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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 a pound, but you can make a meal that will serve a crowd with it 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!

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 I’ve used a garlic brown butter sauce. It really helps the meat sing. Seriously though, it’s butter. How can you go wrong?

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

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.

 

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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Lindon

5 stars
Just made this for Easter lunch and it was phenomenal. Great recipe. My family loved it.

Amber

5 stars
The most amazing meat)cut)taste I’ve ever had.

Terry H Peacock

5 stars
Uh – how bout YUM to the MAX ! Made this tonight for Mother’s Day. A slam dunk hit 🙂 Followed recipe pretty much – except used Garlic Powder instead of cloves. Anyway – it was mouth watering DELISH. Kudos to YOU 🙂

Tammy

We made this last night. Served 8 people and everyone raved about it. Ours was a bit larger, closer to 7 lbs. so we roasted it for 35 mins and it was mostly rare to medium rare. The garlic infused brown butter was the perfect compliment to it.

heather

I’m going to make this tonight for the first time. when I sear it in a pan, do I put anything in the pan like butter or oil?

Yes, you want to sear in an oil that has a high smoke point, like grapeseed oil or avocado oil.

Chuck Shultz

Canola will work as well, just stay away from Olive Oil as its smoke point is too low.

Sarah Underwood

5 stars
Made this for Easter dinner and it was perfect! My teenage boys LOVED it. Video was helpful to watch and gave great instructions. Thank you!!!

Paula Frazee

5 stars
I have roasted tenderloin several times in the past, but this recipe produced the best results! Way better than any other method I have tried. I didn’t know to use oil to sear it, just used a nonstick pan and it was still amazing. My guests were all raving about it.

Chris J

5 stars
I made my first ever beef tenderloin using this recipe.. O.M.G!!!!! It was to die for. It was a llttle too bloody on one end, but other than that it was perfect, I put it in for 25 mins and it was done to a T. I will DEFINITELY make this again.

E. Vath

5 stars
Having prepared this several times this has become my go to dinner for any occasion. The results are praiseworthy and preparation is at a minimum making it worth consideration on that accord. I usually serve with Fondant potatoes and asparagus. Occasionally I will use corn soufflé and tarragon haricot verts as sides. Always with crusty bread and followed with a crisp green salad. Thanks for this excellent recipe.

Sara Huestis

5 stars
This was my first time making beef tenderloin and this recipe took all my anxiety away! I made this for Christmas and even the leftovers were amazing – thank you!

Cathy

I used your recipe on a beef tenderloin I made for Christmas dinner and everyone loved it. It was cooked perfectly and the garlic butter sauce was a nice extra. Thank you for another great recipe to add to my collection.

Michael McCune

5 stars
I used minced garlic and left it in the butter!! Th roast itself took about 40 minutes in my oven and I took it out when the temperature reached 125! Literally melted in my mouth!

5 stars
From the Bears Den,
Cooked for my family this Christmas Day 2019
This beef tenderloin with Garlic Brown Butter, it was so amazingly delicious. Fallowed the recipe to the letter,
Used my Bear cast iron skillet, love cast iron, got it smoken hot and browned all sides including the ends 3 to 4 minutes per. side on this a 4.5 lb. tenderloin, went straight into a waiting 450 degree oven for 45 min. Until it reached an internal temperature of 130, perfect medium rear,
It was a success, all I would add is a Yorkshire pudding .

WiilieB

5 stars
I’m confused about Tim and Scott stating about a pork tenderloin. The recipe is clear that I see a beef recipe. Getting the beef loin pulled with an internal of 120 degrees, then let it sit for about 10 minutes. Excellent !

scott

I followed the recipe to the letter and even cooked it for an addtional 10.min. after letting set for 10 min I cut into the tenderloin and it was raw.

the tenderloin was 5 pounds not sure what’s wrong but I will never follow one of your recipes again.

Scott.

Chris

Sounds like you need a new meat thermometer

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