Garlic Brown Butter Roasted Beef Tenderloin

Ingredients

Scaled for your household (8 portions) · original serves 8

• Beef tenderloin1 lb
• Salt2 tsp
• Black Pepper2 tsp
• White pepper1 tsp
• Butter½ cup
• Garlic cloves4

Method

1. 1

   Preheat oven to 450°F (230℃). Heat a heavy 12-inch skillet on medium-high heat.

2. 2

   Cut 1 (5 to 6 pound) beef tenderloin in half if necessary to fit the skillet. For portions with a thin tapering end, fold the thin end against the rest of the roast; then tie with kitchen twine to create an even thickness.

3. 3

   Season the beef generously with 2 teaspoons salt, 2 teaspoons black pepper,; then 1 teaspoon white pepper.

4. 4

   At this stage, sear the beef in the hot skillet on all four sides until browned, about 3–4 minutes per side.

5. 5

   At this stage, transfer the seared beef to a roasting pan or 9×13-inch pan. Roast in the oven until the internal temperature reaches 120–125°F for medium-rare, about 30 minutes.

6. 6

   Remove from the oven; then loosely put the lid on with aluminum foil. Let the beef rest for about 10 minutes.

7. 7

   While the beef rests, melt 1/2 cup unsalted butter in a small saucepan on medium heat. stir in 4 cloves garlic; then cook, stirring constantly, until the butter bubbles and turns a dark golden brown. take off the heat and pour into a heat-safe container. Discard garlic cloves.

8. 8

   Slice the beef into ½–¾ inch slices. spoon over with the brown butter; then serve immediately.