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Perfectly Roasted and Searing Beef Tenderloin with Herb Garlic Butter Recipe

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4 from 34 reviews

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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Rest the Roasts: Remove the tenderloins from the oven and let them rest for 10 minutes, allowing juices to redistribute.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenmartha.com/perfectly-roasted-and-searing-beef-tenderloin-with-herb-garlic-butter-recipe/