Description
This Garlic Roasted Beef Tenderloin is a succulent and flavorful dish perfect for special occasions. The tenderloin is seared to develop a golden crust, then roasted to a perfect medium-rare, infused with garlic and aromatic herbs. Finished with a rich garlic butter drizzle, this recipe delivers a tender, juicy roast with a savory, buttery finish.
Ingredients
Scale
Beef Tenderloin
- 4 pounds beef tenderloin (4-5 pounds, serves 10-12 people)
- 2-3 tablespoons canola oil
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 5 cloves garlic (minced, plus whole cloves for roasting, if desired)
- Fresh herbs for garnish (optional)
Butter and Seasoning
- 1/2 cup salted butter (divided: 4 tablespoons for spreading, 1/4 cup for browned garlic butter)
Instructions
- Prepare the Tenderloin: Trim the beef tenderloin if necessary. Allow it to sit out for 1-2 hours to reach room temperature, ensuring even cooking.
- Shape and Secure: Cut the tenderloin into two pieces if needed to fit an oven-safe skillet. Fold the long thin end under itself for uniform thickness and tie with kitchen twine to hold the shape.
- Preheat Oven: Set the oven to 450°F (232°C) to prepare for roasting.
- Season the Meat: Generously coat the entire tenderloin with coarse sea salt and cracked black peppercorns.
- Sear the Tenderloin: Heat canola oil in a large skillet over medium-high heat until smoking, then sear the tenderloin, browning each side for 3-4 minutes to develop a crust.
- Apply Butter and Garlic: Spread 4 tablespoons of butter over the top and sides of the seared tenderloin. Scatter whole garlic cloves around the pan and optionally spread a teaspoon of minced garlic over the meat.
- Roast in Oven: Transfer the skillet to the oven and roast for 25-30 minutes until the internal temperature reaches 120-125°F for medium-rare.
- Rest the Meat: Remove the tenderloin and tent with aluminum foil for 10 minutes, allowing juices to redistribute and temperature to rise to approximately 130-135°F.
- Make Browned Garlic Butter: In a separate pan, heat the remaining 1/4 cup butter with minced garlic over medium heat until it turns golden brown. Remove from heat.
- Slice and Serve: Remove the kitchen twine and slice the tenderloin into 3/4-inch thick pieces. Drizzle with the browned garlic butter.
- Garnish: Optionally, garnish with freshly chopped parsley. Serve immediately for best flavor and texture.
Notes
- Allowing the meat to come to room temperature before cooking ensures more even roasting.
- Using a cast iron or oven-safe skillet makes transferring from stovetop to oven easy.
- Use a meat thermometer to reach desired doneness accurately.
- Tying the tenderloin helps it cook evenly and maintain shape.
- Resting the meat after roasting ensures juices redistribute, resulting in juicier slices.
- Browned garlic butter adds rich flavor, but be careful not to burn the garlic.
