Perfect Beef Tenderloin Roast with Garlic Herb Butter (Foolproof!)

This foolproof beef tenderloin roast is incredibly tender, juicy, and full of flavor thanks to a rich garlic herb butter crust. Using the classic sear-and-roast method, this premium cut cooks perfectly every time—ideal for Christmas, Thanksgiving, or any special celebration. Serve with creamy horseradish sauce for a restaurant-quality holiday centerpiece.

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Prep Time 20

Cook Time 30

Total Time 1 5

Servings: 8 people

Course: Dinner, Main Course

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

1 4–4.5 lb center-cut beef tenderloin roast, trimmed and tied
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp avocado oil (or olive oil)
6 tbsp unsalted butter, softened
6 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Horseradish sauce, for serving
Fresh rosemary or thyme sprigs, for garnish
Flaky sea salt, optional

Equipment

Oven-safe skillet or cast-iron pan (12-inch)
kitchen twine
Meat thermometer (instant-read or probe)
Paper towels
Cutting Board
Sharp carving knife

Method

Remove the beef tenderloin from the refrigerator 1–2 hours before cooking. Loosely cover and let it come to room temperature for even cooking.
In a small bowl, combine softened butter, minced garlic, rosemary, and thyme. Mix until well combined. Set aside.
If not already done, remove silverskin and tie the roast at 2-inch intervals with kitchen twine. Tuck the tail end under for even thickness.
Pat the entire roast completely dry with paper towels. Season generously with kosher salt and black pepper on all sides.
Heat avocado oil in a large cast-iron or oven-safe skillet over medium-high heat. Sear the beef for 2–3 minutes per side, until deep golden brown.
Remove from heat and spread the garlic herb butter all over the top and sides. Insert a probe thermometer if using. Transfer the skillet to a 425°F (220°C) oven and roast for 15–20 minutes, or until internal temperature reaches your target doneness.
Remove the roast at:
Rare: 110°F
Medium-Rare: 120°F
Medium: 130°F
Keep in mind the temperature will rise 5–8°F while resting.
Transfer tenderloin to a cutting board, tent loosely with foil, and rest for 10–15 minutes so the juices redistribute.
Remove kitchen twine. Slice into 1-inch medallions. Transfer to a platter, drizzle with any cutting board juices, garnish with herbs, and serve with horseradish sauce.

Notes

For best results, season the tenderloin up to 24 hours ahead and refrigerate, uncovered. This helps the salt penetrate and improves browning.

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