Beef Tenderloin with Garlic Butter Sauce
Ingredients
The beef
-
5
lb
peeled beef tenderloin
The seasoning
-
Kosher salt and black pepper
-
1
Tbsp
vegetable oil
The sauce
-
6
Tbsp
unsalted butter, cut into 1 Tbsp pieces
-
6
single sprigs
fresh thyme
-
2
single sprigs
fresh rosemary
-
6
cloves
garlic, smashed
Instructions
- Halve the beef tenderloin into two equal portions.
- Tie each piece with kitchen twine at 1-inch intervals, tucking thinner ends under for even thickness.
- Season each portion liberally with kosher salt and let rest in the refrigerator uncovered for 12 to 24 hours.
- Preheat the oven to 300°F and insert a probe thermometer into one tenderloin.
- Transfer the roast to a baking sheet covered with foil and sprinkle with pepper.
- Bake until the thermometer registers 125°F for medium-rare or 130°F for medium, about 1 to 1½ hours.
- Let the tenderloins rest for 10 minutes after removing from the oven.
- Heat vegetable oil in a cast iron skillet over medium-high heat.
- Sear each tenderloin for 1 to 2 minutes on all sides until browned.
- Add butter, garlic, thyme, and rosemary to the skillet during the last side.
- Slice the tenderloins and drizzle with the garlic butter sauce, seasoning lightly with salt and pepper.
Nutrition Facts (estimated)
Servings
13
Calories
536
Total fat
44g
Total carbohydrates
0.5g
Total protein
32g
Sodium
982mg
Cholesterol
136mg
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