Description
This beef tenderloin roast is my holiday ace, my celebratory centerpiece, and the dish I turn to when I want to turn an ordinary dinner into a memory. Melt-in-your-mouth tender, deeply savory, and topped with a fragrant garlic herb butter that bastes the meat as it roasts this is more than a recipe. It’s an experience.
Ingredients
Scale
Beef Tenderloin Roast:
- 1 center-cut beef tenderloin roast (4 to 4 1/2 pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (or another high-heat oil)
Garlic Herb Butter:
- 6 tablespoons softened butter
- 6 garlic cloves, minced
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
Instructions
- Remove the tenderloin from the fridge and let it sit out for 1 to 2 hours.
- In a small bowl, combine softened butter, minced garlic, rosemary, and thyme. Set aside.
- Preheat oven to 425°F (220°C). If not already done, cut the roast in half for even cooking, trim any excess fat, and tie with butcher's twine.
- Pat the tenderloin dry with paper towels. Season all over with salt and pepper.
- Heat avocado oil in a cast-iron skillet over medium-high heat. Sear the roast on all sides for about 10 minutes total, until a deep brown crust forms.
- Slather the garlic herb butter over the top side of the roast.
- Transfer the skillet to the oven and roast for 15–20 minutes, or until desired internal temperature (120°F for rare, 130°F for medium-rare, 140°F for medium).
- Let the roast rest for 10–15 minutes. Remove the twine, then slice into 1-inch thick pieces and serve.
