Description

This Best Beef Tenderloin recipe offers a perfectly cooked, juicy center-cut chateaubriand that is seasoned, slow-roasted, and finished with a flavorful browned butter herb baste under the broiler. Paired with classic brandy peppercorn or mustard cream sauce, it’s an elegant and savory dish ideal for special occasions and gourmet meals.

Ingredients

Scale

Beef and Seasoning

3 lbs. beef tenderloin (center-cut, also called chateaubriand)
Kosher salt
¼ cup black peppercorns (crushed)

Butter Herb Baste

½ cup unsalted butter (1 stick)
4 sprigs fresh thyme
2 cloves garlic (peeled and chopped)
1 shallot (roughly chopped)

Garnish and Sauces

Coarse sea salt (such as fleur de sel or Maldon)
Chopped fresh chives
Brandy peppercorn sauce (optional, see recipe)
Mustard cream sauce (optional, see recipe)

Instructions

Prepare Ahead: Line a rimmed baking sheet with foil and place a wire rack on top. Tie the beef tenderloin with butcher’s twine at 1-inch intervals for even cooking and shape retention. Generously season all sides with kosher salt and crushed black peppercorns.
Chill: Place the tenderloin on the wire rack and refrigerate uncovered for at least 8 hours and up to 48 hours to enhance flavor and texture.
Preheat Oven: Set the oven rack to the middle position and preheat to 225°F. Remove the beef from the refrigerator 30 minutes before cooking to come to room temperature.
Slow Roast: Transfer the beef, rack, and baking sheet to the oven and bake for 2 to 3 hours or until the internal temperature reaches 120°-125°F for medium-rare.
Rest and Remove Twine: Remove the tenderloin from the oven and let it rest for 10 minutes. Cut off the butcher’s twine carefully.
Prepare Browned Butter Baste: Heat a cast iron skillet over medium heat and add the unsalted butter. Swirl gently until the butter foams, subsides, and turns light brown with a nutty fragrance—avoid burning. Reduce heat to medium-low, add thyme sprigs, chopped garlic, and shallots; cook for 30-60 seconds after crackling stops. Strain the butter mixture into a bowl.
Brush Tenderloin: Pour and brush the seasoned browned butter mixture evenly over all surfaces of the tenderloin using a silicone brush or spoon baste.
Broil to Finish: Move the oven rack to approximately 6 inches from the broiler element and turn the oven to broil. Place the tenderloin under the broiler and broil, turning every 30 seconds, until all sides are beautifully browned and caramelized. Baste with browned butter each time you turn the meat.
Final Rest and Slice: Transfer the tenderloin to a cutting board and rest for 5-10 minutes to allow the juices to redistribute. Slice into ½-inch thick pieces.
Serve: Sprinkle with coarse sea salt and chopped fresh chives if desired. Serve with brandy peppercorn sauce or mustard cream sauce alongside as preferred.

Notes

Tie the tenderloin evenly to ensure uniform cooking and maintain shape.
Chilling the beef uncovered in the fridge helps dry out the surface for better browning.
Use a reliable instant-read meat thermometer to achieve perfect doneness.
Browned butter should be watched carefully to avoid burning; it should smell nutty and golden.
Turning the tenderloin often under the broiler ensures even caramelization and prevents burning.
Resting the meat before slicing is crucial to retain juices and tenderness.
This recipe pairs excellently with classic sauces like brandy peppercorn and mustard cream.

Prep Time: 20 minutes plus 8 to 48 hours chilling
Cook Time: 2 to 3 hours roasting plus 5 minutes broiling
Category: Main Course
Method: Baking
Cuisine: American

Keywords: beef tenderloin, chateaubriand, slow roasted beef, browned butter, broiled beef, elegant beef recipe, beef roast