Roasted Beef Tenderloin with Herb Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
