Herbed Garlic Beef Tenderloin (Print-Friendly Format)
Juicy beef tenderloin coated in garlic herb butter, roasted to perfection for a flavorful holiday main.
# Ingredients You’ll Need:
→ Beef Tenderloin Roast
01 -
1 center-cut beef tenderloin roast (1.8–2 kg), trimmed and tied
02 -
2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
04 -
2 tablespoons avocado oil
→ Garlic Herb Butter
05 -
6 tablespoons unsalted butter, softened
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6 garlic cloves, finely minced
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1 teaspoon fresh rosemary leaves, finely chopped
08 -
1 teaspoon fresh thyme leaves, finely chopped
# How to Make It:
01 -
Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for 1 to 2 hours before cooking.
02 -
In a small bowl, combine softened butter, minced garlic, chopped rosemary, and chopped thyme until evenly blended. Set aside.
03 -
Preheat oven to 220°C. Slice the tenderloin in half for easier handling if necessary. Trim excess fat and tie with kitchen twine if not already done.
04 -
Pat the tenderloin dry with paper towels, then season all sides with kosher salt and black pepper. Heat avocado oil in a large cast-iron pan over medium-high heat. Once shimmering, sear the beef on all sides until a golden crust forms, about 10 minutes.
05 -
Spread the garlic herb butter over the top of the seared tenderloin. If using a probe thermometer, insert it into the thickest part of the roast. Transfer the pan to the preheated oven and roast for 15 to 20 minutes, or until cooked to your preferred doneness.
06 -
Remove the beef from the oven and place on a cutting board. Rest for 10 to 15 minutes to allow juices to redistribute. Remove kitchen twine and slice into 2.5 cm thick pieces. Serve warm, optionally with horseradish sauce.
# Extra Tips:
01 -
Allowing the roast to rest before slicing ensures maximum juiciness.
02 -
Pair with classic sides such as mashed potatoes, roasted carrots, or Brussels sprouts for a complete meal.