Seared Beef Tenderloin with Roasted Garlic and Buttery Herb Sauce

Forget waiting for a special occasion — this Seared Beef Tenderloin with Roasted Garlic and Buttery Herb Sauce brings steakhouse luxury to a weeknight skillet. Thick tenderloin medallions get a hard, caramelized sear, then finish in a bath of foaming butter loaded with sweet roasted garlic and fresh herbs. The result is meltingly tender beef with a rich, savory sauce you’ll want to spoon over everything on the plate.

Ingredients

• 4 beef tenderloin medallions (about 6 oz each, 1½ inches thick)
• 1 head of garlic, top trimmed off
• 6 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly cracked black pepper
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1/3 cup beef broth
• 1 tbsp fresh parsley, chopped
• Flaky sea salt, for finishing

Instructions

1. Roast the garlic: Preheat the oven to 400°F (200°C). Place the trimmed garlic head on a small square of foil, drizzle with a teaspoon of olive oil, wrap it up, and roast for 35–40 minutes until the cloves are soft and golden. Squeeze the cloves out of their skins and set aside.
2. Prep the beef: Pat the tenderloin medallions completely dry with paper towels and let them sit at room temperature for 30 minutes. Season generously all over with kosher salt and black pepper.
3. Sear hard: Heat the olive oil in a large cast-iron or heavy skillet over high heat until it just starts to smoke. Sear the medallions for 2–3 minutes per side until deeply browned with a dark, crusty exterior. Work in batches if needed so the pan stays hot.
4. Butter and baste: Reduce the heat to medium-low. Add the butter, rosemary, thyme, and the roasted garlic cloves to the skillet. As the butter foams, tilt the pan and spoon the hot garlic-herb butter over the medallions for 1–2 minutes, until they reach 130°F for medium-rare.
5. Make the pan sauce: Transfer the medallions to a warm plate to rest. Pour the beef broth into the skillet, scraping up all the browned bits, and simmer for 2 minutes until slightly reduced. Mash a few roasted garlic cloves into the sauce with a spoon.
6. Rest and serve: Let the medallions rest for 5–8 minutes so the juices redistribute. Spoon the roasted-garlic herb butter sauce over the top, sprinkle with chopped parsley and flaky sea salt, and serve immediately.

Pro tip: The roasted garlic is the secret weapon — roasting turns it sweet and creamy, so don’t be shy about mashing extra cloves into the sauce. And use a thermometer, not the clock: pull the medallions at 130°F and let carryover heat finish the job.

Estimated nutrition per serving: 640 calories, 46g protein, 5g carbs, 48g fat.