Garlic Brown Butter Roasted Beef Tenderloin
• 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
Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
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 and roast in the oven until desired done-ness is reached, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
Melt butter in a small sauce pan over medium heat. Add in whole garlic cloves. 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 and Serve
Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.