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Beef tenderloin is a lean cut of meat from the loin of a cow. It’s known for its tenderness. If you didn’t know, filet mignon is sourced from this part of the cow. Filet mignon is usually located right in the center of the tenderloin. Buying the entire tenderloin is usually more cost effective than individual steaks and it’s easy to prepare for a crowd. I like to purchase from Costco. They carry both choice and prime options. I find the choice option is great and comes in $10 cheaper per pound.
The entire tenderloin gets seasoned, seared and then coated in a garlic herb butter and baked in the oven. It takes thirty minutes total to prepare (not including counter time for it to come to room temperature). The garlic herb butter melts into the steak and combines with the drippings in the pan to create the most delicious sauce you spoon over the sliced steak. The meat pairs perfectly with either my smashed potatoes or crunchy garlic potatoes.
Tips for the Best Beef Tenderloin
- Allow the beef to sit out for 1-2 hours to come to room temperature. This will help it cook evenly and for not as long.
- Sear the tenderloin in an oven safe dish. I like to use this enamel skillet for this recipe.
- Check the internal temperature of the beef with a meat thermometer. This keeps you from having to cut into the meat prematurely which will cause the juices to run out.
Beef Tenderloin
Ingredients
- 3.5-4 lb whole beef tenderloin
- salt & pepper shakers
- olive oil
- 8 tbsp salted butter softened
- 6 garlic cloves minced
- 1 tsp fresh rosemary leaves finely chopped
- 1 tsp fresh thyme leaves finely chopped
Instructions
- Preheat oven to 425 degrees.
- Cut the whole beef tenderloin in half and dry off with paper towels.
- Season liberally all over with kosher salt and black pepper.
- Preheat an oven safe pan over medium high heat. Add olive oil to the pan. Sear the tenderloin 1 minute on each side. Brown the ends for 30 seconds. Total sear time of 6 minutes.
- Take off the heat while you mix the herb butter.
- Mix 8 tbsp of softened salted butter with minced garlic, chopped rosemary and chopped thyme.
- Slather the tops of both pieces of meat in the garlic herb butter.
- Bake uncovered for 15 minutes. You want an internal temperature of 120 degrees for medium rare or 130 degrees for medium. Put back in the oven if your desired temperature isn't met.
- Remove from the oven, cover and let rest for 10-15 minutes.
- Slice and spoon the melted butter and drippings from the pan over the meat.
- Serve warm.