Description
Luxurious Garlic Herb Butter Beef featuring tender beef tenderloin roasted to perfection with a compound butter coating of fresh herbs, garlic, and lemon. The reverse-sear method ensures even cooking with a pink, juicy interior and caramelized exterior. Perfect for holidays and special celebrations!
Ingredients
For the Garlic Herb Butter:
½ cup unsalted butter, softened to room temperature
6 cloves garlic, finely minced or pressed
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves, stripped from stems
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon zest
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
¼ teaspoon red pepper flakes (optional)
For the Beef Roast:
3–4 pound beef tenderloin roast, center-cut, trimmed and tied
2 tablespoons neutral oil (vegetable or grapeseed)
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
Fresh herb sprigs for garnish (rosemary and thyme)
Instructions
1. Prepare compound butter: Combine softened butter with minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, pepper, and red pepper flakes in a bowl. Mix thoroughly until evenly distributed.
2. Transfer herbed butter to plastic wrap, shape into a log, and refrigerate until firm but spreadable (at least 1 hour).
3. Remove beef tenderloin from refrigerator 1-2 hours before cooking to reach room temperature.
4. Pat entire surface of beef completely dry with paper towels—this is critical for developing a proper crust.
5. Season beef generously on all sides with coarse salt and freshly cracked pepper, pressing seasonings into the meat.
6. Preheat oven to 275°F and position rack in center. Place wire rack over a rimmed baking sheet.
7. Place seasoned beef on wire rack and roast for 35-50 minutes until instant-read thermometer reads 115°F for rare, 120°F for medium-rare, or 125°F for medium.
8. Remove from oven and immediately slather entire surface generously with prepared garlic herb butter while meat is hot.
9. Tent loosely with foil and let rest for 10 minutes while you preheat a cast-iron skillet over high heat until smoking.
10. Add neutral oil to the hot pan and sear butter-coated beef on all sides for 1-2 minutes per side, creating a caramelized crust.
11. Transfer roast to a clean cutting board and tent loosely with foil. Let rest 10-15 minutes.
12. During rest, internal temperature will rise 5-10 degrees to final doneness (rare: 120-125°F, medium-rare: 125-130°F, medium: 135-140°F).
13. Remove twine if used, then slice against the grain into ½-inch thick portions using a sharp carving knife.
14. Arrange slices on a warmed platter, garnish with fresh herb sprigs, and serve immediately with any accumulated juices.
Notes
Room temperature beef cooks more evenly—remove from fridge 1-2 hours before cooking.
Pat beef completely dry before seasoning for best crust development.
Use an instant-read thermometer for accurate doneness—never guess by timing alone.
Remove beef from oven 5-10 degrees before target temperature for carryover cooking.
Don’t skip the resting period—it allows juices to redistribute for maximum juiciness.
Never cook tenderloin beyond medium or it will become dry and tough.
For pan sauce: deglaze pan with beef broth, reduce, and whisk in cold butter.
Store leftovers wrapped tightly in refrigerator for up to 4 days.
Reheat gently in 250°F oven—never microwave, which toughens meat.
Make compound butter up to 5 days ahead and refrigerate, or freeze for 3 months.
For dairy-free: substitute ghee or herb-infused olive oil for butter.
Slice only what you’ll serve—keep remaining roast whole to prevent drying.
- Prep Time: 20
- Cook Time: 50
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 485
- Sugar: 0g
- Sodium: 625mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 155mg
Keywords: garlic herb butter beef, beef tenderloin roast, holiday roast, reverse sear beef, compound butter beef, special occasion beef