This beef tenderloin recipe is the most requested dish I make for the holidays, and after testing it more times than I can count, I have the method down to something that genuinely works every time. You sear the tenderloin in a hot cast iron skillet until you get a deep, caramelized crust on every side, spread a simple herbed garlic butter over the top, and finish it in the oven until it reaches your perfect internal temperature. The same cut of beef that restaurants slice into individual filet mignon steaks, cooked whole right in your own kitchen, and ready in about 45 minutes.
Olivia’s Personal Note
I love cooking beef tenderloin for any special occasion, whether it is just for my boys Pierre and Thomas or when I have friends over. It is the best kind of recipe for when I want something that feels impressive without keeping me in the kitchen for hours while everyone waits.
What makes this version different from other recipes you will find is the simplicity of the garlic butter. I use just four ingredients: good unsalted butter, fresh garlic, rosemary, and thyme. No cream sauce, no wine reduction, no pan drippings required. The butter melts into the crust as it roasts and that is all this cut of meat needs.
I serve it every time alongside my mashed potatoes because the creamy potatoes absorb every drop of the garlic butter that runs off the tenderloin, and alongside my parmesan green beans for something green on the table. Both come together while the beef rests, which makes the timing work perfectly.
If you love cooking with beef and want another cut that delivers this same kind of wow at the table, my Garlic Butter Pork Tenderloin uses the exact same technique with pork and is a weeknight-friendly option when you want that same sear-and-roast result without the special-occasion price.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Beef Tenderloin Roast (4 to 4.5 pounds): This is the same cut that gets sliced into individual filet mignon steaks at a restaurant. The full roast is one long, narrow muscle from the loin section of the cow, and because it does very little work, it stays incredibly tender with almost no effort on your part. I like to ask my butcher to trim it and tie the thinner tapered end back onto itself with butcher’s twine so both halves cook evenly. If you prefer two smaller roasts, cutting the tenderloin in half before cooking works just as well. Either way, make sure you pull it from the fridge and let it sit at room temperature for 1 to 2 hours before cooking. A cold center is one of the most common reasons a tenderloin cooks unevenly.
Pro Tip: If your butcher offers to pre-trim and tie the tenderloin for you, say yes. It saves 15 minutes of prep at home and the result will be more even than most home cooks can manage with a kitchen knife.
Unsalted Butter (6 tablespoons, softened): I always use unsalted here so I can control the salt level myself. The butter needs to be truly softened, not melted, so it spreads easily over the beef before it goes into the oven. I have tested this with salted butter and the result is noticeably saltier than I like when combined with the kosher salt seasoning on the outside of the roast. Unsalted gives you more control. The butter is what carries the garlic and herb flavor directly into the crust as it roasts, so quality matters here. Use the best butter you have.
Fresh Garlic (5 cloves, minced): I use fresh garlic in the butter because it roasts into something sweet and nutty as the tenderloin finishes in the oven. Garlic powder will not give you the same result. If your cloves are very large, start with 4 and taste the butter before spreading it on the beef. The garlic flavor deepens significantly in the oven so you do not need to be heavy-handed.
Fresh Rosemary and Fresh Thyme (1 teaspoon each, finely chopped): These two herbs are the ones I grew up watching my mother use in roasted meat dishes back in Brazil, and they are the combination I always come back to for beef. Fresh herbs are important here. Dried rosemary and dried thyme will technically work but the flavor is noticeably flatter compared to what fresh herbs bring to the butter. If you can only find one of them, use a full 2 teaspoons of whichever one you have.
How to Make This Beef Tenderloin Recipe
Preheat your oven to 425°F before you start. You want the oven fully up to temperature before the tenderloin goes in.
Step 1: I take the beef tenderloin out of the fridge 1 to 2 hours before I plan to cook it and let it come to room temperature on the counter. This step is not optional. A cold center means the outside overcooks before the inside reaches medium-rare, and with a cut this expensive, that is a result no one wants. I also use this time to mix the garlic butter. I combine the softened butter, minced garlic, chopped rosemary, and thyme in a small bowl and set it aside. Having it ready before the sear means I do not have to rush when the beef comes off the stovetop.
