Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter
A perfectly seared beef tenderloin finished with a fragrant herb butter sauce that complements the meat's natural richness. This american-inspired beef (low carb) ready in about 35 minutes pairs Beef tenderloin, Olive oil, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Beef tenderloin
- 2 tbsp Olive oil
- 4 tbsp Butter
- 4, minced Garlic cloves
- 2 tbsp, chopped Fresh rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Dry red wine
Instructions
- Step 1: Pat the beef tenderloin dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper on all sides.
- Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering (about 350°F).
- Step 3: Sear the beef for 3 minutes per side until a deep brown crust forms, then reduce heat to medium and cook for 12-15 minutes for medium-rare, turning occasionally and checking internal temperature to reach 125°F.
- Step 4: Transfer the beef to a cutting board, tent loosely with foil, and rest for 10 minutes.
- Step 5: Melt 4 tbsp butter in the same skillet over medium heat, add 4 minced garlic cloves and 2 tbsp chopped rosemary, and cook for 1 minute until fragrant but not browned.
- Step 6: Add 1/4 cup dry red wine to deglaze the pan, simmer for 1 minute, then remove from heat.
- Step 7: Slice the rested beef and drizzle with the garlic-rosemary butter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin from drying out.
Can I substitute ingredients in Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Beef Tenderloin with Rosemary-Garlic Butter low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for date night. My husband loved it and said it was restaurant quality.
- ★★★★★
This was the best beef tenderloin I've ever made! The rosemary-garlic butter made it so flavorful.
- ★★★★☆
Cooked perfectly, but took a bit longer than the recipe stated to sear.
