A delightful twist on a classic beef tenderloin recipe, featuring a flavorful herb crust and a creamy garlic butter topping.
Combine the soy sauce, brown sugar, Dijon mustard, white vinegar, garlic powder, and green onion in a large zip lock bag.
Ensure the bag is sealed tightly to avoid any leaks during mixing.
Add the beef tenderloin to the bag, seal, and shake to coat the meat evenly.
Massage the marinade into the meat for better flavor absorption.
Refrigerate the bag for at least 8 hours, turning occasionally to ensure even marination.
Place the bag on a plate to catch any potential drips.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the meat inside.
Remove the beef from the marinade and place it in a roasting pan.
Pat the beef dry with paper towels for a better crust.
Pour the marinade into a saucepan, bring to a boil, and simmer until slightly reduced.
Stir occasionally to prevent burning.
Roast the beef in the oven for 45-55 minutes, basting occasionally with the reduced marinade.
Use a meat thermometer to check for desired doneness.
While the beef is roasting, mix the butter, cream cheese, mayonnaise, and garlic in a bowl until smooth.
Let the butter and cream cheese soften at room temperature for easier mixing.
Remove the beef from the oven and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender.
Serve the sliced beef topped with a dollop of garlic butter.
Garnish with fresh herbs for an elegant presentation.
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