Beef Tenderloin With Butter Recipe

Roasted Garlic Butter Beef Tenderloin Creme De La …

WEBDec 13, 2020 · Preheat oven to 425 degrees. Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and …

Rating: 5/5(21)
1. In a small bowl combine butter, garlic, rosemary, and thyme. Mash with a fork until blended. Set aside.
2. Preheat oven to 425 degrees.
3. Prepare the cream sauce while the beef rests. Transfer garlic cloves to a cutting board and smash with a knife turned on its side to squeeze out the inside of the garlic. (At this point, discard roasted rosemary and wipe out the skillet with a paper towel to get rid of any blackened bits).

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Beef Tenderloin Recipe With Herb Garlic Butter Low …

WEBFeb 8, 2021 · Preheat the oven to 425°F. Season the beef tenderloin all over with salt and pepper to taste. Heat the olive oil in a skillet over …

1. Preheat the oven to 425°F.
2. Season the beef tenderloin all over with salt and pepper to taste.
3. Heat the olive oil in a skillet over medium high heat, and sear the meat for a few minutes on each side.
4. Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin.

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Best Beef Tenderloin Recipe with Garlic Herb Butter

WEBFeb 10, 2021 · HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients …

1. CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
2. TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine – you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I’ve detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! – see detailed photos in post):
3. Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it’s snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
4. SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).

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