Whether you are hosting a holiday dinner or just want to treat your family to a special Sunday meal, this foolproof beef tenderloin recipe is a game-changer. Most people feel intimidated by such a high-end cut of meat, but I promise you don't need to be a professional chef to get it right. This method was designed for busy at-home cooks.
I've made this many times for my own family, and the real secret lies in the simple garlic-herb butter crust. It creates a beautiful exterior while keeping the inside juicy and tender. This recipe skips the messy stovetop searing step and makes it much simpler to make in your home kitchen.
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What is Herb Crusted Beef Tenderloin?
Herb-crusted beef tenderloin is a premium, lean cut of beef coated in a savory mixture of softened butter, fresh garlic, and herbs like rosemary and oregano, then roasted at a high temperature. It is widely loved because it is the most tender cut of beef available, and when prepared this way, it delivers a rich flavor profile.
Key Takeaways
- No searing required because a high-heat oven from the start creates a perfect crust without a stovetop mess.
- Using a specific temperature ensures even cooking, which creates a tender and juicy texture.
- Use pantry staples found right in your cupboards to add flavors like fresh herbs.
- It has the look of a gourmet meal when it's only about 15 minutes of prep.
- Naturally gluten-free!
- Perfect for all occasions, from weeknight meals to fancy dinners.
Ingredient Notes
- Beef tenderloin - Look for a center-cut roast for the most even cooking. Be sure that it is trimmed and tied.
- Garlic - Fresh garlic provides a more robust flavor.
- Unsalted Butter - Softened butter acts as the carrier for the herbs and helps with the brown exterior.
- Parsley - This provides the herb-crusted signature flavor.
- Oregano - Oregano will also be combined with the parsley for the herb-crusted flavor.
- Rosemary - Rosemary will be added to the herb crust to enhance the flavor.
- Salt - Salt is essential for a thick cut of meat.
- Black pepper - Adds flavor to the meat along with the salt.
- Balsamic vinegar - Adds a necessary hit of acidity to balance the rich butter sauce.
- Worcestershire sauce - Will be combined with the vinegar and herbs to make the garlic butter sauce.
How to Make Beef Tenderloin
- Preheat oven to 475 degrees F.
- 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 450 degrees F and continue to roast until the internal temperature is 5-10 degrees shy of your desired doneness. (135 degrees F for medium-rare or 145 degrees F 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.
Pro Tips for Making the Best Beef Tenderloin
- Use a meat thermometer; this is the only way to ensure perfection when cooking. Pull the meat when it's within 5 degrees of your desired doneness, then let it rest and the juices redistribute as it warms up to your desired temperature.
- Do not skip the resting time; this allows the juices to redistribute throughout the meat. If you cut the meat too soon, the juices will run out onto the cutting board.
- Tie the roast if your butcher hasn't already; this can be done with kitchen twine and tied in 1-inch intervals. This keeps the shape of the meat while cooking.
- Room temperature is key; cold meat does not cook evenly, so bring it to room temperature before cooking.
Variations and Substitutions
- Horseradish crust - Add 1 tablespoon of prepared horseradish to the butter mixture for a zesty kick.
- Different herbs - Swap oregano for thyme or sage, or use garden-fresh herbs that you have on hand.
- Dairy-free - Substitute the butter with high-quality olive oil or a dairy-free butter alternative.
- Individual steaks - The garlic butter sauce can be used on individual filet mignon steaks for a shorter cook time.
Frequently Asked Questions
No, for this recipe you don't need to sear the beef tenderloin. The way it is baked creates a "sear" and nice crust.
About 8-12 ounces of beef tenderloin per person is a good estimate.
Filet mignon is a cut of steak that is cut from a beef tenderloin.
A beef tenderloin should be cooked for about 15 minutes per pound. Following the temperatures and times in this recipe will get you the best results.
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.
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. Each of these steps is done in your oven.
The beef can be rubbed with herb butter up to 24 hours in advance and kept in the fridge; however, do not roast it in advance as it's best served warm and fresh.
For the best texture, aim for medium-rare, which is about 135 degrees F after resting. If you prefer medium, pull the meat out at 140 degrees F.
Beef has a tender, juicy texture that 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.
What to serve with Herb Crusted Beef Tenderloin
Remember the first step is to let the tenderloin rest for at least 15 minutes before slicing and serving.
Herb Crusted Beef Tenderloin can be served with a variety of fresh side dishes, including:
Storage and Reheating
Refrigerator
Once fully cooled, store the leftovers in an airtight container in the fridge for up to 3 days.
Reheating
When ready to reheat, heat slices of tenderloin in a pan on the stove at low heat, and add a splash of beef broth if needed to restore the juicy texture.
