Description
This Garlic Roasted Beef Tenderloin recipe features a succulent, perfectly seared beef tenderloin infused with garlic and finished with a golden brown garlic butter sauce. Ideal for special occasions, this tenderloin serves 10-12 people with a medium-rare center that is juicy and flavorful. The process involves searing the meat in a skillet and then roasting it to perfection in the oven, accompanied by aromatic garlic and fresh herbs.
Ingredients
Scale
Beef Tenderloin
- 4 pound beef tenderloin (4-5 pounds, each pound serves 2-3 people)
Seasonings & Aromatics
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 5 cloves garlic, minced (plus whole cloves for roasting, if desired)
- Fresh herbs for garnish (optional)
Fats & Oils
- 2-3 tablespoons canola oil
- 1/2 cup salted butter (divided – approx. 8 tablespoons)
Instructions
- Prepare the tenderloin: Trim the beef tenderloin if it is not already trimmed. Let the meat sit at room temperature for 1-2 hours before cooking to ensure even cooking.
- Shape and tie: Cut the tenderloin into two pieces if necessary to fit into your cast iron or oven-safe skillet. Tuck the thinner end underneath to create an even thickness roast and tie it tightly with kitchen twine to hold its shape.
- Preheat the oven: Set your oven to 450°F (232°C) so it’s ready for roasting the tenderloin after searing.
- Season the tenderloin: Generously coat all sides of the meat with coarse sea salt and cracked black peppercorns, ensuring an even and full flavor coverage.
- Sear the meat: Heat the canola oil in a large skillet over medium-high heat until it begins to smoke. Place the tenderloin in the skillet and sear each side for 3-4 minutes until browned.
- Add butter and garlic: Spread 4 tablespoons of salted butter over the top and sides of the seared tenderloin. Add whole garlic cloves around the meat in the skillet and if desired, sprinkle a teaspoon of minced garlic on top for an extra garlic kick.
- Roast the tenderloin: Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes, or until the internal temperature reaches 120-125°F for medium-rare.
- Rest the meat: Remove the skillet from the oven and tent the tenderloin with foil. Let it rest for 10 minutes to allow juices to redistribute and the temperature to rise to about 130-135°F.
- Prepare garlic browned butter: While the meat rests, heat the remaining 1/4 cup of butter with the minced garlic over medium heat until the butter turns golden brown. Remove from heat and set aside.
- Slice and serve: Remove the kitchen twine and cut the tenderloin into 3/4-inch thick slices. Drizzle the slices generously with the prepared garlic browned butter.
- Garnish and enjoy: Optionally garnish with freshly chopped parsley before serving immediately.
Notes
- Letting the beef come to room temperature before cooking ensures even cooking and better searing.
- Using a cast iron skillet is ideal for a good sear and oven transfer, but any oven-safe pan will work.
- Adjust roasting time if you prefer more or less doneness than medium-rare.
- Resting the meat is crucial to retain juices and achieve tenderness.
- Garlic browned butter enhances the flavor with richness and aromatic depth.
