Garlic and Herb Roast Beef Tenderloin
The perfect whole beef tenderloin roast for the holiday season. Slathered in delicious garlic and herb butter and slow roasted to perfection, this is a show stopping main dish that's perfect for Christmas day or special occasions.
Servings: 8 people
Calories: 121kcal
Ingredients
- 4 pounds beef tenderloin trimmed and tied
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil see notes
- ½ cup softened salted butter
- 6 cloves fresh garlic minced
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
Instructions
- Take the beef tenderloin out of the fridge and let it come to room temperature for about an hour before you are ready to cook.
- Preheat the oven to 300 degrees f.
- For the roast to fit in a large skillet, slice it in half. Season the roast on all sides with salt and pepper. Tie the roast with butchers twine every 1.5-2 inches to create a uniform shape.
- Heat a large cast iron or heavy, oven safe skillet on high heat on the stove.
- Add oil to the pan and using heavy duty tongs, carefully place the roast in the pan, lowering it away from you. Sear for 3-4 minutes until a nice brown crust forms. Carefully turn the roast over and sear for another 2-3 minutes on the other side.
- Remove the roast from the pan and set on a plate to cool slightly while you make the garlic herb butter. In a small bowl, combine softened butter, minced garlic, chopped thyme and rosemary leaves. Slather the roast all over the top with the garlic butter mixture.
- Return the slathered tenderloin to the same pan and roast in the oven at 300 degrees f for 45-60 minutes or until the internal temperature reads 125 degrees f for medium rare.
- Transfer roast to a carving board, remove butchers twine, tent with aluminum foil and let the beef rest for at least 10 minutes before carving into ½ inch thick slices to serve.
Notes
For best results let the roast come to room temperature before cooking.
The best way to determine accurate roasting time for the perfect cook is with an instant-read or probe thermometer.
For juicy beef tenderloin, be sure to let the finished roast rest for at least ten minutes before slicing.
See post for more recipe tips.
Nutrition
Calories: 121kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 382mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg