beef tenderloin with garlic, shallot & parsley butter


True story: this beef tenderloin practically melts in your mouth. While beef tenderloin is a pretty expensive piece of meat, it sure is easy to cook with. And this is a perfect dish for entertaining when you really don’t want to be in the kitchen the entire party. Try it out for your next special dinner and I promise you won’t regret it.


  • Serves 4-6


For the tenderloin:

  • 1 3-lb. beef tenderloin
  • 2 Tbsp. fresh garlic, minced
  • 4 Tbsp. good quality salted butter (like Kerrygold), softened
  • salt and freshly ground black pepper

For the garlic, shallot, & parsley butter:

  • 4 Tbsp. good quality salted butter (like Kerrygold), softened
  • 2 Tbsp. minced shallot
  • 1 tsp. fresh garlic, minced
  • 1 Tbsp. finely chopped fresh parley


  1. Using a sharp knife, trim any excess fat and silver skin from the tenderloin and discard. Using kitchen twine, tie the tenderloin crosswise every 2-3 inches. Generously season each side of the tenderloin with salt and fresh ground pepper. Cover and allow to rest at room temperature for 1 hour.
  2. After resting, preheat the oven to 300 degrees. In a small bowl, mix together the garlic and 4 Tbsp. of softened butter. Slather the tenderloin generously with the garlic butter until all sides are coated.
  3. When the oven is preheated, set the tenderloin on a wire rack above a baking sheet (so the excess liquid can drip onto the sheet). After 20 minutes in the oven, flip the tenderloin to the other side and allow it to roast for another 45-55 minutes. *The tenderloin will continue to cook after removing it from the oven, so take it out about 10 degrees rarer than you want to serve it.
  4. When the roast registers an internal temperature of 135-140 degrees Fahrenheit, remove it to a cutting board and allow to rest for 10 minutes. This allows the juices to redistribute so that when you slice it, the juices don’t all come running out.
  5. While the meat is resting, you can prep the garlic, shallot and parsley butter. In a small bowl, combine the butter, shallot, garlic and parsley and stir until well-mixed.
  6. After the meat has finished resting, cut the twine off and discard.  Slice the meat crosswise into 1/2 to 1 inch thick slices. Arrange on a serving platter and spoon the garlic, shallot, parsley butter onto the meat. Allow it to melt and serve immediately with your favorite side dishes.

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