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
Scale
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
