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Juicy and perfectly cooked beef tenderloin served on a white plate

Simple Beef Tenderloin in Oven

A quick and straightforward recipe for a melt-in-your-mouth beef tenderloin, perfect for special occasions and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef tenderloin (trimmed) Trim any excess fat for best results.
  • 3 cloves garlic (minced)
  • 4 tablespoons butter (softened) Divided into portions for sauce preparation.
  • 1 teaspoon parsley
  • 1.5 teaspoons oregano
  • 2 teaspoons rosemary
  • 1.5 teaspoons salt
  • 2 teaspoons black pepper (coarsely ground)
Butter Sauce Ingredients
  • 1 clove garlic (crushed)
  • 0.5 teaspoon parsley
  • 0.5 teaspoon oregano
  • 0.5 teaspoon rosemary
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon Worcestershire sauce
  • 3 tablespoons butter (divided) Remaining butter for sauce preparation.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Trim any excess fat from the beef tenderloin and pat it dry with paper towels.
  3. In a small bowl, combine minced garlic, softened butter, parsley, oregano, rosemary, salt, and pepper. Rub the mixture all over the beef tenderloin.
Cooking
  1. Heat a skillet over medium-high heat and add one tablespoon of butter. Sear the tenderloin for 2-3 minutes on each side until browned.
  2. Transfer the seared tenderloin to a roasting pan and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
  3. In the same skillet, add the remaining butter and crushed garlic. Sauté for a minute before adding remaining herbs, balsamic vinegar, and Worcestershire sauce.
  4. After removing the tenderloin from the oven, let it rest for 10-15 minutes before slicing.
  5. Serve with the butter sauce drizzled over the top.

Notes

Use a meat thermometer to ensure your beef is cooked to your desired doneness. Letting the meat rest allows juices to redistribute, enhancing tenderness.