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Sliced beef tenderloin roast with garlic herb butter on a white platter

Beef Tenderloin Roast with Garlic Herb Butter

A tender, rosy beef tenderloin roast finished with melting garlic herb butter. Simple steps, perfect for Christmas dinner or any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb beef tenderloin tail piece tucked under before tying
  • 2-3 lb center-cut beef tenderloin trimmed and tied; total roast weight 3 to 4 lb
  • 2 1/2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 8 tbsp unsalted butter softened
  • 6 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest optional
  • flaky sea salt for serving, optional

Method
 

  1. Take the tied beef tenderloin out of the refrigerator 45 to 60 minutes before cooking. Preheat the oven to 425°F (220°C).
  2. Pat the roast completely dry with paper towels. If the tail end is thin, tuck it under to create an even thickness and secure with kitchen twine every 1.5 to 2 inches.
  3. In a small bowl, mix the softened butter, garlic, rosemary, thyme, parsley, Dijon mustard, and lemon zest (if using) until well combined.
  4. Season the tenderloin all over with the kosher salt and black pepper, pressing gently so it adheres.
  5. Heat a large oven-safe skillet over medium-high heat and add the olive oil. When the oil shimmers, sear the tenderloin on all sides until deeply browned, about 2 to 3 minutes per side, including the ends.
  6. Turn off the heat. Spread about half of the garlic herb butter over the top and sides of the seared roast.
  7. Insert a leave-in thermometer into the thickest part. Transfer the skillet to the oven and roast until the internal temperature reaches 120 to 125°F (49 to 52°C) for medium-rare, about 20 to 25 minutes depending on thickness and weight.
  8. Move the tenderloin to a cutting board, top with the remaining butter, and tent loosely with foil. Rest for 15 to 20 minutes, until the temperature rises to 130 to 135°F (54 to 57°C).
  9. Slice into 1/2-inch medallions. Sprinkle with flaky sea salt if desired and spoon any buttery pan juices over the top.
  10. Serve immediately on warmed plates with your favorite sides.

Notes

If your roast is closer to 4 lb, start checking temperature at 18 minutes but expect total oven time near 25 to 30 minutes.
Salt the roast up to 24 hours ahead for deeper seasoning; refrigerate uncovered on a rack and pat dry before searing.
If you don’t have a leave-in thermometer, check with an instant-read in a few spots to confirm an accurate reading.