Whisk together the hot water and salt until the salt is nearly dissolved. Add the remaining ingredients and whisk well. Pour the marinade over the steak. Seal the bag and …
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1 center-cut beef tenderloin roast (4 to 4 ½ pounds), trimmed and tied 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons avocado oil …
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4 cloves garlic, minced ½ teaspoon onion powder 1 tablespoon chopped parsley Instructions Preheat oven to 425 degrees. Season all sides of the tenderloin with Italian …
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Preheat oven to 450 degrees F. Pat the beef tenderloin dry and season by sprinkling with salt and pepper on all sides. Prepare the garlic herb butter by combining the butter, garlic, rosemary, thyme, oregano, salt, and pepper in a bowl and mashing with a fork.
I find that a simple garlic herb butter rub gives the best flavor to a beef tenderloin roast. It's easy to make by simply mashing softened butter with finely chopped garlic, rosemary, thyme, oregano, and of course, kosher salt and black pepper.
Slather with herb butter: Because beef tenderloin is a lean cut of beef with little marbling, it is mild in flavor and prone to drying out. To remedy these shortcomings, we create a self-basting butter bath to promote extra juicy, flavorful beef. To make the garlic herb butter, stir together the softened butter, garlic, and fresh herbs.
Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin. Place the meat into an oven-safe skillet and bake for 25-35 minutes depending on the size of your meat and your desired level of doneness.