Beef Tenderloin With Garlic Herb Butter (Easy Christmas Roast)
If you want a Christmas dinner that feels fancy but cooks fast, beef tenderloin is the answer. It’s the most tender cut of beef, and it roasts in well under an hour.
This recipe keeps it simple. You season the tenderloin, sear it in a hot skillet for a golden crust and finish it in the oven. While it rests, a big spoonful of garlic herb butter melts over the top and turns into a rich, buttery sauce.
I love making this for special holiday dinners. It slices into beautiful rosy rounds and always feels like a restaurant meal, right at home.
Why You’ll Love This Beef Tenderloin
- Melt-in-your-mouth tender. The most tender cut of beef there is.
- Quick for a roast. About 35 minutes of cooking.
- Garlic herb butter. Fresh herbs and garlic make every slice shine.
- Elegant. Perfect for Christmas, New Year’s Eve or any celebration.
- Easy to carve. No bones, just neat round slices.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Center-cut beef tenderloin: Also called chateaubriand. Ask the butcher to trim off the silver skin and tie it so it cooks evenly.
- Salt, pepper and olive oil: Simple seasoning lets the beef shine.
- Salted butter: The base for the garlic herb butter.
- Garlic and fresh herbs: Parsley, rosemary and thyme. Fresh tastes best here.
How to Make Beef Tenderloin
- Season. Let the beef sit out 45 to 60 minutes, then season well. Heat the oven to 425°F (220°C).
- Make the butter. Mix the softened butter with garlic, herbs and pepper.
- Sear. Brown the tenderloin on all sides in a hot oven-safe skillet, 8 to 10 minutes.
- Roast. Top with a little butter and roast 20 to 30 minutes, until 125°F (52°C) for medium-rare.
- Rest and slice. Add more butter, rest 15 minutes, then slice and serve.
My Tips for the Best Roast Beef Tenderloin
- Tie the roast. It keeps an even shape so it cooks evenly.
- Use a thermometer. Tenderloin is lean and goes from perfect to overdone fast.
- Doneness guide before resting: rare 115°F (46°C), medium-rare 125°F (52°C), medium 135°F (57°C). It rises about 5 degrees as it rests.
- The USDA recommends 145°F (63°C) with a 3-minute rest for beef roasts, if you prefer it fully cooked.
- Always rest the meat so the juices stay inside.
Variations to Try
- Blue cheese butter: Mix crumbled blue cheese into the herb butter.
- Horseradish butter: Add 1 tbsp prepared horseradish for a little kick.
- Mushroom sauce: Sauté mushrooms in the skillet drippings with a splash of cream.
- Pepper crust: Press cracked peppercorns all over before searing.
Make-Ahead, Storage and Reheating
- Make ahead: Season and tie the tenderloin up to 1 day ahead. Make the butter up to 5 days ahead.
- Storage: Refrigerate leftovers within 2 hours for up to 3 days.
- Reheat: Enjoy cold in sandwiches, or warm gently at 250°F (120°C) just until warm so it doesn’t overcook.
What to Serve With It
Beef tenderloin pairs well with classic holiday sides like mashed potatoes, roasted vegetables and a crisp salad. Hosting a big crowd? Serve it alongside my Prime Rib Roast for Beginners or Honey Garlic Glazed Christmas Ham for a full holiday feast.
Frequently Asked Questions
How much beef tenderloin per person? Plan on about 6 to 8 ounces of trimmed tenderloin per person.
Do I have to sear it first? Searing gives a flavorful brown crust. You can skip it, but the roast won’t be as rich.
Why should I tie the tenderloin? Tying keeps it the same thickness from end to end, so it all cooks at the same rate.
Can I use dried herbs? Yes. Use about one-third the amount of fresh, but fresh herbs taste best.
One Last Thing
This beef tenderloin with garlic herb butter makes any holiday dinner feel special. If you make it, please leave a comment and a star rating below. And save it to your Christmas dinner board on Pinterest!
Beef Tenderloin With Garlic Herb Butter
Ingredients
Beef tenderloin:
- 3 to 4 lb center-cut beef tenderloin trimmed and tied
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Garlic herb butter:
- 1/2 cup salted butter 1 stick, softened
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1/4 tsp black pepper
Instructions
- Take the tenderloin out of the fridge 45 to 60 minutes before cooking. Pat dry and season all over with salt and pepper. Heat the oven to 425°F (220°C).
- Mix all the garlic herb butter ingredients in a small bowl.
- Heat the oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, 8 to 10 minutes total.
- Spread 2 tbsp of the herb butter over the top. Move the skillet to the oven and roast for 20 to 30 minutes, until the thickest part reads 125°F (52°C) for medium-rare. See the doneness guide in the notes.
- Move to a cutting board, top with another 2 tbsp butter, tent with foil and rest 15 minutes. The temperature will rise about 5 degrees.
- Remove the string, slice into 1-inch slices and serve with the rest of the garlic herb butter.
Notes
Make ahead: Season and tie the tenderloin up to 1 day ahead. Make the butter up to 5 days ahead.
Storage: Refrigerate leftovers within 2 hours, up to 3 days.
Reheat: Serve leftovers cold in sandwiches, or warm gently at 250°F (120°C) until just warm.
Variations: Add blue cheese or horseradish to the butter, or serve with a red wine or mushroom sauce.
