WOW!!! This Herbed Butter Beef Tenderloin is sure to impress your guests. Perfectly cooked roast of Beef Tenderloin with a flavorful herbed butter sauce. Pair it up with our Sautéed Mushrooms and Onions and you have an amazing entrée!

Tips for Roasting the Beef

Let your roast sit at room temperature for a couple of hours before you plan on putting it in the oven. This brings the temperature of the meat up and allows a faster cook time in the oven, which means less time to dry out and a better chance of the perfect doneness throughout the meat.

Trim the roast really well before placing the butter sauce on it. The fat and membranes get really crunchy and chewy as you cook them, so take away from the tenderness you expect from this quality of meat.

The butter sauce on this one makes a mess. I like to use a low rack in the oven to keep it from splattering on the top element and to make clean-up easier. I’m going to try an upper rack above it with foil on the bottom to try to catch more of the splatter as well, just haven’t done it yet. If you give it a shot, let me know how it went!

Rene’ doesn’t like meat as rare as I do, so we took our roast out at about 132F internal temperature for this video so it was closer to her liking. Luckily, tenderloin roasts usually have a smaller piece that gets trimmed off as you remove the fat, so it cooks faster and gives her some more well done meat for her meal! If you like rarer meat, you might save that strap for another recipe or a quick grilling later so you don’t “ruin” (in my mind, well done beef isn’t very enjoyable, but Rene’ would have a different opinion…) any of the expensive tenderloin!

Always let you roast rest after it comes out of the oven. I don’t tent my meat with foil as it rests, as I find it cooks the meat further than I want it to and the steam that accumulates can remove some of the flavor from the herbs that you worked to add to the roast.

Making the Herbed Butter

Let your butter sit out at room temperature until softened. You don’t want it melted, it still needs to be a butter consistency. It needs to be soft enough that you can press the herbs into it and get them mixed fairly evenly.

You can switch up the herbs in the sauce if you have favorites. I have found that garlic, rosemary and sage go very well with beef. I have tried oregeno and parsley as well, but to me they are not quite as good with this dish. The garlic really adds, so I wouldn’t take that out!

Make sure to finely dice your herbs. You don’t want to get a big bite of any single one as you’re eating. This method of cooking really keeps the meat tender and adds a ton of flavor! Spread the herbed butter evenly over the roast before you put it in the oven.

Herbed Butter Sauce As Well?

Might as well go all out with a recipe that you’ve worked this hard on, right? The additional butter sauce is really quick to make. It does add a burst of flavor to the inside cut of the meat that might not have been infused from the top as the herbed butter spread melted in.

I use the same herbs I used in the butter spread so it all ties together. The balsamic vinegar and Worcestershire sauce bring in a healthy dose of richness to the meat.

Serving Idea

We served our tenderloin with sides of Sautéed Mushrooms and Onions, a Wild Rice Hotdish, a Balsamic Arugula Salad and our Easy Cheesy Cauliflower. Enjoy your dinner!

Wine Time!

Beef like this almost has to go with a Cabernet Sauvignon. It’s the ultimate wine for beef! If you want something a bit smoother or softer, a left bank Bordeaux Blend would be great, and if you are serving with the Wild Rice Hotdish and/or Sautéed Mushrooms and Onions, a Syrah would really pull out the earthy flavors from those dishes to fully complement the meal!

Herbed Butter Beef Tenderloin

Recipe by HeCooks4Me.comCourse: Beef, Entrees, RecipesCuisine: AmericanDifficulty: Difficult

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

574

kcal

Total time

1

hour 

15

minutes

WOW!!! This is sure to impress your guests. Perfectly cooked roast of Beef Tenderloin with a flavorful herbed butter sauce. Pair it up with our Sautéed Mushrooms and Onions and you have an amazing entrée!

Ingredients

• Herbed Butter

• 4 Tbsp Butter – softened to room temperature

• 3 cloves Garlic – minced

• 3 tsp Fresh Sage (1-1/2 tsp dried) finely diced

• 2 tsp Fresh Rosemary (1 tsp dried) finely diced

• 1-1/2 tsp Salt

• 2 tsp Pepper

• Beef Tenderloin

• 3-4 lb Beef Tenderloin – trimmed of fat and membrane

• Butter Sauce

• 3 Tbsp Butter – divided into 1 Tbsp and 2 Tbsp

• 1 clove Garlic – minced

• 1 tsp Fresh Sage (1/2 tsp dried) finely diced

• 1 tsp Fresh Rosemary (1/2 tsp dried) finely diced

• 1 tsp Balsamic Vinegar

• 1/2 tsp Worchestershire Sauce

Directions

• Preheat oven to 450F
• Make Herbed Butter by combining softened butter with garlic, sage, rosemary, salt and pepper. Mix well
• Completely trim the tenderloin. Spread butter sauce evenly over the top of the roast. Place in a wire rack pan so the beef doesn’t sit on the pan and air can circulate around to roast as it cooks
• Insert oven safe meat thermometer to the middle of the roast and place in oven. Roast until internal temperature is 130-135F for medium rare or 145F for medium. This should take 25-40 minutes depending on the size of your tenderloin roast
• Remove from oven once desired temperature is reached and allow roast to rest for 15 minutes
• Make the Butter Sauce as the roast rests. Melt 1 Tbsp butter in a small sauce pan or skillet. Add the garlic, sage and rosemary to melted butter and sauté for about 1 minute until you can smell the fragrance of the herbs
• Remove from heat, add the remaining 2 Tbsp butter, balsamic vinegar and Worcestershire sauce
• Slice the tenderloin into medallions and spoon the butter sauce over the medallions to serve

Recipe Video