I love this recipe because it delivers restaurant-quality results with minimal fuss. The beef tenderloin is seared to form a golden crust, then roasted to perfection in the oven with a flavorful garlic herb butter slathered on top. It’s a quick-cooking cut, so I can have a stunning main dish ready in under an hour. Plus, it pairs beautifully with all my favorite sides, from mashed potatoes to roasted veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef Tenderloin Roast
1 center-cut beef tenderloin roast (4 to 4½ pounds), trimmed and tied
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons avocado oil
For the Garlic Herb Butter
6 tablespoons softened butter
6 garlic cloves, minced
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped fresh thyme leaves
Directions
Bring the beef to room temperature I remove the beef tenderloin from the fridge and let it sit out for 1 to 2 hours. This helps it cook evenly and stay tender throughout.
Make the garlic herb butter In a small bowl, I combine the softened butter with the minced garlic, chopped rosemary, and thyme. I set it aside so it’s ready to go after searing.
Prep the beef I pat the tenderloin dry with paper towels to remove excess moisture. Then I season all sides generously with salt and freshly ground black pepper.
Sear the beef In a large cast-iron pan, I heat the avocado oil over medium-high heat. Once it’s shimmering, I add the beef and sear it on all sides—about 10 minutes total—until a golden crust forms.
Roast I preheat the oven to 425°F (220°C). After searing, I slather the herb butter all over the top of the tenderloin. I insert a meat thermometer, then transfer the entire pan to the oven. I roast it for 15 to 20 minutes, depending on how done I want it:
120°F for rare
130°F for medium-rare
140°F for medium
Rest and slice Once out of the oven, I let the roast rest on a cutting board for 10 to 15 minutes. This locks in the juices. I remove the twine, slice it into 1-inch thick pieces, and serve—often with horseradish sauce on the side for a bold, tangy finish.
Servings and timing
This roast serves 8 people. It takes just 15 minutes to prep, about 30 minutes to cook, and another 10 to 15 minutes to rest before serving. So from start to finish, I have an elegant main course ready in approximately 45 minutes.
Variations
Here are some tweaks I like to make depending on the occasion:
Add a splash of red wine to the pan drippings for a quick, rich pan sauce.
Use compound butter with shallots or Dijon mustard for a twist on the flavor.
Coat with crushed peppercorns before roasting for a steakhouse-style crust.
Stuff with mushrooms or spinach if I want to add another layer of flavor inside.
Swap thyme or rosemary for sage for a slightly woodsy, holiday-forward flavor.
storage/reheating
I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat without drying it out, I wrap the slices in foil and warm them gently in the oven at 275°F (135°C) until heated through. I avoid the microwave if I can, since it can make the meat tough.
FAQs
How do I know when the beef tenderloin is done?
I always use a probe thermometer to check the internal temperature. It’s the best way to avoid overcooking. I remove it a few degrees early since it continues cooking as it rests.
Can I prepare the roast ahead of time?
Yes. I often season and tie the roast the day before, then refrigerate it. I bring it to room temperature before cooking. I can also prep the herb butter ahead and store it in the fridge.
What’s the best pan to use for searing and roasting?
I use a large cast-iron skillet because it handles high heat well and goes straight from stovetop to oven. It helps me get that perfect crust on the beef.
Can I use dried herbs instead of fresh?
I prefer fresh for the best flavor, but if I don’t have them, I use about ⅓ the amount of dried rosemary and thyme since dried herbs are more concentrated.
What should I serve with this beef tenderloin?
I like to serve it with classic sides like mashed potatoes, garlic herb roasted potatoes, roasted Brussels sprouts, or a crisp green salad. A simple horseradish or red wine sauce is the perfect finishing touch.
Conclusion
This Beef Tenderloin Roast with Herbed Garlic Butter is a reliable, elegant dish that always earns rave reviews at the table. With its melt-in-your-mouth texture and aromatic herb crust, it’s my favorite way to serve up a memorable meal during the holidays or any special occasion. And with how quick and easy it is, I never feel overwhelmed making it — which is a win in my book.
This beef tenderloin roast with herbed garlic butter is your ultimate holiday main dish. Juicy, tender, and full of flavor—perfect for Christmas dinner or special celebrations.
Ingredients
Beef Tenderloin Roast
1 center-cut beef tenderloin roast (4–4½ pounds), trimmed and tied
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp avocado oil
Garlic Herb Butter
6 tbsp unsalted butter, softened
6 garlic cloves, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Instructions
1. Bring Beef to Room Temperature
Remove beef tenderloin from the fridge 1–2 hours before cooking.
2. Make the Herb Butter
In a small bowl, mix butter, garlic, rosemary, and thyme. Set aside.
3. Preheat & Prep
Preheat oven to 425°F (220°C).
Slice tenderloin in half if needed, trimming and tying securely.
Pat dry with paper towels and season all sides with salt and pepper.
4. Sear
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Sear beef on all sides until deeply golden, about 10 minutes total.
5. Roast
Spread garlic herb butter generously over the top of the beef.
Insert a probe thermometer if using.
Transfer skillet to the oven and roast 15–20 minutes, depending on desired doneness:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
6. Rest & Serve
Transfer beef to a cutting board and rest 10–15 minutes.
Remove twine and slice into 1-inch pieces.
Serve warm, optionally with horseradish sauce.
Notes
A probe thermometer ensures perfect doneness every time.
Resting is essential for juicy slices—don’t skip it.
This roast pairs beautifully with mashed potatoes, roasted vegetables, or honey-glazed carrots.
Leftovers are excellent for sandwiches or steak salads.
