If you’re looking for a steak recipe that feels fancy but is actually super doable any night of the week, you’re in for a treat with this Herb Butter Beef Tenderloin Steak Recipe. I’ve made this a bunch of times for family dinners and even a few special occasions, and honestly, it never fails to impress. The combination of juicy tenderloin, perfectly seasoned, with that rich, garlicky thyme butter melting on top? Pure magic. Stick around—I’ll walk you through every step so you nail this steak every time.
Why You’ll Love This Recipe
- Simple Yet Elegant: This steak looks gourmet but comes together quickly and with no fuss.
- Herb Butter Magic: That garlicky thyme butter adds a depth of flavor that elevates the whole meal.
- Perfectly Cooked Steaks Every Time: You’ll learn how to get that beautiful crust and juicy center, no guesswork.
- Family Favorite: I love hearing the “Wow, this is amazing!” from my family after dinner.
Ingredients You’ll Need
The beauty of this Herb Butter Beef Tenderloin Steak Recipe lies in its simplicity—just a few quality ingredients that work together perfectly. When I shop, I always look for center-cut tenderloin steaks, and fresh thyme is a game changer here. Make sure your butter is at room temperature so it blends smoothly with the herbs and garlic.
- Beef Tenderloin Steaks: Look for steaks about 6 ounces each and try to get them evenly sized for consistent cooking.
- Kosher Salt: Essential for drawing out flavor and creating that crust on the steak.
- Black Pepper: Freshly cracked is best for the most flavor impact.
- Butter: Use both for cooking and for the herb butter—unsalted butter lets you control the salt level.
- Olive Oil or Avocado Oil: Helps get that beautiful sear without burning the butter.
- Garlic Clove: Fresh garlic in the herb butter really makes the flavor pop.
- Fresh Thyme: Adds a subtle, woodsy aroma that pairs beautifully with beef.
Variations
One of the things I enjoy most about this Herb Butter Beef Tenderloin Steak Recipe is how easily you can make it your own. Whether you want to switch up the herbs, cater to dietary preferences, or try something seasonal, there’s room to get creative!
- Herb Swaps: I once tried rosemary instead of thyme and it was delicious—more rustic and aromatic.
- Dairy-Free Version: Use a vegan butter substitute and oil for cooking—still plenty flavorful and creamy.
- Spice it Up: Add a pinch of smoked paprika or chili flakes to the herb butter to give the steak a subtle kick.
- Seasonal Touch: Mix fresh parsley or chives into the butter when thyme isn’t available; fresh herbs really brighten the flavor.
How to Make Herb Butter Beef Tenderloin Steak Recipe
Step 1: Prepare the Herb Butter
The first step is to make that dreamy herb butter that makes this recipe so special. Mix together room temperature butter, finely minced garlic, and chopped fresh thyme. After mixing, I spread the butter into a log shape on wax paper, then roll it up and twist the ends like a candy wrapper. Pop it in the fridge for at least 20 minutes to let the flavors meld and the butter firm up. This way, it’ll be easy to slice and melt on your steaks later.
Step 2: Bring Steaks to Room Temperature
Take your steaks out of the fridge about an hour before cooking so they can come to room temp. This step is key—I used to skip it and ended up with uneven cooking. Pulling the chill off helps the steaks cook more evenly and gives you that perfect pink center without overcooking the outside.
Step 3: Season and Sear
Preheat your oven to 400°F. Meanwhile, pat your steaks dry with a paper towel—that little trick helps create a gorgeous crust. Season both sides generously with kosher salt and freshly ground black pepper. If the seasoning isn’t sticking well, just press it gently into the meat. Heat a cast-iron or heavy skillet over medium-high heat and add butter and oil. When the butter’s foaming, add the steaks and sear for 2-3 minutes per side, spooning that buttery goodness over them as they cook. This is the moment your kitchen starts smelling incredible!
