📝 About This Recipe
This show-stopping centerpiece features a center-cut beef tenderloin roasted to succulent perfection and basted in a luxurious compound butter. Infused with fresh rosemary, thyme, and roasted garlic, the meat develops a savory, caramelized crust while remaining incredibly tender and buttery inside. It is the ultimate dish for holiday gatherings or special celebrations where elegance meets comfort.
🥗 Ingredients
The Beef
- 3-4 lbs Whole Beef Tenderloin (trimmed, tied, and at room temperature)
- 2 tablespoons Kosher Salt (more or less to taste)
- 1 tablespoon Coarsely Ground Black Pepper
- 2 tablespoons Grapeseed or Avocado Oil (for high-heat searing)
Garlic Herb Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Fresh Garlic (finely minced)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (adds depth and helps the crust adhere)
- 1 teaspoon Worcestershire Sauce
Aromatics & Pan Finish
- 2 large Shallots (peeled and halved)
- 3-4 pieces Fresh Rosemary Sprigs (whole sprigs)
- 1/2 cup Beef Bone Broth (for deglazing the pan)
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator at least 60 minutes before cooking. This 'tempering' ensures the meat cooks evenly from edge to center.
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2
Preheat your oven to 425°F (220°C). Pat the beef completely dry with paper towels; moisture is the enemy of a good sear.
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3
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, Dijon mustard, and Worcestershire sauce. Mix until a smooth paste forms.
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4
Generously season the beef on all sides with kosher salt and coarse black pepper, pressing the seasoning into the meat.
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5
Heat the oil in a large, heavy oven-proof skillet (cast iron is ideal) over medium-high heat until it begins to shimmer and slightly smoke.
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6
Carefully place the tenderloin in the hot skillet. Sear for 3-4 minutes per side until a deep golden-brown crust forms on all surfaces. Do not forget to sear the ends!
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7
Once seared, remove the skillet from the heat. Spread half of the garlic herb butter over the top and sides of the hot beef.
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8
Toss the halved shallots and rosemary sprigs into the skillet around the meat. These will infuse the drippings with incredible flavor.
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9
Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part reaches 125°F (52°C) for medium-rare.
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10
Every 10 minutes during roasting, use a spoon to baste the beef with the melted garlic butter and rendered juices from the bottom of the pan.
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11
Remove the skillet from the oven and transfer the beef to a warm cutting board. Tent loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute.
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12
While the meat rests, place the skillet back on the stovetop over medium heat. Add the beef broth to deglaze, scraping up the browned bits. Whisk in the remaining herb butter to create a simple pan sauce.
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13
Remove the kitchen twine, slice the beef into 1-inch thick medallions, and drizzle with the pan sauce before serving.
💡 Chef's Tips
Always use a meat thermometer; beef tenderloin is lean and can go from perfect to overcooked in a matter of minutes. Ensure the meat is tied with butcher's twine to maintain a uniform cylindrical shape for even cooking. Don't skip the resting period! Cutting too early will cause the juices to run out, leaving the meat dry. If you prefer a more pungent garlic flavor, use a microplane to grate the garlic into the butter rather than mincing it. For a cleaner look, ask your butcher for a 'Chateaubriand' cut, which is the prized center-cut of the tenderloin.
🍽️ Serving Suggestions
Serve alongside creamy Boursin mashed potatoes to complement the garlic notes. A side of honey-glazed roasted carrots or charred asparagus adds a beautiful pop of color. Pair with a full-bodied Cabernet Sauvignon or an earthy Pinot Noir. Offer a side of fresh horseradish cream sauce for those who enjoy a bit of heat. A crusty sourdough baguette is perfect for mopping up the garlic butter pan sauce.