Description
A luxurious center-cut beef tenderloin seared to a golden brown and roasted to a perfect medium-rare, topped with a fragrant compound butter of garlic, rosemary, and thyme.
Ingredients
Scale
- 3 lb beef tenderloin center-cut
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
Instructions
- In a small bowl, combine softened butter, minced garlic, chopped rosemary, and thyme. Mix until smooth and set aside.
- Remove beef from the fridge 60 minutes before cooking to bring it to room temperature.
- Pat the beef dry with paper towels. Rub with olive oil and season generously with salt and pepper on all sides.
- Heat a large cast-iron skillet over high heat. Add oil and sear the beef for 2-3 minutes per side until a deep brown crust forms.
- Transfer the skillet to a preheated oven at 425°F (218°C). Roast until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare.
- Remove the roast from the oven and immediately place the garlic herb butter on top, allowing it to melt over the meat.
- Transfer the roast to a carving board and let it rest for 15-20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American