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!
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 8 people
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
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.
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.
Calories: 559kcal | Carbohydrates: 1g | Protein: 31g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 145mg | Sodium: 611mg | Potassium: 532mg | Vitamin A: 315IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 4.2mg