Beef Tenderloin Recipe
Nothing beats a tender, oven-roasted beef tenderloin slathered in garlic herb butter for a truly delicious, show-stopping main course.
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.
Notes
• Let the butter come to room temperature for easy blending. If you have time, tie the tenderloin every 1½ inches to ensure even cooking.
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