Description
This Simple Beef Tenderloin recipe features a perfectly roasted, tender, and flavorful beef tenderloin seasoned with garlic, herbs, and butter, then finished with a rich garlic butter sauce. Ideal for special occasions or an elegant dinner, it is roasted in the oven to medium-rare or medium perfection.
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
- Preheat the Oven: Preheat your oven to 475ºF to ensure a hot environment for the initial searing of the beef tenderloin.
- Prepare the Tenderloin: Tie the beef tenderloin with kitchen twine to create an even thickness along its entire length, which helps it cook uniformly.
- Make the Butter Herb Mixture: In a bowl, combine the softened 4 tablespoons of butter with minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper.
- Apply the Butter Mixture: Spread this flavorful butter and herb mixture evenly over the entire surface of the beef tenderloin.
- Set up for Roasting: Line a baking sheet with aluminum foil, place a wire rack on top, and position the buttered beef tenderloin on the wire rack. This setup helps air circulate around the meat for even cooking.
- Initial Roast: Roast the tenderloin at 475ºF for 10 minutes to sear the outside and lock in juices.
- Continue Roasting: Lower the oven temperature to 450ºF and continue roasting until the internal temperature reaches 5-10ºF below your target doneness: 135ºF for medium-rare or 145ºF for medium. This typically takes 25-35 more 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 slightly, and the juices will redistribute, resulting in a tender and juicy roast.
- Prepare the Garlic Butter Sauce: While the beef rests, melt 1 tablespoon of butter in a small skillet over medium heat. Add crushed garlic, parsley, oregano, and rosemary, sautéing until fragrant (about 1 minute).
- Finish the Sauce: Add balsamic vinegar and Worcestershire sauce to the skillet, then turn off the heat and stir in the remaining 2 tablespoons of butter until melted and combined. Serve this aromatic butter sauce alongside the sliced tenderloin.
Notes
- A 2-4 pound beef tenderloin works well for this recipe. Smaller roasts cook faster; larger ones take longer.
- Dried herbs are used here, but fresh herbs can be substituted using double the amount of dried herbs except for oregano.
- Use unsalted butter to control the salt level in the dish precisely.
- Butter has a low smoke point and may cause some oven smoke; use the oven fan to mitigate this or substitute olive oil to reduce smoke, though this changes flavor.
Nutrition
- Serving Size: 1 serving (about 4 oz cooked beef with sauce)
- Calories: 320
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 85 mg