Step 4: Finish in the Oven
After searing, insert an oven-safe thermometer into one steak and set it to alert you at your desired doneness (remember, the steak will keep cooking about 3-5° while resting). Pop the skillet into the oven and bake for 6-10 minutes, depending on how thick your steaks are and how you like them cooked. I don’t recommend going beyond medium here—the tenderloin is best enjoyed juicy and tender. Refer to the cooking chart below to get the timing just right.
Step 5: Rest and Serve with Herb Butter
Once the steaks hit the right temperature, take them out and immediately top each with a few slices of your herb butter. Tent with foil and let them rest for 10 minutes. Resting lets the juices redistribute so every bite is tender and flavorful. This is where the magic really happens, and your steak gets that meltingly rich finish.
Pro Tips for Making Herb Butter Beef Tenderloin Steak Recipe
- Room-Temperature Butter: Soft butter blends herbs and garlic better and spreads easily, giving a consistent flavor.
- Don’t Rush Resting: Letting the steak rest under foil is what keeps it juicy—I’ve learned the hard way that cutting too soon dries it out.
- Sear Over High Heat: A hot skillet is crucial for that perfect crust; if it’s not hot, your steak won’t brown properly.
- Watch Steak Temperature Closely: Use a meat thermometer and remove the steak early to prevent overcooking, as residual heat continues to cook it during resting.
How to Serve Herb Butter Beef Tenderloin Steak Recipe
Garnishes
I love finishing these steaks with a sprinkle of flaky sea salt to accentuate the flavors, and sometimes a quick dusting of chopped fresh parsley adds a pop of color and a fresh note. If I’m feeling fancy, a few sprigs of thyme on the side never hurt either. These little additions make the presentation as delightful as the taste.
Side Dishes
My go-to pairing for this Herb Butter Beef Tenderloin Steak Recipe is creamy mashed potatoes or roasted baby potatoes—both soak up that butter beautifully. I also love fresh green beans gently sautéed with garlic or a simple arugula salad with lemon vinaigrette to balance the richness of the steak. These sides keep the meal elegant but effortless.
Creative Ways to Present
For special occasions, I like to plate the steaks over a smear of herb-infused mashed potatoes, topped with a twist of compound butter and a small edible flower or microgreens for that wow factor. Another time, I served individually on mini cast-iron skillets right at the table—everyone loved the rustic charm and sizzling presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, I recommend refrigerating the steaks in an airtight container within two hours of cooking. I usually slice them first to make reheating easier. They’ll keep well in the fridge for up to 3 days, though I promise they rarely last that long at my house!
Freezing
I’ve frozen these cooked steaks wrapped tightly in foil, then placed in a freezer bag for up to two months. When I thaw them in the fridge overnight and gently reheat, they still retain good flavor and texture—though I always prefer fresh if I can help it.
Reheating
To bring leftover steaks back to life, I reheat them gently on low heat in a skillet with a few pats of butter, covered with a lid to keep moisture in. This method warms without drying. Avoid microwaving if you want to keep the texture tender and juicy.
FAQs
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Can I use other cuts of beef for this Herb Butter Beef Tenderloin Steak Recipe?
Absolutely! While beef tenderloin is prized for its tenderness, you could also use filet mignon or ribeye steaks. Just keep in mind the cooking times might vary a bit depending on thickness and fat content.
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How do I know when my steak is cooked to the desired doneness?
Using an oven-safe meat thermometer is the best way to get it right. Insert it into the thickest part of the steak, and follow the cooking chart temperatures: 130-135° F for medium rare, 140-145° F for medium, etc. Remember to remove the steak slightly before it reaches the temperature since it continues cooking as it rests.
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Can I prepare the herb butter in advance?
Yes! In fact, I recommend making the herb butter a day ahead—it gives the flavors more time to blend and makes slicing it easier when you’re ready to serve.
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What if I don’t have fresh thyme?
Fresh herbs are ideal, but if you only have dried thyme, you can use about one-third the amount. Just blend it well into the butter and maybe let it sit a bit longer so the flavor infuses properly.
