Description
This Simple Beef Tenderloin recipe delivers a perfectly roasted, juicy, and tender cut of beef enhanced with a flavorful garlic herb butter rub. Finished with a rich garlic butter sauce featuring balsamic vinegar and Worcestershire for a tangy, savory twist, this elegant dish is ideal for special occasions or comforting family meals.
Ingredients
Scale
For the Beef Tenderloin
- 3 pound beef tenderloin (trimmed, see note)
- 3 cloves garlic (minced)
- 4 tablespoons butter (softened, preferably unsalted)
- 1 teaspoon parsley (dried)
- 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, preferably unsalted)
- 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 prepare for roasting the beef tenderloin.
- Prepare the Tenderloin: Tie the beef tenderloin with kitchen twine so it has an even thickness along its length. This helps it cook evenly.
- Make the Herb Butter: In a small bowl, combine the softened butter with minced garlic, parsley, oregano, rosemary, salt, and black pepper. Mix well.
- Apply Butter Mixture: Spread the herb butter evenly over the entire surface of the beef tenderloin, coating it thoroughly for flavor.
- Prepare for Roasting: Line a baking sheet with foil and place a wire rack on top. Set the butter-coated tenderloin on the rack to allow air circulation for even cooking.
- Initial Roast: Roast the tenderloin in the preheated oven at 475ºF for 10 minutes to sear it.
- Continue Roasting at Lower Temperature: Lower the oven temperature to 450ºF and continue roasting until the internal temperature reaches 125ºF-130ºF for medium-rare or 135ºF-140ºF for medium; generally, this will take an additional 25-35 minutes depending on the size of the roast.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 15 minutes. During this period, the internal temperature rises slightly and juices redistribute, ensuring moistness.
- Prepare the Garlic Butter Sauce: While the beef rests, melt 1 tablespoon of butter in a small skillet over medium heat. Add crushed garlic and dried herbs, sautéing for about 1 minute until fragrant.
- Finish the Sauce: Stir in balsamic vinegar and Worcestershire sauce. Turn off the heat and add the remaining 2 tablespoons of butter, stirring until melted and incorporated. Serve this warm sauce alongside the tenderloin.
Notes
- A 2-4 pound beef tenderloin works well; smaller roasts cook faster, larger ones take longer.
- Use dried herbs as listed, or substitute with fresh herbs at double the amount except for oregano.
- Unsalted butter is recommended to control saltiness precisely.
- This recipe may produce some smoke due to butter’s low smoke point; running your oven fan while opening the door helps mitigate this.
- To avoid smoke, olive oil can replace butter, but flavor will be slightly different.
Nutrition
- Serving Size: 1/8 of recipe (approx. 6 oz cooked beef with sauce)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
