Roasted Garlic Butter Beef Tenderloin
No matter your holiday plans, plan on making this simply delicious roasted garlic butter beef tenderloin. Seared to perfection in garlic butter then topped with a buttery cream sauce, this dish will soon be a part of your holiday traditions.
Servings:6 people
Ingredients
- 1 ½ pounds Beef Tenderloin Roast
- salt and pepper , to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- handful of garlic cloves, (reserve for garlic cream sauce)
- 3-4 springs of fresh rosemary, plus more for garnish if desired
- ⅓ cup wine or broth, veggie or chicken broth both work fine!
Garlic Butter
- 6 tablespoons butter, softened slightly
- 2 teaspoons minced garlic
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
Cream Sauce
- 1 tablespoon butter
- ⅓ cup broth
- ⅓ cup heavy cream
- salt and pepper, to taste
Instructions
Prepare the garlic butter
- In a small bowl combine butter, garlic, rosemary, and thyme. Mash with a fork until blended. Set aside.
Prepare the beef
- Preheat oven to 425 degrees.
- Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and pepper generously on all sides.
- Drizzle a cast iron skillet with remaining 1 tablespoon olive oil and add 1 tablespoon butter over medium-high heat.
- Once butter is almost melted, add beef and sear until browned on all sides (about 4-5 minutes, turning until all sides are browned). Remove from heat.
- Spread garlic butter over the top of the beef (or place mounds/spoonfuls along the top of the beef, it does not need to be spread evenly as it will melt and cover the beef as it melts).
- Add broth (or wine) to the pan (just pour it around the beef, not over the beef), along with garlic cloves and rosemary sprigs.
- Transfer skillet to preheated oven on lowest rack.
- Cook for 20-25 minutes until center temperature reads 135 degrees (for very pink center) to 145 degrees (for more well-done center).
- Remove from oven and allow meat to rest on a cutting board for 10 minutes before slicing and serving. Garnish with fresh rosemary springs or thyme. Enjoy!
Cream Sauce (optional)
- Prepare the cream sauce while the beef rests. Transfer garlic cloves (from the skillet) to a cutting board and smash with a knife turned on its side to squeeze out the inside of the garlic. (At this point, discard roasted rosemary and wipe out the skillet with a paper towel to get rid of any blackened bits).
- Add garlic back to the skillet along with 1 tablespoon butter, broth, and heavy cream. Stir over medium heat until reduced and slightly thickened (should be able to just coat the back of a spoon) and add salt and pepper to taste. Spoon over sliced tenderloin and serve.
Notes
For the herbs... If you can't get your hands on fresh rosemary and thyme, you can substitute 1 teaspoon (total) of Herbs de Provence, Italian seasoning, or another similar dried herb blend
For the wine/broth... If you like to cook with wine, this is a perfect time to use a little red to keep your beef nice and tender. I don't keep wine on hand so I use broth - like veggie or chicken - and it works great!
About the cream sauce... This beef tenderloin is SO tender and SO flavorful you honestly will not need any sauce at all BUT if you wanna be over the top and take this thing to the next level, the cream sauce is absolutely amazing!
Nutrition
Calories: 412 kcal, Carbohydrates: 2 g, Protein: 22 g, Fat: 35 g, Saturated Fat: 14 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 15 g, Cholesterol: 100 mg, Sodium: 134 mg, Potassium: 386 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 255 IU, Vitamin C: 1 mg, Calcium: 41 mg, Iron: 3 mg