If you’re after a melt-in-your-mouth centerpiece for your next special meal, you’ve got to try this Beef Tenderloin Roast with Garlic Herb Butter Recipe. I absolutely love how this roast comes out—tender, juicy, and bursting with garlicky, buttery goodness. When I first tried this recipe, it quickly became the star at every dinner, and I just know you’ll find it just as rewarding (and easier than you might think) to make at home.
Why You’ll Love This Recipe
- Impressively Simple: It’s straightforward to make but tastes like something from a fancy steakhouse.
- Rich Flavor Boost: The garlic herb butter transforms the beef into a succulent, aromatic delight.
- Perfect for Gatherings: Feeds a crowd and always leaves people asking for seconds.
- Flexible Cooking: You can tailor the roasting time to get your preferred doneness every single time.
Ingredients You’ll Need
The ingredients for this Beef Tenderloin Roast with Garlic Herb Butter Recipe come together to create a perfect balance of savory, fresh, and buttery flavors. I like to shop for a well-marbled, center-cut tenderloin to ensure an evenly cooked roast every time.
- Beef Tenderloin Roast: Go for a center-cut piece about 4 to 4 ½ pounds for the best size and texture.
- Kosher Salt: Essential for seasoning—it enhances the beef’s natural flavors beautifully.
- Freshly Ground Black Pepper: Adds just the right bite to balance the richness.
- Avocado Oil: Perfect for searing thanks to its high smoke point and neutral flavor.
- Butter: Use softened butter so it blends easily with the herbs and garlic.
- Garlic Cloves: Fresh and minced; they bring that irresistible aroma and taste you’ll adore.
- Fresh Rosemary Leaves: Finely chopped to infuse the butter with earthy notes.
- Fresh Thyme Leaves: Complements rosemary perfectly with a subtle herbaceous depth.
Variations
I love how versatile this Beef Tenderloin Roast with Garlic Herb Butter Recipe is. I’ve played around with different herbs and even swapped out the butter sometimes to match the mood of the meal or dietary needs.
- Herb Swaps: Instead of rosemary and thyme, try fresh sage or tarragon for a unique twist—I’ve found sage adds a woodsy depth that’s simply divine.
- Dairy-Free Option: Use a high-quality olive oil herb mixture instead of butter; it keeps the roast moist and flavorful without dairy.
- Add a Horseradish Crust: I once added a horseradish mustard spread before roasting, and it gave it a subtle kick my family went crazy for.
- Spice It Up: If you like a little heat, sprinkle some smoked paprika or cayenne pepper in the herb butter for an extra layer of flavor.
How to Make Beef Tenderloin Roast with Garlic Herb Butter Recipe
Step 1: Bring the Tenderloin to Room Temperature
This is a game changer. Taking the beef out of the fridge an hour or two before cooking ensures more even cooking and better texture. When I skip this step, the roast sometimes ends up unevenly done, and nobody wants that.
Step 2: Prepare the Garlic Herb Butter
Mix softened butter with minced garlic, finely chopped rosemary, and thyme in a small bowl. This aromatic butter is going to coat the beef with flavor, so take a moment to really blend it well.
Step 3: Sear the Beef for a Perfect Crust
Heat avocado oil in a cast-iron skillet until shimmering, then brown the tenderloin on all sides for about 10 minutes total. This step locks in juices and creates that irresistible golden crust everyone raves about. Patting the beef dry beforehand helps achieve a better sear—something I learned after many attempts.
Step 4: Apply Herb Butter and Roast
Slather the garlic herb butter generously over the top of the seared tenderloin. I like to use a spoon or spatula to really get it spread evenly. Then pop the whole skillet into a preheated 425°F oven. Roast for 15 to 20 minutes depending on your preferred doneness—15 minutes usually gets me medium-rare, which my family prefers. A meat thermometer is your best friend here; aim for about 130°F internal temperature before resting.
Step 5: Rest Before Slicing
Don’t rush this! Let the beef rest for 10 to 15 minutes once out of the oven so the juices redistribute. Taking the twine off just before slicing keeps the slices neat and pretty. I usually cut mine into 1-inch thick slices for that perfect bite.
Pro Tips for Making Beef Tenderloin Roast with Garlic Herb Butter Recipe
- Pat Dry for Better Searing: I learned this the hard way—the drier the surface, the better the crust you get.
- Use a Meat Thermometer: Nothing beats precise cooking; I use a probe thermometer so I can track without opening the oven.
- Don’t Skip the Resting: Trust me, it’s worth the wait—it makes the roast juicy and tender instead of dry.
- Tie the Tenderloin: Helps the meat keep shape and cook evenly; butcher-tied roasts are convenient but tying it yourself works perfectly too.
How to Serve Beef Tenderloin Roast with Garlic Herb Butter Recipe
Garnishes
I love drizzling a little extra melted garlic herb butter over the slices just before serving and adding a sprinkle of fresh thyme leaves. Sometimes I add a dollop of creamy horseradish sauce for a little tang and heat, which perfectly complements the richness of the beef.
