Succulent Savory Herb-Butter Roast Beef Tenderloin Recipe

Sizzling and golden, this herb-butter roast beef tenderloin delivers a culinary experience that melts in your mouth.

Tender cuts of premium beef shine when paired with a luxurious herb-infused butter blend.

The aromatic herbs weave through succulent meat, creating layers of rich, complex flavor.

Every slice promises a juicy, mouthwatering journey for passionate meat lovers.

Professional chefs and home cooks alike appreciate the simplicity behind this elegant dish.

The carefully selected herbs elevate each bite with robust, earthy notes.

Get ready to impress with a centerpiece that turns an ordinary dinner into an extraordinary dining adventure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 330 kcal

Servings: 9

Savory Herb-Butter Roast Beef Tenderloin Ingredients

• Beef Tenderloin: Premium cut with exceptional tenderness, select well-marbled meat from a trusted butcher for optimal flavor and texture.
• Butcher's Twine: Essential for maintaining uniform shape during roasting, ensures even cooking and elegant presentation.

• Salt, Black Pepper: Classic seasonings that intensify the beef's natural richness and create a robust flavor profile.
• Olive Oil: Provides smooth searing surface and helps develop golden-brown caramelized exterior.
• Garlic: Adds deep, aromatic pungency that complements the beef's natural taste.
• Horseradish or Mustard: Introduces sharp, tangy undertones that cut through the meat's richness.
• Fresh Herbs: Infuse bright, garden-fresh notes and elevate the overall culinary experience.

• Butter: Creates luxurious herb-infused coating, adds silky texture and enhances browning process.

Kitchen Tools for Herb-Butter Roast Beef

• Large cast-iron skillet: Perfect for even searing and roasting the beef.
• Probe thermometer: Essential for checking the internal temperature accurately.
• Small mixing bowl: Ideal for combining herb butter ingredients.
• Butcher's twine: Needed to tie the tenderloin for even cooking.
• Sharp chef's knife: Crucial for slicing the roasted beef.
• Cutting board: Provides a stable surface for resting and slicing meat.
• Measuring spoons: Helpful for precise herb and seasoning amounts.

How to Roast Beef Tenderloin with Herb Butter

• Meat Preparation

Select a high-quality beef tenderloin from your local butcher. Allow the meat to sit at room temperature for a couple of hours before cooking to ensure even roasting.

• Seasoning Foundation

Create a flavor base by generously coating the tenderloin with coarse salt and freshly ground pepper. Gently massage the seasonings into the meat’s surface.

• Searing Magic

Heat a heavy cast-iron skillet with a splash of olive oil. Brown the tenderloin on all sides, creating a delicious caramelized exterior that locks in the meat’s natural juices.

• Herbal Butter Infusion

Craft a rich herb butter by blending softened butter with fragrant garlic, zesty horseradish, and fresh garden herbs. Generously spread this aromatic mixture over the seared meat.

• Precise Roasting

Slide the skillet into a preheated oven at 425°F. Cook until the internal temperature reaches your preferred doneness, typically 20-25 minutes for a perfect medium-rare.

• Resting and Serving

Let the tenderloin rest for 15-20 minutes, allowing the juices to redistribute. Slice into elegant medallions and serve immediately to capture the peak of flavor and tenderness.

Tips for Juicy Roast Beef Tenderloin Flavor

• Swap horseradish with Dijon mustard or add fresh chopped chives for an extra punch of aromatic complexity in the herb-butter mixture.
• Use a reliable meat thermometer to ensure consistent doneness, remembering that the internal temperature will rise 5-10 degrees during resting time.
• Match this tenderloin with full-bodied red wines like Cabernet Sauvignon or Malbec to enhance the meat's robust flavors and create a restaurant-quality dining experience.
• Slice any remaining beef thinly for gourmet sandwiches, salad toppers, or elegant beef carpaccio, maximizing the delicious investment of your carefully prepared tenderloin.

