If you’re looking for a show-stopping dinner that’s surprisingly simple, this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe is exactly what you need. I absolutely love how tender and flavorful this beef turns out, and the garlic butter sauce? It’s the kind of rich, savory finish that makes family and guests go crazy every time. Trust me, once you make it, this will become your go-to for special occasions or just because you deserve a delicious meal at home.
Why You’ll Love This Recipe
- Effortless Elegance: This recipe looks and tastes fancy but is actually easy to pull off even if you’re not a pro chef.
- Perfectly Juicy Tenderloin: The roasting technique locks in juiciness while cooking the beef evenly from end to end.
- Garlic Butter Magic: The homemade garlic butter sauce adds a rich, aromatic finish that’s simply irresistible.
- Super Versatile: You can easily customize herbs and sides to fit your taste or season.
Ingredients You’ll Need
The beauty of this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe lies in its simple, quality ingredients that elevate the flavor without fuss. When shopping, look for a well-trimmed beef tenderloin and fresh or good-quality dried herbs for the best results.
- Beef Tenderloin: Opt for a 3-pound trimmed tenderloin; it’s the tender cut that just melts in your mouth.
- Garlic: Fresh cloves bring that robust, aromatic punch that makes everything better.
- Butter: I recommend unsalted so you can tailor the seasoning perfectly.
- Parsley: Adds fresh herbal brightness; fresh or dried both work.
- Oregano: Offers a subtle earthiness that complements the beef beautifully.
- Rosemary: Its piney aroma really perks up roast beef flavors.
- Salt & Black Pepper: Coarse ground for that satisfying crust and seasoning balance.
- Balsamic Vinegar: Adds a hint of tanginess to liven up the garlic butter sauce.
- Worcestershire Sauce: Just a splash to deepen the savory notes in the sauce.
Variations
I love experimenting with this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe to suit different moods or occasions. Don’t hesitate to personalize it! Whether you swap herbs, add spice, or go completely herb-free for a minimalist take, this recipe is flexible.
- Herb Variations: Once, I tried adding thyme and tarragon instead of oregano and rosemary, and it gave the beef a lovely French twist.
- Spicy Kick: If you like heat, sprinkle a bit of smoked paprika or crushed red pepper before roasting for a smoky warmth.
- Butter Alternatives: For a lighter option, you can swap half the butter with olive oil, but keep in mind the flavor will be slightly different.
- Smaller Roasts: This recipe scales well if you have less beef; just watch your cooking times closely.
How to Make Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Step 1: Prep the Tenderloin for Even Cooking
First things first: tie your beef tenderloin with kitchen twine to keep it an even thickness all the way through. This step might seem trivial, but it’s a game changer—you’ll avoid thinner ends overcooking while the center stays underdone. If you haven’t tied meat before, just loop twine around every 2 inches or so and knot snugly.
Step 2: Make the Garlic Herb Butter
Mix softened butter with minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper. This butter blend is the flavor bomb here—spread it generously all over the tenderloin, coating every nook and cranny. When I first tried this, I almost skimped on the garlic, but now I know more is definitely better!
Step 3: Roast at High Heat, Then Lower the Temp
Place your tenderloin on a wire rack set over a foil-lined baking sheet to let heat circulate evenly. Start roasting at 475ºF for a quick sear—about 10 minutes—to build a beautiful crust. Then lower the oven to 450ºF and continue roasting slowly until the internal temp hits about 135ºF for medium-rare (or 145ºF for medium). For a 3-pound roast, this will take 25-35 minutes, but always rely on your meat thermometer to get it just right.
Step 4: Let It Rest (Patience Pays Off!)
This is key—after roasting, rest the beef for at least 15 minutes. Tent it loosely with foil and resist the urge to cut into it right away. Resting allows juices to redistribute throughout the meat so every bite is tender and juicy, not dry.
Step 5: Whip Up the Garlic Butter Sauce
While your tenderloin rests, melt a tablespoon of butter in a small skillet and sauté crushed garlic with herbs until fragrant. Add balsamic vinegar and Worcestershire sauce for depth, then stir in the remaining butter off the heat to create a silky sauce. Pour this over the sliced beef or serve on the side—it adds the finishing touch every time.
Pro Tips for Making Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
- Even Thickness is Everything: Tying the roast ensures all slices cook evenly—no overdone edges or underdone centers.
- Use a Meat Thermometer: I used to guess doneness, but investing in a good probe thermometer completely changed my results.
- Butter Smoking Tip: Butter can smoke at high oven temps—turn on your oven fan or crack the door briefly to reduce this.
- Rest Before Slicing: Letting the meat rest keeps it juicy and tender—cut too soon and all those delicious juices spill out.
