If you’ve ever wanted to impress at your next dinner party or just treat yourself to something really special, I’ve got just the recipe for you. This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is hands-down one of my all-time favorites for a reason — it’s juicy, tender, packed with herbaceous garlic butter flavor, and honestly, pretty simple to pull off. I remember the first time I tried this method; my family went crazy over how perfectly cooked and flavorful the meat was. Stick with me, and I’ll help you get it just right on your first shot!
Why You’ll Love This Recipe
- Perfectly Tender Every Time: The roasting technique ensures the beef tenderloin stays juicy and tender—from my kitchen to yours.
- A Flavor Boost with Garlic Butter: The rich garlic butter and herbs complement the beef beautifully without overpowering it.
- Simple But Elegant: Minimal ingredients and a straightforward process make you look like a culinary pro!
- Great for Any Occasion: Whether it’s holiday dinner, a date night, or a weekend treat, this recipe wins hearts.
Ingredients You’ll Need
Each ingredient here plays a crucial role—from the beef itself to the garlic butter spread and the smoking herbs. I find that using quality butter and fresh garlic makes a noticeable difference. Also, remember that fresh herbs work beautifully, but dried ones keep things super convenient.
- Beef Tenderloin: Look for a 2-4 pound trimmed center-cut for even cooking; I like to tie it up so it roasts uniformly.
- Garlic: Fresh minced garlic brings out that signature savory punch I adore.
- Butter: Unsalted, softened butter is best so you can control the saltiness of the dish.
- Parsley: Adds a fresh, mild herbal note; I usually use dried parsley but fresh is lovely too.
- Oregano: Earthy and slightly sweet, oregano brings balanced depth.
- Rosemary: Its piney aroma pairs so well with roasted beef.
- Salt & Black Pepper: Essential seasonings to let the beef’s flavor shine while enhancing it.
- Balsamic Vinegar: A splash in the butter sauce adds tangy complexity I love.
- Worcestershire Sauce: Brings a subtle umami kick that rounds out the sauce.
Variations
One of the things I love about this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is how easy it is to tweak according to your mood or dietary needs. I’ve tried a few personal spins that keep it exciting while staying true to the classic flavors.
- Herb Swaps: I once swapped rosemary for thyme and it gave a more delicate twist I enjoyed, especially with fresh herbs.
- Butter Alternative: For a smoky flavor, try swapping the butter for olive oil, though keep in mind that changes the richness a bit.
- Spice it Up: Adding a little smoked paprika to the butter mixture brought a subtle heat my family couldn’t get enough of.
- Diet-Friendly: Skip the Worcestershire sauce to keep it Paleo-friendly; you won’t miss it if you have the balsamic balancing the flavor.
How to Make Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Step 1: Prep Your Beef Tenderloin
Start by preheating your oven to a high heat, 475ºF. This blast of heat helps form that gorgeous crust we all love. While it’s warming up, take a 3-pound trimmed beef tenderloin and tie it with kitchen twine. I learned this trick the hard way—tying keeps the meat at an even thickness so it cooks uniformly, no thin parts overdone or thick parts raw.
Step 2: Make and Apply the Garlic Herb Butter
Mix 4 tablespoons of softened butter with minced garlic, plus the parsley, oregano, rosemary, salt, and black pepper. This buttery blend is a dream, trust me. Spread it generously over the entire beef surface. This step is where the flavor starts building, so don’t hold back—it’ll melt into the meat as it roasts.
Step 3: Roast the Tenderloin
Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lay your buttered tenderloin on the rack so air circulates around the meat. Pop it in the oven and roast at 475ºF for 10 minutes to get that initial sear. Then dial the heat down to 450ºF and keep roasting until the internal temperature is about 5-10ºF below your preferred doneness—135ºF is great for medium-rare, 145ºF if you want medium. Depending on your roast’s size, expect this part to take 25-35 minutes. Use a meat thermometer—I’ve burned a few tenderloins before I found this was the best way to get it just right.
Step 4: Rest and Make Garlic Butter Sauce
Let the beef rest for 15 minutes outside the oven—this is crucial because it lets the juices redistribute and finish cooking internally. While it rests, melt 1 tablespoon of butter in a small skillet, add the crushed garlic and herbs, and sauté until fragrant, about 1 minute. Then stir in the balsamic vinegar and Worcestershire sauce, turn off the heat, and whisk in the remaining butter. This luscious sauce will elevate your tenderloin to restaurant-level awesome.
Pro Tips for Making Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
- Use a Meat Thermometer: It’s the best way to ensure perfect doneness; I never roast without one now.
- Tie Your Roast: It not only helps with even cooking but makes carving easier and prettier.
- Ventilate Your Kitchen: Butter can smoke at high heat, so turn on the fan or open a window to avoid this common issue.
- Don’t Skip the Rest: Resting keeps your tenderloin juicy—cutting it too soon will cause all those flavorful juices to run out.
How to Serve Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Garnishes
I like to sprinkle a little fresh-parsley or chives on top for a pop of color and fresh flavor—makes it look as good as it tastes! Sometimes a light drizzle of extra garlic butter sauce right before serving seals the deal.
Side Dishes
For sides, I’m all about creamy mashed potatoes or roasted veggies like asparagus and carrots. A simple green salad with a tangy vinaigrette also helps cut through the richness. Honestly, the beef is so flavorful that simple sides keep the meal balanced and elegant.
