Description
This Herb Butter Beef Tenderloin Roast is a succulent and flavorful main course perfect for special occasions. Coated with a rich herb butter paste infused with garlic, rosemary, thyme, and parsley, the tenderloin is roasted to juicy perfection, making it an impressive centerpiece for any meal.
Ingredients
Scale
Beef Tenderloin Roast
- 1 whole beef tenderloin roast (about 3 to 4 pounds), trimmed and tied
Herb Butter Mixture
- 4 tablespoons unsalted butter (softened)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to ensure it reaches the optimal temperature for roasting.
- Prepare Herb Butter Paste: In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, kosher salt, and freshly ground black pepper. Mix well until it forms a smooth paste.
- Prepare the Beef: Pat the beef tenderloin dry thoroughly with paper towels to help the herb butter adhere and to promote even browning during roasting.
- Apply Herb Butter: Rub the herb butter mixture all over the entire surface of the beef tenderloin, ensuring an even coating for maximum flavor.
- Set Up for Roasting: Place the coated tenderloin on a wire rack set inside a roasting pan or on a foil-lined baking sheet. This allows heat to circulate around the meat for even cooking.
- Roast the Beef: Roast in the preheated oven for 20–25 minutes for medium-rare, or until an internal temperature of 130°F (54°C) is reached. For medium doneness, cook until 140°F (60°C).
- Rest the Meat: Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring a tender and juicy result.
- Slice and Serve: After resting, slice the roast into 1/2-inch thick medallions and serve warm, pairing nicely with your choice of sides like roasted vegetables or mashed potatoes.
Notes
- For the most even cooking, allow the beef to come to room temperature by sitting out for 30–45 minutes before roasting.
- Using a meat thermometer is recommended to avoid overcooking and to achieve your preferred level of doneness.
- This roast pairs beautifully with classic sides such as roasted seasonal vegetables, creamy mashed potatoes, or a savory red wine reduction sauce.