Side Dishes
My family’s favorites with this roast include honey-glazed carrots, creamy mashed potatoes, garlic herb roasted potatoes, roasted broccoli, and Brussels sprouts. These sides add vibrant colors and different textures that everyone enjoys.
Creative Ways to Present
For special occasions, I’ve served this Beef Tenderloin Roast with Garlic Herb Butter Recipe on a wooden board lined with rosemary sprigs and scattered garlic cloves—super rustic and elegant. I also like to serve the sliced beef fanned out around a mound of mashed potatoes with a drizzle of the herb butter sauce on top. It makes a perfect wow factor for holiday dinners!
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, wrap leftover slices tightly in aluminum foil or store them in an airtight container in the fridge. In my experience, the beef stays tender and flavorful for up to 3 days, but the key is sealing it well to keep it juicy.
Freezing
If you want to freeze leftovers, slice the beef first, then freeze in single layers separated by parchment paper inside a freezer-safe bag or container. This way, you can thaw only what you need. I’ve found it freezes well for up to 2 months without losing too much of its deliciousness.
Reheating
To reheat, I wrap slices in foil with a little splash of beef broth or water to keep them moist, then warm gently in a 300°F oven for 10-15 minutes. This method keeps them juicy without overcooking. Avoid microwaving if you want to retain that tender texture.
FAQs
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Can I prepare the garlic herb butter ahead of time?
Absolutely! You can mix the garlic herb butter up to a day in advance and keep it refrigerated. Just bring it back to room temperature before spreading it on the tenderloin to make application easier.
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What if I don’t have a cast-iron skillet?
You can use any oven-safe skillet or roasting pan to brown and roast the beef. Just make sure it’s sturdy enough for the high heat, and if your pan isn’t oven-safe, transfer the seared roast to a baking dish before roasting.
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How do I know when the roast is done?
Using a meat thermometer is the best way—aim for around 130°F for medium-rare. Remember, the temperature will rise slightly while resting. If you don’t have a thermometer, expect about 15-20 minutes in a 425°F oven for a 4-pound roast.
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Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your seasonings and any sauces you serve alongside to be sure.
Final Thoughts
This Beef Tenderloin Roast with Garlic Herb Butter Recipe has become one of my go-to dishes when I want to treat my family (and myself!) to something really special without hours of fuss. It feels fancy but is surprisingly forgiving, and those rich, herby flavors are always crowd-pleasers. If you take it slow, follow the tips, and let the beef rest properly, you’ll have a stunning roast you’re proud to serve. Give it a try—you might just find this recipe becomes your signature too!
Print
Beef Tenderloin Roast with Garlic Herb Butter 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 recipe delivers a tender, juicy, and flavorful centerpiece perfect for special occasions or a comforting family meal. The roast is seared to develop a golden crust, then oven-roasted with a garlic herb butter that infuses aromatic rosemary and thyme flavors. Served sliced and rested to retain juices, this dish pairs beautifully with sides like mashed potatoes and roasted vegetables.
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 allow it to come to room temperature for 1 to 2 hours to ensure even cooking.
- Prepare Herb Butter: In a small bowl, combine softened butter, minced garlic, finely chopped rosemary, and thyme. Set this flavorful mixture aside for later use.
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half if needed, then trim and tie it securely if not already done.
- Season the Meat: Pat the beef dry with paper towels to remove excess moisture, then season all sides evenly with kosher salt and freshly ground black pepper.
- Sear the Tenderloin: Heat avocado oil in a large cast-iron pan over medium-high heat. When shimmering, add the beef tenderloin and sear on all sides for about 10 minutes, forming a golden brown crust.
- Apply Herb Butter and Roast: Spread the garlic herb butter mixture over the top of the seared beef. Transfer the pan to the oven. Roast for 15 to 20 minutes depending on your preferred doneness (use a probe thermometer for accuracy).
- Rest the Meat: Remove the pan from the oven and transfer the roast to a cutting board. Let it rest for 10 to 15 minutes to allow juices to redistribute evenly throughout the meat.
- Slice and Serve: Remove the twine and cut the roast into 1-inch thick slices. Serve warm, optionally accompanied by horseradish sauce and your favorite sides.
Notes
- Letting the beef come to room temperature before cooking ensures even cooking throughout.
- Use a cast-iron pan to achieve the best sear and crust on the meat.
- Resting the meat after roasting is crucial for juicy, tender slices.
- For exact doneness, use a meat thermometer—medium-rare is typically 130–135°F (54–57°C).
- Homemade horseradish sauce pairs wonderfully with this roast.
- Suggested side dishes: honey glazed carrots, mashed potatoes, garlic herb roasted potatoes, roasted broccoli, or roasted Brussels sprouts.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 390
- Sugar: 0.5 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 125 mg
