Description
This Garlic Roasted Beef Tenderloin recipe yields a succulent, perfectly cooked beef roast with a flavorful crust of coarse sea salt, cracked black peppercorns, and garlic. Seared to develop a rich brown exterior, then oven-roasted to medium-rare perfection, it is finished with a luscious garlic browned butter sauce and garnished with fresh herbs for a stunning centerpiece suitable for special occasions or elegant dinners.
Ingredients
Scale
Beef Tenderloin
- 4 pounds beef tenderloin (4-5 pounds, trimmed)
- 2-3 tablespoons canola oil
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 5 cloves garlic, minced (plus whole cloves for roasting, if desired)
- Fresh herbs for garnish (optional)
Butter Sauce
- 1/2 cup salted butter (divided: 4 tablespoons for roasting, 1/4 cup for browned butter sauce)
Instructions
- Prepare the Tenderloin: Trim the beef tenderloin if it is not already trimmed. Allow it to come to room temperature by leaving it out for 1 to 2 hours before cooking to ensure even roasting.
- Shape and Tie: If the tenderloin is too long to fit into your skillet, cut it into two pieces. Tuck the long skinny end under itself to create a uniform roast thickness. Tie the roast securely with kitchen twine to maintain shape during cooking.
- Preheat Oven: Preheat your oven to 450°F to prepare for roasting.
- Season the Meat: Generously coat the entire surface of the tenderloin with coarse sea salt and cracked black peppercorns, ensuring even coverage for flavor and crust formation.
- Sear the Tenderloin: Heat canola oil in a large, oven-safe skillet over medium-high heat until it starts to smoke. Sear the tenderloin on all sides, browning each side for 3-4 minutes to develop a flavorful crust.
- Add Butter and Garlic: Spread 4 tablespoons of butter over the seared tenderloin’s top and sides. Surround the meat with whole garlic cloves in the skillet, and optionally, sprinkle a teaspoon of minced garlic on top for heightened flavor.
- Roast in Oven: Transfer the skillet to the preheated oven and roast the meat for 25-30 minutes or until the center reaches 120-125°F for medium-rare doneness.
- Rest the Meat: Remove the skillet from the oven and tent the roast loosely with aluminum foil. Let it rest for 10 minutes so juices redistribute and the internal temperature rises to 130-135°F.
- Prepare Garlic Browned Butter: While resting, melt the remaining 1/4 cup of butter over medium heat with the minced garlic. Cook until the butter turns golden brown, then remove from heat and set aside.
- Slice and Serve: Remove the kitchen twine from the tenderloin and slice it into approximately 3/4 inch thick pieces. Drizzle the slices with the garlic browned butter sauce for a rich finishing touch.
- Garnish and Present: Optionally garnish with freshly chopped parsley or herbs of your choice. Serve the tenderloin immediately for best flavor and texture.
Notes
- Allowing the beef to come to room temperature before cooking ensures even cooking and a tender interior.
- Tying the roast helps maintain an even shape and consistent cooking.
- Use a meat thermometer to check doneness accurately; medium rare is 130-135°F after resting.
- Resting the meat is crucial for juicy, tender slices.
- Browned butter adds a nutty, rich flavor that complements the beef perfectly.
- Whole garlic cloves roasted with the beef impart deep, mellow garlic aroma.
- Canola oil is used for its high smoke point during searing; substitute with other high smoke point oils if needed.
