Simple Beef Tenderloin in Oven
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Additional Time
15 mins
-
Total Time
55 mins
-
Servings
8 people
-
Calories
559 kcal
-
Course
Main Course
-
Cuisine
American
Simple Beef Tenderloin in Oven
Description
The recipe uses a 3-pound trimmed beef tenderloin, tied to ensure uniform thickness, for even cooking. The meat is coated with a softened butter mixture infused with minced garlic, parsley, oregano, rosemary, salt, and black pepper to build layers of herbal aroma and savory notes. The tenderloin is then roasted at high temperature initially to develop a seared crust, followed by lowering the oven heat to finish cooking gradually to the target doneness, typically medium-rare (135°F) or medium (145°F). After roasting, the meat rests to allow juices to redistribute, enhancing tenderness.
While resting, a garlic butter sauce is prepared by melting butter and sautéing garlic and herbs, then incorporating a splash of balsamic vinegar and Worcestershire sauce for tang and depth. This sauce is served alongside or drizzled over the sliced tenderloin, adding moisture and complementing the herbaceous profile.
The recipe notes that dried herbs are used but fresh can be substituted with adjusted quantities. It also mentions that using unsalted butter enables better salt control, and users may choose to replace butter with olive oil to reduce oven smoke, which may slightly alter flavor.
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.
Notes
- Use a 2-4 pound beef tenderloin for this recipe; adjust roasting time accordingly.
- Tying the tenderloin ensures even cooking and a uniform shape.
- Fresh herbs can replace dried; double dry amounts except for oregano when using fresh.
- Unsalted butter is preferred to control seasoning; olive oil can replace butter to reduce oven smoke but changes flavor.
- Allow the roast to rest 15 minutes after cooking for juices to redistribute and continue increasing internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 145mg | 48% |
| Sodium | 611mg | 25% |
| Potassium | 532mg | 11% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
