Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
Beef Tenderloin is the perfect cut for any celebration or special occasion meal. This is the piece of meat that filet mignon comes from so you know it’s good. This roast will melt in your mouth. Sure, it is a pricey piece of meat somewhere around $20 a pound, but you can make a meal that will serve a crowd with it for way less than you’d ever spend for this same dish at a restaurant. And yes, you can make this just as good as any restaurant!
Beef tenderloin doesn’t require much in the way of spicing or sauces because the meat shines on its own. Make sure you are generous with the salt and pepper on the outside of the roast. For this recipe I’ve used a garlic brown butter sauce. It really helps the meat sing. Seriously though, it’s butter. How can you go wrong?
WHAT TEMPERATURES SHOULD I COOK TENDERLOIN TO?
When cooking a fine piece of meat like beef tenderloin, it’s important to cook it to an accurate temperature. The recommended cook for beef tenderloin is medium-rare. At medium-rare this roast will have the ideal level of tenderness. Slices towards the ends of the roast will be cooked to medium or medium well, while the center remains a perfect medium rare.
Servings: 8 people
- 1 5 to 6 pound beef tenderloin
- 2 teaspoons table salt
- 2 teaspoons black pepper
- 1 teaspoon white pepper
- 1/2 cup unsalted butter
- 4 cloves garlic
- Preheat oven to 450 degrees. Heat a heavy skillet over medium-high heat.
- Cut roast in half. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
- Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
- Transfer to a roasting pan or 9×13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest for 10 minutes before serving.
- While meat is resting melt butter in a small sauce pan over medium heat, stirring constantly. Once butter melts, add in garlic cloves.
- Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat an poor into a heat-safe container. Remove garlic cloves. .
- Slice the roast into 1/2-inch slices and drizzle with brown butter. Serve immediately.