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Beef Tenderloin Recipe with Garlic Herb Butter

This beef tenderloin recipe is seared in a cast iron skillet until deeply browned, topped with a four-ingredient garlic herb butter, and finished in the oven for a perfect medium-rare. Ready in 45 minutes. Ideal for Christmas dinner, holiday entertaining, or any special occasion.
Prep Time15 minutes
Cook Time30 minutes
Resting time10 minutes
Total Time52 minutes
Course: dinner
Cuisine: American
Keyword: Garlic Butter Beef Tenderloin, Garlic Butter Beef Tenderloin recipe
Servings: 3 people
Author: Olivia Ribas

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
US Customary - Metric

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.
    A beige ceramic bowl filled with herbed garlic butter mixture, ideal for pairing with Garlic Butter Beef Tenderloin, and a gold spoon resting inside, placed on a neutral, textured surface.
  • 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.
    Two raw Garlic Butter Beef Tenderloin steaks on a sheet of white parchment paper, sprinkled with coarse salt and cracked black pepper, rest on a light-colored surface.
  • 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.
    Two Garlic Butter Beef Tenderloin roasts seared in a black cast iron pan, resting on a light beige surface.
  • 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.
    Two halved roasted eggplants in a black cast iron pan, topped with a generous layer of herbed butter—reminiscent of the richness found in Garlic Butter Beef Tenderloin—rest on a light brown surface.
  • 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.
    Garlic Butter Beef Tenderloin sliced medium-rare on a wooden cutting board, topped with a savory garlic and herb mixture. The beef is juicy and pink inside with a beautifully browned exterior.

Notes

To store: Wrap the sliced tenderloin tightly in plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
To reheat: I slice the tenderloin and place the slices in a baking dish with a splash of beef broth, cover tightly with foil, and reheat in a 325°F oven for about 10 minutes. The low temperature and the foil prevent the outside from overcooking while the center warms through. You can also eat it cold, which is my personal preference for lunch the next day.
To freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead note: You can season the beef up to 24 hours in advance and refrigerate uncovered. The garlic butter can also be made up to 3 days ahead and stored in the fridge. Bring it back to room temperature before using so it spreads easily. The actual cooking should happen the day you plan to serve it.

Nutrition

Serving: 1/8 | Calories: 479kcal | Carbohydrates: 1g | Protein: 46g | Fat: 30g | Cholesterol: 165mg | Sodium: 165mg | Potassium: 592mg | Calcium: 35mg