This garlic and herb beef tenderloin recipe is easy to prepare, flavorful, and incredibly tender. Wow your holiday guests with this perfect beef tenderloin!
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
I can’t wait to share this amazing recipe with you as well as a beefy new skill for your Amazon Alexa! What does your home artificial intelligence have to do with beef? A lot, now, actually. Chuck Knows Beef is your new go-to for all your beef questions in the kitchen.
I don’t know about you, but I love being able to get information quickly and hands-free when I’m around the house! Being in the kitchen is no different, I love being able to ask Chuck Knows Beef questions while I’m cooking or preparing ingredients. It’s so easy!
I had Chuck Knows Beef remind me of the doneness temperatures for beef, asked him a few facts about beef tenderloin roasts for this recipe and cooking suggestions. If you do not have an Alexa device, you can also access Chuck Knows Beef on your smartphone or computer by going to www.ChuckKnowsBeef.com. One of my favorite features is asking for recipe suggestions.
The recipe I ended up developing for this beef tenderloin is simple, you all know that simple is my jam, but packed with flavor. I wanted to give you a simple cooking process that uses minimal dishes, {again, you all know how I roll!} but also cook the beef tenderloin evenly and give you that nice little crunch on the outside.
The first step is packing in the flavor. The measurements here are going to seem like a lot but remember that the herb and garlic butter is only going on the outside of the beef tenderloin, and some of it is going to melt off during the cooking process.
Once you have your herb butter mixed up, you will spread it all over the beef tenderloin. This step is very important to getting a good crust on the outside of the roast.
Why Tie Beef Tenderloin?
I do recommend that you tie up your whole beef tenderloin with cooking twine. Even though you will be using a trimmed beef tenderloin, the size will vary throughout the cut. Tying it up keeps the size of the cut more even which allows for more even cooking throughout the tenderloin.
How to Cook Beef Tenderloin in the Oven
Then, you simply roast the beef tenderloin in the oven! I have two cooking temperatures in this recipe, the first is to ensure that you get that nice thin, crispy layer on the outside of the tenderloin. After that it’s just a matter of roasting the tenderloin to your preferred doneness.
How to Cook Perfect Medium Rare Beef Tenderloin
But remember! Beef’s tender, juicy texture is optimum when cooked to medium rare (135ºF) or medium (145ºF) doneness. I promise! Remember, I promised the same thing in my Prime Rib recipe and you weren’t disappointed.
To determine this perfect doneness for a beef tenderloin roast, insert an ovenproof thermometer prior to roasting (into the thickest part of the roast, not resting in fat) and leave it in throughout the cooking process.
Alternatively, insert and instant-read thermometer toward the end of the cooking time (same way as above) for about 15 seconds. Remove the thermometer and continue cooking if necessary.
Remember that the temperature will continue to rise 5ºF-15ºF after removing the beef tenderloin from the oven to reach your desired doneness. As I always say, let it rest!! This allows that temperature to come up, and the juices to redistribute beautifully leaving you with a perfect beef tenderloin.
I did whip up a quick butter sauce while the tenderloin was resting, mostly just to keep myself from digging into it too soon. This takes literally 5 minutes and just adds to the flavor layers in the tenderloin. I highly encourage you to try it!
I truly couldn’t be more thrilled to share this beef tenderloin recipe with you on behalf of Beef. It’s What’s for Dinner. You all know that I love supporting our hard-working farmers and ranchers and that beef is one of our absolute favorite nutrient-rich, high-quality proteins to serve at our table.
I know you are going to love this recipe. Make the splurge for your holiday table!! You’ll be the Christmas Dinner Hero! What’s your favorite way to cook with beef?
Looking for more great recipes?
- Slow Roasted Prime Rib
- Green Bean Recipe
- Instant Pot Beef Stew
- The Best Prime Rib Recipe
- Potato Soup Recipe
- Cinnamon Roll Recipe
- Snickerdoodle Cookies Recipe
- Homemade Alfredo Sauce
- How to Make Meatloaf
- Granola Recipe
- Homemade Bread
- Make Ahead Mashed Potatoes
- Easy & Flavorful Canned Corn Recipe
- Easy Dinner Rolls
- Easy Scalloped Potatoes Recipe
Garlic & Herb Beef Tenderloin Recipe
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 see note
- 1 1/2 teaspoons oregano
- 2 teaspoons rosemary
- 1 1/2 teaspoons salt
- 2 teaspoons black pepper coarsely ground
For the Garlic Butter Sauce
- 3 tablespoons butter divided
- 1 clove garlic crushed
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon Worcestershire sauce
Instructions
For the Beef Tenderloin
- Preheat oven to 475ºF.
- Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin.
- Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper.
- Spread butter mixture evenly over the entire beef tenderloin.
- Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack.
- Roast for 10 minutes.
- Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes.
- Rest for 15 minutes, during this time the internal temperature will continue to increase.
- While the beef tenderloin rests, make the butter sauce.
