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 (145ºF) or medium (160ºF) 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?
Here are some great side dishes to go with this delicious Beef Tenderloin Recipe!
- Easy & Flavorful Canned Green Beans
- The Best Homemade Bread Recipe
- Make Ahead Mashed Potatoes
- Easy & Flavorful Canned Corn Recipe
- Easy Dinner Rolls
- Easy Scalloped Potatoes Recipe
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Garlic & Herb Beef Tenderloin Recipe
This garlic and herb beef tenderloin recipe is easy to prepare, flavorful, and incredibly tender. Wow your holiday guests with this perfect beef tenderloin!
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. (145ºF for medium-rare or 160ºF 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.
Recipe Notes
A 2-4 pound beef tenderloin will work with this recipe, just keep in mind that a smaller roast will cook more quickly and a larger roast will take longer.
I used dried herbs in this recipe, but fresh can always be substituted. If you choose to use fresh, use double the dry amounts listed except for the oregano.
I recommend using unsalted butter in this dish so you can adjust the salt according to your taste.
Alli says
So tender and flavorful!