Go Back
- Beef tenderloin - Unsalted butter - Fresh herbs (rosemary, thyme, parsley) - Garlic

- Herb Butter Beef Tenderloin Roast

Impress your guests with an unforgettable Herb Butter Beef Tenderloin Roast that’s bursting with flavor! This guide walks you through selecting the perfect cut, making rich herb-infused butter, and mastering the cooking technique for a juicy, golden crust. Learn simple tips for seasoning and presentation to take your culinary skills to the next level. Click to explore the complete recipe and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

1 (2 to 3 pounds) beef tenderloin, trimmed

1/2 cup unsalted butter, softened

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

1 tablespoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

2 cups beef broth

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Herb Butter: In a medium bowl, mix the softened butter, minced garlic, rosemary, thyme, parsley, Dijon mustard, salt, and pepper until well combined.

      Season the Tenderloin: Pat the beef tenderloin dry with paper towels. Rub olive oil all over the tenderloin and season generously with salt and pepper.

        Apply Herb Butter: Carefully spread half of the herb butter mixture all over the beef tenderloin, ensuring it’s coated evenly. Reserve the remaining butter for basting later.

          Sear the Meat: In a large oven-safe skillet, heat a little olive oil over medium-high heat. Once hot, add the tenderloin and sear on all sides until a nice golden brown crust forms, about 3-4 minutes per side.

            Roast in the Oven: Transfer the skillet to the preheated oven and roast the tenderloin for 25-30 minutes or until it reaches an internal temperature of 135°F (medium-rare) or 145°F (medium), checking the temperature with a meat thermometer.

              Baste with Herb Butter: Every 10 minutes during the roasting, take the skillet out and baste the tenderloin with the reserved herb butter to enhance flavor and keep it moist.

                Make the Sauce: Once the tenderloin is cooked to your preference, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil, allowing it to rest for 10 minutes. Meanwhile, place the skillet on the stove over medium heat. Add 2 cups of beef broth, scraping up any browned bits from the bottom and simmer for 5-7 minutes until slightly thickened.

                  Slice and Serve: Slice the tenderloin into medallions and serve on a platter drizzled with the reduction sauce.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                      - Presentation Tips: Arrange the sliced beef medallions in a fan shape on a warm serving platter. Garnish with fresh rosemary sprigs and serve with seasonal vegetables or mashed potatoes on the side for an elegant touch.