Don't let the fancy reputation of a beef tenderloin recipe keep you from making it at home. It's truly one of the easiest meals to prepare when you have the right steps. Your family will love that tender texture, and you'll enjoy time with them instead of standing over the stove!
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Simple Beef Tenderloin in Oven
Equipment
- Thermoworks MK4 Thermapen
- ChefAlarm
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 ½ teaspoons oregano
- 2 teaspoons rosemary
- 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
- ½ teaspoon oregano
- ½ teaspoon rosemary
- 1 teaspoon balsamic vinegar
- ½ 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.
Catherine
Don’t skip the butter sauce. We did this on our kamodo joe. Great tasting tenderloin, stayed moist.
Bielka
This tenderloin came out absolutely perfect. I felt so proud when my kids asked for this steak again, and there was not a single bite left on the table.
I’ve spent a lot of time searching and trying other recipes from Instagram and Pinterest, but this one truly stood out. The flavor, tenderness, and balance were exactly what I’ve been hoping to achieve in a steak I made myself. The step-by-step instructions were clear and easy to follow, which made the entire process stress-free.
Full credit to the creator of this recipe. Thank you for sharing something so special. This recipe is officially my new go-to.
Montanagirl
I’ve made this twice—two Christmas dinners—and it’s amazing!! I always add more garlic because we love garlic. Otherwise I wouldn’t change a thing. So delicious.
Cathy
What if I purchased a pork tinderloin thinking it was beef. Can I cook it with this recipe? I went to find a beefbut the cheapest is 97.00. I can't pay that.
Melissa Griffiths
I think you could try it!
Lori
This recipe is perfect and I am so glad I discovered it. It has become our new Christmas tradition and it’s a great recipe to have around for company. It never disappoints.
PT 777
This garlic butter beef tenderloin recipe looks absolutely delicious! I love how simple yet elegant it is. Can't wait to try it for a special dinner. Thanks for sharing!
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This garlic butter beef tenderloin recipe looks absolutely mouthwatering! I can't wait to try it for my next dinner party. The combination of garlic and butter is simply irresistible. Thanks for sharing such a delicious dish!
Nulls Brawl
This Garlic Butter Beef Tenderloin looks absolutely mouthwatering! I can't wait to try it for our family dinner. Thanks for sharing such a delicious recipe!
YTmp3
This garlic butter beef tenderloin recipe looks absolutely scrumptious! I can't wait to try it for my next dinner party. The combination of flavors sounds perfect, and I love the ease of preparation. Thanks for sharing this delicious recipe!
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This Garlic Butter Beef Tenderloin recipe looks absolutely mouthwatering! I can almost smell the flavors just from reading the post. Can't wait to try it out for my next family dinner! Thank you for sharing such a delicious recipe!
Ana
I’ve made this recipe twice and it came out delicious each time.
Tina
I is this every time I make tenderloin. My husbands comment “you master chefed the shit out of this tenderloin” it’s the only way I cook it now. Thank you for sharing the recipe.
Lisa Smith
Making for Christmas and seeing all the butter smoking comments. I know you suggested olive oil....but could I use ghee? Thank you and I look forward to making this!!!
LEVEL devil
This Garlic Butter Beef Tenderloin Recipe looks absolutely divine! I love how simple yet elegant it is. Can't wait to try it out for my next family dinner! Thanks for sharing such a delicious recipe!
JANET LONGATTI-WALLACE
Secord time using this recipe for a beef tenderloin, both times very successful and crowd pleasing! Used fresh herbs, much more than called for, and added thyme as well. Lots of cracked black pepper as well, on the meat before a slathered on the butter coat.
Cooked a 5.4 lb tenderloin tonight, had to let it rest a bit longer due to guest delay, so I cut the heat a bit sooner cooking to 130' for the larger end. Came out drop dead perfect, the right degree of done-ness for different tastes. Boy does it smoke up the kitchen when you open the oven, but the ceiling fan took care of that! Best part is the leftovers for lunch tomorrow!
Thanks for sharing the recipe, it is the same method we've used for Prime Rib as well!
Merry Chritmas!
Alli
So glad you love the recipe!
Nina
Can I cook this at a lower temperature like 350? Having a hard time figuring out juggling my Mac & cheese & yams in the oven all together at a high temperature!
Alli
I don't recommend a lower temperature, the high temp ensures a nice crust without overcooking the center.
Marlene
Hello!! I am making this for a NYE dinner tonight that I am hosting. I prepared the compound butter last night and will let it soften today before I apply it to the meat. But I noticed it was EXTREMELY salty to taste. I used 2tsp salt because it's a little bit of a bigger roast and I added more butter and a bit more herbs. Will the salt even out during cooking/melting? I'm starting to wonder if I measured wrong 😅
Michelle
I wasn’t able to find a 3 pound cut, so I have 2 - 1.25 pounds each. Should I tie them together and treat it like 1 cut or cook the 2 separately, and change cooking directions? If the second, what should I change the temp, cooking time to?
