Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 8
This melt-in-your-mouth tenderloin with a luscious garlic brown butter sauce is a guaranteed show stopper! A super impressive roasted beef tenderloin made with only a few simple ingredients and ready in no time! This restaurant-quality tenderloin is perfect for any special occasion without breaking the bank. Serve this with mashed potatoes or your favourite steamed /roasted veggies. Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
INGREDIENTS
1/2 c. unsalted butter
1 (5 to 6 lbs) beef tenderloin
1 tsp white pepper
4 cloves garlic
2 tsp table salt
2 tsp black pepper
HOW TO MAKE GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN
Step 1: Prepare the oven. Preheat it to 450 degrees.
Step 2: On medium-high, heat a heavy 12-inch skillet.
Step 3: If needed, cut the roast in half to make sure it fits into the 12-inch skillet. To create an even thickness, fold the thin end against the remaining roast. Generously sprinkle the roast with salt, black pepper, and white pepper.
Step 4: In the hot skillet, sear the roast for about 3 to 4 minutes per side until all sides are browned.
Step 5: To a 9 x 13-inch roasting pan, transfer the roast and bake in the preheated oven for about 30 minutes or until the internal temperature of the roast reached 120 to 125 degrees. Loosely tent the roast with aluminium foil and allow it to rest for about 10 minutes before serving.
Step 6: In the meantime, melt the butter in a small saucepan on medium heat. Add the whole garlic cloves in the melted butter and cook while stirring until the butter starts to bubble and foam. Then, take the pan off the heat as soon as the colour of the butter gets close to reaching dark golden brown. Then, pour this into a heat-safe container and discard the garlic.
Step 7: Into 1/2 to 3/4-inch roast, slice the roast. Over the roast, drizzle the brown butter. Enjoy right away.
Nutrition Facts:
Calories: 883kcal | Carbohydrates: 1g | Protein: 52g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 229mg | Sodium: 722mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 7mg
Ingredients
- 1/2 c. unsalted butter
- 1 (5 to 6 lbs) beef tenderloin
- 1 tsp white pepper
- 4 cloves garlic
- 2 tsp table salt
- 2 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees.
Step 2: On medium-high, heat a heavy 12-inch skillet.
Step 3: If needed, cut the roast in half to make sure it fits into the 12-inch skillet. To create an even thickness, fold the thin end against the remaining roast. Generously sprinkle the roast with salt, black pepper, and white pepper.
Step 4: In the hot skillet, sear the roast for about 3 to 4 minutes per side until all sides are browned.
Step 5: To a 9 x 13-inch roasting pan, transfer the roast and bake in the preheated oven for about 30 minutes or until the internal temperature of the roast reached 120 to 125 degrees. Loosely tent the roast with aluminium foil and allow it to rest for about 10 minutes before serving.
Step 6: In the meantime, melt the butter in a small saucepan on medium heat. Add the whole garlic cloves in the melted butter and cook while stirring until the butter starts to bubble and foam. Then, take the pan off the heat as soon as the colour of the butter gets close to reaching dark golden brown. Then, pour this into a heat-safe container and discard the garlic.
Step 7: Into 1/2 to 3/4-inch roast, slice the roast. Over the roast, drizzle the brown butter. Enjoy right away.
Notes
Nutrition Facts: Calories: 883kcal | Carbohydrates: 1g | Protein: 52g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 229mg | Sodium: 722mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 7mg