For the Butter Sauce
- Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute.
- Add the balsamic vinegar and Worcestershire sauce.
- Turn off heat and add the remaining butter. Serve with tenderloin.
Jessica H. says
I used this recipe tonight on a venison tenderloin. I followed the recipe, except for the butter sauce, exactly and it was WAY better then most steak house suppers. Perfection on the seasoning. We also had bacon green beans and a creamy mushroom sauce. Perfect for a Keto diet. YUMMY. Thank you for sharing.
Alli says
Now I need to try it with venison! So glad you liked it.
Kathie says
Is anyone else confused with ingredient list?? On the page with the picture there is no oregano mentioned but it includes marjoram . When you click the picture and jump to the recipe it doesn’t list marjoram and now includes oregano. Do I use both or another list??
Alli says
Hi Kathie, there is no Marjoram listed anywhere in the post. I’m not sure what “page with the picture” you are talking about…maybe Pinterest? But sometimes those are pulled from other users on Pinterest (not me) and inaccurate. My recipe on my website (this page) is the only recipe I have published and is accurate. For best results, follow the recipe as listed here.
Crystal says
I consider myself a good cook and love a good recipe. This was hands down the best roast tenderloin recipe I have ever had. The only change I made is I added a few sliced shallots and onions to the pan with a bit of EVOO and some beef broth. I placed the roast (followed the recipe for the butter coat but added extra butter) on a rack and followed the recipe timing. The shallots and onions caramelized in the broth and it also captured the droppings from the roast. I took the roast out of the oven placed it on a serving platter and put the roasting pan on the stove with two burners on low, added an additional small can of beef broth, and whisked in some cornstarch with both burners on low until it created an absolutely delicious gravy. Served with green beans and garlic mashed – no vampires coming tonight. 😂😂 honestly this was the best meal I think I have ever made in my 38 years on this planet. Thank you so much for sharing!!
Alli says
I love this Crystal!! I’m so happy you loved it. Now I need to try it with the caramelized shallots and onions – GENIUS!
Fawn C says
I made one for my first time for christmas 2020 i have then made 2 a month since then because we love this recipe i decided to mix things up and do it different the last time and it was horrible i now know to go straight back to this recipe and use it so that what I am doing tonight can hardly wait to get this melty goodness in my mouth thank you for your wonderful tips on hope to cook this intimidating meat..😋😋😊😊😊
Alli says
I’m so happy to hear you love the recipe! Thank you so much, Fawn!
Erin says
Hi,
I am making this for Valentines dinner tomorrow. I do not have a rack. Other than my Ovenrack. Can I just set it on a baking sheet or in a roasting pan?
Alli says
Yes, you can do that!
KG says
So good! Made it for my family of 7 and did a 3 lb tenderloin. It was incredible!!!! It will now be our family meal every Christmas!
Alli says
Yay! So happy to hear this, KG.
Raquel says
Hi making tomorrow can’t wait
I will be doing a 6/7 pound tenderloin and we like are meat medium well.
What do you suggest for cooking time?
Alli says
Hi Raquel, I would actually cut a tenderloin that large in half so it cooks evenly. Otherwise the ends will be well done and the center will be rare. I’d cook them about 5-10 minutes longer than the recommended time, checking the temperature with a meat thermometer. You can get all the temps for different beef doneness here!
Amy says
Hi,
I will be making this tomorrow. First time. Do you suggest to sear? If so I would assume the butter mixture would go after? Also, do yo suggest putting in fridge unwrapped overnight?
Thanks in advance!
Amy
Alli says
Hi Amy, I recommend following the recipe exactly as it is written in the recipe card at the bottom of the post. Searing is not necessary because of how it is roasted in the oven. There is no need to put it in the fridge unwrapped.
Patricia M Elsasser says
Fresh herbs or dried for the beef tenderloin?
Alli says
I like to use fresh but dried will work too!
Jean says
This was my first time making a tenderloin roast. This recipe was everything and more than what I wanted it to taste like. Everyone loved it.
Alli says
So happy to hear this, Jean! Thank you!
Colleen says
I made this for the first time last night as a practice run for our Christmas dinner and it was amazing. I followed all the directions to a T, except I used a 2lb cut of meat since it was my first time ever making tenderloin of any kind. It was cooked perfectly in the center but slightly undercooked on the ends, which is weird since they were a slight bit thinner. Also, my butter didn’t cover the sides and kept slipping off the meat. Any suggestions for next time? I’m still learning how to cook these “fancy” meals ha!
Alli says
So glad you liked it, Colleen!! Thank you for the review. I actually let the roast sit out for a few minutes to so it’s not so cold straight out of the fridge, that way the butter stays on a little bit better. It’s also ok if it’s a little messy and more is towards the top, it will all melt down as it cooks. The best way to check doneness is with a meat thermometer if you have one! The ends may have looked read but been done.
Tt says
Would using the convection bake help it cook more evenly?
Alli says
Convection can be used, just lower the temperature of the oven 25 degrees. I’ve used both and it turns out great either way!
