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!
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.
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
- 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.
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.
Here are some delicious side dishes to consider pairing with your beef tenderloin:
- Homemade dinner rolls
- Creamy Ranch Crockpot Mashed Potatoes
- Creamy Potatoes Au Gratin
- Roasted Sweet Potatoes with Candied Bacon and Pecans
- Crockpot Green Bean Casserole
- Loaded Cauliflower Casserole
- Sweet Potato Casserole
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:
- Beef and Broccoli Ramen Noodles
- Cheesy Guinness Beef Sliders
- Cheesy Beef Egg Rolls
- Philly Cheese Steak Stuffed Peppers
- Or pack up your leftover in an lunchbox for a great lunch the next day! Here is a link to the lunch box we love: Lunchbox
Hearty Meals For Meat-Lovers
- Crockpot BBQ Brisket
- The Best Prime Rib Recipe
- Crockpot Mississippi Pot Roast
- Crispy Cheddar Pork Chops Sheet Pan Dinner
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!
Course Dinner
Cuisine beef, Family Favorite
Keyword garlic
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 -12 people
Calories 478kcal
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
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