Beef Tenderloin (with Garlic Butter Sauce)

Beef Tenderloin - It's the most tender cut of beef and it's the highlight of any celebratory meal. Here it is roasted low and slow then reverse seared for a beautiful browned crust, and it's finished with a rich garlicky butter sauce to make it undeniably delicious!

Beef Tenderloin arranged on a white oval platter shown from above on a white marble surface with a green cloth.

Perfect Beef Tenderloin

Yes beef tenderloin is expensive because it only makes for a small percentage of the meat yield from a steer (or heifer), so that rarity along with it's highly sought after demand makes it a pricey cut of meat.

But of course during the holidays it's worth the splurge. It's buttery tender and doesn't get better than this! The tenderloin (or filet mignon when cut into individual portions) has the best texture (it's ruined many cheap cuts of roast for me because it's so superior).

Here we follow a straight forward method to prepare and cook it, it's seriously easy and hard to mess up. It is however almost imperative you have a key piece of kitchen equipment. You'll need a trusty probe oven thermometer (I highly recommend the Chef Alarm I own a few and they work well. Other cheaper options are available online as well).

If you are going to spend that much on a cut of meat you don't want to ruin it. The cook time will vary based on thickness of the roast and desired doneness, so it's best to take out all the guess work and risk and use a thermometer that will monitor the temp the entire time and alert you when it's ready to your desired target temperature.

It's understandable though if you don't already own one and you just have an instant read food thermometer. If going this route you'll just want to start to check the temperature at about 1 hour then continue to closely monitor it, while taking the temp quickly and don't let heat escape the oven for long.

Note that you can purchase beef tenderloin peeled of silver skin and other tough connective tissue that's ready to cook (you'll pay a bit more per pound), or you can peel it yourself and save some money (just keep in mind you'll need a 6 lb roast here rather than 5).

What to Serve with It

If you are wondering what to serve with this, I know this may be repetitive, but everyone seems perfectly pleased by the classic meat and potatoes combo especially over the holidays. Whether it's scalloped potatoes, garlic mashed potatoes, a roasted potato veggie blend, parmesan mashed potatoes, or just baked potatoes you can't go wrong with comfort food classics.

Salads and the typical bright greens go well too. Steamed or roasted broccoli, green beans, asparagus, or Brussels sprouts.

And make it a completely homestyle meal with homemade rosemary dinner rolls, then fancy it up with my favorite vanilla bean cheesecake to finish for dessert. I'd call it the perfect meal!

Beef tenderloin sliced on wood cutting board.

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