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.
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. Because butter has a low smoking point, this recipe may smoke in the oven. Turn on your oven fan to mitigate the smoke when you open the door. If you really want to avoid the smoke, you can replace olive oil for the butter (it has a higher smoke point). However, this will change the flavor slightly.