Garlic Butter Beef Tenderloin is a luxurious and flavorful dish that highlights the tenderness of beef tenderloin, enhanced with a rich garlic butter sauce. This recipe is perfect for special occasions or a fancy dinner at home. The combination of garlic, fresh herbs, and butter creates a mouthwatering sauce that elevates the beef to a whole new level. Serve it with roasted vegetables or mashed potatoes for a complete meal!
Ingredients List
For the Beef:
- 2 lbs beef tenderloin, trimmed
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Garlic Butter Sauce:
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice (optional)
Timing
Preparing Garlic Butter Beef Tenderloin takes about 15 minutes of prep time and 25-30 minutes of cooking time.
Step-by-Step Instructions
Step 1: Prepare the Beef
- Season the Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Sear the Beef
- Heat Olive Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until hot.
- Sear the Tenderloin: Add the beef tenderloin to the skillet and sear for about 3-4 minutes on each side, until a nice brown crust forms. Make sure to sear all sides for even cooking.
Step 3: Prepare the Garlic Butter Sauce
- Melt the Butter: In a small saucepan over low heat, melt the unsalted butter.
- Add Garlic and Herbs: Stir in the minced garlic, parsley, thyme, rosemary, Worcestershire sauce, and lemon juice (if using). Cook for about 2-3 minutes until the garlic is fragrant but not browned. Remove from heat.
Step 4: Roast the Beef
- Brush with Garlic Butter: Once the beef is seared, brush half of the garlic butter sauce over the tenderloin.
- Transfer to Oven: Place the skillet in the preheated oven and roast for about 15-20 minutes for medium-rare (135°F/57°C) or longer for your desired doneness. Use a meat thermometer to check the internal temperature.
Step 5: Rest and Serve
- Rest the Beef: Once cooked to your liking, remove the tenderloin from the oven and let it rest for about 10 minutes. This allows the juices to redistribute.
- Slice and Serve: Slice the beef into medallions and drizzle with the remaining garlic butter sauce. Serve warm with your favorite sides.
Nutritional Information
Here’s a quick glance at the nutritional profile of Garlic Butter Beef Tenderloin (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 40g |
| Fat | 20g |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
Tips for Customization
- Add Spice: For a kick, add a pinch of red pepper flakes to the garlic butter sauce.
- Herb Variations: Use your favorite herbs such as oregano or basil for different flavor profiles.
- Try Different Cuts: This recipe can also be adapted for other cuts of beef, like ribeye or sirloin, adjusting cooking times as needed.
Storing Tips for the Recipe
Store any leftover garlic butter beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to avoid drying out the meat.
Conclusion
Garlic Butter Beef Tenderloin is a sumptuous dish that combines the tenderness of beef with the rich flavors of garlic and herbs. This recipe is sure to impress your family and guests, making any meal feel special. Enjoy this delicious dish with your favorite sides for a truly memorable dining experience!
FAQs
Can I prepare the beef tenderloin ahead of time?
While it’s best served fresh, you can prepare the garlic butter sauce in advance and store it in the refrigerator. Just reheat before serving.
How do I know when the beef is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C); for medium, 145°F (63°C).
Can I use garlic powder instead of fresh garlic?
Yes, but fresh garlic provides a more robust flavor. If using garlic powder, about 1 teaspoon should suffice.
Garlic Butter Beef Tenderloin Recipe
Ingredients
- For the Beef:
- • 2 lbs beef tenderloin, trimmed
- • Salt and pepper to taste
- • 2 tablespoons olive oil
- For the Garlic Butter Sauce:
- • 1/2 cup unsalted butter (1 stick)
- • 4 cloves garlic, minced
- • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- • 1 teaspoon Worcestershire sauce
- • 1 teaspoon lemon juice (optional)
Instructions
Step 1: Prepare the Beef
- Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- Preheat your oven to 400°F (200°C).
Step 2: Sear the Beef
- In a large oven-safe skillet, heat the olive oil over medium-high heat until hot.
- Add the beef tenderloin to the skillet and sear for about 3-4 minutes on each side, until a nice brown crust forms. Make sure to sear all sides for even cooking.
Step 3: Prepare the Garlic Butter Sauce
- In a small saucepan over low heat, melt the unsalted butter.
- Stir in the minced garlic, parsley, thyme, rosemary, Worcestershire sauce, and lemon juice (if using). Cook for about 2-3 minutes until the garlic is fragrant but not browned. Remove from heat.
Step 4: Roast the Beef
- Once the beef is seared, brush half of the garlic butter sauce over the tenderloin.
- Place the skillet in the preheated oven and roast for about 15-20 minutes for medium-rare (135°F/57°C) or longer for your desired doneness. Use a meat thermometer to check the internal temperature.
Step 5: Rest and Serve
- Once cooked to your liking, remove the tenderloin from the oven and let it rest for about 10 minutes. This allows the juices to redistribute.
- Slice the beef into medallions and drizzle with the remaining garlic butter sauce. Serve warm with your favorite sides.
