Garlic Roasted Beef Tenderloin

This Garlic Roasted Beef Tenderloin is the perfect option for a celebratory main meal this holiday season while it could just as easily be enjoyed as a family Sunday roast!Garlic Roasted Beef Tenderloin Recipe in a cast iron pan

The particular cut of beef produces a super tender result, the kind that melts in your mouth upon the very first bite. And yes, while this cut of beef is generally more pricey than other cuts, it’s certainly worth the extra spend for special occasions or holiday celebrations.

Serve this Garlic Roasted Beef Tenderloin with your favorite vegetables, sweet potato casserole, holiday-inspired salad, or fresh dinner rolls.Garlic Roasted Beef Tenderloin served with mashed potatoes

TIPS FOR MAKING GARLIC ROASTED BEEF TENDERLOIN

  • Higher smoking oils like canola oil or vegetable oil are what I typically use when searing meat – your oil gets hot enough to give your meat a great sear which you can’t get when using other oils with lower smoking points.
  • Be careful not to go overboard with the minced garlic on top of your meat as it could burn and burnt garlic really isn’t enjoyable. Whole cloves of garlic, on the other hand, roast up incredibly well.
  • Whatever you do, don’t skip browning the butter and the minced garlic – it provides a beautiful drizzle for your meat!
  • You can add fresh or dried herbs to your butter garlic drizzle and any of your favorite combinations will work well. If you prefer something more simple then just stick to basic seasoning using salt and pepper – the meat is pretty flavorful as it is anyway.
  • You can purchase pre-trimmed tenderloin at the meat/butchery section of most local grocery stores. If you have a local butcher then ask them to tie up the tenderloin for you.

Garlic Roasted Beef Tenderloin

  1. Prepare beef tenderloin by trimming (if it didn’t come trimmed). Set out tenderloin 1-2 hours before cooking so that it can come to room temperature.
    Cut the tenderloin into two pieces, if needed, so that it will fit into a cast iron or oven-safe skillet.ingredients for garlic roasted beef tenderloin recipes
  2. Tuck the long skinny end under itself to form a roast that is uniform in thickness. Tie with kitchen twine to secure. Preheat oven to 450°F.
  3. Coat tenderloin with coarse sea salt and cracked black peppercorns. The exact amount will vary, but sprinkle liberally and coat all sides of the tenderloin.
  4. In a large skillet, heat canola oil over medium-high heat until oil begins to smoke. Place the tenderloin into the skillet and sear. Brown on each side for 3-4 minutes.beef in cast iron skilletbeef tenderloin tired up and seasoned with pepper
  5. Spread 4 tablespoons of butter over the top and sides of the browned tenderloin. Add whole garlic cloves to the pan around the meat. Add a teaspoon of minced garlic to the top of the meat, if desired.butter and garlic spread on beef tenderloin
  6. Place in the oven for 25-30 minutes or until the center of the meat registers 120-125°F (for medium rare meat).Cooked beef tenderloin in cast iron pan
  7. Remove from the oven and tent with aluminum foil for 10 minutes (the juices will redistribute and the temperature should continue to rise to about 130-135°F.foil placed over panmeat thermometer placed in meat
  8. Heat the remaining 1⁄4 cup of butter and minced garlic over medium heat until the butter begins to turn golden brown. Remove from heat and set aside.butter and garlic in pan
  9. Remove the twine from the tenderloin and slice into 3⁄4” sections. Drizzle with the garlic browned butter. Garnish with a bit of freshly chopped parsley if desired. Serve immediately.pouring butter over sliced tenderloin

HOW SHOULD I STORE GARLIC ROASTED BEEF TENDERLOIN?

  • This Garlic Roasted Beef tenderloin can be stored in an airtight container in the refrigerator for 2-3 days. You also have the option of freezing your meat for up to 1 month.
  • To reheat, at it to a baking dish, covered, so that it doesn’t dry out in the oven till it reaches 120-125℉.

WHAT TO SERVE WITH GARLIC ROASTED BEEF TENDERLOIN

There are quite a few side dishes that you could easily add when preparing this meaty dish. They will bulk up your meal in no time which is great news should you be feeding a hungry family or catering to a larger crowd. 

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Here are some delicious side dishes to consider pairing with your beef tenderloin:

WHAT TO DO WITH LEFTOVER BEEF TENDERLOIN

  • If you have any leftover beef tenderloin that you know won’t be enough as another meal on its own, consider using it in other recipes for easy meals the following days. It’s also a great way to save some money!

Consider using your leftovers to make:

Hearty Meals For Meat-Lovers

5 from 2 votes

Garlic Roasted Beef Tenderloin

This Garlic Roasted Beef Tenderloin is the perfect option for a celebratory main meal this holiday season while it could just as easily be enjoyed as a family Sunday roast!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • 4 pound beef tenderloin (4-5 pounds) - each pound serves 2-3 people
  • 2-3 tablespoons canola oil
  • 1/2 cup salted butter divided
  • 1 tablespoon coarse sea salt
  • 1 tablespoon whole black peppercorns
  • 5 cloves garlic minced (plus whole cloves for roasting, if desired)
  • Fresh herbs for garnish optional

Instructions

  • Prepare beef tenderloin by trimming (if it didn’t come trimmed). Set out tenderloin 1-2 hours before cooking so that it can come to room temperature.
  • Cut the tenderloin into two pieces, if needed, so that it will fit into a cast iron or oven-safe skillet. Tuck the long skinny end under itself to form a roast that is uniform in thickness. Tie with kitchen twine to secure.
  • Preheat oven to 450°F.
  • Coat tenderloin with coarse sea salt and cracked black peppercorns. The exact amount will vary, but sprinkle liberally and coat all sides of the tenderloin.
  • In a large skillet, heat canola oil over medium-high heat until oil begins to smoke. Place the tenderloin into the skillet and sear. Brown on each side for 3-4 minutes.
  • Spread 4 tablespoons of butter over the top and sides of the browned tenderloin. Add whole garlic cloves to the pan around the meat. Add a teaspoon of minced garlic to the top of the meat, if desired.
  • Place in the oven for 25-30 minutes or until the center of the meat registers 120-125°F (for medium rare meat).
  • Remove from the oven and tent with aluminum foil for 10 minutes (the juices will redistribute and the temperature should continue to rise to about 130-135°F.
  • Heat the remaining 1⁄4 cup of butter and minced garlic over medium heat until the butter begins to turn golden brown. Remove from heat and set aside.
  • Remove the twine from the tenderloin and slice into 3⁄4” sections. Drizzle with the garlic browned butter.
  • Garnish with a bit of freshly chopped parsley if desired. Serve immediately.

Nutrition

Calories: 478kcal | Carbohydrates: 1g | Protein: 33g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 868mg | Potassium: 574mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 4mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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