Beef Tenderloin

Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings, all baked to a buttery perfection . Impress your guests with this beautiful beef tenderloin!

Reasons You’ll Love This Recipe

• Holiday Feast : This Beef tenderloin is the perfect centerpiece to any holiday feast. It is tender, juicy, and slathered with a garlic herb butter that is irresistible.
• Simple but Impressive : This takes less than an hour to make, but everyone will be raving over it. Beef tenderloin is one of the most tender cuts of meat, and with the garlic herb butter, it’s the chef’s kiss!
• Versatile : You can make this for special occasions or dinner at home. Make it a meal by adding my Mashed Potatoes , Rainbow Carrots , and Baked Apples for a sweet side.

Ingredients for Beef Tenderloin

Simple ingredients for a well deserved beef tenderloin. Searing the tenderloin and then adding this garlic herb butter only enhances this beef tenderloin and makes it so good! You can’t go wrong with this tender piece of meat.

• Beef tenderloin: Trimmed and tied.
• Salt and Black Pepper: Enhances the flavor of the steak.
• Olive Oil: Adds flavor as well as searing the outside to create a beautiful crust.

Garlic Herb Butter

• Butter: Adds a rich buttery flavor that seeps into the meat, making it tender and juicy.
• Garlic cloves: Minced and sprinkled in the mix, adding savory flavor.
• Fresh Herbs : Adding fresh Thyme , Oregano , and Rosemary really sets this steak apart!
• Salt and pepper: To taste!

Preparing and Trimming the Beef:

Follow the steps below to prepare your tenderloin.

1. Remove Silver Skin: Carefully slide the tip of the knife under the connective tissue, separating and trimming the silver skin away. Keep the knife as close to the surface as you can. This will help minimize meat loss.
2. Remove the Chain: A lso known as the side of the muscle, it needs to be trimmed and cut away. This looks like a fatty, thin piece of meat that is the length of the tenderloin.
3. Halve the Tenderloin: Tenderloins come long and look like cylinders. They usually do not fit in the pan without being cut. It is best to cut the whole tenderloin in half to create two smaller roasts. Doing this will ensure even cooking.

How to Tie a Tenderloin:

Since the tenderloin is so soft and tender, it is best to hold it together with kitchen twine . This will also ensure that your beef is cooked evenly in a nice tight bundle.

1. Loop : Use kitchen twine and loop around in sections of the beef tenderloin.
2. Knot : Loop the string around and then tie a snug knot, spacing the twine about 1 inch apart.
3. Repeat: Continue to repeat these loops. Tighten each one enough so the tenderloin does not lose shape and bulges outward and through the twine.
4. Tie it Off : You will want to have between 5 and 6 loops total, then tie it off at the end.

How to Make Garlic Herb Butter Beef Tenderloin:

Once your tenderloin is trimmed and tied, you will want to sear it and then roast it. If you follow the steps below, you will get the most delicious, juicy tenderloin you have ever had!

1. Prepare skillet and sear tenderloin: Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
2. Herb Garlic Butter: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish, then spread half of the butter on the roast.
3. Roast: Once your oven has reached 400 degrees Fahrenheit, put the beef Tenderloin in until the internal temperature reaches just under 140 for medium doneness. Remove from the oven, then slather the rest of the garlic butter on top and let stand 10 minutes before slicing.

Variations of Flavoring:

If you want to enhance your beef tenderloin flavors, try these ideas for more options for making the perfect beef tenderloin.

• Gravy : Pouring gravy over top of the meat.
• Herbs : Changeany herbs from fresh to dry or use different herbs.
• Sauce: Top the beef tenderloin with Buttery Herb Sautéed Mushrooms or Garlic Balsamic Mushrooms .
• Bacon: For bacon lovers, wrapping it in bacon and cooking it is another way to add flavor and more meat.
• Creamy Sauce : Using a creamy sauce to dunk your beef tenderloin in is always a tasty meal. Try my horseradish or bearnaise sauce .

Beef Temperature Chart:

Once I sear my tenderloin, I will roast it for about 20 to 25 minutes, depending on how much time I am looking for my roast to be done. Roast your beef tenderloin until it reaches an internal temperature 5 degrees below your desired doneness. After it is roasted, the internal temperature rises as it rests. Your cooked beef tenderloin will rise about 5 to 10 degrees warmer during this resting period. It is best to use a meat thermometer for the most accurate results.

Let it rest at room temperature for about 10 to 15 minutes before slicing to absorb back into the meat and guarantee a more juicy and tender tenderloin.

