Juicy roasted beef tenderloin with a garlic and herb crust, served in a black cast iron skillet with fresh rosemary. Beef Tenderloin Roast

Foolproof Beef Tenderloin Roast with Garlic Herb Butter (Holiday Showstopper!)

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Make this beef tenderloin roast once and you’ll return every holiday! This recipe guarantees a beautifully juicy, tender roast with rich garlic herb butter and fuss-free instructions for anyone—even beginners. Whether it’s Christmas, Easter, or a celebratory Sunday, serving beef tenderloin will feel gourmet but never hard.Juicy Beef Tenderloin: Simple, Step-by-Step for Success

When you want a restaurant-worthy centerpiece, a beef tenderloin roast always delivers. But many home cooks struggle with uneven cooking or dry results. This guide walks you through each step—trimming, tying, seasoning, searing, roasting, and resting—for consistently tender slices, incredible depth of flavor and a stress-free holiday meal.

A close-up shot of sliced, medium-rare beef tenderloin garnished with garlic and herbs, alongside blurred mashed potatoes and green beans.
Indulge in this exquisite close-up of perfectly sliced medium-rare beef tenderloin, beautifully adorned with garlic and herbs, complemented by classic sides. A feast for the eyes and the palate!

What Makes This Method Foolproof

  • Even results: Tying the roast every 2 inches ensures uniform shape and doneness.
  • Flavor-packed: Garlic, herbs, butter, and Dijon create an irresistible, golden crust.
  • Beginner friendly: Clear, no-fail tricks at every stage for confidence and flavor.

Ingredient Notes Beef Tenderloin Roast

  • Beef tenderloin (4-5 lbs): Ask your butcher to trim silverskin and excess fat, or easily DIY with a sharp knife.
  • Kosher salt & black pepper: Classic, bold seasoning for rich beef flavor.
  • Olive oil: For the initial stovetop sear.
  • Butter: Soft for spreading.
  • Rosemary or thyme (fresh): Both work beautifully; use whichever’s on hand!
  • Garlic: Minced fresh.
  • Dijon mustard: Rounds out the garlic herb mixture with subtle tang.

Pro tip: For deeper flavor, rub with salt and pepper and chill uncovered overnight.

Preparation: Trimming, Tying, Chilling

  1. Trim: Remove silverskin by sliding your knife beneath and pulling away gently. Remove any excess fat so only the tenderloin remains.
  2. Tie: Using kitchen twine, tie every 2 inches, folding the thin end under itself for a cylinder shape—this gives you even doneness and an impressive look.
  3. Chill: If dry-brining overnight, rub and refrigerate now.

Step-by-Step Instructions

Two raw beef roasts tied with string on butcher paper, surrounded by bowls of olive oil, herbs, garlic, mustard, butter, salt, and pepper on a marble surface.
Gathering fresh ingredients for a delicious meal! These perfectly tied beef roasts are ready to be seasoned with aromatic herbs, garlic, mustard, and a touch of butter. What’s your favorite way to prepare beef
  1. Season: Rub beef with salt and pepper; let sit at room temperature for at least 30 minutes.
  2. Preheat oven: Set to 425°F (218°C).
  3. Sear: Heat olive oil in a cast-iron, oven-safe skillet (medium-high). Sear beef all around (6-8 minutes total) for a gilded crust.
  4. Garlic herb butter: Mix together softened butter, garlic, Dijon, and chopped rosemary or thyme.
  5. Butter and roast: Spread butter mixture all over beef. Place in oven, roast 20-25 minutes, or until your digital thermometer reads 125°F for medium-rare.
  6. Rest: Transfer roast to a cutting board. Allow beef to rest 15-20 minutes before slicing to retain juices.
  7. Slice & serve: Cut into 1-inch pieces.

Internal Temperature Reference

  • Rare: Remove at 120°F, serve at 125°F
  • Medium rare: Remove at 125°F, serve at 130°F
  • Medium: Remove at 135°F, serve at 140°F

Tip: Beef rises 5-7°F while resting. Use a thermometer if possible for best results.

Two seasoned raw beef roasts tied with butcher string, searing in a black cast iron skillet on a white marble surface, from an overhead perspective.
Preparing a delicious meal: two perfectly seasoned raw beef roasts, expertly tied, begin to brown in a classic cast iron skillet. The crisp white marble background highlights the rich colors of the meat, promising a tender and flavorful dish.

Gaps This Recipe Solves

  • Even cooking: Prominent focus on “tie-every-2-inch” and folding for shape.
  • Flavor: Overnight dry-brine detail for a perfect crust (often missed).
  • Resting: Highlighting why rest is critical to juiciness.
  • Cooking for different preferences: Simple instructions for pan-finishing slices for higher doneness.
  • Confused about other beef cuts/methods? Explore additional ways to cook tender beef in this helpful steak in the oven guide (link works).

Sides for Perfect Pairing

Serve beef tenderloin with mashed potatoes, oven-roasted veggies, sautéed green beans, or a fresh salad. Horseradish sauce or mushroom gravy also elevate the experience.

Feeling cozy? Try classic comfort dishes like pot roast for easy, hearty meals. Get the recipe here: pot roast .

Leftovers & Storage

  • Store: Wrap leftovers tightly or use an airtight container for up to 5 days in the fridge.
  • Reheat: Apply gentle heat in a foil-lined oven at 350°F until warmed.
  • Repurpose: Use for steak salads, wraps, or hearty sandwiches—just as tasty the next day!

FAQs

Can I make beef tenderloin without a meat thermometer?
Yes! Estimate by roast thickness: Rare (10-12 min/inch), medium-rare (12-14 min/inch), medium-well (14-16 min/inch). But a thermometer is highly recommended for accuracy.

Is marinating necessary?
No. This recipe’s garlic herb butter and salt dry-brine deliver all the tenderness and flavor needed.

Nutrition (per serving)

  • Calories: 268
  • Protein: 35g
  • Carbs: 0.5g
  • Fat: 13g

Conclusion

This beef tenderloin roast combines foolproof technique with big flavor—making your guests feel special while keeping your prep stress-free. Whether you’re a seasoned cook or a first-timer, enjoy juicy, tender beef every time!

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