Ingredients:

  • 2-3 lbs (900-1350g) beef tenderloin, trimmed
  • 2 tbsp (30ml) olive oil
  • 2 tsp (10g) salt
  • 1 tsp (5g) black pepper
  • 3-4 sprigs of fresh rosemary, chopped
  • 3-4 sprigs of fresh thyme, chopped
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 tsp (5ml) lemon juice
  • Salt and pepper to taste (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Trim excess fat from the beef tenderloin. Season with olive oil, salt, pepper, rosemary, and thyme.
  3. In a hot skillet, sear the tenderloin on all sides until browned, about 2-3 minutes each side.
  4. In a mixing bowl, combine softened butter, minced garlic, parsley, lemon juice, and season to taste.
  5. Place the seared tenderloin in a roasting pan and insert a meat thermometer into the thickest part. Roast until internal temperature reaches 130°F (54°C) for medium-rare, about 40-50 minutes.
  6. Remove the tenderloin from the oven and allow it to rest for at least 15 minutes before slicing.
  7. Slice the beef and serve, topped with dollops of the garlic herb butter.