Description
This classic oven-roasted beef tenderloin recipe delivers a succulent, tender cut of meat with a flavorful garlic herb butter crust. Perfectly roasted at high heat and finished with a rich garlic butter sauce, this dish is elegant yet simple to prepare, making it ideal for special occasions or an impressive dinner at home.
Ingredients
Scale
For the 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)
For the 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
- Prepare the Oven and Tenderloin: Preheat the oven to 475ºF. Tie up the beef tenderloin so it has an even thickness throughout to ensure even cooking.
- Make Herb Butter Mixture: In a bowl, combine 4 tablespoons of softened butter with minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper.
- Apply Butter Mixture: Evenly spread the herb butter mixture over the entire surface of the beef tenderloin.
- Set Up for Roasting: Line a baking sheet with foil for easy cleanup, place a wire rack on top of the sheet, and set the tenderloin on the rack. This allows heat to circulate evenly around the meat.
- Initial High-Heat Roast: Roast the tenderloin in the preheated oven at 475ºF for 10 minutes to develop a flavorful crust.
- Continue Roasting at Lower Temperature: Reduce oven temperature to 450ºF and continue roasting until the internal temperature reaches 125-130ºF for medium-rare or 135ºF for medium (5-10º shy of desired doneness). This usually takes another 25-35 minutes depending on roast size.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 15 minutes. During this time, the internal temperature will rise by about 5-10ºF, and juices will redistribute for a juicy result.
- Prepare Garlic Butter Sauce: While the beef rests, melt 1 tablespoon butter in a small skillet over medium heat. Add crushed garlic and herbs, sauté until fragrant, about 1 minute.
- Finish Sauce: Stir in balsamic vinegar and Worcestershire sauce, then remove from heat and whisk in remaining 2 tablespoons butter until melted and combined.
- Serve: Slice the rested beef tenderloin and serve with the warm garlic butter sauce drizzled on top or as a side accompaniment.
Notes
- A 2 to 4-pound beef tenderloin works well; smaller roasts cook faster, larger ones take longer.
- Dried herbs are used here, but fresh herbs can be substituted at double the quantity except oregano, which remains the same.
- Use unsalted butter to control salt levels in the recipe.
- Butter has a low smoke point; expect some smoke when roasting at high temperature. Use your oven fan to ventilate. Alternatively, olive oil can replace butter for less smoke but will alter flavor.
Nutrition
- Serving Size: 1 slice (approx. 4 oz)
- Calories: 370
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 28 g
- Cholesterol: 100 mg
