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Perfect Garlic Herb Butter Beef Tenderloin Recipe for Two

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A quick and easy garlic herb butter beef tenderloin recipe perfect for an intimate dinner for two, combining fresh herbs, garlic, and butter for a rich, tender, and flavorful meal.

Ingredients

Scale
  • 12 ounces (340 grams) center-cut beef tenderloin, trimmed of excess fat
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon (15 ml) olive oil, preferably extra virgin
  • Zest of half a lemon
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon red wine or beef broth for deglazing the pan

Instructions

  1. Prepare the garlic herb butter by combining softened butter, minced garlic, chopped rosemary, thyme, and lemon zest in a mixing bowl. Mix thoroughly and set aside or refrigerate briefly if too soft.
  2. Pat the beef tenderloin dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
  3. Preheat the oven to 400°F (200°C). Place a cast iron skillet or heavy-bottomed pan on the stove over medium-high heat and add olive oil. Heat until the oil shimmers but does not smoke.
  4. Sear the beef tenderloin in the hot skillet for about 1.5 to 2 minutes per side until a deep brown crust forms. Avoid moving the beef too much to develop a good sear.
  5. Remove the skillet from heat and spread a generous layer of garlic herb butter over the top and sides of the beef. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130°F (54°C) for medium-rare, about 12 to 15 minutes. Check temperature around 10 minutes.
  6. Remove the skillet from the oven and transfer the beef to a warm plate. Tent loosely with foil and let rest for 5 to 10 minutes to allow juices to redistribute.
  7. Optional: While the beef rests, place the skillet back on medium heat. Add red wine or beef broth to deglaze the pan, scraping up browned bits. Let reduce slightly for 1-2 minutes, then drizzle over sliced beef.
  8. Slice the beef tenderloin into medallions and plate. Spoon any pan sauce over the top and add a small pat of garlic herb butter if desired.

Notes

Let beef come to room temperature before cooking for even doneness. Use an instant-read thermometer to avoid overcooking. Rest the beef for at least 5 minutes covered loosely with foil. Fresh herbs provide better aroma and flavor than dried. Butter basting halfway through roasting adds extra flavor. Optional pan sauce adds richness and depth.

Nutrition

Keywords: beef tenderloin, garlic herb butter, easy steak recipe, dinner for two, quick beef recipe, intimate dinner, garlic butter steak

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