• Rare: 22 or 120 to 130 degrees Fahrenheit
• Medium-Rare: 25 or 130 to 135 degrees Fahrenheit
• Medium : 28 minutes or 135 to 140 degrees Fahrenheit
• Medium-Well: 30 minutes or 145 to 155 degrees Fahrenheit
• Well Done: 32 minutes or 150 to 155 degrees Fahrenheit

Storing Beef Tenderloin:

It is rare to have any of this Garlic Herb Tenderloin left over, but it does happen. I prefer to refrigerate it and have it throughout the week. Freezing seems to take away from the tenderness and changes the texture of the beef tenderloin.

• Warming up: When ready to reheat, place in the oven for 10 to 12 minutes or in the microwave for 30 seconds at a t ime. You do not want to overcook this tenderloin.
• Refrigerato r : Once your beef tenderloin is completely cooled off, place it in an airtight container and then store it in the f ridge for 5 to 6 days.
• Freezing: Cool the beef tenderloin and place it in an air-sealed ziplock bag. Remove all the air out of the bag and lay flat in the freezer. This will last about one month in the freezer. When ready to warm up, place in the fridge to thaw overnight before reheating.

More Delicious Steak Recipes to Try

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Lemon Garlic Butter Flank Steak with Mushrooms

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Perfectly Juicy Grilled Steak

2 hours 18 minutes

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Skillet Salisbury Steak

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Garlic Butter Herb Steak Bites and Potatoes

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Here are more beef and steak recipes to enjoy:

• Lemon Garlic Butter Flank Steak with Mushrooms
• Perfectly Juicy Grilled Steak
• Skillet Salisbury Steak
• Garlic Butter Herb Steak Bites with Potatoes
• Brown Sugar Garlic Flank Steak

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Ingredients1x2x3x

• ▢ 4-5 pound beef tenderloin
• ▢ 2 tablespoons olive oil
• ▢ salt and pepper

Garlic Herb Butter

• ▢ 1 cup softened butter
• ▢ 5 cloves garlic minced
• ▢ 1 tablespoon finely chopped thyme
• ▢ 1 tablespoon finely chopped oregano
• ▢ 1 tablespoon finely chopped rosemary
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper

Instructions

• Prepare the 4-5 pound beef tenderloin by trimming the fat. Cut it in half and tie the roast so you have 2 tied roasts. Bend the tail inward at the end of the roast so that it is tied in an even thickness.
• Preheat the oven to 425 degrees Fahrenheit. Heat a heavy-bottomed skillet to medium-high heat on the stove. Add the 2 tablespoons olive oil to the pan.
• Once the olive oil is hot, rub the tenderloin with salt and pepper add them to the pan, and sear each side for 3-4 minutes or until they are golden brown, reduce the heat to medium-low.
• Make the garlic butter spread, mix together the 1 cup softened butter , 5 cloves garlic minced , 1 tablespoon finely chopped thyme , 1 tablespoon finely chopped oregano , 1 tablespoon finely chopped rosemary , 1 teaspoon salt , and ½ teaspoon pepper in a bowl.
• Spread half of the butter mixture on the seared tenderloin and place it in a roasting pan, skillet, or baking dish. Bake in the preheated oven for 20-25 minutes until the tenderloins reach 140 degrees Fahrenheit.
• Remove the pan from the oven brush the rest of the garlic butter on top and let it stand for 10 minutes before slicing.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Garlic Herb Butter Beef Tenderloin

Ingredients

• 4-5 pound beef tenderloin
• 2 tablespoons olive oil
• salt and pepper

Garlic Herb Butter

• 1 cup softened butter
• 5 cloves garlic minced
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped oregano
• 1 tablespoon finely chopped rosemary
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Prepare the 4-5 pound beef tenderloin by trimming the fat. Cut it in half and tie the roast so you have 2 tied roasts. Bend the tail inward at the end of the roast so that it is tied in an even thickness.
• Preheat the oven to 425 degrees Fahrenheit. Heat a heavy-bottomed skillet to medium-high heat on the stove. Add the 2 tablespoons olive oil to the pan.
• Once the olive oil is hot, rub the tenderloin with salt and pepper add them to the pan, and sear each side for 3-4 minutes or until they are golden brown, reduce the heat to medium-low.
• Make the garlic butter spread, mix together the 1 cup softened butter , 5 cloves garlic minced , 1 tablespoon finely chopped thyme , 1 tablespoon finely chopped oregano , 1 tablespoon finely chopped rosemary , 1 teaspoon salt , and ½ teaspoon pepper in a bowl.
• Spread half of the butter mixture on the seared tenderloin and place it in a roasting pan, skillet, or baking dish. Bake in the preheated oven for 20-25 minutes until the tenderloins reach 140 degrees Fahrenheit.
• Remove the pan from the oven brush the rest of the garlic butter on top and let it stand for 10 minutes before slicing.

Video

Nutrition

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