If you’re looking to impress at your next dinner or just craving something truly special, this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is your go-to. Trust me, once you try it, you’ll see why it’s a fan-freaking-tastic way to enjoy beef tenderloin that’s juicy, flavorful, and melts in your mouth. I’ve made this a few times now, and every time my family goes crazy for it—there’s just something about that garlic butter that takes it to the next level.
Why You’ll Love This Recipe
- Incredible Flavor: The garlic butter coats the tenderloin perfectly, infusing every bite with rich, savory goodness.
- Simple Yet Elegant: Despite feeling fancy, this recipe is surprisingly straightforward and approachable.
- Perfectly Juicy: The roasting technique locks in moisture so your beef stays tender and delicious.
- Customizable: You can tweak herbs and doneness to suit your taste easily.
Ingredients You’ll Need
The harmony of herbs, garlic, and butter is what makes this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe sing. Each ingredient plays its part, bringing out the best in the tenderloin without overwhelming it. When shopping, look for the freshest garlic and good-quality beef tenderloin – it’ll make all the difference.
- Beef tenderloin: Choose a trimmed cut weighing around 3 pounds for even roasting.
- Garlic: Fresh minced garlic really boosts the flavor; avoid pre-minced if you can.
- Butter: I always use unsalted to control saltiness and ensure a clean, creamy taste.
- Parsley, oregano, rosemary: Dried herbs work perfectly here, but fresh herbs (double the amount) can make it even brighter.
- Salt and black pepper: Coarsely ground black pepper adds texture and a nice bite against the tender beef.
- Balsamic vinegar and Worcestershire sauce: These ingredients in the garlic butter sauce add a subtle tang and umami depth that complements the beef wonderfully.
Variations
I love how versatile this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is—once you have the basics down, you can customize it easily to suit your craving or occasion. Don’t be afraid to make it your own!
- Herb Mix: Once, I swapped rosemary and oregano for thyme and tarragon, and it gave the beef a slightly sweeter, more delicate flavor that my guests adored.
- Spicy Kick: Adding a pinch of cayenne or smoked paprika to the butter mix adds a lovely warmth if you want a little heat.
- Dietary Modifications: If you’re watching dairy, try swapping butter for a high-quality olive oil—just keep in mind the flavor shifts slightly.
- Cooking Style: For an extra crispy crust, I’ve also finished the roast under the broiler for a minute or two once it’s rested. Just watch it closely!
How to Make Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Step 1: Prep and Butter Up Your Tenderloin
Begin by preheating your oven to 475ºF. While it warms, tie up your beef tenderloin with kitchen twine. This is a game-changer because it helps the meat roast evenly, giving you a perfectly uniform thickness all along the tenderloin. Next, mix your softened butter with minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper. Spread this luscious mixture evenly over the entire surface of your tenderloin—you want every inch covered in that garlicky goodness.
Step 2: Roast Like a Pro
Line a baking sheet with foil (makes cleanup so much easier) and place a wire rack on top; then lay your buttered tenderloin on the rack. Pop it into the oven for 10 minutes at 475ºF. This high heat jump-starts the crust formation. After 10 minutes, lower the temperature to 450ºF and continue roasting. Here’s where a meat thermometer really comes in handy: pull the roast when it’s about 5-10º below your target temperature—135ºF for medium-rare, 145ºF for medium. Depending on size, this should be about 25-35 more minutes.
Step 3: Let It Rest and Make That Garlic Butter Sauce
Once roasted, let your tenderloin rest for 15 minutes. This resting step is essential—you’ll notice the internal temperature rises a bit while the juices redistribute, making every bite tender and juicy. While you wait, melt a tablespoon of butter in a small skillet, toss in crushed garlic and herbs, and sauté until fragrant, which takes about a minute. Then add balsamic vinegar and Worcestershire sauce. Turn off the heat and stir in the remaining butter. Drizzle this flavorful sauce over your sliced beef just before serving.
Pro Tips for Making Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
- Use a Meat Thermometer: I can’t stress this enough. It takes the guesswork out of roasting and ensures your tenderloin isn’t over or undercooked.
- Tie the Tenderloin: Keeping it uniform in shape means the meat cooks evenly—this trick instantly raised my roasting game.
- Rest Before Slicing: Cutting too soon means juicy goodness escapes. Patience here makes a world of difference.
- Manage Oven Smoke: Butter can smoke at high temps. I always turn on my oven’s fan and crack the window slightly if needed to keep the kitchen comfortable.
How to Serve Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Garnishes
I love sprinkling some fresh chopped parsley on top before serving—it adds a pop of bright color and freshness that complements the richness. Sometimes, I slice a few roasted garlic cloves on the side for an extra garlicky punch that guests adore.
Side Dishes
This tenderloin pairs beautifully with roasted asparagus or garlic mashed potatoes—the creamy potatoes soak up the garlic butter sauce perfectly. I also enjoy serving it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness with some peppery tang.
Creative Ways to Present
For special occasions, I’ve arranged the sliced tenderloin on a wooden platter with rosemary sprigs and small ramekins of the garlic butter sauce alongside for guests to drizzle. It makes for an inviting, rustic presentation that always gets compliments—and easy refills!
