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.
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
- 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
Instructions
- Preheat Oven: Preheat your oven to 475ºF to prepare for roasting the beef tenderloin.
- Prepare Tenderloin: Tie the beef tenderloin uniformly along its length to ensure even thickness and cooking.
- 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.
- 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.
- Initial Roast: Roast the tenderloin at 475ºF for 10 minutes to develop a flavorful crust.
- 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.
- 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.
- 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.
- Serve: Slice the rested beef tenderloin and serve it alongside the warm garlic butter sauce.
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.
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
