Name: Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 pound beef tenderloin (trimmed); 3 cloves garlic (minced); 4 tablespoons butter (softened); 1 teaspoon parsley (dried); 1 ½ teaspoons oregano (dried); 2 teaspoons rosemary (dried); 1 ½ teaspoons salt; 2 teaspoons black pepper (coarsely ground); 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

If you’re looking for something truly special that will impress everyone at your dinner table, this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is exactly what you need. I absolutely love how tender, juicy, and flavorful the beef turns out with this method—it’s like restaurant quality, but you can easily make it at home. Stick with me here, and I’ll show you how to get that perfectly roasted beef, paired with a silky garlic butter sauce that takes the whole thing over the top. You’re going to want to bookmark this one.

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Why You’ll Love This Recipe

Effortless Elegance: A simple butter and herb rub turns a basic roast into a dinner-party star.
Juicy, Consistent Results: The roasting technique ensures even cooking and maximum flavor every time.
Rich Garlic Butter Sauce: The finishing sauce adds a lush, savory touch that complements the beef perfectly.
Great for Any Occasion: Whether it’s a special holiday or a weekend indulgence, this recipe fits right in.

The image shows a wooden cutting board with a piece of cooked beef roast, sliced into six thick pieces. The outer edges of the beef are dark brown and seasoned with herbs, while the inside is a bright pinkish-red color, indicating it is cooked medium rare. The beef is surrounded by fresh sprigs of rosemary, and there is a pool of reddish-brown juices around the meat, adding shine and moisture to the scene. The cutting board has a warm, natural wood grain texture that contrasts with the vibrant meat and green herbs. photo taken with an iphone --ar 2:3 --v 7 - Oven-Roasted Beef Tenderloin with Garlic Butter, Roast Beef Tenderloin, Garlic Butter Beef, Elegant Roast Beef Recipe, Juicy Beef Tenderloin

Ingredients You’ll Need

The magic here is in using simple, quality ingredients that work beautifully together. I always recommend getting a well-trimmed beef tenderloin from your butcher and fresh garlic if you can. For herbs, dried works just fine, but I often double the fresh herbs when I use them to get more aroma and flavor.

Flat lay of a whole trimmed beef tenderloin roast with a rich red color and fine marbling, three whole uncracked garlic cloves with smooth white skins, a small heap of fresh flat-leaf parsley sprigs, fresh rosemary sprigs with needle-like leaves, fresh oregano sprigs with small green leaves, a few whole black peppercorns scattered naturally, a small white ceramic bowl holding softened pale yellow butter, a small white bowl with dark glossy balsamic vinegar, a small white bowl of thick Worcestershire sauce with a deep brown hue, and a small pile of coarse sea salt crystals, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Oven-Roasted Beef Tenderloin with Garlic Butter, Roast Beef Tenderloin, Garlic Butter Beef, Elegant Roast Beef Recipe, Juicy Beef Tenderloin

Beef Tenderloin: Look for a 3-pound trimmed piece with even thickness; this helps it cook uniformly.
Garlic: Freshly minced garlic gives the sauce and rub a bright, aromatic kick.
Butter: Use unsalted and softened butter so you can control the seasoning perfectly.
Parsley: Adds a fresh green note to the herb mix, making flavors pop.
Oregano & Rosemary: These herbs create that classic roast beef fragrance that fills your kitchen.
Salt & Black Pepper: Essential for seasoning; coarse black pepper adds texture and bite.
Balsamic Vinegar & Worcestershire Sauce: These give the garlic butter sauce a subtle tang and depth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love is how versatile this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe can be. You can easily tweak it to suit different tastes or dietary needs, and I encourage you to experiment a bit and make it your own.

Herb Swap: I like swapping rosemary or oregano for thyme or tarragon if I want a slightly different herbal profile.
Spicy Kick: Adding a pinch of red pepper flakes to the garlic butter adds a subtle warmth that my family enjoys.
Gluten-Free Friendly: This recipe is naturally gluten-free as long as your Worcestershire sauce doesn’t contain gluten (check the label).
Smoky Twist: Sometimes I add smoked paprika to the rub for a deep smoky flavor that works great for gatherings.

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

Step 1: Prep the Beef Tenderloin Like a Pro

Start by preheating your oven to a high heat of 475ºF, which helps create a beautiful crust right off the bat. Trim any silver skin from your tenderloin, then tie it with kitchen twine so it’s an even thickness — this makes all the difference for even cooking. Mix the softened butter with minced garlic, herbs, salt, and pepper, then smear it over every inch of the beef. This butter-herb rub creates a fragrant, flavorful crust that I absolutely love. Place the tenderloin on a wire rack over a foil-lined baking sheet to allow heat to circulate evenly.