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover tenderloin tightly in foil or plastic wrap and store it in the fridge for up to three days. It keeps surprisingly well, and the garlic butter flavor stays intact. Just be sure to slice it before storing to make reheating easier.
Freezing
If you want to freeze this, slice the beef first and freeze in an airtight container with a bit of the garlic butter sauce to lock in moisture. When I’ve done this, it reheats without losing much quality, which is perfect for busy nights.
Reheating
To reheat, my go-to is a low oven temperature (around 275ºF) wrapped in foil—this gently warms the beef without drying it out. Adding a little extra garlic butter on top before reheating really helps maintain that luscious flavor.
FAQs
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Can I use fresh herbs instead of dried in this recipe?
Absolutely! If you choose to use fresh herbs, just remember to double the quantity compared to dried herbs, except for oregano—use about the same amount. Fresh herbs add a brighter flavor but dry herbs give a concentrated herbal note that works beautifully here too.
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How do I know when the beef tenderloin is cooked perfectly?
Using a meat thermometer is key. Aim for 135ºF for medium-rare or 145ºF for medium, then remove from the oven and let it rest—internal temperature will rise slightly during resting, ensuring juicy results.
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Is it okay if the butter smokes in the oven?
Butter has a relatively low smoke point, so some smoking can happen at high oven temperatures. I recommend turning on your oven fan or vent hood when opening the oven door. If you want to avoid smoke altogether, you can swap butter for olive oil, but note this will change the flavor.
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Can I prepare the beef tenderloin ahead of time?
Yes! You can prep the butter and herb mixture and butter the tenderloin the night before. Keep it wrapped tightly in the fridge overnight, then roast it fresh when you’re ready—this actually enhances the flavor as it marinates.
Final Thoughts
This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe has become my secret weapon when I want to serve something special without overcomplicating things. I love how beautifully it tastes and how it makes any meal feel like an occasion. Give it a try—I’m pretty sure you’ll find yourself coming back to this recipe time and again, just like I do.
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Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Simple Beef Tenderloin recipe offers a tender, flavorful roast perfect for any special occasion or elegant dinner. Seasoned with a blend of garlic, rosemary, oregano, parsley, and black pepper, the beef is roasted in the oven to a perfect medium-rare or medium doneness. Served with a rich garlic butter sauce enhanced with balsamic vinegar and Worcestershire sauce, this dish is both classic and easy to prepare.
Ingredients
For the Beef Tenderloin
- 3 pound beef tenderloin (trimmed)
- 3 cloves garlic (minced)
- 4 tablespoons butter (softened)
- 1 teaspoon parsley (dried)
- 1 ½ teaspoons oregano (dried)
- 2 teaspoons rosemary (dried)
- 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 (dried)
- ½ teaspoon oregano (dried)
- ½ teaspoon rosemary (dried)
- 1 teaspoon balsamic vinegar
- ½ teaspoon Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 475ºF to prepare for roasting the beef tenderloin.
- Tie Tenderloin: Tie the beef tenderloin with kitchen twine to ensure even thickness throughout the roast, which helps it cook uniformly.
- Prepare Butter Herb Mixture: In a bowl, combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and black pepper. Mix thoroughly.
- Apply Butter Mixture: Spread the herb butter mixture evenly over the entire surface of the beef tenderloin to infuse flavor and moisture.
- Set up for Roasting: Line a baking sheet with foil, place a wire rack on top, and position the buttered tenderloin on the rack. This setup allows air to circulate and roast the meat evenly.
- Initial Roast: Roast the tenderloin at 475ºF for 10 minutes to develop a crust.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 450ºF and continue roasting until the internal temperature reaches 5-10ºF below your desired doneness: 135ºF for medium-rare or 145ºF for medium. This will take approximately 25-35 minutes depending on the size.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 15 minutes. The internal temperature will rise slightly during this time, and the juices will redistribute so the meat stays moist.
- Prepare Garlic Butter Sauce: While the beef rests, melt 1 tablespoon of butter in a small skillet over medium heat. Add crushed garlic and herbs (parsley, oregano, rosemary), sautéing for about 1 minute until fragrant.
- Add Vinegar and Worcestershire Sauce: Stir in balsamic vinegar and Worcestershire sauce, then turn off the heat and add the remaining butter pieces. Stir until melted and combined.
- Serve: Slice the rested beef tenderloin and serve with the warm garlic butter sauce drizzled over the top or on the side.
Notes
- A 2 to 4 pound beef tenderloin works well for this recipe; smaller roasts will cook faster, larger ones will need more time.
- Dried herbs are used here, but fresh can be substituted using double the amount of dried herbs except oregano.
- Using unsalted butter is recommended so you can better control the saltiness of the dish.
- The butter may smoke in the oven due to its low smoking point; turning on the oven fan can help. Alternatively, olive oil can be used to reduce smoke but this will slightly change the flavor.
Nutrition
- Serving Size: 1 slice (approximately 4 oz)
- Calories: 320
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 85 mg
