Description
This Simple Beef Tenderloin recipe offers a perfectly roasted, juicy, and flavorful beef tenderloin infused with garlic, herbs, and a rich garlic butter sauce. Ideal for special occasions or a hearty family meal, the tenderloin is roasted to your preferred doneness with a delicious herbed butter crust and complemented by a savory balsamic garlic butter sauce.
Ingredients
Scale
For the Beef Tenderloin
- 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)
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 Oven: Preheat your oven to 475ºF to prepare for roasting the beef tenderloin at a high initial temperature that helps create a flavorful crust.
- Prepare Tenderloin: Tie the beef tenderloin with kitchen twine so that it maintains an even thickness throughout the length, ensuring even cooking.
- Make Herb Butter Mixture: In a bowl, combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper. Mix thoroughly to create a flavorful herb butter.
- Apply Butter Mixture: Spread the herb butter mixture evenly over the entire surface of the beef tenderloin, coating it thoroughly for maximum flavor.
- Set Up Roasting Rack: Line a baking sheet with aluminum foil for easy cleanup, place a wire rack on top, and set the prepared tenderloin on the rack to allow air circulation around the meat as it cooks.
- Initial Roast: Roast the tenderloin in the preheated oven at 475ºF for 10 minutes. This high heat start helps develop a nice crust on the meat.
- Continue Roasting: Lower oven temperature to 450ºF. Continue roasting until the internal temperature reaches 5-10ºF below your desired doneness—approximately 135ºF for medium-rare or 145ºF for medium. This will usually 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. Resting allows juices to redistribute, and the internal temperature will rise slightly enhancing tenderness.
- Make Garlic Butter Sauce: While the tenderloin rests, melt 1 tablespoon butter in a small skillet over medium heat. Add crushed garlic, parsley, oregano, and rosemary, sautéing until fragrant, about 1 minute.
- Add Vinegar and Worcestershire: Stir in the balsamic vinegar and Worcestershire sauce. Turn off the heat, add the remaining 2 tablespoons of butter, stirring until melted and smooth to finish the sauce.
- Serve: Slice the rested beef tenderloin and serve with the warm garlic butter sauce drizzled on top or on the side.
Notes
- This recipe works well with a 2 to 4 pound beef tenderloin; adjust cooking time accordingly for different sizes.
- Dried herbs are used here, but if you prefer fresh, double the quantity for rosemary and parsley; keep oregano quantity the same.
- Use unsalted butter to better control seasoning levels in the dish.
- Butter can smoke due to its low smoke point when roasting at high temperatures; use an oven fan or substitute olive oil if you want to avoid smoke, though it will alter flavor slightly.
Nutrition
- Serving Size: 1/8 of recipe (approx 6 oz cooked beef with sauce)
- Calories: 410
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 38 g
- Cholesterol: 120 mg