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Is it necessary to use a cast-iron skillet?
Cast iron gives the best sear thanks to its heat retention, but if you don’t have one, a heavy stainless steel or nonstick skillet will work—you might just want to watch the heat a bit more carefully.
Final Thoughts
This Herb Butter Beef Tenderloin Steak Recipe holds a special place in my cooking repertoire because it strikes that perfect balance of impressive yet approachable. It’s one of those recipes I’m proud to pull out whether it’s a weekday treat or a celebration with friends. I hope you enjoy making it as much as I do—your kitchen will smell amazing, and your dinner guests will be asking for the recipe before the last bite is gone. Go ahead, give it a try—you won’t regret it!
Print
Herb Butter Beef Tenderloin Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Tenderloin Steak Recipe with Herb Butter offers perfectly seared, juicy beef tenderloin steaks enhanced with a flavorful homemade thyme garlic butter. The steaks are seasoned simply but generously, seared in a hot skillet with butter and oil to develop a lovely crust, then finished in the oven to your preferred doneness. Resting the steaks topped with herb butter ensures a tender, flavorful meal perfect for any steak lover.
Ingredients
For Cooking Steaks
- 4 6-ounce beef tenderloin steaks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons butter
- 1 Tablespoon olive oil or avocado oil
Thyme Herb Butter
- 1/4 cup butter, room temperature
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
- Make the Herb Butter: In a small bowl, mix the room temperature butter, minced garlic, and fresh thyme thoroughly. Spread this mixture into a strip about the diameter of a quarter onto a piece of wax paper. Roll it up tightly and twist the ends to seal. Refrigerate for at least 20 minutes so it firms up before using.
- Prepare the Steaks: Remove the steaks from the refrigerator about an hour before cooking to bring them to room temperature, which ensures even cooking inside.
- Preheat Oven: Set your oven to 400°F (204°C) so it’s ready for finishing the steaks after searing.
- Season the Steaks: Pat the steaks dry with paper towels to encourage a good sear. Generously season both sides with kosher salt and black pepper, pressing the seasonings into the meat to adhere well.
- Sear the Steaks: Heat a cast-iron or heavy skillet over medium-high to high heat. Add butter and olive or avocado oil to the pan. Place the steaks in the hot skillet and sear for 2-3 minutes per side without moving them. Spoon some of the melted butter over the steaks as they cook for extra flavor and moisture.
- Finish in Oven: Insert an oven-safe thermometer probe into one of the steaks and set an alarm for your desired internal temperature (see cooking chart in notes). Transfer the skillet to the preheated oven and bake the steaks for 6 to 10 minutes depending on thickness and doneness preference, monitoring the temperature closely. Avoid cooking beyond medium.
- Rest and Serve: Once the steaks reach the set temperature, remove them from the oven. Top each steak with slices of the chilled herb butter, cover loosely with foil, and let them rest for 10 minutes. This resting period allows juices to redistribute and the butter to melt into the meat, enhancing flavor and tenderness.
Notes
- Steaks: Use high-quality beef tenderloin steaks about 6 ounces each for best results.
- Equipment Needed: Cast-iron or heavy skillet, oven-safe thermometer, wax paper for herb butter.
- Steak Temperature: Use an oven-safe probe thermometer to monitor steak doneness for precision.
- Resting Steaks: Steaks continue to cook slightly while resting; removing a steak early prevents overcooking. If one steak finishes earlier, remove it to rest separately.
- Cooking Chart:
Rare: 120-125°F (about 4 minutes in oven)
Medium Rare: 130-135°F (about 5-6 minutes)
Medium: 140-145°F (about 6-7 minutes)
Medium Well: 150-155°F (about 8-9 minutes)
Well Done: 160°F (about 10 minutes)
Nutrition
- Serving Size: 1 steak with herb butter
- Calories: 420
- Sugar: 0.5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 34g
- Cholesterol: 110mg
