If you’re looking to wow your family or friends with a truly impressive dish, this Herb Garlic Butter Beef Tenderloin Recipe is absolutely the way to go. It’s one of those recipes that feels fancy but is surprisingly straightforward to make—and trust me, the savory herb garlic butter elevates the tenderloin to a whole new level of deliciousness you’re going to love. Whether it’s for a holiday dinner or a special occasion, once you try this, it’ll become a staple in your kitchen.
Why You’ll Love This Recipe
- Super Tender and Juicy: The beef tenderloin is naturally tender, and the herb garlic butter keeps it juicy and flavorful.
- Simple Yet Gourmet: You only need a handful of ingredients but the results look and taste like you spent hours in the kitchen.
- Perfect for Entertaining: This dish makes an elegant centerpiece for holiday dinners or any special occasion.
- Hands-On Tech Tips: I share tricks for browning and roasting that help you nail the perfect crust and doneness every time.
Ingredients You’ll Need
The magic in this Herb Garlic Butter Beef Tenderloin Recipe really comes from the simple, quality ingredients working together. Make sure to get a fresh beef tenderloin and real fresh herbs—those flavors make all the difference!
- Beef tenderloin roast: Look for a center-cut, trimmed, and tied roast around 4 to 4 ½ pounds for even cooking.
- Kosher salt: Essential to season and enhance the beef’s natural flavors without overpowering it.
- Freshly ground black pepper: Adds a subtle heat and depth; freshly ground is better for the aroma.
- Avocado oil: Perfect for high heat searing because of its high smoke point.
- Butter: Softened butter is the base for the herb garlic butter—rich and creamy.
- Garlic cloves: Fresh minced garlic gives that irresistible punch of flavor.
- Fresh rosemary leaves: Finely chopped rosemary adds fragrant, piney notes.
- Fresh thyme leaves: Thyme balances the herbs with its earthy, slightly lemony flavor.
Variations
I love making this Herb Garlic Butter Beef Tenderloin Recipe my own by mixing things up a bit depending on the occasion or what I have on hand. It’s wonderfully adaptable so feel free to play around with the herbs or add your favorite sides.
- Herb swap: Sometimes I swap out rosemary or thyme for sage or tarragon—it changes the flavor profile beautifully.
- Garlic butter infusion: Adding a pinch of smoked paprika or chili flakes to the butter brings a subtle warmth without overpowering the beef.
- Dietary modification: For dairy-free options, try using a plant-based butter alternative—just as delicious!
- Cooking method variation: If you don’t have a cast-iron pan, a heavy oven-safe skillet or roasting pan works just as well.
How to Make Herb Garlic Butter Beef Tenderloin Recipe
Step 1: Bring the beef to room temperature
This is one of the key things I learned to get even cooking. Pull your beef tenderloin out of the fridge about 1 to 2 hours before you plan to cook. Letting it come to room temperature helps the meat cook more evenly and keeps it from drying out.
Step 2: Prepare the herb garlic butter
In a small bowl, mix softened butter with minced garlic, freshly chopped rosemary, and thyme. Set this delicious mixture aside while you get the beef prepped. I like to stir it just enough to combine, so the flavors stay bright and fresh.
Step 3: Season and sear the beef
Preheat your oven to 425°F (220°C). Pat the tenderloin dry with paper towels to get a nice sear. Season all over with kosher salt and black pepper. Heat the avocado oil in a large cast-iron pan over medium-high heat until shimmering, then sear the beef on all sides — it should take about 10 minutes total. This step locks in those wonderful juices and creates a gorgeous brown crust.
Step 4: Add the herb garlic butter and roast
Spread the garlic herb butter over the top of the beef tenderloin. If you’re using a probe thermometer (highly recommended!), insert it now. Transfer the pan to the oven and roast for 15 to 20 minutes depending on your preferred doneness (medium rare is around 130-135°F internal temp). Keep a close eye so you don’t overcook—it’s worth it to check a few minutes early and then add more time if needed.
Step 5: Rest and slice
Once out of the oven, let the tenderloin rest on a cutting board for 10 to 15 minutes. Resting allows the juices to redistribute, keeping every slice juicy and tender. Then, remove the twine and slice into 1-inch thick pieces. Serve immediately—this dish pairs beautifully with a creamy horseradish sauce if you’re feeling fancy!
Pro Tips for Making Herb Garlic Butter Beef Tenderloin Recipe
- Don’t skip the room temperature step: It really makes a big difference in how evenly your meat cooks, and I’ve learned it’s worth the wait.
- Use a meat thermometer: I avoid guesswork by inserting a thermometer before roasting, so I get perfect medium-rare every time.
- Sear over medium-high heat: Take your time with the sear to develop a deep, golden crust—it locks in flavor like nothing else.
- Rest your beef properly: Never slice immediately after roasting; resting keeps the juices inside, making your slices so much juicier.
