Name: Oven-Roasted Beef Tenderloin with Garlic Butter Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 pound beef tenderloin, trimmed; 3 cloves garlic, minced; 4 tablespoons unsalted 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; 3 tablespoons unsalted 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

If you’re looking to impress with a melt-in-your-mouth roast that’s bursting with flavor, you’re in the right place. This Oven-Roasted Beef Tenderloin with Garlic Butter Recipe has become one of my absolute favorites because it’s straightforward, elegant, and downright delicious every single time. Whether it’s a special holiday or a weekend treat, you’ll find that this recipe delivers that perfect balance of juicy, tender beef with an irresistible garlic butter glaze that keeps everyone coming back for seconds.

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Why You’ll Love This Recipe

Unbeatable Flavor: The garlic butter mixture infused with herbs makes every bite wonderfully savory and aromatic.
Simple Preparation: Minimal hands-on time with easy steps means you can focus on your guests instead of the kitchen.
Perfectly Juicy Tenderloin: Roasting at high heat and then lowering temperature locks in juices and tenderness.
Versatile and Elegant: Ideal for both casual family dinners and fancy celebrations without fuss.

The image shows a wooden cutting board with a piece of cooked beef roast, sliced into six thick pieces. The outer edges of the beef are dark brown and seasoned with herbs, while the inside is a bright pinkish-red color, indicating it is cooked medium rare. The beef is surrounded by fresh sprigs of rosemary, and there is a pool of reddish-brown juices around the meat, adding shine and moisture to the scene. The cutting board has a warm, natural wood grain texture that contrasts with the vibrant meat and green herbs. photo taken with an iphone --ar 2:3 --v 7 - Oven-Roasted Beef Tenderloin with Garlic Butter, beef tenderloin main dish, elegant beef roast recipe, holiday beef centerpiece, juicy beef tenderloin

Ingredients You’ll Need

The magic of this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe starts with simple but high-quality ingredients that complement each other beautifully. Choosing fresh herbs or good-quality dried ones, fresh garlic, and a well-trimmed beef tenderloin sets the stage for success.

Flat lay of a whole trimmed beef tenderloin roast with a rich red color and fine marbling, three whole uncracked garlic cloves with smooth white skins, a small heap of fresh flat-leaf parsley sprigs, fresh rosemary sprigs with needle-like leaves, fresh oregano sprigs with small green leaves, a few whole black peppercorns scattered naturally, a small white ceramic bowl holding softened pale yellow butter, a small white bowl with dark glossy balsamic vinegar, a small white bowl of thick Worcestershire sauce with a deep brown hue, and a small pile of coarse sea salt crystals, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Oven-Roasted Beef Tenderloin with Garlic Butter, beef tenderloin main dish, elegant beef roast recipe, holiday beef centerpiece, juicy beef tenderloin

Beef Tenderloin: Look for a trimmed 3-pound tenderloin; even thickness is key for even cooking.
Garlic: Fresh cloves provide the best punch; minced for the butter and crushed for the sauce.
Butter: Unsalted is my pick so you can control seasoning, plus it lends a rich, velvety texture.
Parsley: Adds fresh herbal notes; dried works great, but fresh will brighten the dish.
Oregano: I love the warm, slightly minty flavor it brings; dried is perfect here.
Rosemary: Woodsy and fragrant, a classic pairing with beef.
Salt and Black Pepper: Essential for seasoning; I prefer coarsely ground pepper for texture.
Balsamic Vinegar: Adds a subtle tang and depth in the garlic butter sauce.
Worcestershire Sauce: A splash gives umami complexity to the butter sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe can be — it’s like a blank canvas you can dress up or down. Over time, I’ve played around with a few tweaks depending on the occasion or dietary needs, and you should definitely feel free to make it your own!

Herb Swap: I once subbed thyme for rosemary, which gave a milder, earthier flavor perfect for spring dinners.
Heat it Up: Adding a pinch of crushed red pepper flakes to the butter mix creates a lovely subtle kick.
Dairy-Free Option: Replacing butter with high-quality olive oil keeps it flavorful while accommodating dietary restrictions.
Small Roasts: If you’re cooking a smaller tenderloin, just remember to adjust roasting times accordingly — it’ll save you from overcooking!

How to Make Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Step 1: Prepare and Butter Your Tenderloin

First things first, preheat your oven to a scorching 475ºF. While it warms up, grab that beautiful beef tenderloin and tie it up with kitchen twine to create an even thickness — this little trick helps it roast uniformly, which I learned the hard way with patchy cooking. Then, mix together the softened butter, minced garlic, parsley, oregano, rosemary, salt, and coarsely ground pepper until it’s fragrant and spreadable. Smother this luscious garlic butter all over the tenderloin, making sure every nook and cranny gets a good coating. Trust me, this step is where the magic really starts.

