If you are looking to impress your guests or simply indulge yourself in a truly mouthwatering dinner, the Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe is an absolute game changer. This dish brings together the luxurious tenderness of prime beef tenderloin with the rich aroma of fresh herbs and garlic simmered in creamy butter. The method is straightforward yet elevates the beef to restaurant-quality perfection, balancing juicy, even cooking with a flavorful golden crust. This recipe will quickly become your go-to whenever you want to create a memorable meal full of warmth and comfort.

Ingredients You’ll Need

This image shows a wooden cutting board with a large cooked meat roll tied with string, placed near the top right corner. In front of it, there are seven slices of the meat neatly laid out in a row, showing a cooked outer layer in dark brown and a pink, juicy inside. The meat surface is slightly shiny and tender. To the left side, a knife with a black handle and three white dots is resting on the board. The background is a white marbled texture and some roasted herbs and garlic cloves are visible blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the simplicity here—the magic is in quality and balance. Each ingredient plays a crucial role, whether it’s seasoning, cooking fat, or aromatics that infuse the beef with unforgettable flavor and texture.

5 lb. peeled beef tenderloin: The star of the dish, tender and lean, perfect for roasting evenly.
Kosher salt and black pepper: Essential for seasoning and bringing out the natural flavors of the beef.
1 Tbsp vegetable oil: Helps achieve a beautifully seared crust on the exterior.
6 Tbsp unsalted butter: Butter adds richness and helps carry the herb garlic flavors.
6 single sprigs fresh thyme: Thyme offers a subtle earthiness that complements beef wonderfully.
2 single sprigs fresh rosemary: Rosemary infuses the butter with a fragrant pine-like aroma.
6 garlic cloves, peeled and smashed: Garlic brings a savory depth and slight pungency to the butter infusion.

How to Make Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe

Step 1: Prepare and Season the Tenderloin

Slice your 5-pound tenderloin into two equal roasts to ensure even cooking. Tying them tightly with kitchen twine every inch helps the meat hold its shape and cook uniformly. Don’t be shy with plenty of kosher salt—it seasons deeply and helps tenderize the meat when left to rest in the fridge uncovered for 12 to 24 hours. This dry aging step is a crucial secret for incredible flavor.

Step 2: Slow Roast to Perfection

Set your oven to a gentle 300 degrees Fahrenheit. Insert a probe thermometer into the thickest part of the smaller roast first, and after it’s done, check the larger one. Transfer the roasts to a foil-lined baking sheet on a wire rack, season well with black pepper, and roast until the internal temperature reaches your preferred doneness—125°F for medium-rare or 130°F for medium is ideal. Expect about 1 to 1 hour 40 minutes, depending on thickness.

Step 3: Rest and Prepare to Sear

Once out of the oven, let the tenderloins rest for 10 minutes to allow the juices to redistribute. Meanwhile, heat vegetable oil in a cast iron skillet over medium-high heat—this step will give you that enticing, golden-brown crust everyone raves about.

Step 4: Sear with Herb Garlic Butter

Pat each tenderloin dry with paper towels to promote better browning. Sear each side for 1 to 2 minutes until a deep crust forms. After flipping to the final side, add the butter, smashed garlic, thyme, and rosemary around the meat. Spoon the aromatic butter over the tenderloins while they finish searing for an extra layer of flavor.

Step 5: Slice and Serve

Move the tenderloins to a cutting board, remove the twine, and slice into half-inch thick pieces. Before serving, strain the herb garlic butter from the skillet, drizzle it generously over the slices, and season lightly with salt and pepper to taste. This finishing touch is what makes the Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe truly unforgettable.

How to Serve Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe

A white oval plate filled with several thick slices of medium-rare steak arranged in layers, showing a warm pink center with a cooked brown edge. The steak looks juicy and tender with some seasoning and a light shine. Around the steak are small green rosemary and thyme sprigs and caramelized garlic pieces. The plate sits on a white marbled surface, with part of a silver fork and knife visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like sprigs of thyme or rosemary make beautiful garnishes and visually echo the flavors infused in the dish. A sprinkle of flaky sea salt right before serving can add texture and a little extra zing. For color contrast, consider a few microgreens or a dusting of freshly ground black pepper on top.

Side Dishes

This beef tenderloin pairs wonderfully with creamy mashed potatoes or a silky parsnip purée, which soak up the rich herb garlic butter. Roasted seasonal vegetables, like asparagus or carrots, add vibrant color and a light balance to the dish. For a heartier option, a classic gratin or a wild mushroom risotto complements the deep beef flavors perfectly.

Creative Ways to Present

For an impressive presentation, arrange the sliced tenderloin fanned out on a warming platter and drizzle the cooled herb garlic butter over in a gentle zigzag. Add roasted garlic cloves around the plate for diners to enjoy transparently sweet bites. Alternatively, serve thick slices individually plated atop a smear of horseradish cream or mustard aioli to add a slight tang and creaminess contrast.

Make Ahead and Storage

Storing Leftovers

Wrap leftover beef tenderloin tightly in aluminum foil or place in an airtight container and refrigerate. It will stay fresh for up to 3 days. Keeping the herb garlic butter separate ensures the beef won’t get soggy and allows you to reheat with crisp goodness intact.

Freezing

You can freeze cooked beef tenderloin slices for up to 2 months. Wrap each portion well in plastic wrap, then place in a freezer bag or container. Thaw in the fridge overnight when ready to enjoy again. Note that the texture will be best if reheated gently.

