Garlic Butter Beef Tenderloin is a breathtaking main dish that enhances any dining experience. These tenderloins are expertly seared, slathered with herbed garlic butter, and finished in the oven for an unbelievably buttery texture. It’s simple, elegant, and utterly delicious.
I prefer to let the rich flavors of the beef take center stage, so I typically pair it with uncomplicated sides such as mashed potatoes, roasted asparagus, brussels sprouts, broccoli, and parmesan green beans. Regardless of what you choose to serve alongside it, this dish will create a stunning spread that your guests will undoubtedly adore for Christmas dinner or any special occasion.
Amazing Texture: Beef tenderloin is the most succulent cut of beef available. It’s the same cut as filet mignon and boasts an exquisite, juicy texture.
Simple Ingredients: The homemade garlic herb butter comprises merely four ingredients, yet infuses every morsel of the beef tenderloin with rich flavor.
Versatile Recipe: Don’t feel confined to saving this recipe just for holiday feasts. Beef tenderloin is my go-to for a delightful dinner at home too.
When making this special dish, I ensure to use my finest ingredients. The garlic butter seeps right into the tenderloins, so choosing high-quality butter and fresh herbs will really enhance the flavor.
The tenderloin is a long muscle cut from the central part of the loin and tapers at one end. It’s often confused with filet mignon, which comes from the very tip of the beef tenderloin.
To prepare the tenderloin, trim any excess fat or connective tissue. Then, cut it into two equal portions, tying the thinner ends together if necessary. You can also ask your butcher to trim the tenderloins so they’re even in size and ready to cook when you bring them home. Once prepped, allow the tenderloins to reach room temperature for 1 to 2 hours.
First: Combine the softened butter, garlic, rosemary, and thyme in a small bowl; set aside.
Second: Pat the tenderloin filets dry using a paper towel and season them generously with kosher salt and pepper.
Third: In a large cast iron skillet, heat the olive oil over medium-high heat. Sear all sides of the tenderloins until they’re beautifully browned.
Fourth: Spread the garlic butter over the tenderloins before placing them in a preheated 425°F oven. If you’re using a probe thermometer, insert it now.
Then: Roast the beef in the oven for 15 to 20 minutes, depending on your desired level of doneness.
Finally: Remove the tenderloins from the oven and let them rest for 10-15 minutes before slicing them into 1-inch rounds.
The doneness of your beef tenderloins depends on your preference, and the easiest way to monitor it is with a meat thermometer. Keep in mind that the temperature will continue to rise by about 5 degrees while resting.
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
If you enjoy a bit of spice, consider whipping up a zesty horseradish sauce. The fresh kick splendidly complements the rich, buttery tenderloin. Alternatively, you can deglaze the pan with red wine or beef broth and let it reduce for a simple yet luxurious sauce.
I also love serving sautéed garlic butter mushrooms and onions as a healthy, veggie-packed topping.
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need longer storage, you can freeze it for up to 6 months.
To preserve the tender, buttery texture, reheat the tenderloin slowly in the oven at 325°F until warmed through. It’s also just as delicious cold, making it perfect for meal prep and winter salads.
