The First Time I Made Garlic Herbed Beef Tenderloin (Spoiler: It Was a Bit of a Fiasco)
Alright, let’s get this out in the open – the first time I made this Garlic Herbed Beef Tenderloin, I managed to set off the smoke alarm, lose a sprig of thyme behind the stove (it’s probably still back there), and got garlic under my nails for days. But, weirdly, the beef was so tender and fragrant my sister asked if I’d finally started adulting. That’s why, whenever I want it to look like I’ve really got my act together for family Sunday dinners (even if my kitchen usually says otherwise), I turn to this dish. Plus, there’s something satisfying about pretending to be a fancy chef while butter-basting a big hunk of meat – and yes I still narrate it all like I’m on Food Network. Don’t judge!
Why I Keep Making This (And When)
I make this when I want to impress but also, you know, can’t be bothered to do ten side dishes. My family goes bonkers for the buttery crust and garlicky smell – even my picky nephew will eat it (as long as I cut off anything remotely green, sigh). And, secretly, I like making it when it’s gloomy out because it makes the house smell like a little French bistro (or my odd idea of one, anyway).
If you’ve ever panicked about beef being overcooked (or way too rare), don’t sweat it, I’ve botched it before and it’s still tasty slathered in the herbed butter. Plus, if all else fails, leftover sandwiches the next day are basically a reward for bravery.
Ingredients: Here’s What I Use (But Tweak Away)
- 1 center-cut beef tenderloin (about 2 pounds or, honestly, whatever looks right to you at the shop)
- 2 tbsp olive oil (I sometimes grab canola oil if that’s closest, no shame)
- Salt and freshly-ground pepper (I go heavy on pepper, but not everyone’s into that – my grandmother always insisted on Maldon salt but table salt is fine too)
- 6 fat garlic cloves, smashed (or 8 if you love garlic the way I do – pre-minced stuff works in a pinch)
- 2-3 sprigs each of fresh rosemary and thyme (dried works but honestly, fresh is way, way better)
- 4 tbsp butter (I sometimes sneak in a pat more because why not? If you do lactose-free, try Earth Balance but the taste is different)
- Optional: zest from half a lemon (makes it a bit brighter, I do this if I remember)
So, How to Actually Make It (Don’t Stress)
- Let the beef hang out at room temperature – at least 30 minutes. (If you forget, it’s not the end of the world. I once started with it half cold and just had to sear it longer.)
- Preheat your oven to 425°F (220°C). No, really, wait until it’s ready because you want a blast of heat at first.
- Pat the beef dry (I do this while humming badly, makes it more fun), then season really generously with salt and pepper. Rub a tablespoon of olive oil all over it so the spices stick.
- Heat a big skillet (cast iron is ace, but any heavy pan works) with the rest of the oil over medium-high. Sear the beef on every side until you’ve got a good brown crust. This usually takes about 6-7 minutes total (this is where I usually sneak a taste of that crispy crust, chef’s treat!).
- Add your garlic, herbs, and the butter to the pan. It’ll sizzle like mad – that’s good. Spoon the melted butter over the beef a few times. Smells ridiculous here, right?
- Move the whole pan (or just the beef onto a small oven tray if your skillet isn’t oven-safe – no biggie) into your preheated oven. Roast about 20-25 minutes for medium rare. Or less if, like my brother, you like it still mooing.
- Pull it out, transfer beef to a cutting board, and tent loosely with foil. Let it rest 15 minutes. Don’t skip this – I rushed once and all the good juices just ran off everywhere. Not my best moment.
- Slice thick or thin – I like thick, some of my family likes thin – and pour over those herby garlicy buttery juices.
Notes (aka Things I Learned The Hard Way)
- Resting really matters – the beef will actually keep cooking a bit off the heat. I used to think I could skip it to eat faster, but no. Patience pays.
- If your herbs start looking a bit burned, don’t freak out. Just fish ‘em out before serving – flavor’s already in the butter.
