Description
This Beef Tenderloin Roast with Herbed Garlic Butter is a perfect centerpiece for your Christmas dinner. The tenderloin is seared to develop a rich crust, then roasted in the oven with a flavorful garlic and herb butter that infuses the meat with aromatic notes of rosemary and thyme. Juicy, tender, and elegantly simple, this recipe serves 8 and promises a festive, gourmet experience.
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 Tenderloin to Room Temperature: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 1 to 2 hours to ensure even cooking.
- Prepare Garlic Herb Butter: In a small bowl, combine the softened butter with minced garlic, finely chopped rosemary, and thyme. Mix well and set aside.
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half if not already done, then trim and tie it securely with kitchen twine.
- Season and Pat Dry: Use paper towels to pat any moisture off the tenderloin, then season generously with kosher salt and freshly ground black pepper on all sides.
- Sear the Tenderloin: Heat avocado oil in a large cast-iron skillet over medium-high heat. Once shimmering, add the beef and brown on all sides for about 10 minutes total to develop a golden crust.
- Apply Herb Butter and Roast: Spread the prepared garlic herb butter evenly over the top of the seared beef. If using, insert a probe thermometer now. Transfer the entire pan directly to the preheated oven. Roast for 15 to 20 minutes depending on desired doneness.
- Rest and Slice: Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to let the juices redistribute. Remove the kitchen twine and slice into 1-inch thick pieces. Serve with horseradish sauce if desired.
Notes
- Letting the beef come to room temperature before cooking ensures even roasting.
- Searing the tenderloin first locks in juices and adds a delicious crust.
- Use a meat thermometer for perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Resting the meat after cooking is essential to keep it juicy and tender.
- Herb butter can be prepared in advance and refrigerated.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 430
- Sugar: 0.2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg
