Roasted Garlic Butter Beef Tenderloin
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
6 people
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Calories
412 kcal
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Course
Main Course
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Cuisine
American
Roasted Garlic Butter Beef Tenderloin
Description
The Roasted Garlic Butter Beef Tenderloin recipe starts with a compound butter combining softened butter, minced garlic, fresh rosemary, and thyme. The beef is dried, rubbed with olive oil, seasoned with salt and pepper, then seared in a hot skillet with olive oil and butter to develop a browned exterior. This step locks in juices and forms flavor layers. The prepared garlic butter is spread or spooned atop the browned beef, where it will melt during roasting. Garlic cloves and rosemary sprigs are added to the skillet along with broth or wine for a moist cooking environment. The whole skillet is moved to a preheated 425°F oven and cooked for 20-25 minutes until a medium doneness.
The garlic butter provides a fragrant herbaceous coating that infuses the beef with savory richness while the searing creates a caramelized crust. Roasting with the added broth or wine and fresh herbs gently steams the tenderloin, keeping it moist and flavorful. The optional cream sauce, made from pan drippings, broth, and heavy cream, adds a velvety finish if desired but the roast is flavorful enough on its own.
This beef tenderloin is suited for elegant dinners or special occasions. Serve sliced with the garlic cream sauce or simply with vegetables or potatoes. Fresh herbs enhance presentation and aroma. The recipe includes substitutions such as dried herbs and broth for wine depending on availability, highlighting flexibility.
For ease, broth can be substituted for wine, and dried herbs can replace fresh rosemary and thyme if necessary. The cream sauce is optional but recommended for added richness. Monitor internal temperature for preferred doneness to avoid overcooking.
Ingredients
- 1 ½ pounds beef tenderloin roast
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- garlic reserve for garlic cream sauce, handful of cloves
- 3-4 rosemary plus more for garnish if desired, sprigs; fresh
- ⅓ cup wine veggie or chicken broth both work fine!, or broth
Garlic Butter
- 6 tablespoons butter softened slightly
- 2 teaspoons garlic minced
- ½ teaspoon rosemary finely chopped fresh
- ½ teaspoon thyme finely chopped fresh
Cream Sauce
- 1 tablespoon butter
- ⅓ cup broth
- ⅓ cup heavy cream
- salt to taste
- black pepper to taste
Instructions
Prepare the garlic butter
- In a small bowl combine butter, garlic, rosemary, and thyme. Mash with a fork until blended. Set aside.
Prepare the beef
- Preheat oven to 425 degrees.
- Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and pepper generously on all sides.
- Drizzle a cast iron skillet with remaining 1 tablespoon olive oil and add 1 tablespoon butter over medium-high heat.
- Once butter is almost melted, add beef and sear until browned on all sides (about 4-5 minutes, turning until all sides are browned). Remove from heat.
- Spread garlic butter over the top of the beef (or place mounds/spoonfuls along the top of the beef, it does not need to be spread evenly as it will melt and cover the beef as it melts).
- Add broth (or wine) to the pan (just pour it around the beef, not over the beef), along with garlic cloves and rosemary sprigs.
- Transfer skillet to preheated oven on lowest rack.
- Cook for 20-25 minutes until center temperature reads 135 degrees (for very pink center) to 145 degrees (for more well-done center).
- Remove from oven and allow meat to rest on a cutting board for 10 minutes before slicing and serving. Garnish with fresh rosemary springs or thyme. Enjoy!
Cream Sauce (optional)
- Prepare the cream sauce while the beef rests. Transfer garlic cloves (from the skillet) to a cutting board and smash with a knife turned on its side to squeeze out the inside of the garlic. (At this point, discard roasted rosemary and wipe out the skillet with a paper towel to get rid of any blackened bits).
- Add garlic back to the skillet along with 1 tablespoon butter, broth, and heavy cream. Stir over medium heat until reduced and slightly thickened (should be able to just coat the back of a spoon) and add salt and pepper to taste. Spoon over sliced tenderloin and serve.
Notes
- Fresh herbs can be substituted with 1 teaspoon of dried herb blends like Herbs de Provence or Italian seasoning.
- Vegetable or chicken broth can replace wine for cooking liquid if wine is not available.
- The garlic cream sauce is optional but adds a rich layer; the beef is flavorful enough without it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 22g | 44% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 100mg | 33% |
| Sodium | 134mg | 6% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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