Description
This Garlic Roasted Beef Tenderloin recipe delivers a succulent, tender cut of beef enhanced by a garlic butter roast. Perfect for special occasions or a hearty family dinner, the beef is seared to lock in flavor and then roasted to a perfect medium rare finish, served with a rich garlic browned butter sauce.
Ingredients
Scale
Beef and Seasoning
- 4 pound beef tenderloin (4-5 pounds, each pound serves 2-3 people)
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 5 cloves garlic (minced, plus whole cloves for roasting if desired)
- Fresh herbs for garnish (optional)
Cooking Fats
- 2-3 tablespoons canola oil
- 1/2 cup salted butter (divided)
Instructions
- Prepare the beef tenderloin: Trim the beef tenderloin if it’s not already trimmed. Set it out for 1-2 hours at room temperature to help it cook evenly.
- Shape the roast: Cut the tenderloin into two pieces if needed to fit your skillet. Tuck the long, skinny end under itself to form a uniform roast and tie it securely with kitchen twine.
- Preheat oven: Heat your oven to 450°F (232°C) to prepare for roasting.
- Season the tenderloin: Liberally coat all sides of the tenderloin with coarse sea salt and cracked black peppercorns for full flavor.
- Sear the beef: Heat canola oil in a large skillet over medium-high heat until smoking. Sear the tenderloin, browning each side for about 3-4 minutes to develop a crust.
- Add butter and garlic: Spread 4 tablespoons of butter over the top and sides of the seared beef. Add whole garlic cloves around the meat in the pan and, if desired, sprinkle a teaspoon of minced garlic on top.
- Roast in the oven: Place the skillet in the oven and roast for 25-30 minutes or until the center reaches 120-125°F for medium rare.
- Rest the meat: Remove from oven and tent with aluminum foil for 10 minutes to let juices redistribute, allowing the temperature to rise to about 130-135°F.
- Prepare garlic browned butter: Heat the remaining quarter cup of butter with minced garlic over medium heat until the butter turns golden brown. Remove from heat and set aside.
- Slice and serve: Remove twine from the tenderloin, slice into 3/4 inch thick pieces, and drizzle with the garlic browned butter.
- Garnish and enjoy: Garnish with freshly chopped parsley if desired and serve immediately.
Notes
- Letting the beef come to room temperature before cooking helps it cook more evenly.
- Using kitchen twine to secure the roast ensures uniform thickness and even cooking.
- Use an instant-read thermometer to monitor center temperature for perfect doneness.
- Resting the meat is crucial to keep it juicy and tender.
- The garlic browned butter adds a rich, nutty flavor that enhances the beef beautifully.
- Fresh parsley garnish adds a pop of color and freshness but is optional.
- This recipe serves about 10 people depending on serving size.
