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Beef Tenderloin Recipe: Oven-Roasted Juicy Main Course with Garlic Herb Butter
This Beef Tenderloin Recipe gives you a tender, juicy roast beef coated in rich garlic herb butter—so simple and elegant for a special dinner.
When I first tried oven-roasted beef tenderloin years ago, it changed how I host holiday meals. Lean yet buttery, each slice feels like a hug from the inside—do you know what I mean? With just a handful of pantry staples and a trusty meat thermometer, this main course comes together in under two hours. It’s incredibly moist, thanks to a garlic herb butter that seals in the juices, and the crust is delightfully crisp. Plus, a 3-oz serving packs about 23 g of protein and just 10 g of fat, per USDA data—making it a surprisingly balanced choice for a festive or weeknight meal.
I often serve this roast beef at family gatherings—Christmas, Easter, or a casual Sunday supper. My inspiration came from a cooking class I took in Colorado, where the instructor showed us how a high-heat sear and gentle oven roast yield the most tender results. Now, a quick Google Trends check shows searches for Beef Tenderloin Recipe jump 25 percent every December—so you’re in sync with the season if you’re planning a holiday feast. Let me walk you through this delicious, jaw-droppingly good dish.
Why You’ll Love This Recipe
– Ultra-tender and incredibly juicy, thanks to that garlic herb butter
– Ready in under two hours, with just 20 minutes of hands-on time
– Gluten-free, keto-friendly main course that pleases everyone
– Impresses guests and sparks questions: “How did you get it so pink inside?”
– Nutrient-packed: about 23 g protein per 3-oz slice, per USDA figures
– Adaptable for smaller or larger gatherings—just tweak cook time
– Pairs beautifully with red wine (Cabernet, anyone?) and roasted veggies
– Foolproof method with clear sear-and-roast steps that even beginners can follow
Ingredients
– 3–4 lb beef tenderloin, trimmed of silver skin and tied with kitchen twine (ask your butcher to do this for you)
– 4 tbsp unsalted butter (room temperature; grass-fed like Kerrygold adds a lovely richness)
– 3 garlic cloves, minced (about 1 tbsp; jarred minced garlic works in a pinch)
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
– 1 tbsp fresh thyme leaves (omit if you’re not a fan—parsley works too)
– 1 tsp sea salt (plus extra for finishing) and ½ tsp freshly ground black pepper
– 1 tbsp Dijon mustard (Maille or Grey Poupon recommended for depth)
– 2 tbsp extra-virgin olive oil (or avocado oil for a neutral taste)
– Pinch of crushed red pepper flakes (optional, for a gentle kick)
– 1 sprig of rosemary or thyme for garnish (optional)
Directions
1. Preheat your oven to 425 °F. Position a rack in the center—this ensures even heat circulation.
2. Make the garlic herb butter: in a small bowl, mix room-temperature butter with minced garlic, chopped rosemary, thyme, Dijon mustard, red pepper flakes (if using), salt, and pepper. Stir until smooth.
3. Pat the beef tenderloin dry with paper towels. This helps you get a golden crust. Rub the olive oil all over, then slather on the garlic herb butter, coating every inch.
4. Heat a large cast-iron skillet over medium-high heat until it just starts to smoke. Sear the tenderloin on all sides—2–3 minutes per side—until you see a deep brown crust. Give each end a quick sear too.
5. Transfer the seared tenderloin, fat side up, to a rimmed baking sheet or leave it in the cast-iron if it’s oven-safe. Slide it into the hot oven and roast until the internal temperature reads 125 °F for medium-rare (about 25–30 minutes for a 3-lb roast). Use a digital probe thermometer—accuracy matters for perfect doneness.
6. Once done, remove from oven and tent loosely with foil. Rest for 15 minutes—this step is key for juicy slices. The temperature will climb to about 130–135 °F during resting, giving you that rosy, tender center.
7. Slice against the grain into ½-inch medallions. Sprinkle with a pinch of sea salt flakes and garnish with a fresh sprig of rosemary or thyme. Serve immediately for best texture.
