A perfectly cooked Herb Butter Beef Tenderloin Roast is the epitome of elegance and flavor. Tender, juicy, and packed with herbaceous goodness, this roast is ideal for holidays, special occasions, or when you want to impress your guests with minimal effort. The herb butter creates a rich, flavorful crust while keeping the meat moist and tender. Serve it with roasted vegetables, creamy mashed potatoes, or a rich red wine sauce for a meal that will leave everyone raving!
Ingredients
For the Roast:
- 1 (4-5 pound) beef tenderloin, trimmed and tied
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Herb Butter:
- ½ cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon Dijon mustard (optional)
- Zest of 1 lemon
Instructions
Step 1: Prepare the Beef Tenderloin
- Trim and Tie the Roast: If not already done, trim the silver skin and any excess fat from the tenderloin. Use kitchen twine to tie the roast at 1-inch intervals to ensure even cooking.
- Season Generously: Rub the tenderloin all over with olive oil, then season liberally with kosher salt and black pepper. Let it sit at room temperature for 30–60 minutes to ensure even cooking.
Step 2: Preheat the Oven
- Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet or roasting pan to allow air to circulate under the roast.
Step 3: Make the Herb Butter
- In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, and Dijon mustard (if using). Mix until well combined.
Step 4: Sear the Tenderloin
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.
- Sear the tenderloin on all sides, about 1–2 minutes per side, until a golden crust forms.
Step 5: Roast the Tenderloin
- Place the seared tenderloin on the wire rack. Spread the herb butter evenly over the top and sides of the roast.
- Roast in the preheated oven for 20–30 minutes, or until the internal temperature reaches 125°F (medium-rare), 135°F (medium), or your desired doneness.
Step 6: Rest and Slice
- Remove the roast from the oven and loosely tent it with foil. Let it rest for 15–20 minutes to allow the juices to redistribute.
- Slice the tenderloin into 1-inch thick medallions and serve warm.
Tips
- Use a Meat Thermometer: Invest in a good meat thermometer to ensure perfect doneness. Insert it into the thickest part of the roast for the most accurate reading.
- Choose High-Quality Beef: A well-marbled tenderloin ensures a juicy and flavorful roast.
- Room Temperature Roast: Letting the beef sit at room temperature before cooking promotes even cooking.
- Avoid Overcooking: Beef tenderloin is best served medium-rare to preserve its tenderness and flavor.
- Resting is Key: Resting the roast is essential for juicy, evenly distributed meat.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat slices gently in a skillet with a splash of beef broth or in a 275°F oven to avoid overcooking.
- Freezing: Freeze cooked beef tenderloin tightly wrapped in foil and plastic wrap for up to 3 months. Thaw in the refrigerator before reheating.
Variations
- Garlic Crust: Add more garlic to the herb butter for a bold flavor.
- Spicy Herb Butter: Mix in red pepper flakes or smoked paprika for a touch of heat.
- Wine Sauce Pairing: Serve with a red wine reduction or béarnaise sauce for a luxurious touch.
- Vegetable Base: Roast the tenderloin over a bed of onions, carrots, and celery to create a flavorful base.
- Rosemary Panko Crust: Press seasoned panko breadcrumbs into the herb butter before roasting for added crunch.
Nutrition Details (Per Serving)
- Calories: 460
- Protein: 38g
- Carbohydrates: 2g
- Fat: 33g
- Saturated Fat: 15g
- Cholesterol: 135mg
- Sodium: 540mg
- Fiber: 0g
- Sugar: 0g
FAQ
1. Can I use dried herbs instead of fresh?
Yes, but use half the amount since dried herbs have a more concentrated flavor.
2. How do I ensure even cooking?
Tie the roast with kitchen twine and let it sit at room temperature for 30–60 minutes before cooking.
3. What sides pair well with beef tenderloin?
Mashed potatoes, roasted asparagus, sautéed green beans, or a simple Caesar salad are excellent options.
4. Can I make the herb butter in advance?
Absolutely! Make the herb butter up to 3 days ahead and store it in the refrigerator. Let it soften before spreading on the roast.
5. How do I make this roast more budget-friendly?
Consider using a sirloin roast or pork tenderloin for a similar recipe at a lower cost.
