Description
This Buttery Herb-Crusted Beef Tenderloin recipe delivers a succulent, tender roast with a flavorful herb and garlic butter crust. Seared in a cast iron skillet for a perfect crust and finished in the oven, this dish is paired with a refreshing lemon garlic aioli for dipping. Ideal for special occasions or elegant dinners, it combines simplicity with gourmet flair.
Ingredients
Beef Tenderloin
- 2.5 lbs beef tenderloin (whole Filet Mignon)
- 1 tsp kosher salt
- Fresh cracked pepper (to taste)
- Cooking spray with a high smoke point (avocado oil spray or grapeseed oil spray)
- 1/4 cup light butter (preferably Land 'O Lakes light butter with canola oil)
- 3 cloves garlic (minced)
- 1 tbsp fresh chives (chopped)
- 1 tbsp fresh parsley (chopped)
Lemon Garlic Aioli
- 1/4 cup light mayo
- 1 clove garlic (minced)
- 1 tsp fresh chives (chopped)
- 2 tsp olive oil
- 1/4 tsp kosher salt
- Zest and juice of 1 lemon
Instructions
- Prepare the Beef: Remove the beef from the refrigerator and allow it to come to room temperature for 30 minutes to 1 hour to ensure even cooking.
- Trim the Tenderloin: Trim off all fat from the beef. Choose a roast initially weighing 2.75-3 lbs before trimming to achieve the final desired size.
- Preheat Oven and Skillet: Preheat your oven to 425°F. Place a cast iron skillet on high heat to preheat.
- Season the Meat: Generously season the beef all over with kosher salt and freshly cracked pepper, using your hands to massage the seasoning into the meat for full flavor.
- Sear the Meat: Spray the hot cast iron skillet with cooking spray. Add the beef and sear for 2-3 minutes on each side until a golden crust forms.
- Prepare Herb Butter: While the beef sears, mince garlic cloves and chop fresh chives and parsley. Combine the cold butter with garlic, herbs, and cracked pepper, mixing thoroughly.
- Coat with Herb Butter: Remove the seared beef from the pan and place it on a cutting board. Rub the herb and garlic butter mixture all over the beef evenly.
- Roast in Oven: Return the coated beef to the cast iron skillet and roast in the preheated oven for approximately 25 minutes for medium-rare to medium doneness. Use a meat thermometer to confirm your preferred internal temperature (around 130°F for medium-rare).
- Rest the Meat: Remove the beef from the oven and transfer it onto a cutting board. Let it rest for at least 10 minutes to allow juices to redistribute.
- Slice and Serve: Cut the rested beef tenderloin into 6 equal servings.
- Make the Lemon Garlic Aioli: In a small bowl, combine light mayonnaise, minced garlic, chopped chives, olive oil, kosher salt, and lemon zest and juice. Mix well to create a bright, flavorful dipping sauce.
- Serve: Serve the sliced beef tenderloin with lemon garlic aioli on the side for dipping, enhancing the rich flavors of the meat.
Notes
- Bringing the beef to room temperature before cooking ensures even doneness throughout.
- Using a cast iron skillet helps achieve a perfect sear with a flavorful crust.
- Do not skip the resting step; it keeps the beef juicy and tender.
- Adjust the roasting time based on the size of your tenderloin and preferred doneness.
- Use light butter and light mayo to reduce fat content without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