Servings & Timing
– Yield: Serves 6–8
– Prep Time: 20 minutes (plus optional 1 hour marinating for deeper flavor)
– Cook Time: 25–30 minutes roasting (after searing)
– Rest Time: 15 minutes
– Total Time: approximately 1 hour (or 2 hours if you chill the butter-herb roast beforehand)
Variations
– Dijon & Panko Crust: spread whole-grain mustard, then press on ½ cup toasted panko for extra crunch.
– Red Wine Reduction: deglaze the searing pan with ½ cup red wine and 1 cup beef stock for a quick pan sauce.
– Peppercorn-Crusted: coat the meat in coarsely cracked black pepper before searing for a bold bite.
– Bacon-Wrapped: secure strips of bacon around the tenderloin prior to roasting for smoky flavor.
– Lemon-Garlic Twist: add 1 tsp lemon zest to the butter mixture for a bright, fresh note.
Storage & Reheating
Store leftover roast beef in an airtight container in the fridge for up to 3 days. For longer storage, freeze sliced medallions layered between parchment paper in a freezer bag for up to 2 months. To reheat, warm gently in a 250 °F oven (covered with foil) until heated through, about 10–15 minutes. You can also slide slices into a warm gravy or sauce on the stovetop over low heat—just don’t overcook.
Notes
– Bringing the tenderloin to room temperature (30 minutes out of the fridge) helps it cook evenly—trust me, it makes a difference.
– Use a quality meat thermometer. My probe-style model from ThermoWorks never steers me wrong.
– If you prefer medium, aim for 135 °F before resting; for medium-well, 145 °F.
– Tying the roast ensures it cooks uniformly—your butcher will do this in seconds.
– Feel free to prep the garlic herb butter 24 hours ahead; it actually deepens the flavors.
– Got a convection oven? Lower the temperature to 400 °F and watch the roast closely—cooking time may drop by 5 minutes.
FAQs
Q: Can I grill this beef tenderloin instead of roasting?
A: Absolutely! After searing, move it to a cooler part of the grill, cover, and cook over indirect heat until internal temp hits 125 °F.
Q: What if I don’t have fresh herbs?
A: Dried herbs work in a pinch—use one-third the amount called for fresh.
Q: How do I know if it’s done without a thermometer?
A: Press the center with your fingertip: it should feel like the fleshy part of your palm under the thumb for medium-rare.
Q: Can I use filet mignon steaks instead of a whole tenderloin?
A: Yes! Adjust roast time to 10–12 minutes total, depending on thickness.
Q: Is this recipe suitable for Paleo or Whole30?
A: Skip the Dijon mustard (it has sulfites) and use ghee instead of butter for a Whole30-compliant version.
Q: What side dishes pair best with this roast?
A: Roasted root vegetables, mashed potatoes, or a simple arugula salad with lemon vinaigrette all work beautifully.
Q: How thin should I slice the roast?
A: Aim for ½-inch slices—thicker cuts can feel chewy, and thinner ones fall apart.
Q: Why is resting meat important?
A: Resting lets the juices redistribute; skipping this step leads to dry, flat slices.
Conclusion
This Beef Tenderloin Recipe is your go-to for a tender, juicy oven-roasted main course that looks as good as it tastes. With simple ingredients—garlic herb butter, fresh rosemary, a dash of Dijon—and clear, friendly steps, you’ll have a crowd-pleasing roast every time. Give it a try, leave a comment on how yours turned out, and if you love this, explore my Roast Rack of Lamb Recipe next—your dinner guests will thank you!
Beef Tenderloin Recipe: Oven-Roasted Juicy Main Course with Garlic Herb Butter
Ingredients
- 3-4 lb beef tenderloin trimmed and tied
- 4 tbsp unsalted butter room temperature
- 3 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp Dijon mustard
- 2 tbsp extra-virgin olive oil
- Pinch crushed red pepper flakes optional
- 1 sprig rosemary or thyme for garnish
Instructions
- Preheat the oven to 425°F and position a rack in the center.
- Mix butter, garlic, rosemary, thyme, Dijon mustard, red pepper flakes, salt, and pepper in a bowl until smooth.
- Pat dry the tenderloin, rub with olive oil, coat with garlic herb butter, and sear in a hot skillet.
- Transfer tenderloin to oven, roast until internal temperature reaches 125°F, then rest for 15 minutes.
- Slice the beef, sprinkle with sea salt flakes, garnish, and serve warm.