Reheating

To reheat without drying out, warm slices over low heat in a skillet with a little butter or olive oil, covering loosely to retain moisture. Alternatively, wrap in foil and heat in a 300°F oven until warmed through. Reheat the herb garlic butter separately and drizzle on before serving to revive its deliciousness.

FAQs

Can I use frozen beef tenderloin for this recipe?

While fresh is always preferable for optimal texture and flavor, you can use frozen beef tenderloin as long as it is fully thawed in the refrigerator before beginning the roasting process. This ensures even cooking and food safety.

Why do I need to refrigerate the beef uncovered before cooking?

Resting the beef uncovered in the fridge dries out the surface slightly, which helps achieve a better sear later and intensifies the beef’s flavor through a mild dry-aging effect.

How do I know when the beef is cooked to medium-rare or medium?

The best way is to use an oven probe thermometer inserted into the thickest part of the meat. Medium-rare is 125°F, and medium is 130°F. Remember to account for some carryover heat during resting.

Can I substitute herbs in the herb garlic butter?

Absolutely! While thyme and rosemary complement beef beautifully, sage, oregano, or tarragon can also be delightful depending on your flavor preference. Fresh herbs are recommended for the best aroma and taste.

Is it necessary to tie the tenderloin with kitchen twine?

Yes, tying the tenderloin ensures the roast keeps an even thickness, cooks uniformly, and looks beautifully shaped when sliced. It’s a small step that makes a big difference in the final presentation.

Final Thoughts

Making the Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe is a wonderfully rewarding experience that transforms simple ingredients into an unforgettable feast. The balance between slow roasting and quick searing, combined with fragrant herb garlic butter, guarantees a juicy, flavorful result that will delight anyone lucky enough to taste it. Trust me, once you try this recipe, it’ll become a cherished classic in your cooking repertoire.

Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 34 reviews

Author: Chef
Total Time: 14 hours 10 minutes
Yield: 13 servings

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Description

This Beef Tenderloin recipe delivers a perfectly cooked, tender, and flavorful roast with a beautifully seared crust. The beef is seasoned, slow-roasted at a low temperature to achieve an even medium-rare to medium doneness, then finished with a quick sear in a cast iron skillet along with garlic, thyme, rosemary, and butter for enhanced flavor and a deliciously rich aroma. Ideal for special occasions or holiday dinners, this recipe highlights the natural tenderness and flavor of beef tenderloin.

Ingredients

Beef Tenderloin

5 lb. peeled beef tenderloin
Kosher salt (about 2 Tbsp, divided)
Black pepper (1 to 2 tsp total)

For Searing and Flavor

1 Tbsp vegetable oil
6 Tbsp unsalted butter, cut into 1 Tbsp pieces
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 garlic cloves, peeled and smashed (can add a few more cloves to taste)

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Instructions

Prepare the Tenderloin: Halve the beef tenderloin into two equal portions to create two roasts. Tie each piece tightly with kitchen twine at 1-inch intervals, tucking under any thinner tail ends for even thickness and uniform cooking.
Season and Dry Brine: Liberally season each portion with kosher salt (approximately 2 tablespoons total, adjusted to preference). Place the roasts on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours to dry brine and enhance flavor.
Preheat Oven and Insert Thermometer: Preheat the oven to 300°F (150°C). Insert an oven probe thermometer into one of the tenderloins (start with the smaller one if sizes differ) to monitor internal temperature during roasting.
Prepare for Roasting: Transfer the roasts on the wire rack to a rimmed 18×13-inch baking sheet covered with aluminum foil. Sprinkle all sides generously with black pepper (about 1 to 2 teaspoons total).
Roast the Beef: Bake until the thermometer reads 125°F (52°C) for medium-rare or 130°F (54°C) for medium in the center. This should take approximately 1 hour to 1 hour and 40 minutes, depending on thickness. Check doneness on both portions to ensure even cooking.
Rest the Roasts: Remove the tenderloins from the oven and let them rest for 10 minutes, allowing juices to redistribute.
Sear the Tenderloins: Heat vegetable oil in a cast iron skillet over medium-high heat. Pat the roast exteriors dry with paper towels. Sear each tenderloin on all 4 sides for 1 to 2 minutes per side until a deep brown crust forms. When turning to the fourth side, add the butter, garlic, thyme, and rosemary to the skillet around the meat.
Finish Butter and Remove from Heat: Remove the tenderloins to a cutting board. Let the butter cook another minute until it browns and the garlic toasts, then pour the garlic herb butter into a separate dish to prevent burning.
Slice and Serve: Cut and remove the kitchen twine. Slice the tenderloins into 1/2-inch thick slices. Remove herbs from the garlic butter and drizzle the butter over the beef. Season lightly with salt and pepper to taste, and serve immediately.

Notes

Dry brining the beef overnight in the refrigerator enhances flavor and tenderness by allowing the salt to penetrate deeply.
Using a meat thermometer is crucial for precise doneness and to avoid overcooking.
Searing at the end creates a flavorful crust without overcooking the interior.
Resting meat after roasting and searing allows juices to redistribute, resulting in a juicier final product.
Adjust garlic cloves to taste if you prefer stronger or milder garlic flavor.
Use a cast iron skillet for best heat retention and crust formation during searing.

Prep Time: 12 hours 30 minutes
Cook Time: 1 hour 40 minutes
Category: Roasting
Method: Roasting
Cuisine: American