Garlic Roasted Beef Tenderloin Recipe

If you are searching for a stunning centerpiece that wows every guest at the table, look no further than this Garlic Roasted Beef Tenderloin Recipe. This dish marries the tender, melt-in-your-mouth texture of premium beef tenderloin with the rich, aromatic punch of garlic and browned butter. Each bite bursts with flavor, making it perfect for special occasions or whenever you feel like indulging in a truly sophisticated yet approachable roast. The lovely crust of seasoned salt and pepper, combined with browned butter and garlic, elevates the beef to something spectacular without being finicky or complicated.

Ingredients You’ll Need

Gathering simple yet high-quality ingredients is the first step to making this Garlic Roasted Beef Tenderloin Recipe truly unforgettable. Each element plays a vital role, from seasoning and searing to finishing, ensuring depth of flavor, perfectly cooked meat, and an irresistible aroma.

• 4 pound beef tenderloin (4-5 pounds): The star of the dish, tender and lean, perfect for roasting to medium rare perfection.
• 2-3 tablespoons canola oil: Ideal for creating a beautifully crisp sear thanks to its high smoke point.
• 1/2 cup salted butter (divided): Adds luscious richness and helps carry the toasted garlic flavor throughout the roast.
• 1 tablespoon coarse sea salt: Essential for seasoning the exterior, bringing out natural beef flavors.
• 1 tablespoon whole black peppercorns: Cracked and applied liberally to develop a peppery crust that contrasts the tender meat.
• 5 cloves garlic (minced plus whole cloves for roasting): Infuses the beef with a deep, aromatic garlicky essence.
• Fresh herbs for garnish (optional): Adds a touch of vibrant color and fresh herbal notes to finish the dish elegantly.

How to Make Garlic Roasted Beef Tenderloin Recipe

Step 1: Prepare and Trim the Tenderloin

Start by trimming your beef tenderloin if it hasn’t already been done. Removing any excess fat and silver skin ensures a uniform roast and enhances tenderness. Letting the meat sit out at room temperature for one to two hours before cooking allows it to cook evenly, avoiding a cold center.

Step 2: Shape and Secure the Roast

If the tenderloin is too long for your skillet, cut it into two pieces. For a consistent thickness, tuck the narrow end under itself and tie the roast tightly with kitchen twine. This step is key to roasting the beef evenly, preventing thinner edges from overcooking.

Step 3: Preheat Your Oven

Set your oven to a high temperature—450°F. This allows the beef to finish roasting quickly after searing, locking in juiciness while developing a deep flavor from the initial browning.

Step 4: Season the Beef

Generously coat the entire surface of the tenderloin with coarse sea salt and cracked black peppercorns. This bold seasoning creates a crust that beautifully contrasts the smooth, tender interior.

Step 5: Sear the Tenderloin

Heat the canola oil in a large skillet over medium-high heat until it starts to shimmer. Place the beef in the skillet and sear each side for about 3 to 4 minutes until beautifully browned. This step builds foundational flavor through the Maillard reaction, making the meat incredibly savory and enticing.

Step 6: Add Butter and Garlic

Spread about 4 tablespoons of butter over the top and sides of the seared tenderloin. Nestle whole garlic cloves around the roast in the pan and sprinkle a teaspoon of minced garlic over the top for an extra burst of flavor as it roasts.

Step 7: Roast to Perfection

Place the skillet in your preheated oven and roast the tenderloin for 25 to 30 minutes. You’re aiming for an internal temperature between 120-125°F for the ideal medium rare, which keeps the meat juicy and tender inside.

Step 8: Rest the Meat

Remove the beef from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes so the juices have time to redistribute throughout the meat, pushing the internal temperature up slightly to a perfect 130-135°F.

Step 9: Prepare the Garlic Browned Butter

While your beef is resting, melt the remaining 1/4 cup of butter in a small pan over medium heat along with the minced garlic. Cook until the butter turns a beautiful golden brown, emitting nutty, fragrant aromas that will enhance the final presentation.

Step 10: Slice and Serve

Remove the twine gently and slice the tenderloin into 3/4-inch thick medallions. Drizzle everything generously with the warm garlic browned butter right before serving for that extra layer of indulgence and flavor.

How to Serve Garlic Roasted Beef Tenderloin Recipe

Garnishes

A sprinkle of freshly chopped parsley adds a bright splash of green and a subtle herbal freshness that balances the richness of the beef. Fresh herbs can elevate the entire plate, making your presentation feel extra special.

Side Dishes

Classic roasted vegetables, creamy mashed potatoes, or a simple arugula salad with lemon vinaigrette complement the tenderloin wonderfully. These sides provide variety in texture and flavor while keeping the spotlight on your beautifully roasted beef.

Creative Ways to Present

Try serving sliced tenderloin atop a bed of garlic mashed cauliflower for a low-carb option or layering slices alongside a smooth horseradish cream for a zesty contrast. For an elegant touch, plate the beef with a drizzle of aged balsamic reduction or a sprinkle of flaky sea salt to enhance every mouthful.

Make Ahead and Storage

Storing Leftovers

Wrap any uneaten tenderloin tightly in foil or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a great option for tasty lunches or quick dinners.

Freezing

You can freeze cooked beef tenderloin by wrapping it securely in plastic wrap and then aluminum foil, or placing it in a freezer bag. Properly stored, it will keep for up to 3 months without losing much flavor or texture.

Reheating

For best results, gently reheat the beef slices in a low oven (around 250°F) wrapped in foil until warmed through. Avoid microwaving as it can cause the meat to dry out. Adding a splash of beef broth while reheating helps retain moisture.

FAQs

What is the best cut of beef to use for this recipe?

The beef tenderloin is ideal for this recipe because it is incredibly tender and lean. It’s the most prized cut for roasting when you want a melt-in-your-mouth experience.

Can I prepare the garlic butter ahead of time?

Absolutely! You can make the garlic browned butter a day in advance and store it in the fridge. Warm it gently before drizzling over the sliced tenderloin to keep the flavors fresh.

How do I know when the beef is perfectly cooked?

Using a meat thermometer is key. For medium rare, target an internal temperature of 120-125°F before resting. The temperature will rise slightly while resting to about 130-135°F, creating a tender and juicy roast.

Can I use a different type of oil for searing?

Yes, oils with high smoke points such as grapeseed or avocado oil work well. Canola oil is popular for its neutral flavor and excellent searing ability.

Is tying the tenderloin with twine necessary?

While not absolutely required, tying helps maintain an even shape during roasting, which promotes uniform cooking and makes slicing easier and more elegant.

Final Thoughts

This Garlic Roasted Beef Tenderloin Recipe is one of those dishes that feels like a celebration every time you make it. The combination of garlicky richness, tender beef, and simple seasoning delivers something truly special without any fuss. Whether you’re cooking for a festive gathering or just treating yourself, this roast guarantees smiles all around. Give it a try—you’ll quickly see why it’s become such a cherished favorite!

Print