How to Serve Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Garnishes
I usually finish the platter with a sprinkle of fresh parsley or finely chopped chives for a pop of green. Sometimes I add a few roasted garlic cloves alongside for double the garlic good-ness—the aroma alone makes your guests swoon.
Side Dishes
Roasted baby potatoes tossed in rosemary and olive oil complement this beef beautifully. I also love serving garlic sautéed green beans or a crisp arugula salad with lemon vinaigrette to cut through the richness.
Creative Ways to Present
For holiday dinners, I like to slice the beef and fan it out on a wooden board with small bowls of the garlic butter sauce and horseradish cream. Adding edible flowers or colorful microgreens on top gives it that extra wow factor without much effort.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you probably will), wrap them tightly in foil or plastic wrap and store in the fridge for up to 3 days. I like to slice before storing—it makes reheating quicker and easier without drying out the meat.
Freezing
I’ve frozen cooked beef tenderloin slices successfully by placing them in airtight freezer bags with parchment paper between layers. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
To keep leftovers juicy, gently reheat in a low oven (around 275ºF), covered with foil to trap moisture. Alternatively, warming in a skillet with a splash of broth or water on low heat works well if you’re in a hurry.
FAQs
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Can I use fresh herbs instead of dried in this recipe?
Absolutely! If you prefer fresh herbs, just use about double the amount of dried herbs called for, except for oregano, which you can keep the same. Fresh herbs will give a brighter flavor but may require a slightly gentler heat while roasting.
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How do I know when the beef tenderloin is cooked perfectly?
The best way is using a meat thermometer. For medium-rare, pull the beef out at around 135ºF internal temperature; it will rise a few degrees as it rests. This gives the juiciest and most tender results. Overcooking tends to dry out this lean cut.
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Why do I need to tie the beef tenderloin before roasting?
Tying the tenderloin ensures even thickness throughout, so it cooks more uniformly and develops a consistent crust. Without tying, thinner parts may overcook while thicker parts are still rare.
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Can I make the garlic butter sauce ahead of time?
Yes, you can prepare the garlic butter sauce in advance and gently rewarm it before serving. However, it’s best fresh for vibrant flavors and that luscious texture.
Final Thoughts
This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe holds a special place in my heart because it delivers that perfect balance of elegance and ease. When I first tried it, I was blown away by how the simple butter and herbs amplified the beef’s natural flavor. Whether it’s a holiday feast, date night, or an impressive weekend dinner, I wholeheartedly recommend you try it out—you’ll be so glad you did, and probably find yourself making it again and again.
Print
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: Baking
- Cuisine: American
Description
This Simple Beef Tenderloin recipe yields a perfectly roasted, juicy, and flavorful main dish, enhanced with a garlic herb butter rub and served with a rich garlic butter sauce. Ideal for special occasions or a refined family dinner, this oven-roasted beef tenderloin is tender, aromatic, and beautifully seared.
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 get ready for roasting the tenderloin.
- Prepare the Tenderloin: Tie the beef tenderloin with kitchen twine to ensure it has an even thickness throughout, promoting even cooking.
- Make Herb Butter Rub: In a bowl, combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and black pepper, then spread this mixture evenly all over the beef tenderloin.
- Arrange for Roasting: Line a baking sheet with foil and place a wire rack on the sheet. Set the buttered tenderloin on top of the wire rack.
- Initial Roast: Roast the beef in the preheated oven for 10 minutes at 475ºF to sear the outside.
- Continue Roasting: Lower the oven temperature to 450ºF and keep roasting the tenderloin until the internal temperature reaches 5-10ºF below your desired doneness (around 135ºF for medium-rare or 145ºF for medium). This will take approximately 25-35 more minutes depending on the size.
- Rest the Meat: Remove the tenderloin from the oven and rest it for 15 minutes to allow juices to redistribute and the internal temperature to rise slightly.
- Prepare Garlic Butter Sauce: While the tenderloin rests, melt 1 tablespoon of butter in a small skillet over medium heat. Sauté the crushed garlic and herbs for about 1 minute until fragrant. Add balsamic vinegar and Worcestershire sauce, then remove from heat and stir in the remaining 2 tablespoons of butter until melted.
- Serve: Slice the beef tenderloin and serve it alongside the flavorful garlic butter sauce for a delicious finish.
Notes
- A 2 to 4 pound beef tenderloin works well; adjust cooking time for size variations.
- Dried herbs are used here but fresh herbs can substitute by doubling dry amounts except oregano.
- Use unsalted butter to control seasoning, but salted butter may be used if preferred.
- Butter may cause smoke in the oven due to its low smoke point; use oven fan or substitute olive oil to reduce smoke (flavor will slightly change).
Nutrition
- Serving Size: 1 slice (approx. 4 oz)
- Calories: 320
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 85 mg
