Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

If you’re looking for a truly spectacular main dish that’s elegant yet surprisingly simple, this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe should be your next go-to. It’s one of those recipes that impresses everyone at the table while allowing you to relax in the kitchen without fuss. I absolutely love how juicy, tender, and flavorful the beef turns out every time—I’m excited to share all my tricks to help you nail it perfectly.

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Ingredients You’ll Need

This oven-roasted beef tenderloin shines because of its simplicity—fresh herbs, quality butter, and a good cut of beef are all you need. When I shop for this recipe, I recommend picking the freshest garlic and trimmed beef tenderloin for best results.

• Beef tenderloin: Choose a well-trimmed roast, about 3 pounds for manageable cooking and slicing.
• Garlic: Fresh cloves minced bring that classic richness that I always rely on.
• Butter: Unsalted and softened butter to control seasoning and add creamy flavor.
• Parsley: I love using dried parsley for convenience, but fresh works great too.
• Oregano: Dried oregano adds subtle earthiness—double the amount if using fresh herbs.
• Rosemary: Its piney, aromatic flavor pairs perfectly with beef.
• Salt & pepper: Plenty of salt and coarsely ground black pepper for seasoning that balances the richness of the beef.
• Balsamic vinegar: Adds depth and a touch of acidity to the garlic butter sauce.
• Worcestershire sauce: Gives a subtle umami kick in the butter sauce that’s just divine.

Variations

One of the reasons I keep coming back to this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is how easy it is to customize. I encourage you to experiment with herbs and even different finishing sauces to make this dish your own.

• Herb variation: Sometimes, I swap the oregano and rosemary for thyme and sage, which creates a warmer, woodsy flavor—great for fall and winter dinners.
• Butter alternative: On occasion, I replace half the butter with olive oil to reduce smoke during roasting, but I do miss a bit of the rich butter flavor.
• Seasoning tweak: Adding a pinch of smoked paprika gives a subtle smoky note that my family actually asks for now.
• Diet-friendly: To lighten it up, you can use a light spread of olive oil instead of butter and fresh herbs for seasoning, maintaining flavor with lower saturated fat.

How to Make Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Step 1: Prep and Season Your Tenderloin

Preheat your oven to a hot 475ºF—that initial blast of heat locks in the juices beautifully. While it heats up, it’s important to tie your beef tenderloin to ensure even thickness. I discovered this trick after my first roasting attempt left one end undercooked and the other overdone—it’s a game-changer for uniform cooking. Then, mix the softened butter with minced garlic, herbs, salt, and pepper, and spread this fragrant blend all over the beef.

Step 2: Roast Your Beef to Perfection

Place the beef on a wire rack over a foil-lined baking sheet. This setup helps air circulate and promotes even roasting. Pop it in the oven for 10 minutes at 475ºF, then lower the temperature to 450ºF and continue roasting. Use a meat thermometer to check doneness—the internal temperature should be 5 to 10 degrees lower than your target as it will rise while resting. I aim for 135ºF for medium-rare because that’s where the beef is juiciest and has the best tenderness, in my experience.

Step 3: Rest and Prepare the Garlic Butter Sauce

Once out of the oven, rest your roast for 15 minutes. This step is crucial—I’ve skipped it before, and the meat loses too much juice when slicing. While the beef relaxes, melt some butter in a skillet with crushed garlic and herbs until fragrant, then stir in balsamic vinegar and Worcestershire sauce, turning off the heat before adding the last of the butter to create a luscious garlic butter sauce. Drizzle it over slices or serve on the side.

How to Serve Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Garnishes

I love finishing this tenderloin with a sprinkle of fresh parsley and a few sprigs of rosemary on the platter—it brings a fresh green contrast and makes the presentation feel extra special. Sometimes, a light drizzle of the garlic butter sauce on the top right before serving adds that glossy, irresistible look.

Side Dishes

To round out the meal, my go-to sides include roasted garlic mashed potatoes (duh!), glazed carrots, and a crisp green salad with a touch of balsamic vinaigrette. These all complement the beef tenderloin beautifully without stealing the spotlight.

