Glossy, sticky, and impossibly tender — this Honey Garlic Beef Tenderloin is coated in a caramelized honey-garlic glaze that turns a showstopping roast into a weeknight-worthy dinner. The outside sears to a deep golden crust while the inside stays blush-pink and juicy, and every slice gets basted in that sweet-savory shine. This is the kind of centerpiece that makes people think you hired a chef.
Ingredients
- 1 beef tenderloin roast (2 to 2.5 lb), trimmed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup honey
- 6 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the oven: Preheat the oven to 425°F (220°C). Pat the tenderloin dry and season all over with salt and pepper.
- Sear the roast: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until deeply browned, about 2-3 minutes per side.
- Make the glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, and apple cider vinegar.
- Glaze and roast: Brush the glaze generously over the seared tenderloin. Transfer the skillet to the oven and roast 18-22 minutes, basting with the pan glaze once halfway through, until the internal temperature reaches 130°F for medium-rare.
- Finish with butter: Transfer the roast to a cutting board and tent with foil. Return the skillet to the stovetop, whisk the butter into the pan glaze, and simmer 2 minutes until slightly thickened and glossy.
- Rest and slice: Rest the tenderloin 10-15 minutes (the temperature will rise to 135°F), then slice into thick medallions.
- Serve: Arrange the slices on a platter, spoon the warm honey-garlic glaze over the top, and garnish with fresh parsley.
Pro tip: Use an instant-read thermometer and pull the roast at 130°F — tenderloin overcooks fast, and carryover heat during the rest will carry it to a perfect medium-rare 135°F.
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Estimated nutrition per serving: 480 calories, 42g protein, 16g carbs, 26g fat.
