Beef Tenderloin with Garlic Butter

This beef tenderloin recipe is seared to golden brown perfection, then topped with flavorful garlic butter and roasted in the oven. An easy and elegant dinner option that’s great for entertaining and for holiday meals.

When I want to impress my friends and family, I serve dinner recipes such as smoked prime rib, lobster tails or this succulent beef tenderloin recipe. It comes out perfectly tender and juicy every time!

There are special occasions where it’s worth splurging on something a little decadent, like a beef tenderloin roast. This recipe coats this succulent cut of meat with a generous amount of garlic butter for maximum flavor. The meat comes out perfectly cooked every time, it’s practically fool proof! I like to serve it for a very special Christmas dinner.

Beef Tenderloin Ingredients

To make this recipe, you will need beef tenderloin, kosher salt, black pepper, olive oil, butter and garlic.

How To Tie A Tenderloin

In order to hold the tenderloin together and cook it evenly, it is a good idea to tie the tenderloin with butcher’s twine. Tying the tenderloin is not particularly difficult. Take a string and loop it around the length of the meat horizontally, tie a knot, and wrap the string vertically around the length of the meat. Move down the length of the meat and place a loop around the width of the meat about 1 or 2 inches apart. Tie the loops around the width of the meat to the strings going around the length of the meat. Tying the roast will give you evenly cooked meat all the way through. You could also ask your butcher to tie your roast when you buy it.

How Do You Cook Beef Tenderloin?

To cook beef tenderloin, first sprinkle a generous amount of salt and pepper on the meat and sear it in olive oil in a pan or large skillet. Spread a mixture of garlic and butter over the beef after it is seared. The beef goes into the oven at high heat until the meat is cooked through to the perfect temperature. Remove the meat from the oven and after a few minutes of rest, the meat is ready to carve. Serve with the garlic butter and pan juices and enjoy.

Tips For The Perfect Dish

• It’s really important to use a meat thermometer to ensure that your meat is properly cooked. I use a digital probe which I insert into the thickest part of the roast.
• This recipe is best when served as soon as the meat has finished resting.
• Use a sharp knife to cut the meat into slices in a thickness you desire. I typically go for 1/2 inch thick slices.
• Serve your beef alongside complementary side dish recipes such as parmesan roasted broccoli, sauteed brussels sprouts, roasted asparagus, twice baked sweet potatoes, roasted cabbage or Instant Pot mashed potatoes.
• Leftovers will stay fresh in the fridge in an airtight container for up to 3 days.

Beef Temperatures

The doneness of beef tenderloin will depend on the temperature of the interior of the meat. Take the meat out of the oven 5 degrees below the temperature you are aiming for. The temperature will continue to rise as the meat rests out of the oven. Keep an eye on the beef as it rests to make sure that it reaches the optimal temperature.

Rare: 120-130 degrees F

Medium-Rare: 130-135 degrees F

Regular Medium: 135-140 degrees F

Medium Well: 145-155 degrees F

Well Done: 155 degrees F

Flavor Variations

Beef tenderloin is so naturally flavorful and delicious you don’t need to add a lot of other seasonings. However, if you feel like trying an additional flavor boost, you can experiment with one of these options.

• Make a sauce for the beef such as mushroom steak sauce. Or offer some homemade steak sauce on the side for dipping.
• Feel free to add herbs to the garlic butter including chopped thyme, parsley, sage or rosemary. You can also season the butter with lemon zest, and spices such as smoked paprika, garlic powder or onion powder.
• You can top the carved beef with sauteed mushrooms and onions.
• Try wrapping the tenderloin in bacon strips before you sear it.

You can never go wrong with tenderloin – it’s perfect for a special occasion, or just for one of those days when you’re looking for an indulgent meat. This is my go-to recipe when I’m looking to impress!

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