Description
This Herb Butter Beef Tenderloin Roast is a succulent and flavorful dish perfect for special occasions or a hearty family meal. The tenderloin is generously seasoned with a fragrant herb butter made from rosemary, thyme, and garlic, then seared to lock in the juices before roasting to a perfect medium-rare. Garnished with fresh parsley, this roast combines rich, buttery flavors with aromatic herbs for a delicious and elegant main course.
Ingredients
Scale
Beef Tenderloin
- 3 lb beef tenderloin roast
Herb Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
Additional Ingredients
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and season it generously with salt and pepper on all sides to enhance the flavor and promote a good crust.
- Make Herb Butter: In a small bowl, combine the softened unsalted butter with the chopped fresh rosemary, thyme, and minced garlic. Mix thoroughly until all ingredients are well incorporated, forming a fragrant herb butter.
- Apply Herb Butter: Rub the prepared herb butter evenly all over the surface of the beef tenderloin, ensuring every part is coated to infuse flavor during cooking.
- Sear the Tenderloin: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides, approximately 3-4 minutes per side, until a golden-brown crust forms to seal in the juices.
- Roast in Oven: Transfer the skillet with the seared tenderloin into the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare doneness. Adjust roasting time if you prefer your beef cooked to a different level.
- Rest the Meat: Remove the beef from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat for a tender and juicy roast.
- Garnish and Serve: Once rested, slice the beef tenderloin and garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Use a meat thermometer to ensure accurate internal temperature for desired doneness.
- Allowing the roast to rest after cooking is crucial for juicy results.
- Fresh herbs can be substituted with dried herbs, but reduce the quantity by half for dried.
- The searing step locks in flavor and gives the tenderloin a beautiful crust.
- This recipe is best served medium-rare to medium for optimal tenderness.
