Roasted Garlic Butter Beef Tenderloin Recipe
Introduction to Roasted Garlic Butter Beef Tenderloin
There’s something exquisite about a well-prepared beef tenderloin that captivates the palate. The fusion of succulent meat, rich flavors, and aromatic herbs creates a dish fit for a special occasion or a luxurious meal at home. Among the various ways to elevate the flavors, the Roasted Garlic Butter Beef Tenderloin recipe stands out for its simplicity and exquisite taste.
Selecting the Perfect Beef Tenderloin
Quality matters: Understanding grades
Before diving into the preparation, it’s crucial to select the right cut. Opt for USDA Prime or Choice grade for superior tenderness and flavor. Understanding the grading system ensures the best outcome for your dish.
Choosing the right size
Consider the number of servings required and choose a beef tenderloin accordingly. A general guideline is about 8 ounces per person, but adjust based on your guests’ appetites.
Preparing the Roasted Garlic Butter
Crafting the perfect garlic butter is a crucial step in enhancing the tenderloin’s flavor profile. You’ll need:
- Fresh garlic cloves
- Unsalted butter
- Chopped parsley
- Salt and pepper
Begin by mincing the garlic cloves finely and sautéing them in butter until fragrant. Incorporate chopped parsley, salt, and pepper to taste, creating a rich, aromatic buttery spread.
Seasoning the Beef Tenderloin
Essential spices and herbs
For seasoning the beef, simplicity is key. A blend of kosher salt, freshly ground black pepper, and a hint of thyme or rosemary can elevate the meat’s natural flavors without overpowering.
Method of seasoning
Generously coat the beef tenderloin with the seasoning mixture, ensuring an even distribution across all sides. Allow the seasoning to adhere to the meat before moving on to the cooking phase.
Cooking the Beef Tenderloin
Oven temperature and cooking time
Preheat the oven to 425°F (220°C). Roast the seasoned beef tenderloin for about 20-25 minutes for medium-rare, adjusting the time for desired doneness. Use a meat thermometer for accuracy.
Tips for achieving desired doneness
For a perfect medium-rare, aim for an internal temperature of 135°F (57°C). Remember to factor in residual heat during resting, as the temperature will rise slightly.
Resting and Slicing the Beef Tenderloin
Importance of resting the meat
Allow the beef to rest for at least 10-15 minutes before slicing. This crucial step redistributes the juices, ensuring a tender, moist result.
Techniques for slicing
When ready, slice the beef against the grain into even portions, enhancing tenderness and making it easier to enjoy.
Accompaniments and sides
Pair the Roasted Garlic Butter Beef Tenderloin with roasted vegetables, mashed potatoes, or a fresh salad to complement its flavors. The garlic butter can also be served on the side for an extra burst of flavor.
Presentation tips for an elegant dish
Arrange the sliced tenderloin on a platter, garnishing with fresh herbs or a drizzle of the garlic butter for a visually appealing presentation.
The Roasted Garlic Butter Beef Tenderloin recipe offers a symphony of flavors and textures that tantalize the taste buds. Elevate your dining experience with this simple yet exquisite dish, perfect for any special occasion or an indulgent meal at home.
- Can I use salted butter for the garlic butter? Yes, but adjust the additional salt in the recipe accordingly to avoid over-salting.
- What other herbs can I use for seasoning? Rosemary, thyme, or even a hint of oregano can complement the flavors beautifully.
- How long should I let the beef rest after cooking? Allow the beef to rest for at least 10-15 minutes before slicing to ensure optimal juiciness.
- Can I prepare the garlic butter in advance? Absolutely! The garlic butter can be prepared and refrigerated a day in advance for convenience.
- What temperature should I cook the beef tenderloin for medium doneness? For a medium doneness, aim for an internal temperature of 145°F (63°C) during cooking.
- 1 ½ pounds Beef Tenderloin Roast
- salt and pepper - to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- handful of garlic cloves - (reserve for garlic cream sauce)
- 3-4 springs of fresh rosemary - plus more for garnish if desired
- ⅓ cup wine or broth - veggie or chicken broth both work fine!
- 6 tablespoons butter - softened slightly
- 2 teaspoons minced garlic
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 1 tablespoon butter
- ⅓ cup broth
- ⅓ cup heavy cream
- salt and pepper - to taste
Prepare the garlic butter
- In a small bowl combine butter, garlic, rosemary, and thyme. Mash with a fork until blended. Set aside.
Prepare the beef
- Preheat oven to 425 degrees.
- Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and pepper generously on all sides.
- Drizzle a cast iron skillet with remaining 1 tablespoon olive oil and add 1 tablespoon butter over medium-high heat.
- Once butter is almost melted, add beef and sear until browned on all sides (about 4-5 minutes, turning until all sides are browned). Remove from heat.
- Spread garlic butter over the top of the beef (or place mounds/spoonfuls along the top of the beef, it does not need to be spread evenly as it will melt and cover the beef as it melts).
- Add broth (or wine) to the pan (just pour it around the beef, not over the beef), along with garlic cloves and rosemary sprigs.
- Transfer skillet to preheated oven on lowest rack.
- Cook for 20-25 minutes until center temperature reads 135 degrees (for very pink center) to 145 degrees (for more well-done center).
- Remove from oven and allow meat to rest on a cutting board for 10 minutes before slicing and serving. Garnish with fresh rosemary springs or thyme. Enjoy!
Cream Sauce (optional)
- Prepare the cream sauce while the beef rests. Transfer garlic cloves (from the skillet) to a cutting board and smash with a knife turned on its side to squeeze out the inside of the garlic. (At this point, discard roasted rosemary and wipe out the skillet with a paper towel to get rid of any blackened bits).
- Add garlic back to the skillet along with 1 tablespoon butter, broth, and heavy cream. Stir over medium heat until reduced and slightly thickened (should be able to just coat the back of a spoon) and add salt and pepper to taste. Spoon over sliced tenderloin and serve.
For the herbs… If you can’t get your hands on fresh rosemary and thyme, you can substitute 1 teaspoon (total) of Herbs de Provence, Italian seasoning, or another similar dried herb blend
For the wine/broth… If you like to cook with wine, this is a perfect time to use a little red to keep your beef nice and tender. I don’t keep wine on hand so I use broth – like veggie or chicken – and it works great!
About the cream sauce… This beef tenderloin is SO tender and SO flavorful you honestly will not need any sauce at all BUT if you wanna be over the top and take this thing to the next level, the cream sauce is absolutely amazing!