Roasted Garlic Butter Beef Tenderloin

If you love beef as much as I do, then you’ll want to make these popular dishes in the next few weeks as well: Greek Beef Burger with Tzatziki Sauce, Quick and Easy Beef Noodle Stir Fry, and Instant Pot Broccoli Beef. This post is sponsored by Beef. It’s What’s For Dinner. on behalf of the beef checkoff. All opinions are my own.

When you have a roasted beef dish that’s perfectly seared in garlic butter on the outside, moist and tender on the inside, and then topped with a creamy butter sauce, you simply can’t go wrong!

Why this Recipe Works

Beef tenderloin — Not only is this cut of beef the most tender beef roast available, but this lean, tender roast cooks quickly and is a cinch to carve! Garlic. Butter. — Like bacon, garlic and butter can pretty much stand on their own as self-explanatory ingredients that make any dish shine, especially this roasted beef tenderloin! Cream Sauce — If you love cream sauces, this one is so easy to make with basic ingredients like butter, broth, and heavy cream. The best part is, you serve it on the side so you and your guests have the option to pour it over the beef or not. Leftovers — If you’re having a smaller gathering this year then you’ll probably have leftovers. Leftover beef tenderloin can be used to make a delicious meal the following day. You can add leftover beef to sandwiches, slice and layer it on top of salad greens, toss it with egg noodles and remaining cream sauce, or eat it cold right out of the fridge. Leftovers are also a great way to stretch one meal into multiple meals if you are on a tighter budget this season.

Here’s How you Make It

Prepping the garlic butter Preparing the beef Making the cream sauce Prepare the cream sauce while the beef rests.

Expert Tips

I choose to oven-roast this beef tenderloin recipe because oven roasting is a simple cooking method and it generally uses a lower temperature over a longer period of time, allowing you to “set it and forget it.” Anyone can be a pro when it comes to roasting beef! Don’t skip the sear! While it’s possible to develop a crust through slow roasting, you’ll get tastier results by searing it over high heat at either the beginning (like I did here in the garlic butter) or the end of the roasting time. Make sure to let the beef rest before slicing into it. Transfer the roast to a carving tray or cutting board, after pulling it out of the oven then cover it loosely with aluminum foil (optional) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. This is a great way to seal in those delicious juices! If you can’t get your hands on fresh rosemary and thyme, you can substitute 1 teaspoon (total) of Herbs de Provence, Italian seasoning, or another similar dried herb blend. Red wine works great to deglaze the pan and provide moisture while you finish the beef tenderloin in the oven. But if you don’t have wine, veggie or chicken broth works great too! The cream sauce is totally optional. This beef tenderloin is so tender and flavorful on its own, you don’t even need it. But it is the holidays so if you want to be over the top and take this thing to the next level, the cream sauce is absolutely amazing!

Head to BeefItsWhatsForDinner.com/Holidays to find plenty of holiday inspiration, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door.