How to Serve Herb Garlic Butter Beef Tenderloin Recipe
Garnishes
I’m a big fan of fresh herbs sprinkled over the tenderloin just before serving—some extra thyme or rosemary really brightens the look and flavor. A light dollop of horseradish cream or a drizzle of pan juices adds a nice, savory touch that makes the dish feel extra special.
Side Dishes
My go-to sides with this beef tenderloin are roasted garlic mashed potatoes and sautéed green beans tossed in a little lemon butter. For something a bit more festive, I sometimes serve it with a wild mushroom risotto or a crisp arugula salad with shaved parmesan and balsamic drizzle.
Creative Ways to Present
For holiday dinners, I like to slice the tenderloin and fan the pieces around a large platter garnished with rosemary sprigs and edible flowers—it looks stunning and invites everyone to dig in. You can also serve individual plates with a small ramekin of herb butter sauce on the side for a restaurant-style vibe.
Make Ahead and Storage
Storing Leftovers
After enjoying the first feast, I wrap any leftover tenderloin tightly in foil and place it in an airtight container in the fridge. It usually stays moist and tasty for about 3 to 4 days, which is great because it’s just as delicious served cold or warmed up the next day.
Freezing
If you want to freeze leftovers, slice the beef first and store the slices in freezer bags with parchment paper between layers so they don’t stick. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat without drying out the tenderloin, I gently warm slices in a skillet over low heat with a touch of the reserved herb butter or some broth. Alternatively, wrap in foil and warm in a low oven around 250°F for 10 to 15 minutes until heated through.
FAQs
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Can I use a frozen beef tenderloin for this recipe?
It’s best to use fresh or fully thawed beef tenderloin for this recipe to ensure even cooking and a juicy result. If you buy frozen, thaw it fully in the refrigerator—usually 24-48 hours depending on size—before cooking.
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What temperature should the beef tenderloin reach for medium rare?
For medium rare, aim for an internal temperature of about 130-135°F (54-57°C). Keep in mind it will continue to cook slightly while resting, so remove it from the oven a few degrees shy of your target temperature.
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Can I make the herb garlic butter ahead of time?
Yes! You can mix the herb garlic butter a day in advance and keep it covered in the fridge. Let it come back to room temperature before spreading it on the beef so it’s easy to spread evenly.
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What if I don’t have a cast-iron pan?
Any heavy, oven-safe skillet or roasting pan will do just fine. The key is to get a nice sear on the stove top before transferring to the oven.
Final Thoughts
This Herb Garlic Butter Beef Tenderloin Recipe truly holds a special place in my heart. I remember the first time I brought it to a holiday dinner—the way people’s eyes lit up with each bite was unforgettable. It’s one of those recipes that makes you look like a pro in the kitchen without stress. So, if you want to impress and enjoy a succulent, flavorful roast, give this a try—you won’t regret it!
Print
Herb Garlic Butter Beef Tenderloin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Beef Tenderloin Roast with Herbed Garlic Butter is a perfect centerpiece for a Christmas dinner, featuring a center-cut beef tenderloin roast seared to golden perfection and roasted with a flavorful garlic herb butter. The roast is seasoned simply with kosher salt and black pepper, then enhanced with fresh rosemary and thyme for an aromatic and tender result that serves 8.
Ingredients
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 to Room Temperature: Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours, to ensure even cooking.
- Prepare Garlic Herb Butter: In a small bowl, mix together the softened butter, minced garlic, finely chopped rosemary, and thyme. Set this flavorful mixture aside.
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half lengthwise if needed, then trim and tie it with butcher’s twine if it hasn’t already been done.
- Season the Roast: Use paper towels to pat dry any excess moisture from the beef tenderloin, then season both sides generously with kosher salt and freshly ground black pepper.
- Sear the Beef: Heat avocado oil in a large cast-iron pan over medium-high heat. Once the oil shimmers, add the tenderloin and sear for about 10 minutes total, turning to brown all sides, creating a golden crust.
- Apply Herb Butter and Roast: Spread the garlic herb butter mixture over the top side of the beef tenderloin. Insert a probe thermometer if available. Transfer the cast-iron pan to the preheated oven and roast for 15 to 20 minutes depending on preferred doneness.
- 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 juices to redistribute thoroughly.
- Slice and Serve: Remove the twine, slice the roast into 1-inch thick pieces, and serve. Optionally, accompany with horseradish sauce for extra flavor.
Notes
- Letting the meat rest after roasting is crucial for juicy results.
- Use a meat thermometer to achieve your preferred doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Tying the tenderloin helps maintain its shape during cooking.
- Avocado oil is chosen for its high smoke point and neutral flavor.
- Prepare the garlic herb butter in advance to save time.
- This roast is ideal for holiday dinners and special occasions.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 400 kcal
- Sugar: 0.5 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
