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次の投稿 次 Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
Ingredients
1 5 to 6 pound beef tenderloin
2 teaspoons table salt
2 teaspoons black pepper
1 teaspoon white pepper
1/2 cup unsalted butter
4 cloves garlic
Instructions
Preheat oven to 450 degrees. Heat a heavy skillet over medium-high heat.
Cut roast in half. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
Transfer to a roasting pan or 9×13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest for 10 minutes before serving.
While meat is resting melt butter in a small sauce pan over medium heat, stirring constantly. Once butter melts, add in garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat an poor into a heat-safe container. Remove garlic cloves. .
Slice the roast into 1/2-inch slices and drizzle with brown butter. Serve immediately.
Course: Main CourseCuisine: AmericanKeyword: Beef Tenderloin
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READER INTERACTIONS
COMMENTS
Tammy says
March 21, 2019 at 1:02 pm
Thank you, it’s so kind of you, for sharing your recipe with everyone. I made it this past Christmas and it came out perfect… Everyone loved it!! And the easiness of this recipe even makes it better!!! I just came back on this site to make it again for dinner. Again thank you….
Reply
C c cohan says
March 16, 2019 at 2:27 pm
Cook at 450 the whole time??
Reply
Dallan Anderson says
April 25, 2019 at 8:24 pm
Yup (:
Reply
Sara says
March 10, 2019 at 6:00 pm
Used this recipe on steaks rather than a whole beef tenderloin, but omg, I am definitely going to have to make it again! So simple but tastes amazing!
Reply
Vivian says
February 13, 2019 at 8:45 am
Íd love to try this recipe, but have a question: step 1 says to preheat oven to 450 degrees, step for says 120-125 degrees. Which one is it? Thanks!
Reply
Rachel Farnsworth says
February 13, 2019 at 4:58 pm
The 120-125 degrees refers to the internal temperature of the meat, not the temperature of the oven.
Reply
Sandy Dobbs says
February 9, 2019 at 3:06 pm
Excellent and easy to prepare
Reply
Vitality MD says
January 6, 2019 at 12:21 pm
Made this for a large crowd over the holidays. It was a huge hit. Came out perfectly! Great recipe! Thank you!
Reply
Judy G. says
January 1, 2019 at 4:14 pm
I just made this 5 stars
Reply
Judy G says
January 1, 2019 at 4:13 pm
Just made this. Best ever. Cut with a fork.
Reply
Melinda B. says
December 25, 2018 at 2:34 pm
Thank you. Perfectly simple and perfectly delicious.
Reply
Rachel Page says
August 14, 2015 at 12:52 am
The roast tasted really good, and we thoroughly enjoyed it.
Reply
Alexandra (Figs & Feta) says
February 3, 2015 at 7:30 pm
Simply mouthwatering!
Reply
Thalia @ butter and brioche says
February 3, 2015 at 8:04 am
I can’t say that I make beef tenderloin that often – but this post has been all the inspiration I need to go out and buy some! So simple and easy.. yet so delicious.
Reply
Laura says
January 28, 2015 at 12:30 am
This is AWESOME! And so perfectly rare!
Reply
Rachel Farnsworth says
January 28, 2015 at 12:35 am
Laura, not going to lie, I like it on the rare side!
Reply
Shinee D says
January 27, 2015 at 4:28 pm
So simple, yet delicious! No doubt about it. I love it!
Reply
Miranda Couse says
January 26, 2015 at 10:57 pm
I’m such a beef and garlic lover. This recipe has my name all over it. I want to make something special for our 5th anniversary. This would be perfect! Thanks for a great recipe!
Reply
O. P. Holder says
December 8, 2018 at 4:32 pm
Great site, great recipes. look forward to the next one.
Reply
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