Garlic Brown Butter Roasted Beef Tenderloin

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Make melt-in-your-mouth roast beef tenderloin with a simple garlic-brown butter sauce. This easy recipe is a show stopper!

Beef Tenderloin is perfect for any celebration or special occasion meal. It’s the cut of meat the filet mignon came from, so you know it’s good. This roast will melt in your mouth. Granted, it’s an expensive cut of meat, at about $20 a pound, but you can make a crowd-friendly meal for a lot less than you could eat the same dish at a restaurant. Yes, you can make it as good as any restaurant!

Where is the spice in the Garlic Brown Butter Roasted Beef Tenderloin?

Beef tenderloin doesn’t need much seasoning or sauce as the meat shines by itself. Make sure you put a generous amount of salt and pepper on the outside of your roast. For this recipe, we used a garlic brown butter sauce. It really helps the meat sing. Seriously though, it’s butter. How could you be wrong?

White and Black Pepper:

Both white pepper and black pepper are the fruit of plants in the pepper family. They are processed differently, resulting in a change in color and a slightly different final taste. White pepper is hotter than black pepper, but black pepper has a more complex taste. White pepper tends to be more floral and earthy.

What temperature should I cook the tenderloin to?

When cooking premium meats such as sirloin, it’s important to cook it to the exact temperature. The chef’s recommendation for sirloin is medium rare. At medium rare, this roast will have the ideal level of tenderness. Slices near the end of the roast will be cooked to medium or medium rare, while the center is still a perfect medium rare.As always, we recommend that you use the meat thermometer For 100% accuracy.

The steak doneness chart informs desired doneness based on ideal temperature, look and feel.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, wrap thinly sliced ​​tenderloins in foil and cook in an oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious beef recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of beef tenderloin in a cast iron skillet.

Make melt-in-your-mouth roast beef tenderloin with a simple garlic-brown butter sauce. This easy recipe is a show stopper!

Preparation time 15 minute

cooking time 30 minute

Break time 10 minute

total time 45 minute

raw material

  • 1 (5 to 6 lbs) sirloin
  • 2 teaspoon salt
  • 2 teaspoon Black pepper
  • 1 teaspoon White pepper
  • 1/2 cup unsalted butter
  • 4 clove garlic

instruct

  • Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.

  • If necessary, cut roast in half to fit in a 12-inch skillet. Half the roast should have a thinner end that tapers. Fold the thin end over the rest of the roast and tie it together with kitchen twine to even out the thickness of the roast. Season the roast generously with salt, black and white pepper.

  • Fry the roast in a heavy skillet until browned on all 4 sides, about 3 to 4 minutes per side.

  • Transfer to a baking sheet or 9×13 pan and bake in a preheated oven to desired doneness, 120-125 degrees, medium-rare, about 30 minutes. Let the meat rest, loosely covered with aluminum foil, for 10 minutes before serving.

  • While the meat is melting the butter in a small saucepan over medium heat. Once the butter has melted, add the whole garlic clove. Continue to cook over medium heat until the butter begins to foam and foam, stirring constantly. The color of the butter will start to change. Once it’s nearly a deep golden brown, remove from the heat and pour into a heatproof container. Remove the garlic cloves.

  • Slice roast into 1/2-inch to 3/4-inch slices and drizzle with browned butter. Serve immediately.

Calories: 883kcal | carbohydrate: 1G | protein: 52G | fat: 73G | Saturated fat: 33G | cholesterol: 229mg | sodium: 722mg | Potassium: 874mg | fiber: 1G | sugar: 1G | Vitamin A: 355unit | Vitamin C: 1mg | calcium: 28mg | iron: 7mg