Serving Roast Beef That’s a Showstopper

• Pair with Elegant Wine: Select a full-bodied red wine like Cabernet Sauvignon or Merlot to complement the rich, savory flavors of the roast beef tenderloin.
• Create Stunning Side Platter: Arrange sliced tenderloin on a large wooden board with roasted seasonal vegetables like rosemary-infused carrots, garlic-roasted potatoes, and fresh herb garnishes for a restaurant-quality presentation.
• Craft Perfect Accompaniment Sauce: Whisk together a quick horseradish cream sauce by mixing sour cream, fresh horseradish, chopped chives, and a pinch of salt to enhance the beef's robust flavor profile.
• Elevate Dining Experience: Serve on warmed plates with crisp white linen napkins and elegant silverware to transform this roast beef into a sophisticated dinner centerpiece that impresses guests instantly.

Storage Tips for Roast Beef Tenderloin Slices

• Maximize Freshness: Store leftovers in airtight containers within 2 hours of cooking to maintain quality and safety.
• Quick Refrigeration Tips: Cool beef completely before sealing, then refrigerate for up to 3-4 days. Wrap tightly in plastic wrap or aluminum foil to prevent moisture loss.
• Smart Freezing Strategy: Slice beef before freezing for easier portioning. Wrap individual portions in freezer-safe paper, then place in sealed freezer bags. Frozen beef stays delicious for 2-3 months.
• Reheat with Care: Warm refrigerated beef gently in a 325°F oven, covered with foil, to prevent drying. Add a splash of beef broth to keep meat tender and juicy. Use low, slow heat to maintain the tenderloin's original succulence.

Succulent Herb-Butter Roast Beef Tenderloin Recipe

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4.5 from 30 reviews

• Total Time: 50 minutes
• Yield: 9 1x

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Description

Herb-butter roast beef tenderloin promises luxurious flavors from classic French culinary techniques. Succulent meat paired with aromatic herbs delivers an elegant main course that impresses guests with minimal kitchen effort.

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Ingredients

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• 4 to 5 lbs (1.8 to 2.3 kg) beef tenderloin, trimmed, cut into two pieces, and tied
• 4 tbsps salted butter, softened
• 2 tbsps olive oil
• 2 tsps garlic, minced
• 1 tsp salt
• 1 tsp minced rosemary or thyme
• ½ tsp black pepper
• 1 tsp prepared horseradish or Dijon mustard

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Instructions

1. Preparation: Secure beef tenderloin with butcher’s twine at 1-inch intervals, creating uniform shape. Season generously with kosher salt and black pepper. Allow meat to reach room temperature for 2 hours.
2. Searing: Heat cast-iron skillet with olive oil over medium-high heat. Brown tenderloin on all sides for 3-4 minutes per surface, developing rich caramelized exterior.
3. Herb Butter Blend: Mix softened unsalted butter with minced garlic, horseradish, fresh thyme, and rosemary until thoroughly combined. Coat seared tenderloin completely with herb butter mixture.
4. Roasting: Preheat oven to 425°F. Insert digital probe thermometer into thickest meat section. Transfer skillet directly to oven and roast for 20-25 minutes, targeting 125°F for medium-rare doneness.
5. Resting and Serving: Remove tenderloin from oven and transfer to cutting board. Let meat rest undisturbed for 15-20 minutes to redistribute internal juices. Carve into precise 1-inch medallions, showcasing herb-crusted roast’s elegant presentation.

Notes

• Twine Technique: Properly tying the tenderloin prevents uneven cooking and maintains a consistent shape during roasting.
• Temperature Equilibration: Letting the meat rest at room temperature for 2 hours ensures even cooking and prevents temperature shock.
• Searing Secrets: Achieving a golden-brown crust develops deep flavor compounds and locks in moisture through the Maillard reaction.
• Resting Ritual: Allowing the meat to rest after cooking redistributes internal juices, resulting in a more tender and flavorful final dish.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 330
• Sugar: 0g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 100mg