenderloin Recipe
Ingredients
- 1 (2½–3 lb) beef tenderloin trimmed and tied (look for bright red color, fine marbling)
- 4 cloves garlic minced (substitute 1 tsp garlic powder in a pinch)
- 4 tbsp unsalted butter softened (I love Kerrygold for its creamy texture)
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves chopped (or 1 tsp dried)
- 1 tsp kosher salt (use Diamond Crystal for lighter seasoning)
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil (extra-virgin for flavor)
- 1 tsp Dijon mustard for a tangy twist (optional)
Instructions
- Bring the beef tenderloin to room temperature, about 30 minutes out of the fridge. Pat dry with paper towels for a better sear.
- While you wait, preheat your oven to 425°F (218°C) and position the rack in the center.
- In a small bowl, mash together the garlic, softened butter, rosemary, thyme, salt, and pepper until a spreadable paste forms.
- Heat a large ovenproof skillet over medium-high heat. Add the olive oil and sear the tenderloin on all sides—about 2–3 minutes per side—until you see a deep brown crust.
- Transfer the skillet to the preheated oven. Brush the garlic herb butter all over the roast before it goes in. Roast for 20–25 minutes for medium-rare (125°F internal temperature), or longer if you like it more done.
- Remove the skillet, transfer the beef to a cutting board, and tent loosely with foil. Let it rest for 10–15 minutes, then slice against the grain into ½-inch pieces. Serve immediately.
