Description
This Herb Butter Beef Tenderloin Roast is a succulent and flavorful main dish featuring a tender 3-pound beef tenderloin. Infused with a fragrant blend of rosemary, thyme, and garlic herb butter, this roast is seared to perfection on the stovetop then finished in the oven to achieve a juicy medium-rare center. Perfect for special occasions or elegant dinners, it’s garnished with fresh parsley for a bright touch.
Ingredients
Scale
Beef Tenderloin
- 3 lb beef tenderloin roast
Herb Butter Mixture
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
Additional Ingredients
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and season it generously with salt and pepper to enhance the flavor.
- Make Herb Butter Mixture: In a small bowl, thoroughly combine the softened unsalted butter with the chopped fresh rosemary, chopped thyme, and minced garlic to create a fragrant herb butter.
- Apply Herb Butter: Evenly rub the herb butter mixture all over the surface of the beef tenderloin ensuring every part is coated for maximum flavor infusion.
- Sear the Beef: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until golden brown, approximately 3-4 minutes per side, to lock in juices.
- Roast in Oven: Transfer the skillet with the seared beef into the preheated oven. Roast for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare doneness. Adjust timing if you prefer your beef more or less cooked.
- Rest the Meat: Remove the skillet from the oven and let the beef tenderloin rest for 10-15 minutes. This resting period allows the juices to redistribute, ensuring tender, juicy slices.
- Garnish and Serve: Slice the roast and garnish with freshly chopped parsley before serving to add a fresh, colorful finish.
Notes
- Use a meat thermometer to check doneness accurately for perfect results.
- Allowing the roast to rest after cooking improves juiciness and tenderness.
- For rarer beef, reduce roast time, and for well-done, increase roast time accordingly.
- This recipe works well with other fresh herbs like oregano or sage if preferred.
- If you don’t have an oven-safe skillet, sear the meat in a regular skillet and transfer it to a roasting pan for the oven step.
