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Beef tenderloin is one of the most elegant dishes you can serve for a holiday dinner – but it isn’t especially fussy or complicated to make. Tender, juicy beef roasted in a garlic herb butter is sure to be a showstopper at your next dinner party!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make Herb Garlic Beef Tenderloin
Beef tenderloin is one of those dishes I love because they seem really intimidating, but with my simple steps below, it is insanely easy, even for a beginner cook!
Garlic Herb Beef Tenderloin Ingredients
First assemble the following ingredients:
- Beef tenderloin (4-5 lbs) – Beef tenderloin is a succulent and premium cut of meat known for its melt-in-the-mouth tenderness and mild flavor.
- Sea salt (1 tsp) – Sea salt, harvested from evaporated seawater, imparts a natural and briny flavor that can elevate the meat.
- Black pepper (½ tsp) – Black pepper adds a pungent kick and aromatic warmth, making it a versatile spice.
- Olive oil (2 tbsp) – Olive oil is a fragrant and fruity oil extracted from olives, commonly used in Mediterranean cooking for its rich flavor and health benefits.
- Salted butter (4 tbsp) – Salted butter is a creamy dairy product with added salt, enhancing both its flavor and shelf-life.
- Garlic (2 tsp) – Garlic is a pungent and aromatic bulb that infuses dishes with a deep, earthy flavor, often mellowing when cooked.
- Horseradish sauce (1 tsp) – Horseradish sauce offers a spicy and tangy kick, derived from the grated root of the horseradish plant, use prepared horseradish sauce for this dish.
- Rosemary, fresh (½ tsp) – Fresh rosemary is an aromatic herb with needle-like leaves, imparting a woody and slightly minty flavor.
- Thyme, fresh (½ tsp) – Fresh thyme is a delicate herb with tiny leaves, lending dishes a subtle earthiness with hints of mint and lemon.
Once you’ve gathered your ingredients, we will use this method:
- Season and Chill. Prepare the tenderloin by trimming any fat, cutting it in half, and tying it with butcher twine. Season the meat with salt and pepper, cover loosely with plastic wrap and leave it in the fridge to chill about 10 hours.
- Acclimate. When you are ready to make the tenderloin set the meat on the counter and let it come to room temperature about 2 hours. Season with a little more salt and pepper.
- Sear. Heat the oil in a heavy bottom oven safe pan on high and sear the tenderloin on all sides.
- Combine Topping. In a small bowl combine the butter, garlic, horseradish sauce, fresh rosemary, and fresh thyme.
- Bake. Place a probe thermometer in each piece of beef and place them in the hot pan. Slather the butter garlic herb mixture over the tenderloin and place it in the oven at 425 degrees for 20 – 25 minutes until it reaches the desired temperature.
- Rest. Remove the tenderloin from the oven and place on a cutting board, tent loosely with foil and let it sit about 15 minutes before slicing and enjoying.
Tips and Tricks for Perfect Beef Tenderloin
Quality Matters: Start with a high-quality cut of meat. Look for beef tenderloin with good marbling, as the fat will melt during cooking, adding flavor and juiciness.
Room Temperature: Before cooking, let the beef tenderloin sit at room temperature for about an hour. This helps in even cooking from edge to center.
Trimming: If your tenderloin comes with a chain or excess fat, trim it off. For even cooking, consider tying the tenderloin at intervals with kitchen twine to give it a uniform shape.
Season Generously: Beef tenderloin has a mild flavor, so don’t be shy with your seasoning. Salt it generously and let it sit for a while, allowing the salt to penetrate and season the meat internally.
Searing is Key: Sear all sides of the tenderloin in a hot skillet with a little oil before roasting. This creates a delicious crust and seals in the juices.
Use a Meat Thermometer: This is crucial to avoid overcooking. For medium-rare, aim for an internal temperature of about 130°F (54°C), and remember that the meat will continue to cook a bit after you take it out of the oven due to carryover cooking.
Rest Before Slicing: Let the meat rest for at least 15 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring a juicy slice.
Sharp Knife: When slicing, use a sharp knife and make clean cuts to showcase the tenderness of the meat.
