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Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!

Bird's eye view of Beef Tenderloin in a cast-iron skillet.

Beef Tenderloin is the perfect cut for any celebration or special occasion meal. This is the piece of meat that filet mignon comes from so you know it’s good. This roast will melt in your mouth. Sure, it is a pricey piece of meat, somewhere around $20 per pound, but you can make a meal that will serve a crowd for way less than you’d ever spend for this same dish at a restaurant. And yes, you can make this just as good as any restaurant!

Where are the spices in Garlic Brown Butter Roasted Beef Tenderloin?

Beef tenderloin doesn’t require much in the way of spicing or sauces because the meat shines on its own. Make sure you are generous with the salt and pepper on the outside of the roast. For this recipe we’ve used a garlic brown butter sauce. It really helps the meat sing. Seriously though, it’s butter. How can you go wrong?

White Pepper vs. Black Pepper:

White pepper and black pepper are both the fruit of the pepper plant. They are processed differently which causes the change in color, and end up tasting slightly different. White pepper is hotter than black pepper, but black pepper has a more complex flavor. White pepper tends to have more floral and earthy notes to it. 

What temperatures should I cook tenderloin to?

When cooking a fine piece of meat like beef tenderloin, it’s important to cook it to an accurate temperature. The recommended cook for beef tenderloin is medium-rare. At medium-rare this roast will have the ideal level of tenderness. Slices towards the ends of the roast will be cooked to medium or medium well, while the center remains a perfect medium rare. As always, we recommend you use a meat thermometer for 100% accuracy.

Steak Doneness Chart that informs desired doneness based on ideal temperature, appearance, and how it feels.

Storage and Reheating Instructions: 

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, wrap sliced tenderloin in foil and cook in an oven preheated to 350 degrees Fahrenheit until warmed through.

If you like this recipe, you may be interested in these other delicious beef recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Beef Tenderloin in a cast-iron skillet.
Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
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
  • Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
  • Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. 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.
  • Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
  • Transfer to a roasting pan or 9×13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
  • While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
  • Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.
Notes

Nutrition

Calories: 883kcal | Carbohydrates: 1g | Protein: 52g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 229mg | Sodium: 722mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 7mg
Course: Main Dish
Cuisine: American
Keyword: Beef Tenderloin
Bird's eye view of Beef Tenderloin in a cast-iron skillet.
Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
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
  • Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
  • Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. 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.
  • Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
  • Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
  • While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
  • Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.
Notes

Nutrition

Calories: 883kcal | Carbohydrates: 1g | Protein: 52g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 229mg | Sodium: 722mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 7mg
Course: Main Dish
Cuisine: American
Keyword: Beef Tenderloin
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