Garlic Butter Beef Tenderloin Recipe

Introduction

Nothing impresses quite like a perfectly cooked Beef Tenderloin, especially when it’s basted in luxurious garlic butter. This Garlic Butter Beef Tenderloin Recipe is a show-stopper, resulting in fork-tender meat with a golden, flavorful crust and juicy interior. Ideal for holiday dinners, celebrations, or when you simply want a memorable meal, this dish combines elegance with simplicity—minimal ingredients, maximum flavor.

Irresistibly Tender and Flavorful Beef Tenderloin

What sets this recipe apart is the rich garlic butter baste that envelops the beef, infusing every slice with savory, aromatic notes. The result? Melt-in-your-mouth tenderness and deep, roasted flavors that even steakhouse aficionados will admire. Whether you’re new to cooking large cuts of beef or aiming to perfect your roast, this straightforward method ensures restaurant-quality results every time.

Preparing and Seasoning Your Beef Tenderloin

Start with a high-quality beef tenderloin, about 2-3 pounds, trimmed of excess fat and silver skin. Place it on your Bamboo Cutting Boards for Kitchen for secure, sanitary prep. Generously season with kosher salt and freshly ground black pepper. Prep your garlic and fresh herbs (like rosemary and thyme) using a reliable vegetable chopper like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform pieces that release maximum flavor.

Let your beef sit at room temperature while you preheat your oven and prepare the garlic butter mixture: combine softened butter, minced garlic, and chopped herbs, ready to lavish on the tenderloin during roasting.

Searing and Roasting to Perfection

Heat a large, oven-safe skillet such as the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over high heat. Add a touch of oil and sear the seasoned tenderloin on all sides until deeply browned—this step locks in juices and sets the stage for a beautiful crust.

Transfer the skillet to a preheated 425°F oven. During roasting, baste liberally with the garlic butter, ensuring each surface gets covered. Monitor doneness with the ThermoPro TP19H Digital Meat Thermometer for Cooking—pull the roast when it reaches 125°F for medium-rare. Rest before slicing to preserve the beef’s juiciness.

Serving Suggestions and Garnishes

Slice your tenderloin into thick medallions and garnish with additional garlic butter and fresh herbs. Serve alongside roasted vegetables, creamy mashed potatoes, or a crisp salad (the Bentgo Salad Container is great for prepping make-ahead salads). Lay out a Pureegg Plastic Table Cloth Disposable 10 Pack, White for fuss-free, festive serving—especially handy for gatherings.

This centerpiece dish pairs well with a bold red wine and is sure to earn rave reviews from everyone at the table.

Nutritional Information and Serving Size

This recipe serves 6-8, with each serving containing approximately 350–400 calories (based on a 3-ounce cooked beef portion with garlic butter). Loaded with protein and healthy fats, this sumptuous main is as wholesome as it is decadent—enjoy in moderation for special occasions.

Garlic Butter Beef Tenderloin (Recap)

A glorious balance of tenderness, rich flavor, and visual appeal, this Garlic Butter Beef Tenderloin transforms any dinner into a memorable feast. By mastering an easy garlic butter baste and careful temperature control, you’ll enjoy steakhouse-quality results in the comfort of your own kitchen.

Instructions

1. Preheat your oven to 425°F. While heating, pat the beef tenderloin dry with paper towels and place on a bamboo cutting board. Season all over with salt and pepper.
2. In a bowl, combine softened butter, minced garlic, rosemary, and thyme. Set aside.
3. Heat a SENSARTE nonstick frying pan skillet over high heat. Add olive oil and sear the tenderloin on all sides (about 3 minutes per side) until deeply browned.
4. Transfer the skillet with the seared beef to the oven. Roast for 15–20 minutes, basting every 5 minutes with the prepared garlic butter. Use the ThermoPro TP19H digital meat thermometer to check doneness—125°F for medium-rare, 135°F for medium.
5. Remove from the oven when it’s 5°F below your target temperature (carryover cooking counts). Rest under foil for 15 minutes to let juices redistribute.
6. Slice the tenderloin into thick medallions and transfer to a platter. Spoon any remaining garlic butter from the pan over top and garnish with additional herbs if desired.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 55 minutes (including resting time)