Why You’ll Love Garlic Butter Beef Tenderloin Recipe
I enjoy this recipe because it delivers tender, juicy beef with minimal effort. I like how the garlic butter melts into the meat, adding richness and aroma, while the fresh herbs bring balance and freshness. I also appreciate how well this dish works for both weeknight dinners and special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Beef: 2 lbs beef tenderloin, trimmed Salt and pepper to taste 2 tablespoons olive oil
I start by patting the beef tenderloin dry and seasoning it generously with salt and pepper. I preheat the oven to 400°F (200°C). In a large oven-safe skillet, I heat the olive oil over medium-high heat and sear the beef on all sides until a deep brown crust forms.
While the beef sears, I melt the butter over low heat and stir in the garlic, parsley, thyme, rosemary, Worcestershire sauce, and lemon juice if using. I cook just until fragrant, then remove it from the heat.
I brush half of the garlic butter over the seared tenderloin and transfer the skillet to the oven. I roast the beef until it reaches my desired doneness, checking with a thermometer. After removing it from the oven, I let it rest before slicing and finishing with the remaining garlic butter sauce.
Servings and Timing
I usually serve this beef tenderloin to about 6 people. I spend roughly 15 minutes preparing and about 30 minutes cooking, bringing the total time to around 45 minutes.
Variations
I sometimes add a pinch of red pepper flakes to the butter for a bit of heat. When I want a deeper flavor, I finish the beef with a splash of pan juices spooned over the top. I also enjoy swapping herbs depending on the season.
Storage/Reheating
I store leftover beef in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently in a skillet or oven to avoid overcooking.
FAQs
What doneness works best for beef tenderloin?
I prefer medium-rare for the most tender and juicy results.
Should I tie the tenderloin?
I tie it if the shape is uneven to help it cook evenly.
Can I use dried herbs only?
I use dried herbs when fresh aren’t available, adjusting the amounts slightly.
Why rest the beef before slicing?
I let it rest so the juices redistribute and stay in the meat.
Can I cook this without an oven-safe skillet?
I transfer the beef to a roasting pan if needed.
How do I know when it’s done?
I rely on a meat thermometer for accuracy.
Can I prepare the butter sauce ahead of time?
I make it ahead and gently reheat it before serving.
Does lemon juice change the flavor much?
I find it adds brightness, but it’s optional.
What sides pair well with this?
I enjoy it with roasted vegetables, mashed potatoes, or a simple salad.
Can I slice it before serving guests?
I slice it just before serving to keep it warm and juicy.
Conclusion
I keep this garlic butter beef tenderloin recipe close because it delivers impressive results with simple steps. I love how tender, flavorful, and versatile it is, making it a dependable centerpiece for meals I want to remember.
An elegant yet simple garlic butter beef tenderloin featuring juicy, perfectly seared beef finished with a rich herb-infused butter sauce for a special-occasion–worthy main dish.
