I love this recipe because it’s straightforward yet impressive. Beef tenderloin is naturally tender, and the compound butter adds so much flavor without extra work. I also like that it cooks fairly quickly, making it a great option for special dinners without spending all day in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
I start by patting the beef tenderloin dry with paper towels. I season it generously with salt and pepper, pressing the seasoning into the meat, then let it rest at room temperature for about 30 minutes.
While the beef rests, I make the compound butter by mixing the softened butter with garlic, mustard, parsley, and chives until smooth. I set it aside at room temperature.
I preheat the oven to 425°F. I heat a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, I sear the beef on all sides until a deep golden crust forms, about 2 minutes per side.
I scatter the sliced shallot, sage, and oregano around the beef in the skillet, then transfer everything to the oven. I roast for 10 minutes, spread half of the compound butter over the top, then reduce the oven temperature to 350°F. I continue roasting for 15 to 20 minutes, basting with the remaining butter halfway through, until the internal temperature reaches about 125°F for medium-rare.
I remove the beef from the oven, tent it loosely with foil, and let it rest for 15 minutes. I slice it into 1-inch thick pieces and serve it with the roasted shallots, discarding the herbs.
Servings and Timing
This recipe serves about 6 people. Prep time takes roughly 30 minutes, cook time is about 30 minutes, and resting time adds another 15 minutes before serving.
Variations
I sometimes swap the herbs for rosemary or thyme, depending on what I have available. When I want extra richness, I add a splash of red wine to the skillet before roasting. I also like finishing the sliced beef with flaky salt for added texture.
Storage/Reheating
I store leftover beef in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently in a low oven or skillet so it doesn’t overcook and lose its tenderness.
FAQs
How do I know when the beef is done?
I rely on a meat thermometer and remove the beef about 5°F before my desired doneness since it continues cooking while resting.
Can I make this without searing first?
I can, but I prefer searing because it adds flavor and gives the beef a beautiful crust.
What if I don’t have an oven-safe skillet?
I sear the beef in a regular skillet, then transfer it to a roasting pan before placing it in the oven.
Can I prepare the butter ahead of time?
I often make the compound butter a day in advance and keep it refrigerated, bringing it to room temperature before using.
Is beef tenderloin the same as filet mignon?
They come from the same cut. Filet mignon is sliced from the tenderloin, while this recipe uses the whole roast.
Conclusion
This easy roasted beef tenderloin is a recipe I turn to when I want something special without unnecessary stress. I love how tender the beef turns out and how the garlic butter melts into every slice. It’s a simple, elegant dish that always feels like a celebration.
This roasted beef tenderloin is juicy, flavorful, and surprisingly simple. Seasoned with garlic herb butter and oven-roasted to perfection—ideal for holidays or special dinners.
Ingredients
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 Garlic Herb 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 beef dry with paper towels. Season with salt and pepper. Let rest at room temperature for 30 minutes.
Make the Butter: In a bowl, mix softened butter, garlic, mustard, parsley, and chives until smooth. Set aside.
Sear: Preheat oven to 425°F. Heat an oven-safe skillet over medium-high heat. Add olive oil and sear beef on all sides (about 2 minutes per side) until crusted.
Add Aromatics: Add sliced shallot, sage, and oregano to the skillet around the beef.
Roast: Transfer skillet to oven and roast for 10 minutes. Spread half of the garlic butter over the top of the beef.
Finish Roasting: Reduce heat to 350°F and continue roasting for 15–20 minutes, basting with remaining butter. Roast to 125°F for medium-rare (remove 5°F before desired doneness).
Rest and Serve: Tent with foil and rest for 15 minutes. Slice into 1-inch pieces. Serve with roasted shallots, discarding herb sprigs.
Notes
Use a meat thermometer to check doneness. Remove from oven 5°F before target temp as it will continue to cook while resting.
Resting the meat helps retain juices and tenderness.
Great served with roasted vegetables, mashed potatoes, or horseradish cream.