- The first time I used pre-minced garlic, it was fine in a rush, but it never gets as sweet or mellow as fresh when roasted. But hey, if you’re hangry, grab what you’ve got.
Here’s Some Ways I’ve Switched It Up (Some Good, Some… Not)
- I’ve swapped the beef for pork tenderloin once – totally works, just less fancy somehow. Still tasty though.
- Tried curry powder instead of rosemary once. Was… not a highlight. Kinda weird. Wouldn’t repeat.
- Lemon zest is super nice for summer. But my family found orange zest a bit odd. Maybe your crew will dig it?
What You’ll Need (But Improvise If You Don’t Have It)
- Sturdy skillet (cast iron is my fav – but I’ve used a regular nonstick, just don’t put it in the oven if the handle’s plastic!)
- Tongs – but a big fork works in a pinch
- Cutting board – wood or plastic, flip it over to use the “clean” side for carving (my lazy hack)
- Oven-safe tray if your pan can’t go in the oven
By the way, if you’re a kitchen gadget magpie like me, a digital meat thermometer is no joke; Serious Eats has a nice explainer. But you can totally get by with just poking it gently and seeing if it feels springy – very technical, right?
How Long Will It Last (If You Don’t Eat It All Instantly)
Wrap leftovers tightly and stash in the fridge for 2-3 days. In my house, it never survives past day one – but theoretically, you could slice thin for awesome sandwiches. Or just eat cold off a fork like midnight fridge bandits (no judgment).
Serving: What Goes Great With This
I’m partial to crispy roast potatoes and something green (like garlicky green beans or, actually, leftover Caesar salad). Honestly, even a baguette to mop up the herby butter is brilliant. My uncle swears by a dollop of horseradish cream – it’s our weird tradition now. If you want to get fancy, a red wine jus wouldn’t hurt but rarely do I bother.
This Is What I Learned (Sometimes The Hard Way)
- Rushing that rest time? Regret city. The juices ran, the flavor lost. It’s really worth the wait – just pour yourself a glass while you wait or distract yourself reading a random Wikipedia hole.
- Don’t overload the pan with oil. I got a splatter burn last Thanksgiving trying to be generous. Just coat, don’t drench.
- Really, don’t skip the searing step. Once I did, thinking it’d save time – nope, soggy and sad crust.
FAQ (Because My Friends Actually Ask These!)
- Can I make this with a cheaper roast? Absolutely – try sirloin or even eye of round. Just watch the cook time, they dry out faster (don’t ask how I know, sigh).
- Does it freeze well? Not my favorite. The texture gets wonky, kinda spongy when defrosted. But if you must, wrap tight and freeze up to a month.
- What’s the best way to know when it’s done? Honestly? Get a thermometer if you can. But if you gently press with your finger, medium-rare feels like the fleshy base of your thumb when your hand’s relaxed (I read that somewhere, and weirdly, it sorta works).
- Help, my herbs keep burning! Lower your oven rack; or just toss the herbs into the pan later. Actually, I find it works better if you add them 5 mins after you put the beef in the oven; they don’t scorch as much.
- Is it normal for the butter to look brownish? Totally. That’s the good stuff. Browned butter is flavor gold.
(Also, did you know you can use leftover herbed butter tossed with pasta? I only learned that last year, bit of a game changer for lazy weeknight dinners.)
If you ever want to nerd out about beef roasting times more, I *highly* recommend this Kitchn beef tenderloin guide – it’s got tips I wish I’d known ten years ago.
Ingredients
- 1 (3 lb) beef tenderloin, trimmed
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, room temperature
Instructions
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1Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and let it rest at room temperature for 20 minutes.
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2In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.
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3Rub the garlic-herb mixture evenly all over the beef tenderloin. Place the tenderloin on a rack in a roasting pan.
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4Roast in the preheated oven for 35-40 minutes, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
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5Remove the tenderloin from the oven. Spread the butter over the top, tent loosely with foil, and let rest for 15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
42 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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