Step 2: Roast for a Perfect Medium-Rare Finish

Pop the beef in the oven for 10 minutes at 475ºF to get that initial sear. Then lower the temperature to 450ºF and continue roasting until the internal temperature gets to about 125-130ºF for medium-rare (remember it’ll keep cooking while resting). This usually takes around 25 to 35 minutes depending on the size, but use a meat thermometer to be sure. I learned the hard way that rushing this part can lead to uneven or overcooked meat, so patience really pays off!

Step 3: Let It Rest and Make the Garlic Butter Sauce

When the tenderloin comes out, tent it loosely with foil and let it rest for 15 minutes. This resting period is crucial — it lets the juices redistribute, keeping every bite juicy and tender. While the meat rests, melt 1 tablespoon of butter in a skillet, sauté your crushed garlic and herbs until fragrant (just about a minute), then add your balsamic vinegar and Worcestershire sauce. Remove from heat and stir in the remaining butter for that gorgeous, rich sauce you’ll drizzle over your beef. Trust me, this sauce is what truly elevates the whole dish.

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Pro Tips for Making Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Even Thickness Matters: Trussing the tenderloin helps it cook evenly and prevents thin spots from drying out.
Use a Meat Thermometer: This is a game-changer for perfectly timed roasting—no more guesswork or cut-and-check.
Butter Over Olive Oil: Butter seals in richness, but watch for smoke; turn on your oven fan or reduce heat if needed.
Rest Before Slicing: Resist the temptation to carve immediately; resting results in juicier slices every time.

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

Oven-Roasted Beef Tenderloin with Garlic Butter Recipe - Serving

Garnishes

I like to keep the garnishes simple and fresh to let the beef shine. A sprinkle of extra chopped parsley adds that pretty green pop, and sometimes I throw on a few roasted garlic cloves from the pan for extra flavor. A light drizzle of the garlic butter sauce right before serving seals the deal.

Side Dishes

This tenderloin pairs beautifully with classic sides like creamy mashed potatoes, roasted asparagus, or even a simple arugula salad with lemon vinaigrette for some brightness. My family goes crazy for garlic parmesan roasted potatoes alongside this beef—it’s a combo that just works.

Creative Ways to Present

For special occasions, I love presenting the tenderloin whole on a beautiful wooden cutting board surrounded by fresh herbs and a few whole roasted garlic bulbs. Slicing it table-side adds a bit of drama and lets guests pick their perfect portion. You can also serve it sliced over a bed of creamy polenta for a rustic but elegant touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, but it happens!), wrap the beef tightly in foil or airtight containers and refrigerate. I find that slicing the tenderloin before storing helps portion and reuse it easily in sandwiches or salads the next day.

Freezing

I’ve frozen leftover cooked tenderloin wrapped well in plastic wrap and then foil, and it held up nicely for up to three months. Just thaw it overnight in the fridge before reheating.

Reheating

To keep the beef juicy when reheating, I use a low oven temperature (around 275ºF) and cover it loosely with foil. Heat it gently until warmed through—it only takes about 10 to 15 minutes depending on the slices. Avoid microwaving, which can dry it out quickly.

FAQs

Can I use fresh herbs instead of dried for this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe?

Absolutely! If you have fresh herbs, simply double the amount called for dried herbs, except for oregano, which tastes quite strong fresh. Fresh herbs brighten the dish and can add a lovely aroma, just be sure to adjust quantities so the flavor stays balanced.
What’s the best doneness to cook beef tenderloin to?

Medium-rare (about 135ºF after resting) is my favorite because the beef stays tender and juicy. If you prefer medium, aim for 145ºF. Using a meat thermometer is key to getting your preferred doneness without overcooking.
Why do I need to tie the tenderloin before roasting?

Tying the tenderloin ensures it cooks evenly and helps maintain its shape during roasting. I’ve found that skipping this step sometimes leads to uneven cooking, especially if the tenderloin is thicker on one side.
Can I use olive oil instead of butter?

Yes, olive oil has a higher smoke point, which can reduce smoking in your oven, but it slightly changes the flavor profile. Butter adds richness that I personally love, but if smoke is an issue, olive oil is a fine substitute in the rub.
How can I avoid smoke in the oven when roasting with butter?

Since butter has a low smoke point, I suggest turning on your oven vent fan or opening a window when you put the beef in and when you open the oven door. Another trick is to use a mix of butter and olive oil to raise the smoke point while keeping some buttery flavor.

Final Thoughts

This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe has become my go-to for those moments when I want to treat my family but keep things manageable in the kitchen. It’s straightforward enough to prepare without fuss, yet impressive enough to steal the show. The tender, buttery beef with that aromatic garlic herb crust and sauce is something you’ll look forward to making again and again. I can’t wait for you to try it and hear what you think—promise you’re going to love it as much as we do!