Description
A perfectly cooked beef tenderloin with flavorful herb butter that can be prepared partly in advance and finished on the grill or in the oven.
Ingredients
Scale
- 1 whole beef tenderloin (about 4–5 pounds), trimmed
- 8 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Kitchen twine for tying
Instructions
- Prepare the herb butter by mixing softened butter with minced garlic, chopped rosemary, thyme leaves, and a pinch of salt in a small bowl. Refrigerate if making ahead.
- Trim any silver skin from the beef tenderloin and tie with kitchen twine at 1-inch intervals to ensure even cooking.
- Let the tenderloin come to room temperature for 1 hour before cooking. Rub with olive oil and season generously with salt and pepper.
- For grilling: Preheat grill to medium-high heat. Sear the tenderloin on all sides, then move to indirect heat and continue cooking until desired temperature is reached.
- For oven method: Sear in a cast-iron skillet over high heat, then transfer to a 425°F oven for 20-25 minutes for medium-rare.
- Use a digital meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Remove from heat and immediately spread the herb butter over the hot tenderloin.
- Allow the tenderloin to rest for 15 minutes before removing the twine and slicing to serve.
Notes
- You can prepare the herb butter up to 3 days in advance.
- For best results, use a digital meat thermometer to check for doneness.
- The tenderloin can be trimmed and tied up to 24 hours in advance.
- Let the meat rest before slicing to retain its juices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
Keywords: beef tenderloin, herb butter, special occasion, holiday dinner, grilled beef
