Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
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.
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:
- Steakhouse Style Horseradish Crusted Prime Rib
- Easy Corned Beef and Cabbage
- Authentic Carne Asada
- Classic Sunday Pot Roast
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.
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.
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.
Canola will work as well, just stay away from Olive Oil as its smoke point is too low.
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.
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!
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.
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!
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 .
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 !
I cooked a 3 lb beef tenderloin with this recipe and it turned out perfectly! Medium rare on the thicker end, medium on the thinner. Perfect for my family’s differing taste for meat. But at 30 minutes it was only at 85 degrees. I had to cook it another 30 to get to 125 degrees. Next time I’ll take it out at 45-50 minutes, since I opened the oven several times and lost heat this time.
I seasoned heavily with salt and pepper and my son commented on how much he liked the seasoning. The garlic butter was great. I will definitely use this recipe again! Thanks!
Easy and perfect for entertaining or a holiday meal!!!