Alli
You could cook them either way. If you decide to cook them separately, I'd check the internal temperature at 15 minutes.
Julie
Decided to try something new. Fail. Tough meat. Ugh.
Alli
Hi Julie, I'm sorry the recipe didn't work out for you. From making it myself many times and the hundreds of good reviews, I am confident the recipe is solid. I'm happy to help you trouble shoot what went wrong if you're interested.
Teresa
Hi,
The recipe looks great! Do you roast the tenderloin straight from the refrigerator or do you allow it to come to room temperature prior to roasting? Thanks
Alli
Hi! You can do either, I have tried it both ways and I haven't noticed a big difference.
Brittany Bruce
Do you pour the butter sauce on the roast when it’s done?
Alli
Yes, or you can dip the meat in it.
Bebett
Cooked this yesterday for Thanksgiving. It came out perfectly! Thank you for the recipe.
Laura
Recipe looks great so can't wait to try it! Can I omit the Worcestershire sauce (due to an allergy) or replace it with something else?
Alli
Yes, you can leave it out or substitute it with soy sauce!
Sharon
Want to try this …….. however I will be feeding 16 peeps. Will have to have 2 LARGE tenderloins . I should adjust the spices and use a meat thermometer for doneness. Any suggestions
Thx
Alli
I would cook each one in it's own dish and prepare each one according to the recipe.
Jessica H.
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
Now I need to try it with venison! So glad you liked it.
Kathie
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
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.
Donna
I actually have mine in the oven right now. But I’m like Kathie. I seen the marjoram in the recipe too but when I went to actually make it I did t see it in the ingredients or directions. I thought that was confusing too.
Alli
Hi Donna, I don't have marjoram listed anywhere in the blog post or recipe. I'm not sure where you are getting this? If you came from Pinterest it is possible that Pinterest pulled the recipe over incorrectly. I don't control that and I can't change it. The recipe written here in the blog post is accurate.
Crystal
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
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
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
I'm so happy to hear you love the recipe! Thank you so much, Fawn!
Erin
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
Yes, you can do that!
KG
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
Yay! So happy to hear this, KG.
Raquel
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
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!
terri
silly question but are. you suggesting to cut a roast this large in half length wise or width wise? I'm making a 5 lb roast tomorrow and it's my first time cooking one .. Thank you!!
Alli
I would leave a 5-pound roast whole. If you were to cut it, it would be crosswise so the pieces are the same width, but shorter.
Amy
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
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
Fresh herbs or dried for the beef tenderloin?
Alli
I like to use fresh but dried will work too!
Jean
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
So happy to hear this, Jean! Thank you!
Colleen
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
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
Would using the convection bake help it cook more evenly?
Alli
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
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
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
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
How kind did you cook your 5 pounder? That’s what I have for Christmas... thanks!!!
Anonymous
Made it alongside steamed vegetables and a baked potato. It was delicious. Thank you
Alli
So glad you liked it!
Judy
This is the best beef tenderloin recipe I’ve used. It will become the star of our traditional Christmas dinner. Thank you!
Alli
So happy to hear that, Judy!! Thank you for your feedback.
Eva
I’d like to try this! What is the purpose of the metal rack? Do I have to use one? Thank you!
Alli
Hi Eva! Great question. The rack allows air to circulate under the roast and helps it cook evenly.
Anonymous
I tried this for Christmas dinner on a 4 lb tenderloin. It was fantastic. Will definitely be making it again
Alli
So glad you loved the recipe!!!
Jean
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
So glad you all loved it!! Thanks, Jean!
Constance
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
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
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
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
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
So glad you liked it!!
Katherine
Thanks for all the awesome tips! It's worked perfectly. Yum!
Alli
So happy to hear that!!
Kelly Tourdot
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
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
This sounds incredible but my husband wants to grill it rather than cook it in the oven. Thoughts?
Alli
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
If cooking two 3 lb roasts at the same time, should the temp or time be adjusted? Would you cook side by side.
Alli
I would cook them in separate roasting pans, leave the oven temperature the same but they may need longer to cook. Good luck!
Renee
Hi Amanda, I'm dong the same on Christmas, how long did your two tenderloin's take to roast?
Amanda
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
During the resting period, do you tent with foil or leave it uncovered while resting on the counter?
Alli
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
I did this once and grandson said Papa this is so good. Looking to do this one again
Alli
So happy to hear that, Rick!!
Lori
This looks amazing! How would I alter this recipe’s cooking time if I am cooking a 10lb roast for Christmas?
Alli
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
So tender and flavorful!