Creative Ways to Present
For holidays or special occasions, I’ve served this tenderloin sliced thick and arranged on a wooden board surrounded by sprigs of fresh rosemary, garlic cloves, and small bowls of horseradish sauce and minted peas. It makes for a stunning centerpiece that invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
I always wrap leftover beef tightly in foil or plastic wrap and store it in an airtight container in the fridge. It usually stays juicy for 3-4 days when stored properly. Just be sure to slice it after it cools to retain the juices.
Freezing
I’ve frozen slices of cooked tenderloin before by laying them flat between sheets of parchment paper in a freezer-safe bag. It’s super handy for quick meals later, and it thaws surprisingly well without drying out if you reheat carefully.
Reheating
Reheating is best done gently. I wrap leftovers in foil and warm them in a low oven (about 275ºF) until heated through or pop them in a covered skillet over low heat with a splash of broth to keep things moist. Microwave tends to dry the beef out, so I avoid that when I can.
FAQs
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Can I use fresh herbs instead of dried in this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe?
Absolutely! Fresh herbs add a vibrant flavor and I recommend using about double the amount of fresh herbs compared to dried, except for oregano, which can stay roughly the same. Just chop them finely and mix into the butter as usual.
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What’s the best way to ensure medium-rare doneness?
Using a reliable meat thermometer is your best bet. Remove the tenderloin from the oven when it reaches about 125-130ºF internally; resting will bring it up to that perfect medium-rare temperature (around 135ºF).
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Why do you recommend tying the beef tenderloin?
Tying keeps the meat in an even shape, so it cooks uniformly and also makes slicing easier and more attractive when serving. I’ve seen some uneven roasts come out overdone on the thin end because of this.
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Can I prepare this recipe in advance?
You can prep everything except the final roasting step a day ahead—season the tenderloin and keep it wrapped in the fridge; then bring it to room temp before roasting. The garlic butter sauce can also be made ahead and warmed gently when ready to serve.
Final Thoughts
I absolutely love how this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe consistently delivers a beautiful, tender roast that tastes like it came from a fancy steakhouse but without the fuss. It’s become my go-to special meal to celebrate, and I promise once you try it, it’ll have a spot in your recipe rotation too. So grab a tenderloin, gather your favorite herbs, and let’s make some magic in your oven — your taste buds will thank you!
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Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This simple beef tenderloin recipe features a perfectly roasted tenderloin coated in a garlic herb butter, finished with a flavorful garlic butter sauce. Roasted in the oven to medium-rare or medium perfection, it makes an elegant yet approachable main dish perfect for special occasions or a gourmet weeknight dinner.
Ingredients
Beef Tenderloin
- 3 pound beef tenderloin (trimmed, see note)
- 3 cloves garlic (minced)
- 4 tablespoons butter (softened, see note)
- 1 teaspoon parsley (dried, see note)
- 1 ½ teaspoons oregano (dried)
- 2 teaspoons rosemary (dried)
- 1 ½ teaspoons salt
- 2 teaspoons black pepper (coarsely ground)
Garlic Butter Sauce
- 3 tablespoons butter (divided)
- 1 clove garlic (crushed)
- ½ teaspoon parsley (dried)
- ½ teaspoon oregano (dried)
- ½ teaspoon rosemary (dried)
- 1 teaspoon balsamic vinegar
- ½ teaspoon Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 475ºF to prepare for roasting the beef tenderloin.
- Prepare Tenderloin: Tie the beef tenderloin evenly along its length to ensure uniform thickness and even cooking.
- Make Butter Herb Mixture: Combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper in a bowl to create the herb butter mixture.
- Coat Tenderloin: Spread the herb butter mixture evenly all over the surface of the beef tenderloin.
- Prepare Baking Setup: Line a baking sheet with aluminum foil, place a wire rack over the sheet, and set the coated tenderloin on top of the rack to allow even air circulation during roasting.
- Initial Roast: Roast the tenderloin in the preheated oven at 475ºF for 10 minutes to start the cooking process at high heat.
- Continue Roasting: Reduce the oven temperature to 450ºF and continue roasting until the internal temperature of the roast is 5-10ºF below your target doneness (135ºF for medium-rare or 145ºF for medium). This will take approximately 25-35 minutes depending on size.
- Rest the Meat: Remove the beef tenderloin from the oven and let it rest for 15 minutes. The internal temperature will rise slightly during this time, and the juices will redistribute for optimal tenderness.
- Prepare Garlic Butter Sauce: While the tenderloin rests, melt 1 tablespoon of butter in a small skillet. Add crushed garlic and the dried herbs parsley, oregano, and rosemary. Sauté for about 1 minute until fragrant.
- Add Flavorings: Stir in the balsamic vinegar and Worcestershire sauce to the skillet. Turn off the heat and stir in the remaining 2 tablespoons of butter until melted and combined.
- Serve: Slice the rested beef tenderloin and drizzle or serve alongside the garlic butter sauce for a delicious finish.
Notes
- A 2-4 pound beef tenderloin works well with this recipe. Smaller roasts cook faster and larger roasts take longer.
- Dried herbs are used here; fresh herbs can be substituted at double the dry amount except for oregano.
- Use unsalted butter to better control seasoning, but salted can be used if preferred.
- Because butter has a low smoke point, the oven may produce smoke during roasting—use your oven fan for ventilation or substitute olive oil, noting the flavor change.
Nutrition
- Serving Size: 1/8 of recipe (about 6 oz cooked beef with sauce)
- Calories: 370
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 32 g
- Cholesterol: 110 mg
