Garlic Roasted Beef Tenderloin Recipe

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There are few dishes that feel as elegant and satisfyingly rich as a perfectly cooked Garlic Roasted Beef Tenderloin Recipe. This stunning roast brings together a tender, juicy center with a crispy, garlicky crust that showcases the beautiful simplicity of quality beef enhanced by the magic of garlic and browned butter. It’s a showstopper for special occasions or an indulgent weekend feast that leaves everyone asking for seconds. Let me walk you through how to master this timeless classic that never fails to impress.

Ingredients You’ll Need

Getting ready to make this Garlic Roasted Beef Tenderloin Recipe is all about gathering simple, straightforward ingredients that each bring their own essential magic to the dish. Every component complements the beef perfectly, from the seasoning to the butter, resulting in a symphony of flavor and texture.

• 4 pounds beef tenderloin: The star of the dish, tender and lean, perfect for roasting making sure every bite melts in your mouth.
• 2-3 tablespoons canola oil: Ideal for high-heat searing without overpowering the natural flavors.
• 1/2 cup salted butter (divided): Adds rich, creamy moisture and the base for the irresistible garlic browned butter drizzle.
• 1 tablespoon coarse sea salt: Gives that essential savory punch and helps develop a beautiful crust.
• 1 tablespoon whole black peppercorns: Cracked fresh for a bold peppery kick that cuts through the richness.
• 5 cloves garlic (minced plus whole): The garlic is the heart of this recipe, infusing every bite with aromatic, deep flavor.
• Fresh herbs for garnish (optional): Add vibrant color and a fresh, herbal note to finish.

How to Make Garlic Roasted Beef Tenderloin Recipe

Step 1: Preparing the Beef

Start by trimming your beef tenderloin if it hasn’t been prepped already. This makes for an even cook and easier carving later. Let the meat sit out at room temperature for 1-2 hours so it cooks uniformly, avoiding that cold center that can be tricky with larger cuts.

Step 2: Shaping the Roast

If your tenderloin is too long to fit comfortably into your skillet, cut it into two pieces. Tuck the thinner end under itself to create a uniform roast, then secure it with kitchen twine. This step helps the roast cook evenly and creates that perfect round shape that looks as good as it tastes.

Step 3: Preheat the Oven

Set your oven to 450°F. Getting your oven thoroughly hot ensures a great sear to lock in juices and give the crust that coveted crispy texture.

Step 4: Seasoning the Beef

Generously coat your tenderloin with coarse sea salt and cracked black peppercorns. Don’t be shy here — this seasoning acts as a flavorful crust that enhances the meat’s natural taste without overpowering it.

Step 5: Searing the Tenderloin

Heat canola oil in a large skillet over medium-high heat until it just begins to smoke. Place the roast in and brown it on all sides for about 3 to 4 minutes per side. This quick sear locks in flavor and adds a gorgeous, aromatic crust that all great roasts need.

Step 6: Butter and Garlic Infusion

Spread 4 tablespoons of salted butter over the top and sides of the seared tenderloin. Scatter whole garlic cloves around the skillet for gentle roasting alongside the beef, and for even more garlic infusion, add a teaspoon of minced garlic on top of the roast.

Step 7: Roasting to Perfection

Place your skillet in the preheated oven and roast for 25 to 30 minutes until the center reaches 120-125°F for that perfect medium-rare doneness. Keep a meat thermometer handy to hit that sweet spot and avoid overcooking.

Step 8: Resting the Roast

Remove the roast from the oven and tent it loosely with aluminum foil for 10 minutes. This crucial resting period allows the juices to redistribute so each slice remains juicy and tender, and the meat’s internal temperature will gently rise to about 130-135°F.

Step 9: Preparing the Garlic Browned Butter

While the beef rests, melt the remaining 1/4 cup of butter over medium heat with minced garlic until the butter begins to turn golden brown and releases a nutty aroma. This step adds an irresistible depth of flavor when drizzled over the sliced roast.

Step 10: Slicing and Serving

Remove the kitchen twine and slice the tenderloin into 3/4-inch thick sections. Arrange beautifully on your serving platter and drizzle generously with the garlic browned butter for a luscious finish.

Step 11: Garnishing

Sprinkle freshly chopped parsley or your favorite fresh herbs over the top for a burst of color and freshness, making the dish as visually appealing as it is delicious. Serve immediately for best results.

How to Serve Garlic Roasted Beef Tenderloin Recipe

Garnishes

Fresh parsley or thyme sprigs work wonderfully to brighten up the plate while adding a subtle herbal aroma that complements the garlic and beef. A light sprinkle of sea salt right before serving elevates the flavors even more.

Side Dishes

This Garlic Roasted Beef Tenderloin Recipe pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a simple green salad to balance the richness. Consider adding a glass of robust red wine to round out the meal and elevate the experience.

Creative Ways to Present

For an elegant touch, present the sliced tenderloin on a wooden board with small bowls of mustard or horseradish sauce on the side. Alternatively, serve on individual plates nestled on a bed of wilted spinach or alongside caramelized onions for a restaurant-quality feast at home.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover beef tightly in aluminum foil or airtight containers and refrigerate. The tenderloin stays juicy for up to 3 days when stored properly, allowing you to enjoy the leftovers without sacrificing flavor or texture.

Freezing

If you have more than you can eat within a few days, freeze sliced or whole beef tenderloin in freezer-safe bags or containers. Properly sealed, it retains quality for up to 3 months; thaw slowly in the fridge to maintain tenderness.

Reheating

When ready to reheat, do so gently in a low oven (around 250°F) or covered skillet to prevent drying out. A quick touch under the broiler for a minute or two just before serving restores some of that fresh-crisp texture and warmth.

FAQs

What cut of beef is best for this recipe?

The best choice is a whole beef tenderloin, which is naturally tender and cooks evenly. Choosing a roast between 4 to 5 pounds serves about 10 to 12 people perfectly.

Can I use a different type of oil instead of canola?

Yes, but canola oil is preferred because of its high smoke point and neutral flavor. If you use olive oil, make sure it’s light or refined to avoid burning and bitterness.

How do I know when the beef is perfectly cooked?

Using a meat thermometer is the most reliable way—aim for 120-125°F internal temperature before resting for medium rare. After resting, it should reach around 130-135°F for ideal tenderness.

Can I prepare this recipe ahead of time?

You can trim and season the tenderloin up to 24 hours in advance and keep it refrigerated, but searing and roasting are best done fresh to preserve flavor and texture.

What if I prefer my beef more well-done?

Adjust the internal temperature to 140°F for medium or 150°F for medium well; just be cautious as the tenderloin can dry out if overcooked. Using a meat thermometer is key to hitting your preferred doneness.

Final Thoughts

This Garlic Roasted Beef Tenderloin Recipe is truly a treasure to have in your culinary repertoire. It’s approachable yet impressive, making any meal feel special with tender, flavorful beef and that dreamy garlic butter finish. I can’t wait for you to enjoy this recipe as much as I do—happy cooking, and even happier dining!

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