Beef Tenderloin with Garlic Butter
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
490 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin with Garlic Butter
Description
Beef Tenderloin with Garlic Butter centers on a high-quality beef tenderloin trimmed and tied for even cooking. The meat is first seasoned generously with salt and black pepper, then seared in olive oil over high heat until each side forms a deep browned crust. This searing builds flavor and texture while sealing in juices.
After searing, a softened butter blended with minced garlic is spread all over the beef, infusing it with garlic richness during roasting. The pan goes into a 450°F oven, roasting for about 20 minutes or until an internal temperature around 125°F is reached for medium-rare. Letting the meat rest covered before slicing allows the juices to redistribute for tender, evenly cooked slices. Parsley garnish adds a fresh visual touch if desired.
This roast makes an elegant centerpiece for dinners or holidays. It pairs well with roasted vegetables or a simple salad and side starches. Using a digital probe thermometer is emphasized to monitor doneness precisely and avoid overcooking.
To ensure optimal results, serve the tenderloin shortly after the resting period to preserve its texture and juiciness.
Ingredients
- 5 lb beef tenderloin trimmed and tied. You can leave the tenderloin whole or cut it into 2 pieces for easier handling.
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons olive oil
- 6 tablespoons butter softened
- 2 teaspoons garlic minced
- parsley optional garnish, sprigs
Instructions
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a large oven safe pan over high heat. Rub the salt and pepper all over the tenderloin.
- Sear the meat on all sides until browned, about 4 minutes per side.
- In a small bowl, mix together the butter and garlic. Spread the butter mixture all over the meat.
- Place the pan in the oven. Cook for 20 minutes or until a thermometer reaches at least 125 degrees F for medium rare meat. If you prefer your meat to be less pink, you can leave it in for longer. Refer to the meat temperature cooking guide in the text of the post.
- Cover the meat and let it rest for 10 minutes.
- Slice and serve. Garnish with parsley if desired.
Notes
- Use a digital meat thermometer inserted into the thickest part of the tenderloin to monitor doneness accurately.
- Serve the beef soon after resting to maintain its tender texture and flavorful juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 147mg | 49% |
| Sodium | 530mg | 22% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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