Garlic Butter Beef Tenderloin is a stunning main dish that elevates any table. The tenderloins are seared to perfection, topped with herbed garlic butter, and finished in the oven for the most incredible buttery texture. Simple, elegant, and delicious.
Olivia’s Personal Note
Beef tenderloin is one of my favorite cuts of meat to cook with. It’s the same cut as filet mignon, which means it’s incredibly tender and succulent with every bite. Finished with a simple homemade garlic butter sauce made with just four ingredients, this dish is packed with rich, irresistible flavor without being complicated.
I like to let the beef tenderloin truly shine, so I pair it with simple side dishes like mashed potatoes, air fryer asparagus, Brussels sprouts, or parmesan green beans.
No matter what you serve alongside it, this dish creates a beautiful spread that’s perfect for Christmas dinner or any special occasion and your guests will absolutely love it.
And while it’s stunning enough for the holidays, you don’t have to save this recipe just for special occasions. Beef tenderloin is also my go-to when we want an elegant, restaurant-quality dinner at home.
Key Ingredients
Since this is a special dish, I like to use my best ingredients. The garlic butter infuses right into the beef tenderloins, so high-quality butter and fresh aromatics will pack the most flavor.
How To Prep Beef Tenderloin?
To prepare the tenderloin, you’ll need to trim any excess fat or connective tissue. Then, cut it into two equal roasts, tying the tapered ends in, if needed.
You can also have your butcher trim the tenderloins so they’re even in size and ready to cook when you get home. Once prepped, let the tenderloins come to room temperature for 1 to 2 hours.
First: Combine the softened unsalted butter, garlic, rosemary, and thyme (or your favorite fresh herbs) in a small bowl and set it aside.
Second: Pat the tenderloin filets dry with a paper towel and season them evenly with kosher salt and pepper.
Third: In a large cast iron skillet, heat the olive oil over medium-high. Then, sear all sides of the tenderloins until they’re nice and brown.
Four: Spread the garlic butter on the tenderloins before putting them in a 425°F oven. If you’re using a probe thermometer, insert it now.
Then: Roast the beef in the oven for 15-20 minutes, depending on how done you like it.
Finally: Remove and let them rest for 10-15 minutes before slicing them into 1-inch coins.
What Temperature to Cook Beef Tenderloin?
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: 120-125°F
Medium-Rare: 130-135°F
Medium: 135-140°F
Medium-Well: 140-145°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.
More Garlic Butter Recipes You’ll Love
Garlic Butter Beef Tenderloin
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
- Beef tenderloin is best served as soon as it’s finished resting.
- For the best cut, use a sharp knife and take your time.
- Season the beef up to 24 hours ahead of time for even more flavor.
- Store: You can keep any leftovers in an airtight container in the fridge for up to 3 days. Or, you can freeze it for up to 6 months if you need longer storage.
- Reheat: To keep the buttery texture, reheat the tenderloin low and slow in the oven at 325°F until warmed through. Beef tenderloin is also just as delicious cold. This means it’s perfect for meal prep and winter salads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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