Garlic Brown Butter Roasted Beef Tenderloin

by Howard Land

The Garlic Brown Butter Roasted Beef Tenderloin is a special occasion dish that is sure to wow people And the best part is it’s surprisingly easy to make.

How To Make Garlic Brown Butter Roasted Beef Tenderloin

You will, of course, need a 5 to 6-pound beef tenderloin This is the same cut like filet mignon And if you’ll notice, mine is all tied with kitchen string which was done by my butcher.

You’ll need that for best results Just ask your butcher to tie it for you However if you buy this from somewhere like Costco you will need to tie it yourself. It’s really easy.

There will be a long, flat, thin end. just tuck it underneath so it’s the same thickness all the way through and wrap it up.

I like to mix my seasoning first.

You’ll need 2 teaspoons of salt 2 teaspoons of black pepper and then I also add in 1 teaspoon of white pepper.

We’ll give it a quick mix You want to season your roast quite generously So you’ll sprinkle some on, kind of pat it in and rotate it so you season the entire roast.

Now once that’s seasoned you’ll want to preheat your oven to 450 degrees Fahrenheit and we’re going to sear this roast on the stove.

You’ll use cast iron so you can slide it directly in the oven You want to heat your pan until it is smokin’ hot.

Then we’re going to add our tenderloin in and sear it on all sides.

let it sear for about 3 to 4 minutes per side before rotating, Once it is all seared, we’re going to transfer it to the oven.

If you are not using a cast iron pan, you will switch this to a roasting pan or even a 9×13 pan will work as well.

So we’ll slide it directly into the 450-degree oven to finish cooking.

It will take about 30 minutes for it to reach the correct internal temperature for medium-rare But you must use a meat thermometer to ensure 100% accuracy.

You’re looking for 120 to 125 degrees We’ll check the temperature real quick You want to go for the very centre of the roast And look at that, we’re ready to pull it out.

Remove the roast from the oven and let it rest tented with aluminium foil for 10 minutes.

The meat will continue to cook and the internal temperature will rise by about another 10 degrees While that’s resting we’ll make our garlic brown butter sauce which is super simple.

You’ll need 1/2 cup of butter and you want to melt it in a little saucepan along with 4 whole cloves of garlic.

Let the butter continue to cook over medium heat until it begins to bubble and foam.

You can give it a little swirl now and then The garlic is going to infuse our butter with a little bit of garlic flavour.

Now somewhere beneath all-foam, you need to be able to see the colour of the butter and as soon as it turns a golden brown.

you’ll want to remove it from the heat and pour it into a heatproof container like a liquid measuring cup.

you’ll want to fish out the little cloves of garlic and remove them from the butter.

After the roast has had a chance to rest we’ll remove it from the pan and we’ll slice.

A perfect medium is rare. Remove the kitchen string as you slice off pieces I like to do about 3/4-inch slices and then you’ll drizzle with this garlic brown butter as you serve it.

How To Make Garlic Brown Butter Roasted Beef Tenderloin
Garlic Brown Butter Roasted Beef Tenderloin
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Garlic Herb Butter Beef Tenderloin Roast recipe makes a delectable, melt-in-your-mouth cut of meat that is practically tender enough to cut with a butter knife. Impress your guests with this beautiful beef tenderloin!

Course: Main Course
Cuisine: American
Keyword: Beef Tenderloin, Roasted Beef Tenderloin
Servings: 8 people
Calories: 883 kcal
Ingredients
  • 1 (5 to 6 pound) beef tenderloin
  • 2 teaspoons table salt
  • 2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1/2 cup unsalted butter
  • 4 cloves garlic
Instructions
  1. Preheat oven to 450 degrees. Heat a 12-inch heavy pan over medium to high heat.

  2. If necessary, cut the roast in half to fit into a 12-inch pan. Half of the roast should have a thinner end that narrows. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper and white pepper.

  3. Sear the roast in the frying pan from all four sides until browned, approx. 3 to 4 minutes per side.

  4. Place in a frying pan or 9x13 pan and fry in a preheated oven for about 30 minutes until the desired cooking point of 120-125 degrees is reached. Before serving, let the meat rest loosely covered with aluminium foil for 10 minutes.

  5. While the meat is resting, melt the butter in a small saucepan over medium heat. Once the butter melts, add the whole garlic cloves. Cook over medium heat until the butter begins to bubble and foam with constant stirring. The colour of the butter starts to change. Once you approach a dark golden brown, remove it from the heat and pour it into a heat-resistant container. Remove garlic cloves.

  6. Cut the roast into 1/2 to 3/4 inch slices and sprinkle with brown butter. Serve immediately.

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