Creative Ways to Present

For special occasions, I like slicing the tenderloin and fanning the pieces on a rustic wooden board, surrounded by small bowls of the garlic butter sauce, horseradish cream, and grainy mustard. It’s interactive and invites everyone to serve themselves, making it feel cozy and communal.

Make Ahead and Storage

Storing Leftovers

Any leftover beef tenderloin should be cooled to room temperature then wrapped tightly in foil or placed in an airtight container and refrigerated. I’ve found it holds up really well for up to three days and remains flavorful when stored properly.

Freezing

If you want to freeze leftovers, slice the beef first and freeze in individual portions. This avoids thawing too much at once and makes reheating easier. Just remember that freezing might slightly affect the texture, but the flavor stays lovely.

Reheating

To warm up your leftover tenderloin without drying it out, I gently reheat slices in a skillet with a lid over low heat, adding a splash of beef broth or water to keep them moist. You can also reheat in the oven wrapped in foil at 300ºF for about 10 minutes.

FAQs

Final Thoughts

This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe has become a staple in my kitchen because it strikes that perfect balance between fancy and manageable. It’s a dish you can rely on to wow your guests or simply treat yourself to a juicy, flavorful roast that feels special. Once you give it a try, I’m sure you’ll keep coming back to it too—just like I do!

Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 434 reviews

• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This Simple Beef Tenderloin recipe delivers a succulent, perfectly roasted beef centerpiece infused with garlic, herbs, and a rich butter sauce. Ideal for special occasions or a lavish dinner, the tenderloin is roasted in the oven to your preferred doneness, then complemented by a flavorful garlic butter sauce with balsamic vinegar and Worcestershire. The process is straightforward, yielding a tender, juicy, and aromatic roast that impresses with minimal effort.

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Ingredients

For the Beef Tenderloin

• 3 pound beef tenderloin (trimmed, see note)
• 3 cloves garlic (minced)
• 4 tablespoons butter (softened, see note)
• 1 teaspoon parsley
• 1 ½ teaspoons oregano
• 2 teaspoons rosemary
• 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
• ½ teaspoon oregano
• ½ teaspoon rosemary
• 1 teaspoon balsamic vinegar
• ½ teaspoon Worcestershire sauce

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Instructions

1. Preheat Oven: Preheat your oven to 475ºF to prepare for roasting the beef tenderloin.
2. Prepare Tenderloin: Tie the beef tenderloin uniformly along its length to ensure even thickness and cooking.
3. Make Herb Butter Mixture: Combine softened butter with minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper. Spread this mixture evenly over the entire surface of the tenderloin.
4. Set up Roasting Rack: Line a baking sheet with foil and place a wire rack over it. Set the prepared tenderloin on top of the rack to allow even heat circulation.
5. Initial Roast: Roast the tenderloin at 475ºF for 10 minutes to develop a flavorful crust.
6. Continue Roasting: Lower the oven temperature to 450ºF and continue roasting until the internal temperature is 5-10ºF below your desired doneness—135ºF for medium-rare or 145ºF for medium. This will generally take another 25-35 minutes depending on the size.
7. Rest the Meat: Remove the tenderloin from the oven and let it rest for 15 minutes to allow the juices to redistribute and the temperature to rise slightly.
8. Make Butter Sauce: While the beef rests, melt 1 tablespoon of butter in a small skillet over medium heat. Add crushed garlic and herbs, sautéing until fragrant (about 1 minute). Add balsamic vinegar and Worcestershire sauce, then remove from heat and stir in the remaining butter until melted and combined.
9. Serve: Slice the rested beef tenderloin and serve it alongside the warm garlic butter sauce.

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Notes

• A beef tenderloin weighing between 2 to 4 pounds works well; adjust cooking time accordingly—smaller roasts cook faster, larger ones take longer.
• You can substitute dried herbs with fresh by doubling their quantities, except for oregano which remains the same.
• Use unsalted butter to better control seasoning, but salted is also acceptable if preferred.
• The recipe may produce smoke from butter’s low smoking point; use your oven fan when opening the door. For less smoke, olive oil can be substituted but will slightly alter flavor.

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Nutrition

• Serving Size: 1 slice (~4 oz)
• Calories: 350 kcal
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Carbohydrates: 1 g
• Fiber: 0.2 g
• Protein: 28 g
• Cholesterol: 90 mg