Garlic Butter Basted Beef Tenderloin

Garlic Butter Basted Beef Tenderloin

Do you want to make a perfectly tender, butter-basted beef tenderloin that’s flame-kissed, ultra-juicy, and packed with deep garlic-herb flavor — all with almost no trimming or complicated prep? This Garlic Butter Basted Beef Tenderloin takes a beautifully cleaned Market House Whole Beef Tenderloin and transforms it into a holiday-worthy centerpiece using simple technique, bold seasoning, and a rolling garlic-butter baste that gives every slice incredible richness.

It’s everything you love about a classic beef tenderloin — buttery texture, savory crust, and elegant presentation — made even better with a quick charcoal cook and a burst of smoky flavor from a butter flare-up technique.

Garlic Butter Basted Beef Tenderloin | Heath Riles BBQ

If you’ve never cooked a whole tenderloin before, this recipe is the perfect place to start. Market House ships theirs overnight, already skinned and cleaned, so you can skip the tedious trimming and get straight to the fun part. The prep is simple, the cook is fast, and the results are restaurant quality.

The Ingredients

Here’s what you’ll need to make this melt-in-your-mouth tenderloin — and why each element matters:

  • Market House Whole Beef Tenderloin. The backbone of the dish. The Market House Whole Beef Tenderloin comes fully cleaned with the silver skin already removed. You can cook the entire roast or separate the center-cut Chateaubriand for the most even cook.
  • Wagyu Beef Tallow Spray. Acts as a binder and enhances browning. It adds richness without masking the natural beef flavor.
  • Heath Riles BBQ Garlic Butter Rub. The Garlic Butter Rub creates the crave-worthy crust — savory, buttery, garlicky, and perfect for a mild cut like tenderloin.
  • Fresh Cracked Black Pepper. Adds texture and a classic steakhouse finish.
  • Butter, Garlic, Thyme & Rosemary. These melt together in a cast-iron skillet and become your baste. When the butter drips into the charcoal, it sends up small flames that lightly kiss the meat with smoky, herb-infused flavor.

The Setup

Step 1: Trim, Cut & Tie

Unbox your Market House Whole Beef Tenderloin. If you're cooking for a smaller group, separate the Chateaubriand section from the tail and save the tail meat for another recipe.

Use Butcher’s Twine to tie the roast every few inches. This keeps the tenderloin uniform and ensures even cooking from end to end.

Step 2: Season Generously

Spray the roast lightly with wagyu beef tallow spray, then coat it thoroughly with Heath Riles Garlic Butter Rub. Finish with a generous amount of fresh cracked black pepper.

Let the tenderloin rest at room temperature. In the original cook, it rested about four hours and reached 66°F before hitting the pit — a great way to promote even cooking.

Step 3: Build the Butter Baste

Place butter, smashed garlic, fresh thyme, and rosemary into your YETI Cast Iron Skillet. This will melt inside the smoker and become your baste throughout the cook.

The Process for Making Garlic Butter Basted Beef Tenderloin

Step 1: Fire Up the Drum

Light your Gateway Drum Smoker with Royal Oak Lump Charcoal and a couple of Royal Oak Tumbleweeds. Leave the lid off for 8–10 minutes to let the fire breathe, then adjust your vents to run around 300°F.

Place the tenderloin in the center of the grate and set the YETI Cast Iron Skillet of butter beside it.

Close the lid and let the roast cook undisturbed for the first 10 minutes.

Step 2: Build the Crust

After 10 minutes, open the smoker and drizzle a little melted butter close to the coals. The butter will flare up and deliver a flame-kissed hit of flavor to the meat without burning it.

Rotate the tenderloin and close the lid.

Repeat the rotate-and-flare technique every 5–10 minutes. At this point, you're building color and flavor, not basting for moisture.

Step 3: Cook to Temperature

Around the 20–25 minute mark, begin checking the internal temperature with your Thermapen ONE. In the original cook, the tenderloin was around 111–112°F at this stage.

Continue cooking, rotating, and lightly basting until the roast reaches 121–123°F in the center — the perfect pull temperature for medium-rare after resting.

Remove the tenderloin from the pit.

The Rest

This cut demands a proper rest. Resting stabilizes the juices, softens the interior, and ensures a buttery texture all the way through.

Rest the tenderloin for 20–25 minutes minimum, or up to 45 minutes like in the original cook, for an incredibly consistent, tender result.

Place it on a sturdy Cutting Board and tent loosely with foil.

The Results

Slice the tenderloin with a sharp knife like the Victorinox 5” Boning Knife and you’ll see:

  • A warm pink center from edge to edge
  • A garlic-butter crust that melts into each slice
  • Subtle charcoal-grilled character from the flame kisses
  • Buttery-soft texture in every bite

The butter baste adds richness, the herbs give aroma, and the charcoal seals the deal with a flavor you simply cannot get indoors.

This is more than a tenderloin — it’s a holiday centerpiece.

Serving Suggestions

Pair your tenderloin with these tried-and-true Heath Riles BBQ favorites:

Storage & Reheating

  • Refrigerate: Store slices in an airtight container for up to 3 days.
  • Freeze: Wrap tightly and freeze for up to 2 months.
  • Reheat: Warm gently at 250°F with a small pat of butter until just heated through.

Heath’s Tips

  • Let the roast warm up before cooking for the most even finish.
  • Tie the tenderloin tightly to avoid overcooking on the narrow end.
  • Real butter creates the best baste — don’t substitute.
  • Pull at 121–123°F; tenderloin overcooks quickly.
  • Rest longer than you think — resting is the secret to perfection.

Final Thoughts

This Garlic Butter Basted Beef Tenderloin proves that simple ingredients, premium beef, and smart technique can produce a show-stopping centerpiece. Starting with a premium Market House Whole Beef Tenderloin, seasoning it boldly with Heath Riles Garlic Butter Rub, and finishing it with a garlic-herb butter baste gives you a roast that’s rich, tender, and unforgettable.

Perfect for Christmas, New Year’s, or any special gathering when you want to impress without the stress.

Equipment & Tools

Gateway Drum Smoker, Royal Oak Lump Charcoal, Royal Oak Tumbleweeds, YETI Cast Iron Skillet, Butcher’s Twine, Thermapen ONE, Victorinox 5” Boning Knife, Cutting Board

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