Description

This Beef Tenderloin with Garlic Butter Sauce recipe offers a luxurious and flavorful main course perfect for special occasions or a decadent dinner. Tender, juicy beef tenderloin is seasoned and seared to form a golden crust, then roasted to a perfect medium-rare. The rich garlic butter sauce complements the beef beautifully, enhanced by fresh herbs and paired with seasonal vegetables and creamy mashed potatoes or fluffy rice for a complete, elegant meal.

Ingredients

Scale

Beef Tenderloin

2 pounds Beef Tenderloin (Trimmed of silverskin)
2 teaspoons Coarse Kosher Salt (Enhances natural flavors)
1 teaspoon Freshly Cracked Black Pepper (Adds subtle spice)
2 tablespoons Extra Virgin Olive Oil (Used for searing)

Garlic Butter Sauce

1/2 cup Unsalted Butter (Base of the garlic sauce)
6 cloves Fresh Garlic (Minced for the sauce)

Garnish and Sides

2 tablespoons Chopped Fresh Parsley (For garnish)
Fresh Thyme or Rosemary (For added flavor)
Seasonal Vegetables (Asparagus, Brussels sprouts, or carrots)
Creamy Mashed Potatoes or Fluffy Rice (To soak up the sauce)

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Instructions

Bring beef to room temperature and preheat oven: Take the beef tenderloin out of the refrigerator about 30 minutes before cooking to allow it to reach room temperature. Meanwhile, preheat your oven to 400°F (200°C).
Season the beef: Generously rub the tenderloin on all sides with coarse kosher salt and freshly cracked black pepper, pressing the seasoning into the meat to enhance flavor.
Heat oil in skillet: In a large oven-safe skillet, heat the extra virgin olive oil over medium-high heat until it shimmers, preparing for searing.
Sear the beef: Carefully place the seasoned beef tenderloin in the hot skillet. Sear each side for 3-4 minutes, until a beautiful golden-brown crust forms.
Prepare garlic butter sauce: As the beef sears, melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
Baste the beef: During the last minute of searing, spoon some of the melted garlic butter over the top of the tenderloin to infuse it with flavor.
Roast the beef: Transfer the skillet with the seared beef to the preheated oven. Roast for 15-20 minutes for medium-rare doneness, or until an internal temperature of 130°F (54°C) is reached.
Rest the meat: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Cover loosely with aluminum foil and let rest for 10-15 minutes to allow juices to redistribute.
Slice and serve: Cut the rested tenderloin into 1-inch thick medallions. Arrange the slices on a serving platter, drizzle generously with the garlic butter sauce, and garnish with chopped fresh parsley.
Enjoy with sides: Serve immediately alongside seasonal vegetables like asparagus, Brussels sprouts, or carrots and creamy mashed potatoes or fluffy rice to soak up the delicious garlic butter sauce.

Notes

Bringing the beef to room temperature before cooking ensures even cooking throughout the tenderloin.
Use an oven-safe skillet for seamless transition from stovetop searing to oven roasting.
Adjust roasting time based on preferred doneness: 15 minutes for medium-rare, longer if desired.
Letting the meat rest is crucial for maintaining juiciness and tenderness.
Fresh herbs like thyme or rosemary can be added to the garlic butter for extra aroma and flavor.
Use a meat thermometer to verify internal temperature for perfect doneness.
This recipe pairs well with both classic and seasonal sides for a well-rounded meal.