Name: Easy Garlic Butter Beef Tenderloin
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 whole beef tenderloin (about 3–4 lbs), trimmed; Salt and freshly ground black pepper; 2 tbsp olive oil; 6 tbsp unsalted butter; 4 cloves garlic, minced; 1 tbsp fresh rosemary or thyme, chopped; 1 tbsp fresh parsley, chopped (optional, for garnish)

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Easy Garlic Butter Beef Tenderloin is my go-to special occasion dinner when I want something elegant but don’t want to spend hours in the kitchen. This tender, juicy cut of beef is roasted to perfection and finished with a rich garlic butter that melts over the top—bringing out every bit of flavor in the meat.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple to make, yet it looks and tastes like a restaurant-quality dish. The tenderloin is incredibly tender, cooks evenly, and pairs perfectly with the garlic-herb butter. It’s great for holidays, dinner parties, or anytime I want to impress without the stress.

Ingredients

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

Whole beef tenderloin, trimmed
Salt and freshly ground black pepper
Olive oil
Butter (unsalted)
Garlic, minced
Fresh rosemary or thyme, chopped
Fresh parsley (for garnish, optional)

Directions

I preheat the oven to 425°F (220°C).
I pat the beef tenderloin dry and season it generously with salt and black pepper on all sides.
I heat olive oil in a heavy skillet over medium-high heat and sear the tenderloin until browned on all sides (about 2–3 minutes per side).
In a small saucepan, I melt the butter with the garlic and herbs. I let it cook for a minute or two until fragrant, then remove from heat.
I transfer the seared tenderloin to a baking dish or oven-safe skillet, brush it with some of the garlic butter, and roast for about 25–30 minutes for medium-rare (internal temp 130–135°F).
I baste with more garlic butter halfway through cooking.
Once it’s done, I let it rest for 10–15 minutes before slicing. I drizzle the remaining garlic butter over the slices before serving.

Servings and timing

This recipe serves 6 to 8 people and takes about 45 minutes total (including searing, roasting, and resting). It’s perfect for a festive dinner or a cozy weekend meal.

Variations

I add a splash of balsamic vinegar or Worcestershire sauce to the butter for extra depth.
I use a compound butter with Dijon mustard or blue cheese for a bolder finish.
I slice the tenderloin into medallions and pan-sear them instead of roasting the whole cut.
I serve it over mashed potatoes, polenta, or roasted veggies.
I finish with a sprinkle of flaky sea salt for a restaurant-style touch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I slice and gently warm in a skillet with a bit of butter or in the oven at low heat (about 300°F) until warmed through. I avoid the microwave to keep the meat tender and juicy.

FAQs

What is beef tenderloin?

It’s a premium, lean cut from the loin of the cow, known for being extremely tender. It’s the same cut used for filet mignon.

Can I make this ahead of time?

I can sear the tenderloin ahead of time and refrigerate it, then roast it just before serving. I also prep the garlic butter in advance and reheat it when needed.

How do I know when it’s done?

I use a meat thermometer to check the internal temperature. For medium-rare, I remove it at 130–135°F; it will rise a few degrees while resting.

Can I cook it without searing?

Yes, but I find searing helps develop deeper flavor and a beautiful crust. If I skip it, I rub the tenderloin with olive oil before roasting and turn it halfway through.

What sides go well with this?

I usually serve it with mashed potatoes, roasted asparagus, sautéed mushrooms, or a fresh green salad.

Conclusion

Easy Garlic Butter Beef Tenderloin is one of those dishes that always makes dinner feel like a celebration. It’s rich, flavorful, and unbelievably tender—with minimal effort. Whether I’m cooking for a holiday, a date night, or just treating myself to something special, this recipe never fails to impress.