Step 2: Roast to Juicy Perfection

Line a baking sheet with foil to catch any drips (easy cleanup, yay!) and place a wire rack on top. Set the tenderloin on the rack — I like this setup because it lets air circulate evenly, preventing sogginess on the bottom. Roast the tenderloin for 10 minutes at the high temp, then dial the oven down to 450ºF. Continue roasting, keeping an eye on the internal temperature with a meat thermometer. Here’s a pro tip: aim for 5-10º below your preferred doneness since the meat will keep cooking while it rests. For medium-rare, shoot for about 130ºF before pulling it out; that usually means about 25-35 more minutes depending on your roast’s size.

Step 3: Rest and Whip Up the Garlic Butter Sauce

Once the roast is out, resist the urge to carve immediately—rest it for at least 15 minutes. This is crucial because the juices redistribute, keeping the meat tender and juicy. While the tenderloin is taking its beauty nap, melt a tablespoon of butter in a small skillet and sauté the crushed garlic with parsley, oregano, and rosemary until fragrant—just about a minute. Add the balsamic vinegar and Worcestershire sauce for that wonderful tang and umami kick. Then turn off the heat and fold in the remaining butter until the sauce is silky and glossy. Pour it over your sliced tenderloin, and you’ll have a plate that looks and tastes like a five-star meal.

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Pro Tips for Making Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Even Thickness is Key: Tying up the roast ensures even cooking so you don’t get dry edges and an undercooked middle.
Use a Meat Thermometer: I learned that eyeballing doneness can be tricky; a thermometer takes the guesswork out and keeps your beef juicy.
Don’t Skip the Resting: Letting the beef rest allows juices to redistribute — this step makes a huge difference in tenderness.
Manage Oven Smoke: Butter can cause some smoke at high heat; I always turn on my oven fan and crack a window to keep the kitchen comfortable.

How to Serve Oven-Roasted Beef Tenderloin with Garlic Butter Recipe

Oven-Roasted Beef Tenderloin with Garlic Butter Recipe - Serving

Garnishes

I pretty much always sprinkle a little fresh parsley over the sliced beef for a pop of color and mild freshness—it lightens up the rich flavors beautifully. Sometimes, I add a few roasted garlic cloves on the side, which pair perfectly for dipping or spreading on crusty bread alongside.

Side Dishes

My go-to sides with this tenderloin usually include roasted baby potatoes tossed with rosemary and olive oil, and a bright green vegetable like sautéed asparagus or green beans almondine. Creamy mashed potatoes or a fresh salad with a tangy vinaigrette also complement the richness of the garlic butter roast nicely.

Creative Ways to Present

For holidays or dinner parties, I like to serve the sliced beef tenderloin on a large wooden board surrounded by fresh herb sprigs, roasted cherry tomatoes, and small bowls of garlic butter sauce and horseradish cream for a classy charcuterie-style spread. It’s a crowd-pleaser that looks elegant but is surprisingly effortless!

Make Ahead and Storage

Storing Leftovers

When my family can’t finish the whole tenderloin (rare occasion!), I tightly wrap leftovers in foil and pop them in the fridge. This keeps the beef moist for up to 3 days. I also like to store the garlic butter sauce separately in a small container to use when reheating.

Freezing

This recipe freezes well too. I slice the beef, lay the pieces flat in a freezer-safe bag separated by parchment paper, and freeze the garlic butter sauce in a small airtight container. It’s perfect for quick gourmet meals down the line and defrosts without losing flavor.

Reheating

To reheat, I gently warm slices in a low oven (about 300ºF) covered with foil to avoid drying out, then drizzle some of the garlic butter sauce on top before serving. This keeps the beef flavorful and juicy rather than rubbery, which can happen with microwaving.

FAQs

Can I use fresh herbs instead of dried in this recipe?

Absolutely! Fresh herbs work beautifully and will add a brighter flavor. Just use about twice the amount of fresh herbs compared to dried (except for oregano). For example, if the recipe calls for 1 teaspoon dried, use 2 teaspoons fresh.
What’s the ideal internal temperature for medium-rare beef tenderloin?

For medium-rare, pull the tenderloin out of the oven when the internal temperature reaches about 130ºF, then rest it. The temperature will rise by 5-10 degrees during resting, hitting that perfect 135ºF.
Can I prepare the garlic butter mixture ahead of time?

Yes, you can prepare the garlic butter mix a day in advance and keep it in the fridge. Just be sure to bring it to room temperature before spreading it on the beef for easier application.
What can I substitute if I don’t have Worcestershire sauce?

If you’re out of Worcestershire sauce, a splash of soy sauce mixed with a bit of balsamic vinegar can mimic the umami flavor. Just adjust quantities to taste in the butter sauce.

Final Thoughts

I can’t tell you how many times this Oven-Roasted Beef Tenderloin with Garlic Butter Recipe has wowed my family and guests—it’s truly one of my go-to showstoppers because it combines ease with restaurant-quality flavor. If you want a roast that feels indulgent without the stress, I wholeheartedly recommend giving this a try. I promise you’ll be proud of yourself, and your taste buds will thank you after every juicy, buttery bite!