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
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 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
