Garlic Butter Roasted Beef Tenderloin


1 (5 to 6 pounds) beef tenderloin

2 teaspoons table salt

2 teaspoons black pepper

1 teaspoon white pepper

1/2 cup unsalted butter

4 cloves garlic

fresh rosemary (optional)

Preheat oven to 450, then heat a heavy 12" skillet over medium-high heat. (Cast Iron is best for searing beef).

Cut roast in half if necessary to fit in a 12" skillet.

One half of the roast should have a thinner end that tapers off, so fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast.

Season the roast generously with salt, black and white pepper.

Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.

Transfer to a roasting pan or 9" x 13" pan and roast in the preheated oven until desired done-ness is reached.

Top the beef with a fresh sprig of rosemary, (optional) then cook until the roast reaches 120 to 125 degrees for medium-rare, about 30 minutes.

Check the temperature with a meat thermometer inserted in the center of the roast.

Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.

While meat is resting melt butter in a small sauce pan over medium heat.

Once butter melts, add in whole garlic cloves.

Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly.

The color of the butter will begin to change.

When it reaches a dark golden brown, remove from heat and pour into a heat-safe container, then remove garlic cloves.

Slice the roast into 1/2" to 3/4" slices and drizzle with brown butter, then serve immediately. Enjoy!
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