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Simple Beef Tenderloin in Oven

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 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 8 people
Calories: 559 kcal
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 475ºF. 
  2. Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin. 
  3. Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper.
  4. Spread butter mixture evenly over the entire beef tenderloin. 
  5. Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack. 
  6. Roast for 10 minutes. 
  7. 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. 
  8. Rest for 15 minutes, during this time the internal temperature will continue to increase. 
  9. While the beef tenderloin rests, make the butter sauce. 
For the Butter Sauce
  1. Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute. 
  2. Add the balsamic vinegar and Worcestershire sauce. 
  3. Turn off heat and add the remaining butter. Serve with tenderloin. 

Notes

  • 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. 

Nutrition Information

Calories 559kcal (28%) Carbohydrates 1g (0%) Protein 31g (62%) Fat 47g (72%) Saturated Fat 21g (105%) Cholesterol 145mg (48%) Sodium 611mg (25%) Potassium 532mg (15%) Vitamin A 315IU (6%) Vitamin C 0.5mg (1%) Calcium 27mg (3%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 559

% 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.