Introduction

This beef tenderloin roast is a perfect centerpiece for any special meal. Coated with a flavorful herbed garlic butter and seared to golden perfection, it delivers tender, juicy meat that will impress your guests. Simple yet elegant, it’s a classic recipe worth mastering.

A white plate holds a piece of cooked beef tenderloin cut into six thick slices arranged in a curved line, showing a pink center with a cooked brown outer edge sprinkled with herbs and cracked black pepper; two larger uncut pieces of tenderloin with a coarse herb and garlic crust sit at the top left. Fresh sprigs of rosemary lie beside the meat. To the bottom left of the plate is a small bowl of creamy white sauce topped with chopped green chives. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

6 tablespoons softened butter
6 garlic cloves, minced

1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped fresh thyme leaves

Instructions

Step 1: Remove the beef tenderloin from the fridge and let it come to room temperature for 1 to 2 hours before cooking.

Step 2: In a small bowl, mix together the softened butter, minced garlic, rosemary, and thyme. Set this herbed garlic butter aside.
Step 3: Preheat your oven to 425°F (220°C). If not already done, slice the beef tenderloin in half if desired, then trim and tie it up securely.
Step 4: Pat the beef tenderloin dry with paper towels to remove any excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper.

Step 5: Heat the avocado oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, add the beef tenderloin and sear on all sides until golden brown, about 10 minutes total.
Step 6: Spread the herbed garlic butter mixture evenly over the top of the browned beef tenderloin. Transfer the pan to the preheated oven. If you have a probe thermometer, insert it into the thickest part of the meat.
Step 7: Roast for 15 to 20 minutes, depending on your preferred doneness. Use a meat thermometer for best results: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Step 8: Remove the roast from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute.
Step 9: Remove the twine, then slice the beef tenderloin into 1-inch thick pieces. Serve immediately, optionally with horseradish sauce.

Tips & Variations

For an extra flavor boost, rub a bit of Dijon mustard on the beef before applying the herbed butter.

If you don’t have fresh herbs, use 1 teaspoon each of dried rosemary and thyme, but crush them slightly to release their aroma.
Letting the roast come to room temperature ensures even cooking and better crust formation.
Use a probe thermometer to take the guesswork out of cooking times and achieve perfect doneness.

Serve with creamy horseradish sauce or a red wine reduction for a delicious pairing.

Storage

Store leftover roast beef tightly wrapped in the refrigerator for up to 3 days. Reheat gently in a low-temperature oven or covered skillet to avoid drying out the meat. You can also slice cold roast beef thinly for use in sandwiches.

How to Serve

A white plate holds three slices of medium-rare roast beef with a dark brown crust and pinkish-red warm center. The top slice is covered with a thick, creamy white sauce speckled with small green herbs. A small round white bowl filled with the same sauce is positioned near the top left of the plate. A metal fork lifts a smaller piece of beef, also topped with some sauce, from the bottom of the plate. The plate sits on a white marbled surface, with a black-handled knife resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef tenderloin ahead of time?

Yes, you can trim and tie the tenderloin a day before cooking and keep it refrigerated. However, apply the herbed butter mixture just before roasting for best results.

What if I don’t have a cast-iron pan?

You can use any oven-safe skillet or roasting pan. Just ensure it’s hot enough to sear the meat well on the stovetop before transferring it to the oven.