Beef Tenderloin with Herb-Infused Garlic Butter and Roasted Root Vegetable Medley

Preheat your oven to 400°F. Season the beef tenderloin generously with salt and pepper on all sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Sear the beef tenderloin for 3-4 minutes on each side until a golden crust forms. Remove the tenderloin from the skillet and set it aside.

In the same skillet, add 4 tablespoons of unsalted butter, 4 cloves of minced garlic, and 2 tablespoons of fresh thyme leaves.

Stir until the butter is melted and fragrant. Brush the herb-infused garlic butter generously over the seared beef tenderloin.

Place the tenderloin on a baking sheet and roast in the preheated oven for 20-25 minutes for medium-rare, or until it reaches your desired doneness.

While the beef is roasting, prepare the root vegetables. Chop 2 medium carrots, 1 medium parsnip, and 1 medium sweet potato into bite-sized pieces.

Toss the vegetables with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of dried rosemary. Spread the vegetables on a separate baking sheet and roast in the oven for 25-30 minutes, or until tender and caramelized.

Once the beef is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced beef tenderloin on a platter, drizzled with the remaining herb-infused garlic butter, alongside the roasted root vegetable medley.

Garnish with fresh thyme sprigs for an elegant presentation.