GARLIC HERB BUTTER BEEF TENDERLOIN ROAST
This Garlic Herb Butter Beef Tenderloin Roast recipe makes a delectable, melt-in-your-mouth cut of meat that is practically tender enough to cut with a butter knife.
Provided by Amy Nash
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Remove the beef tenderloin roast from the fridge and let it sit at room temperature for 1 hour before roasting. Trim the silver skin (a thin, white layer that should be removed before cooking) and tie the beef tenderloin. If one end is more tapered than the other, bend it under the roast and secure it when tying so the roast is an even thickness throughout.
- Preheat oven to 450 degrees F. Pat the beef tenderloin dry and season by sprinkling with salt and pepper on all sides. Prepare the garlic herb butter by combining the butter, garlic, rosemary, thyme, oregano, salt, and pepper in a bowl and mashing with a fork. Divide in half, setting part of the garlic herb butter aside in a separate bowl for after the roast is done cooking.
- Heat a large cast iron skillet or heavy pan over medium-high heat. Add the olive oil. When the oil is hot, place the roast into the skillet and let it sear on each of three sides for 2-3 minutes. Turn the roast over with tongs to the final side, then turn off the heat and rub the beef tenderloin all over with half of the garlic herb butter mixture.
- Transfer the beef tenderloin to the oven in the skillet it was seared in, or place in a roasting pan first if you don't have an oven-safe skillet.
- Cook for 25-35 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers between 135 and 140 degrees F for medium doneness. The temperature of the meat will continue to rise another 5 degrees after it is removed from the oven while it is resting before slicing.
- While the meat cooks, combine all of the ingredients for the horseradish sauce in a bowl and keep in the refrigerator until ready to serve.
- Remove the beef tenderloin roast from the oven and slather with the reserved garlic herb butter mixture, then let the meat rest 10 minutes before slicing.
- Serve with horseradish sauce, if desired.
Nutrition Facts : Calories 581 kcal, Carbohydrate 3 g, Protein 28 g, Fat 50 g, SaturatedFat 21 g, Cholesterol 138 mg, Sodium 799 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GARLIC HERB BUTTER BEEF TENDERLOIN
Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings all baked to a buttery perfection! Impress your guests with this beautiful beef tenderloin!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
- Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
- To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
- Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
- Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.
Nutrition Facts : Calories 862 kcal, Carbohydrate 2 g, Protein 42 g, Fat 76 g, SaturatedFat 35 g, Cholesterol 220 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC & HERB BEEF TENDERLOIN RECIPE
This garlic and herb beef tenderloin recipe is easy to prepare, flavorful, and incredibly tender. Wow your holiday guests with this perfect beef tenderloin!
Provided by Alli
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 475ºF.
- Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin.
- Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper.
- Spread butter mixture evenly over the entire beef tenderloin.
- Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack.
- Roast for 10 minutes.
- Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes.
- Rest for 15 minutes, during this time the internal temperature will continue to increase.
- While the beef tenderloin rests, make the butter sauce.
- Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute.
- Add the balsamic vinegar and Worcestershire sauce.
- Turn off heat and add the remaining butter. Serve with tenderloin.
Nutrition Facts : Calories 559 kcal, Carbohydrate 1 g, Protein 31 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 145 mg, Sodium 611 mg, ServingSize 1 serving
GARLIC AND HERB BEEF TENDERLOIN
Make and share this Garlic and Herb Beef Tenderloin recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 23m
Yield 4 beef tenderloins, 4 serving(s)
Number Of Ingredients 7
Steps:
- To prepare the beef, add oil to a large skillet, heat over medium-high for 1-3 minutes or until shimmering.
- Season fillets with rub, and cook 3-5 minutes, or until browned without turning.
- Turn fillets over cook 3-5 minutes again or until a thermometer reaches 140 degrees (medium-rare).
- Remove skillet from heat, and transfer fillets to a plate, tent with foil and let stand for 5 minutes.
- To prepare sauce:.
- Finely chop shallot, and return skillet to heat and cook shallot 30-45 seconds or until softened.
- Add wine, and whisk to loosen browned bits from bottom of skillet.
- Add cheese spread, cook and stir 20-30 seconds or until cheese spread is melted and smooth.
- Add broth and cook an additional 30-45 seconds or until heated through.
- If serving with mashed potatoes, reserve 1/2 cup of the sauce.
Nutrition Facts : Calories 30.7, Fat 1.3, SaturatedFat 0.2, Sodium 63.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 0.6
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