Jeanne says
We made this recipe on 2 different weekends. The first time we seared the tenderloin on high heat on the grill. The outside was pretty burned and crispy and then finished for 20 min. in oven. It was a little overcooked. but still delicious. the second time we seared on the grill at 450 for about 6 min. each side, but we left off the butter and herbs til after that step. Added the butter/herb mixture then we finished in the oven at 450 for 20 min. with a meat thermometer inserted. Took out of oven at 130 degrees and it came up to 135 degrees. It was perfectly cooked. Medium rare in the middle and medium well on the outer ends.
Barbara Murphy says
Hi Alli, I am making this today for a late Christmas dinner for friends. I have a 5 lb Tenderloin. Do I need to increase the amounts for the butter rub?
Thank you,
Barb
Alli says
Hi Barb! Yes, I’d do 1.5x the rub amount so you have enough. Does that make sense? So 4 garlic cloves, 6 tbsp butter, etc.
Julie says
How kind did you cook your 5 pounder? That’s what I have for Christmas… thanks!!!
Anonymous says
Made it alongside steamed vegetables and a baked potato. It was delicious. Thank you
Alli says
So glad you liked it!
Judy says
This is the best beef tenderloin recipe I’ve used. It will become the star of our traditional Christmas dinner. Thank you!
Alli says
So happy to hear that, Judy!! Thank you for your feedback.
Eva says
I’d like to try this! What is the purpose of the metal rack? Do I have to use one? Thank you!
Alli says
Hi Eva! Great question. The rack allows air to circulate under the roast and helps it cook evenly.
Anonymous says
I tried this for Christmas dinner on a 4 lb tenderloin. It was fantastic. Will definitely be making it again
Alli says
So glad you loved the recipe!!!
Jean says
Made this for my husband’s birthday on Christmas eve. OMG, so delicious. Everyone loved it. The hardest part is getting the herb butter mix pasted evenly onto the roast.
Alli says
So glad you all loved it!! Thanks, Jean!
Constance says
Can you tell me if I need to let this sit at room temperature for 30 minutes before putting the butter mixture on it? Should I put anything on it to let it marinade overnight? thank you!
Alli says
No overnight marinade is necessary, I do like to let mine warm up for a bit before spreading the butter on. Hope you love it!
Cheryl says
Im making an 8 lb tenderloin- i love med rare but my family always wants medium- how long should i cook it without totally “ killing” it?
Alli says
If you cook it until the center of the cut is medium-rare, the ends should be nicely done medium 🙂 You can also pre-slice some of it and put it back in the oven for a few minutes.
Anonymous says
We made this the oGoing to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.
Alli says
So glad you liked it!!
Katherine says
Thanks for all the awesome tips! It’s worked perfectly. Yum!
Alli says
So happy to hear that!!
Kelly Tourdot says
I love love love trying this recipe. The only problem I had was it started to smoke up my house. I think it was the butter. How do I do a larger version and not smoke up the house?
Alli says
Hi Kelly! Yes, that can happen sometimes! Using olive oil instead of butter will reduce the smoke, but it does change the flavor slightly. You could try doing half butter and half olive oil and seeing it that is less smoky. I’m so glad you like the recipe!
Debbie says
This sounds incredible but my husband wants to grill it rather than cook it in the oven. Thoughts?
Alli says
I think that could work! I’ve never tested it but as long as he could match the temperatures I outlined in the recipe card fairly closely, I think it would be really good. I’d also use a meat thermometer for sure to make sure it wasn’t overcooking. Let me know how it turns out!
Amanda says
If cooking two 3 lb roasts at the same time, should the temp or time be adjusted? Would you cook side by side.
Alli says
I would cook them in separate roasting pans, leave the oven temperature the same but they may need longer to cook. Good luck!
Renee says
Hi Amanda, I’m dong the same on Christmas, how long did your two tenderloin’s take to roast?
Amanda says
Hi! I haven’t made them yet, making tomorrow for Christmas Eve. I will have them in separate roasting pans side by side with plenty of space between them. Therefore I will leave the temperatures the same and follow the guidelines for one roast, check the internal temp at that time, and adjust as needed. We have a ton of apps, so no one will be starving if they have to wait a bit longer. Good luck!
Mary says
During the resting period, do you tent with foil or leave it uncovered while resting on the counter?
Alli says
I usually don’t, but you definitely can if you think it will be longer than 15 minutes. It stays nice and hot during that time.
Rick Chapman says
I did this once and grandson said Papa this is so good. Looking to do this one again
Alli says
So happy to hear that, Rick!!
Lori says
This looks amazing! How would I alter this recipe’s cooking time if I am cooking a 10lb roast for Christmas?
Alli says
Hi Lori! If it is a tenderloin, I would cut it into 3 equal pieces and then cook it according to the recipe. I think a 10-pound roast would cook pretty unevenly because it would be so large.
Alli says
So tender and flavorful!