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Roasted Garlic Butter Beef Tenderloin Recipe
Ash Tyrrell

Roasted Garlic Butter Beef Tenderloin Recipe

The first time I crafted this roasted garlic butter beef tenderloin, I couldn’t believe how effortlessly luxurious it turned out! The way the buttery garlic sauce coated each melt-in-your-mouth bite was downright magical. It wasn’t long before everyone at the table was asking for seconds.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef tenderloin trimmed (the star of the dish―choose a good quality cut for the juiciest results)
  • 6 tablespoons unsalted butter creates a rich, silky garlic butter sauce
  • 4 garlic cloves minced (for bold, aromatic flavor)
  • 2 tablespoons fresh parsley chopped (a fresh, bright garnish)
  • 1 ½ teaspoons kosher salt sticks better than table salt for even seasoning
  • 1 teaspoon freshly ground black pepper adds balance to the richness
  • 1 teaspoon fresh thyme leaves optional, for an earthy depth

Method
 

  1. Start by finely mincing your garlic. Melt the butter in a small skillet over medium heat. Add the garlic and sauté gently for about 1-2 minutes, allowing all those incredible aromas to fill your kitchen. Stir in some parsley along with a pinch of salt and pepper, then set this glorious mixture aside. Trust me, the garlic butter makes all the difference!
  2. Use paper towels to pat your tenderloin dry first – this helps the seasoning stick better. Liberally coat the meat with kosher salt, freshly ground black pepper, and thyme if you’re using it. This simple blend doesn’t overpower the beef, letting its natural taste shine through.
  3. Turn your stove to medium-high and add a drizzle of oil to an oven-safe skillet. Once the oil is hot, sear your tenderloin for 2-3 minutes on all sides until it develops a stunning golden crust. This seals in the juices and enhances the final texture.
  4. Preheat your oven to 425°F (220°C). After searing, transfer the skillet with the tenderloin directly into the oven. Roast for about 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remember, the meat will continue cooking slightly once it’s out of the oven.
  5. Remove the tenderloin from the oven and allow it to rest for 10-15 minutes. Resting is key to keeping the juices locked in, leaving you with perfectly tender slices. While it’s resting, brush on the garlic butter generously so all that flavor soaks in beautifully.
  6. Carve the tenderloin into thin medallions, slicing against the grain for ultimate tenderness. Arrange the slices elegantly on a plate or serve family-style with extra garlic butter on the side. It’s pure bliss in every bite.

Notes

  • Bring It to Room Temperature: Before cooking, leave the tenderloin out for 30 minutes to ensure even cooking.
  • Sear Without Fear: Don’t skip the searing step. It adds a flavorful crust your guests will love.
  • Use a Meat Thermometer: Checking the internal temperature ensures perfectly cooked meat without any guesswork.
  • Rest Is a Must: Always rest your meat before slicing; it preserves the juiciness and texture.