Description
This Beef Tenderloin Roast with Herbed Garlic Butter is a perfect centerpiece for a Christmas dinner. The tender, juicy beef is seared to develop a flavorful crust, then roasted in the oven with a fragrant garlic, rosemary, and thyme butter for a savory, aromatic finish. Ideal for special occasions, this recipe yields tender slices full of rich flavor and pairs beautifully with horseradish sauce or your favorite sides.
Ingredients
Scale
Beef Tenderloin Roast
- 1 center-cut beef tenderloin roast (4 to 4 ½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Garlic Herb Butter
- 6 tablespoons softened butter
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
- Bring beef to room temperature: Remove the beef tenderloin from the fridge and let it sit out for 1 to 2 hours to reach room temperature. This ensures even cooking.
- Prepare garlic herb butter: In a small bowl, mix together softened butter with minced garlic, fresh rosemary, and thyme. Set this flavorful butter mixture aside for later use.
- Preheat oven and prep beef: Preheat the oven to 425°F (220°C). If not already done, slice the tenderloin in half lengthwise, trim any excess fat, and tie it up securely for even roasting.
- Season the beef: Pat the beef dry with paper towels to remove moisture, then season both sides liberally with kosher salt and freshly ground black pepper.
- Sear the beef: Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the beef tenderloin and sear on all sides for about 10 minutes total until well-browned and crusty.
- Apply herb butter and roast: Spread the prepared garlic herb butter evenly over the top of the seared tenderloin. Insert a probe thermometer if using, then transfer the entire pan to the preheated oven. Roast for 15 to 20 minutes, depending on desired doneness (about 125°F for rare, 135°F for medium-rare).
- Rest and slice: Remove the beef from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute. Remove the kitchen twine and slice into 1-inch thick pieces.
- Serve: Serve the tender slices with optional horseradish sauce or your favorite sides for a festive holiday meal.
Notes
- Letting the beef come to room temperature before cooking ensures even doneness throughout the roast.
- Trussing the tenderloin helps it maintain shape and cook evenly.
- Searing the beef before roasting locks in juices and adds a rich crust for better flavor.
- Use an instant-read or probe thermometer to achieve perfect doneness without overcooking.
- Resting the roast after cooking is critical for juicy, tender slices.
- Horseradish sauce pairs wonderfully with beef tenderloin and adds a spicy kick.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420 kcal
- Sugar: 0.3 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 120 mg