Step 2: I pat the tenderloin completely dry with paper towels and season every side generously with kosher salt and black pepper. Dry surface is one of the keys to a proper sear. Any moisture on the outside of the beef will steam instead of brown, and you need that deep brown crust for flavor.
Step 3: I heat 2 tablespoons of olive oil in my large cast iron skillet over medium-high heat until the oil just begins to shimmer. Then I add the tenderloin and sear it on all sides for a total of about 10 minutes, turning it every 2 to 3 minutes. I am looking for a deep, even brown on every surface, including the ends. This is where most of the flavor in this recipe comes from. Do not rush this step and do not move the beef around while it is searing. Let it sit and develop the crust.
Step 4: I spread the garlic herb butter evenly over the top and sides of the tenderloin while it is still in the cast iron skillet. If I am using a probe thermometer, I insert it into the thickest part of the roast before it goes into the oven. Then I transfer the whole skillet into the preheated 425°F oven and roast for 15 to 20 minutes, checking the internal temperature starting at the 15-minute mark.
Step 5: I remove the tenderloin from the oven when it is 5 degrees below my target temperature because the internal temperature will continue to rise as it rests on the cutting board. For medium-rare, I pull it at 128 to 130°F and it finishes at 133 to 135°F during the rest. I let it rest for a full 10 to 15 minutes before slicing. Cutting into it too early means all the juices run out onto the board instead of staying in the meat.
Internal Temperature Guide
You can choose how well done you want your beef tenderloins. The best way to check is with a meat thermometer. Just keep in mind that the temperature will continue to rise about 5 degrees as it rests.
Rare: pull at 118°F, rests to 122 to 125°F
Medium-Rare: pull at 128°F, rests to 133 to 135°F
Medium: pull at 133°F, rests to 138 to 140°F
Medium-Well: pull at 138°F, rests to 143 to 145°F
Sauce to Pair With
If you like spice, whip up a zesty horseradish sauce. The fresh kick really complements the buttery tenderloin. I also love to serve sautéed garlic butter mushrooms and onions as a veggie-packed topping.
Olivia’s Recipe Tips
Season up to 24 hours ahead for a better crust. If you have the time, season the beef with salt and pepper the night before and leave it uncovered in the fridge. The salt draws out a small amount of moisture and then the surface dries out in the fridge air overnight. When it hits the hot pan the next day, the crust forms faster and goes deeper than it would on a freshly seasoned piece of beef.
Do not cover the tenderloin while it rests. Some recipes say to tent with foil during the rest. I skip this because the foil traps steam and softens the crust you worked hard to build. The internal temperature will still rise properly without the foil. Just leave it on the cutting board undisturbed.
Slice against the grain and thicker than you think. Tenderloin slices look beautiful at about 1 inch thick. Thinner than that and they cool down too fast on the plate and lose that soft, buttery texture. Use a sharp knife and take your time with each cut.
More Garlic Butter Recipes You’ll Love
Beef Tenderloin Recipe with Garlic Herb Butter
Equipment
Ingredients
- 1 beef tenderloin roast 4 to 4 ½ pounds
- 6 tablespoons softened butter
- 5 garlic cloves minced
- 1 teaspoon fresh rosemary leaves finely chopped
- 1 teaspoon fresh thyme leaves finely chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Take the beef tenderloin out of the fridge and let it sit for 1 to 2 hours until it reaches room temperature.
- In a small bowl, mix butter, garlic, rosemary, and thyme, and set aside.
- Heat the oven to 425°F (220°C). Slice the beef tenderloin in half, trim it, and tie it if needed. Pat the beef dry with paper towels and season both sides with salt and pepper.
- Heat oil in a large cast-iron pan over medium-high heat. Add the beef and brown it on all sides for about 10 minutes.
- Spread the herb butter mixture on top of the beef, then place the pan in the oven. If using a probe thermometer, insert it before roasting. Cook for 15 to 20 minutes, depending on your preferred doneness.
- Remove the beef from the oven and let it rest on a cutting board for 10 to 15 minutes. Then, remove the twine and slice into 1-inch pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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