Herb Butter Beef Tenderloin Roast

Herb butter beef tenderloin roast is a classic, elegant main dish that I love making for special occasions or when I want to impress without a lot of fuss. The beef tenderloin is melt-in-your-mouth tender, and the garlic-herb butter coating adds incredible flavor and a rich, golden crust. It’s simple, beautiful, and absolutely delicious.

Why You’ll Love This Recipe

I love how this roast delivers restaurant-quality results with just a few ingredients. The herb butter locks in moisture and flavor, and the beef turns out juicy and perfectly cooked every time. It’s ideal for holidays, dinner parties, or even a fancy Sunday dinner. Plus, it roasts quickly and slices like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole beef tenderloin (trimmed and tied)

• Unsalted butter, softened

• Fresh garlic, minced

• Fresh rosemary, thyme, and parsley, finely chopped

• Salt

• Black pepper

• Olive oil (for searing, optional)

• Dijon mustard (optional, for extra flavor)

Directions

1. I take the beef tenderloin out of the fridge 30–60 minutes before cooking to bring it to room temperature.

2. I preheat the oven to 425°F (220°C).

3. In a bowl, I mix the softened butter with garlic, herbs, salt, and pepper until well combined.

4. I pat the beef dry with paper towels, then rub it all over with the herb butter. Sometimes I add a thin layer of Dijon mustard first for extra depth.

5. If I want a crustier exterior, I sear the roast in a hot skillet with a little olive oil on all sides before roasting.

6. I transfer the beef to a roasting pan or oven-safe skillet and roast for 25–35 minutes, depending on the size and desired doneness.

7. I use a meat thermometer to check the internal temperature—120°F for rare, 130°F for medium-rare, or 140°F for medium.

8. I let the roast rest for 15 minutes before slicing so the juices redistribute.

Servings and timing

This recipe serves about 6 to 8 people. Prep takes 15 minutes, roasting takes 25–35 minutes, and resting adds another 15 minutes. I usually have it ready in about 1 hour total.

Variations

Sometimes I add a splash of red wine to the pan for extra richness or make a quick pan sauce with the drippings. I’ve also made a peppercorn crust instead of herbs for a bold twist. If I want to serve it cold, I cook it rare and slice it thin for sandwiches or platters.

Storage/reheating

I store leftovers tightly wrapped in the fridge for up to 4 days. To reheat, I slice it and warm it gently in a skillet with a bit of broth or butter—just until heated through. I avoid overcooking it to keep the meat tender.

FAQs

Can I prep the herb butter ahead of time?

Yes, I often make the herb butter a day in advance and keep it in the fridge. I let it soften before spreading it on the roast.

What cut of beef is best for this recipe?

I use whole beef tenderloin, also known as filet mignon roast. It’s lean, tender, and perfect for roasting.

Do I need to tie the tenderloin?

Yes, tying helps it cook evenly by keeping the shape uniform. Most butchers will do this for me if I ask.

Can I cook it without searing?

Yes, I’ve skipped the sear and still had a delicious crust from roasting. The butter helps it brown beautifully in the oven.

What should I serve with it?

I love serving it with mashed potatoes, roasted vegetables, creamed spinach, or a simple salad. A red wine reduction or horseradish cream also pairs perfectly.

Conclusion

Herb butter beef tenderloin roast is a stunning centerpiece that always delivers on flavor and tenderness. It’s easy to prepare, incredibly flavorful, and guaranteed to impress anyone I serve it to. Whether it’s a holiday meal or a special dinner at home, this dish never fails to make the occasion feel memorable.

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