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
Scale
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
