Save
This garlic herb beef tenderloin roast transforms any dinner into something truly special with its savory butter crust and perfectly tender slices. With minimal prep and hassle, you get showstopping flavor that is perfect for celebrations like Christmas or an elegant Sunday supper.
I first made this beef tenderloin roast for my family’s Christmas Eve dinner. It looked stunning on the table and everyone raved about how juicy and flavorful it turned out. Now it’s a holiday tradition that brings us together each year.
Ingredients
- Center cut beef tenderloin roast: choose a piece with even marbling for best tenderness
- Kosher salt: allows for precise seasoning and enhances the natural taste
- Freshly ground black pepper: adds subtle heat and rounds out the flavor
- Avocado oil: high smoke point makes it perfect for searing without burning
- Softened butter: creates the rich herb crust and bastes the meat as it roasts
- Minced garlic: six cloves for a bold but not overpowering base
- Fresh rosemary and thyme: finely chopped herbs provide classic depth and fragrance
Instructions
- Let the Beef Come to Room Temperature:
- Allow your trimmed and tied beef tenderloin roast to sit at room temperature for one to two hours. This helps the roast cook evenly and stay tender from edge to center.
- Make the Garlic Herb Butter:
- Combine softened butter with minced garlic, fresh rosemary, and fresh thyme in a small bowl. Stir thoroughly until evenly mixed then set aside.
- Season and Prep the Beef:
- Pat the beef dry with paper towels to remove excess moisture. Season all sides with kosher salt and freshly ground black pepper for full coverage.
- Brown the Beef for Crust:
- Heat avocado oil in a large cast iron skillet over medium high heat. Once the oil shimmers carefully add the beef and brown each side about ten minutes total. Take your time with this step it creates the flavorful crust.
- Slather Herb Butter and Roast:
- Spread the garlic herb butter generously over the top of the browned beef. If you have a probe thermometer insert it now for precise doneness. Transfer the pan to a preheated oven at four hundred twenty five degrees Fahrenheit.
- Roast to Desired Doneness:
- Cook for fifteen to twenty minutes depending on your preferred doneness checking the internal temperature often. For rare aim for one hundred twenty degrees, for medium rare one hundred thirty five, for medium one hundred forty five.
- Rest and Slice:
- Remove roast and let it rest on a cutting board covered loosely with foil for ten to fifteen minutes. This allows juices to redistribute. Remove the twine if tied then slice into one inch thick rounds and serve.
My favorite ingredient here is the fresh garlic. It melts into the butter and creates an aromatic crust that always draws compliments every time I serve it. My family still talks about the first Christmas Eve I brought this roast to the table and the anticipation as the delicious aroma filled the house.
Storage Tips
Leftover beef tenderloin roast keeps beautifully for up to three days in the fridge. Store in airtight containers and reheat gently to avoid overcooking the slices. Cold slices also make amazing sandwiches with a bit of horseradish sauce the next day.
Ingredient Substitutions
If you cannot find beef tenderloin you can substitute with a sirloin roast or even pork loin though the texture and cooking time may differ. Swap avocado oil for grapeseed or canola if needed. For the herbs parsley and tarragon work nicely if you have no rosemary or thyme.
Serving Suggestions
Pair your roast with horseradish cream for a zesty kick or a classic red wine sauce. Sides like honey glazed carrots, garlic roasted potatoes, or mashed potatoes make for a balanced plate. Roasted vegetables of any kind bring color and extra nutrition to the table.
Cultural and Seasonal Context
Beef tenderloin is a classic main course for American holiday meals and has earned its spot on many tables thanks to its tenderness and versatility. In the colder months the rich garlic herb butter adds depth and warmth making this dish extra inviting. Seasonal herbs from the garden or market always lift the flavors.
Seasonal Adaptations
Choose fresh herb combinations to match what is in season. Try adding shallots to the butter in spring for a lighter note. Swap in sage and nutmeg for a cozier fall variation.
Success Stories
Over the years readers have shared that this recipe helps them feel confident hosting for the first time. One cook even made it for a small outdoor wedding dinner and everyone commented on how perfect the beef was cooked. This roast turns any meal into a memorable celebration.
Freezer Meal Conversion
While beef tenderloin is at its best freshly roasted you can freeze leftovers. Slice and wrap well then thaw in the fridge and gently rewarm in a low oven. Leftover slices also work great in steak salads or wraps for lunch.
This beef tenderloin roast always makes any gathering feel special. Make it once and it might just become your family’s new favorite holiday tradition.
Common Recipe Questions
- → How do you achieve a golden crust on beef tenderloin?
Sear the seasoned beef tenderloin in a hot cast-iron pan with avocado oil, turning until all sides are deeply browned before roasting.
- → What's the resting time for tenderloin after roasting?
Rest the roast for at least 10 to 15 minutes to allow the juices to redistribute, ensuring juicy, tender slices.
- → How do the herbs and garlic enhance the beef?
The garlic, rosemary, and thyme infuse aromatic, savory flavors into the meat as the butter melts during roasting.
- → Should a thermometer be used during roasting?
Yes, using a probe thermometer is ideal for monitoring internal temperature to achieve your desired doneness.
- → What are some ideal side dishes?
Popular sides include mashed potatoes, roasted broccoli, garlic herb potatoes, honey glazed carrots, and Brussels sprouts.
- → Is homemade horseradish sauce recommended?
Yes, its tangy flavor pairs wonderfully with the richness of the beef tenderloin slices.