The compound herb butter in this recipe is also delicious with grilled steaks. Top each warm steak with 1 tablespoon of the compound butter one minute before removing it from the grill.
Course: Dinner, Main Course
Keyword: beef tenderloin, main, main dish
Ingredients
8tablespoonsunsalted butter, at room temperature
1tablespoonminced fresh rosemary
1tablespoonminced fresh thyme
1tablespoonminced fresh sage
2tablespoonsminced flat-leaf parsley
3garlic cloves, minced
Kosher salt
Ground black pepper
1beef tenderloin, about 3-4 pounds
Instructions
Preheat oven to 425°F. You can line a baking sheet with aluminum foil, but I don't. It's not hard to clean with steel wool or Bar Keeper's Friend afterwards.
In a food processor, combine the butter, rosemary, thyme, sage, parsley, garlic cloves, and a large pinch of salt and pepper. Pulse until the mixture is creamy and the garlic distributed throughout the butter.
Place the beef tenderloin on the baking sheet. Spread the herb butter evenly over the surface of the tenderloin.
Place the tenderloin in the oven and roast until the internal temperature reaches 130°F, about 40 to 45 minutes. This will be medium-rare; if you want it cooked medium, cook an additional 20 minutes. For medium-well, cook for an additional 35 minutes.
Carefully transfer the tenderloin to a carving board and cover loosely with aluminum foil. Let the tenderloin rest for 10 minutes.
After 10 minutes, cut off any kitchen twine that's been wrapped around the beef tender. Then cut the tenderloin into ½-inch slices.