Description
This roasted beef tenderloin is juicy, flavorful, and surprisingly simple. Seasoned with garlic herb butter and oven-roasted to perfection—ideal for holidays or special dinners.
Ingredients
For the Beef:
3 lb beef tenderloin, trimmed and tied
2 tsp coarse kosher salt
1 tsp cracked black pepper
2 tsp olive oil
1 large shallot, sliced
2 sprigs fresh sage
2 sprigs fresh oregano
For the Garlic Herb Butter:
5 tbsp unsalted butter, softened
3 cloves garlic, finely minced
1 tsp stone-ground mustard
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
Instructions
Prepare the Meat: Pat beef dry with paper towels. Season with salt and pepper. Let rest at room temperature for 30 minutes.
Make the Butter: In a bowl, mix softened butter, garlic, mustard, parsley, and chives until smooth. Set aside.
Sear: Preheat oven to 425°F. Heat an oven-safe skillet over medium-high heat. Add olive oil and sear beef on all sides (about 2 minutes per side) until crusted.
Add Aromatics: Add sliced shallot, sage, and oregano to the skillet around the beef.
Roast: Transfer skillet to oven and roast for 10 minutes. Spread half of the garlic butter over the top of the beef.
Finish Roasting: Reduce heat to 350°F and continue roasting for 15–20 minutes, basting with remaining butter. Roast to 125°F for medium-rare (remove 5°F before desired doneness).
Rest and Serve: Tent with foil and rest for 15 minutes. Slice into 1-inch pieces. Serve with roasted shallots, discarding herb sprigs.
Notes
Use a meat thermometer to check doneness. Remove from oven 5°F before target temp as it will continue to cook while resting.
Resting the meat helps retain juices and tenderness.
Great served with roasted vegetables, mashed potatoes, or horseradish cream.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Method: Roasting, Searing
- Cuisine: American