Sauces and Sides: Beef tenderloin pairs well with various sauces like béarnaise, red wine reduction, or horseradish cream. Accompany with sides that complement its rich flavor, like roasted vegetables or creamy mashed potatoes.
Leftovers: If you have leftover beef tenderloin, it’s fantastic in sandwiches, salads, or stir-fries the next day. Store in an airtight container in the fridge.
FAQs
If you can’t find beef tenderloin, other suitable cuts include ribeye roast or sirloin roast. However, these cuts may have slightly different textures and fat content, so adjust cooking times accordingly.
Yes, you can season the beef and let it marinate in the refrigerator for up to 24 hours. Remove it from the fridge about an hour before cooking to allow it to come to room temperature.
For medium-rare, aim for an internal temperature of about 130°F (54°C). For medium, target around 140°F (60°C). Remember, the meat will continue to cook a few degrees more after it’s removed from the heat due to carryover cooking.
It’s crucial to let the beef tenderloin rest for at least 15 minutes after cooking. This allows the juices to redistribute, ensuring a juicy slice.
While fresh herbs provide a brighter flavor, you can substitute dried herbs if necessary. Typically, you’ll want to use one-third the amount of dried herbs compared to fresh, since dried herbs are more concentrated in flavor.
Leftover beef tenderloin is versatile. Slice it thinly for sandwiches, chop it for salads, or even use it in stir-fries. Store in an airtight container in the refrigerator for up to 3 days.
If you don’t have horseradish, you can substitute with Dijon mustard or wasabi in a pinch. These alternatives provide a different flavor but still offer a spicy kick.
Absolutely! Grilling beef tenderloin can infuse it with a delightful smoky flavor. Just ensure you monitor the internal temperature closely to prevent overcooking.
Searing the beef on all sides in a hot skillet before roasting (or grilling) will help develop a delicious crust. The high heat creates a Maillard reaction, which gives the beef a rich flavor and golden-brown crust.
Yes, beef tenderloin is often considered a premium cut of beef, making it perfect for celebrations, holidays, or any special meal.
What to Serve with Garlic Herb Beef Tenderloin
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Garlic Herb Beef Tenderloin
Equipment
Ingredients
- 5 lb beef tenderloin, trimmed of excess fat and tied
- 1 tsp sea salt, plus more to taste
- ½ tsp fresh ground black pepper
- 2 tbsp olive oil
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp horseradish, prepared
- ½ tsp rosemary fresh, minced
- ½ tsp thyme fresh, minced
Instructions
- Trim any excess fat off the tenderloin (if not already done by the butcher), cut it in half so you have two pieces and tie with butcher twine every few inches.
- Season the tenderloin with the salt and pepper, cover loosely with plastic wrap then leave it in the fridge for at least 10 hours. (This is an optional step but helps season the meat all the way through.
- Remove the roast from the fridge about two hours before cooking. Season it with a little more salt and pepper then let it sit uncovered for at least 2 hours so it can come to room temperature.
- Preheat the oven to 435 degrees F.
- Heat the oil to medium high in an oven safe cast iron skillet on the stovetop.
- Sear the two tenderloin pieces one at a time in the hot oil. You just want to brown the roast on all sides, about 3 minutes per side. Set aside
- Combine the softened butter with the garlic, horseradish, and fresh herbs in a small bowl.
- Slather each seared piece of tenderloin in the herb butter and place a probe thermometer through the center of each piece (using a probe thermometer is the only way to ensure the meat is cooked to your preferred internal temperature). Set your probe thermometer to alert you when the meat has reached your doneness. Rare – 115 – 120 F, Medium Rare 120 – 125 F, Medium 130 – 135 F.
- Place the prepared tenderloins back in the oven safe skillet or on a sheet pan lined with tin foil and bake in the oven until the probe alerts you that the meat is cooked, about 18 – 25 minutes depending on the thickness of the meat.
- Remove the tenderloins from the oven, place them on a cutting board, tent loosely with foil and allow them to sit for 15 minutes to allow the juices to settle.
- Cut off the twine and slice into 1” pieces. Enjoy with more horseradish or alone!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
