Description
This delightful Beef Tenderloin Roast is perfectly cooked with a herbed garlic butter crust that enhances the tender, juicy meat. Ideal for special occasions, this recipe guides you through achieving a succulent roast with a golden brown crust, seasoned with fresh rosemary, thyme, and garlic butter.
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 to Room Temperature: Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours. This ensures even cooking.
- Prepare Garlic Herb Butter: In a small bowl, mix together the softened butter, minced garlic, rosemary, and thyme. Set this flavorful mixture aside for later use.
- Preheat Oven and Prepare Tenderloin: Preheat your oven to 425°F (220°C). Slice the beef tenderloin in half lengthwise if not already done, then trim and tie it again if necessary to keep its shape during cooking.
- Season the Meat: Use paper towels to gently pat any excess moisture from the beef tenderloin. Season both sides generously with kosher salt and freshly ground black pepper.
- Sear the Beef: Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the beef tenderloin and brown all sides for about 10 minutes total, developing a golden crust to lock in juices.
- Apply Herb Butter and Roast: Slather the garlic herb butter mixture evenly over the top side of the beef tenderloin. Transfer the skillet with the tenderloin into the preheated oven. Roast for 15 to 20 minutes depending on desired doneness (use a meat thermometer to check temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium).
- Rest the Meat: Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Let rest for 10 to 15 minutes to allow the juices to redistribute throughout the meat.
- Slice and Serve: Remove the kitchen twine carefully from the roast. Slice into 1-inch thick pieces and serve immediately. For an extra touch, offer horseradish sauce on the side.
Notes
- Letting the roast come to room temperature before cooking results in more evenly cooked meat.
- Trussing the tenderloin maintains its shape and promotes even roasting.
- Searing the beef in a hot skillet develops flavor by creating a caramelized crust.
- Use a probe thermometer inserted into the thickest part for precise doneness.
- Resting the meat is essential to keep it juicy and tender.
- Substitute avocado oil with olive oil if preferred.
- Fresh herbs can be replaced with ½ teaspoon each of dried rosemary and thyme if fresh are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
