Roasted Beef Tenderloin with Herb Butter Recipe

Introduction

Roasted Beef Tenderloin is a classic, elegant dish perfect for special occasions or a luxurious dinner at home. This recipe combines a flavorful herb butter and a beautifully seared crust to create a tender, juicy roast that will impress your guests.

Ingredients

• 3 lb beef tenderloin (trimmed and tied)
• 2 tsp coarse kosher salt
• 1 tsp cracked black pepper
• 2 tsp olive oil
• 1 large shallot (sliced)
• 2 sprigs fresh sage
• 2 sprigs fresh oregano
• 5 tbsp unsalted butter (softened)
• 3 cloves garlic (finely minced)
• 1 tsp stone-ground mustard
• 1 tsp fresh parsley (chopped)
• 1 tsp fresh chives (chopped)

Instructions

1. Step 1: Pat the tenderloin dry with paper towels. Season generously with kosher salt and cracked black pepper, pressing the seasoning into the surface. Let the meat rest at room temperature for about 30 minutes to ensure even cooking.
2. Step 2: In a small bowl, combine the softened butter, minced garlic, stone-ground mustard, chopped parsley, and chopped chives. Mix until smooth and set aside at room temperature.
3. Step 3: Preheat your oven to 425°F (220°C). Heat a large cast iron or oven-safe skillet over medium-high heat. Add the olive oil once the pan is hot.
4. Step 4: Carefully sear the beef tenderloin on all sides in the hot skillet until a deep golden crust forms, about 2 minutes per side.
5. Step 5: Scatter the sliced shallot, sage, and oregano around the beef in the skillet to infuse flavor during roasting.
6. Step 6: Transfer the skillet to the preheated oven and roast for 10 minutes. Then, spread half of the compound butter over the top of the tenderloin.
7. Step 7: Reduce the oven temperature to 350°F (175°C) and continue roasting for 15–20 minutes. Baste the tenderloin with the remaining butter halfway through this time.
8. Step 8: Use a meat thermometer to check for doneness, aiming for about 125°F (52°C) in the thickest part for medium-rare. Remember to remove the roast when it is 5°F (3°C) below your desired doneness, as it will continue to cook while resting.
9. Step 9: Tent the roast loosely with foil and let it rest for 15 minutes before slicing. Slice into 1-inch thick pieces and serve with the roasted shallots, discarding the herbs.

Tips & Variations

• For a more intense herb flavor, finely chop the herbs and mix some into the compound butter as well as scatter fresh sprigs around the beef while roasting.
• Use a digital instant-read thermometer to accurately monitor the internal temperature to avoid overcooking.
• If you prefer a different doneness, adjust the final internal temperature accordingly: 130°F for medium, 140°F for medium-well.
• Substitute fresh rosemary or thyme for sage and oregano if you prefer different herb notes.

Storage

Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to prevent drying out, or enjoy cold in sandwiches and salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the compound butter ahead of time?

Yes, the herb butter can be made a day in advance and stored covered in the refrigerator. Bring it to room temperature before using.

What is the best way to slice beef tenderloin?

Slicing against the grain into 1-inch thick pieces ensures the meat is tender and easy to chew.

Roasted Beef Tenderloin with Herb Butter Recipe

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This Roasted Beef Tenderloin recipe delivers a perfectly seared, tender and juicy centerpiece seasoned with herbs and a flavorful garlic herb butter. The beef is seared to develop a rich crust, then roasted with fresh sage, oregano, and shallots, and finished with a compound butter to keep it moist and add layers of savory flavor. Ideal for special occasions or elegant dinners, this classic preparation ensures a medium-rare, melt-in-your-mouth texture.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Beef:

• 3 lb beef tenderloin (trimmed and tied)
• 2 tsp coarse kosher salt
• 1 tsp cracked black pepper
• 2 tsp olive oil
• 1 large shallot (sliced)
• 2 sprigs fresh sage
• 2 sprigs fresh oregano

For the Butter:

• 5 tbsp unsalted butter (softened)
• 3 cloves garlic (finely minced)
• 1 tsp stone-ground mustard
• 1 tsp fresh parsley (chopped)
• 1 tsp fresh chives (chopped)

Instructions

1. Prepare the meat: Pat the tenderloin dry with paper towels. Season generously with kosher salt and cracked black pepper, pressing the seasonings into the surface to adhere well. Let it rest uncovered at room temperature for about 30 minutes to ensure even cooking.
2. Make the butter: In a small bowl, combine the softened unsalted butter with finely minced garlic, stone-ground mustard, chopped fresh parsley, and chopped fresh chives. Mix thoroughly until smooth and set aside at room temperature to allow the flavors to meld.
3. Preheat and sear: Preheat your oven to 425°F (220°C). Place a large cast iron or oven-safe skillet on the stovetop over medium-high heat. When hot, add olive oil and carefully sear the beef tenderloin on all sides—approximately 2 minutes per side—until a deep golden brown crust forms, which enhances flavor and texture.
4. Add aromatics: Scatter the sliced shallot, fresh sage, and fresh oregano sprigs around the beef in the skillet. These aromatics will infuse the meat with their fragrant flavors during roasting.
5. Roast: Transfer the skillet to the preheated oven and roast for 10 minutes. Then, spread half of the prepared compound butter evenly over the top of the tenderloin. Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 15 to 20 minutes. About halfway through this period, baste the meat with the remaining butter. Use a meat thermometer inserted into the thickest part of the tenderloin to check doneness—remove the beef when it reads about 125°F for medium-rare, as it will continue to cook while resting.
6. Rest and serve: Remove the skillet from the oven and tent the beef loosely with aluminum foil. Let it rest for 15 minutes to redistribute juices and finish cooking gently. Slice the rested tenderloin into 1-inch thick pieces. Serve with the roasted shallots from the pan, discarding the sage and oregano sprigs.

Notes

• Allowing the beef to rest at room temperature before cooking promotes more even cooking throughout the meat.
• Using a meat thermometer is the most accurate way to ensure the desired doneness; 125°F for medium-rare lets carryover cooking bring it to perfect temperature.
• Tying the tenderloin helps maintain its shape and even cooking during searing and roasting.
• Feel free to adjust fresh herbs based on availability or preference—thyme is a great alternative.
• This recipe pairs beautifully with roasted vegetables or a simple green salad for a complete meal.

Keywords: roasted beef tenderloin, beef tenderloin recipe, herb butter beef, garlic butter roast, elegant beef roast