Garlic Butter Beef Tenderloin
Serve a Garlic Butter Beef Tenderloin for any special occasion. Grilled or oven roasted, this easy recipe makes the most tender, juicy, melt in your mouth roast beef. It’s guaranteed to impress everyone at the dinner table.
Beef tenderloin is right in line with Garlic and Herb Prime Rib for our favorite holiday meal. Great for Christmas, New Years and other celebrations. It’s perfect for feeding a crowd and takes minimal effort to prepare.
Special occasions and celebrations are the perfect reason to fire up the grill and while a beef tenderloin is great for a crowd, we love a grilled NY Strip for a date night in or Valentine’s Day.
Ingredients for Garlic Butter Beef Tenderloin
- Beef Tenderloin
- Butter
- Fresh Garlic
- Fresh Rosemary
- Kosher Salt
- Black Pepper
- Red Pepper
- Brown Sugar
How to Grill Garlic Butter Beef Tenderloin
- Set tenderloin out to come to room temperature about an hour before grilling. Trim any silver skin by running a sharp knife down the edge to remove the thin layer.
- Tuck the tapered end under and tie the roast or trim that piece off for another use so that your tenderloin roast will cook evenly.
- Prepare the garlic butter by adding butter and garlic to a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
- Remove from heat and whisk in brown sugar until melted. Set aside to cool slightly.
- Place tenderloin on a sheet pan and pour garlic butter over the meat.
- Prepare a grill fire with hickory for smoke flavor to about 350°.
- Cook tenderloin over indirect fire with the grill lid closed about 30 minutes. Check with a digital thermometer and continue to cook until desired doneness is reached about 45 minutes total for rare, about 1 hour for medium rare.
- Remove from grill to a cutting board and allow to rest about 15 minutes before serving.
- Slice and serve immediately.
Conventional Oven Method
Follow the same preparations and place tenderloin on a roasting rack in a pan and cook in a preheated 400° oven for about 15 minutes per pound.
Temperatures for Beef Tenderloin
- Rare: 120- 125°
- Medium Rare: 130°
- Medium: 145°
Remember that the temperature will continue to rise as the roast rests after removing it from the grill. You do not want to overcook the tenderloin, the results will be dry and flavorless.
The toasted garlic butter adds tons of flavor to this roast beef and we also love to serve homemade horseradish sauce alongside with twice baked potatoes, bacon green beans and garlic bread for a gourmet meal that is quite simple to make.
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Tips for Cooking Beef Tenderloin
Use a digital thermometer to check the internal temperature of the meat. This is essential rather you are grilling or oven roasting.
Do not over cook a beef tenderloin roast. It is an expensive cut of meat and will be much more juicy and delicious if it is cooked no more than medium.
Allow the roast to rest for at least 15 minutes before slicing to allow the juices to distribute through out the meat.
How to Store and Reheat
Store tightly wrapped in several layers of plastic wrap in the refrigerator up to 4 days.
Reheat in a skillet with butter or olive oil over medium heat, turning once to heat through on both sides, about 3- 5 minutes.
Add this Garlic Butter Beef Tenderloin to your holiday or celebration menu. It’s a guaranteed crowd favorite and is likely to be the best thing you’ve ever tasted!
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Garlic Butter Beef Tenderloin
Ingredients
- 4 pound beef tenderloin
- 1/2 cup butter
- 6 cloves minced garlic
- 2 teaspoons minced fresh rosemary
- 2 teaspoon koshers salt
- 2 teaspoons black pepper
- pinch chili flakes or ground red pepper
- 2 tablespoons brown sugar
Instructions
- Set tenderloin out to come to room temperature about an hour before grilling.
- Trim any silver skin by running a sharp knife down the edge to remove the thin layer.
- Tuck the tapered end under and tie the roast or trim and reserve for another use. This will help the roast cook evenly.
- Prepare the garlic butter by adding butter and garlic to a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
- Remove from heat and whisk in brown sugar until melted. Set aside and cool slightly.
- Place tenderloin on a sheet pan and pour garlic butter over the meat. Spread the garlic and herbs evenly over the top of the roast.
- Prepare a grill fire with hickory for smoke flavor to about 350°.
- Cook tenderloin over indirect fire with the grill lid closed about 30 minutes. Check with a digital thermometer and continue to cook until desired doneness is reached about 45 minutes total for rare, about 1 hour for medium rare.
- Remove from grill to a cutting board and allow to rest about 15 minutes before serving.
- Slice and serve immediately.
Notes
Conventional Oven Method:
Follow the same preparations and place tenderloin on a roasting rack in a pan and cook in a preheated 400° oven for about 15 minutes per pound.
Temperatures for Beef Tenderloin:
- Rare: 120- 125°
- Medium Rare: 130°
- Medium: 145°
Nutrition
Could this be done in a smoker? If so for how long? Sounds amazingly delicious!!!!
Hi Janet,
It can be done in a smoker, I would follow the same exact directions and temperatures as we did on the grill.
~ Milisa
Could this be made in a crockpot?
Hi Steph,
I would not recommend it in the crockpot. If you don’t want to grill it, I would recommend using the same method, times and temperatures and doing it in the oven. I hope that helps.
~ Milisa