Description
Make the most delicious Beef Tenderloin Roast with this foolproof recipe featuring a garlic herb butter crust, doneness guide, and easy pan sauce. A holiday showstopper that’s easier than you think!
Ingredients
Scale
- 5.5 pounds beef tenderloin (whole, trimmed, cut in half, and tied)
- 1 tablespoon canola or olive oil
- ⅓ cup salted butter (room temperature)
- 2 teaspoons kosher salt (divided)
- ½ teaspoon freshly cracked black pepper (divided)
- 1 sprig fresh rosemary (leaves stripped and minced)
- 1 sprig fresh thyme (leaves stripped)
- 3 large cloves garlic (pressed or minced)
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch
- 1½ cups low sodium beef broth
- 2 teaspoons low sodium soy sauce
- Fresh parsley (chopped, for garnish)
- Fresh herbs to garnish platter if desired (rosemary, thyme, sage, etc.)
Instructions
- Bring beef to room temperature for about 2 hours.
- Preheat oven to 425°F.
- In a small bowl, mix butter with rosemary, thyme, garlic, a pinch of salt and pepper, and cayenne (if using).
- Pat beef VERY dry with paper towel. Season generously with remaining salt and pepper. Heat a large cast iron skillet over medium-high heat until it smokes. Add oil to the pan and sear beef 3 minutes per side until browned on all sides.
- Dollop herb butter evenly over both roasts. Transfer skillet to oven and roast 20–30 minutes, or until thickest part reaches 135°F. Begin checking at 20 minutes. The thinner half will finish sooner, remove and tent with foil while the thicker piece continues to cook.
- Rest beef 10-15 minutes, loosely tented with foil, allowing temperature to rise to about 140°F. Do not skip resting the beef!
- While beef rests, make the pan sauce: Drain excess butter from pan, leaving any browned bits (fond). Return to medium-high heat. In a small bowl, whisk cornstarch with a splash of beef broth. Deglaze pan with remaining broth, add soy sauce, then whisk in slurry. Cook 2 minutes, until slightly thickened. Taste and adjust seasoning.
- Slice tenderloin into thick medallions. Serve drizzled with pan sauce and garnish with parsley and herbs.
Notes
- Make sure the beef is at room temperature before cooking for even cooking.
- Resting the beef is crucial for flavor and tenderness.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 554
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 70 g
- Cholesterol: 150 mg
Keywords: Beef Tenderloin Roast, Holiday Roast, Pan Sauce