Beef Tenderloin with Herb Butter is such a simple recipe to make and so perfect for special occasions. The Beef Tenderloin is perfectly moist and delicious and the addition of compound butter puts it over the top!
While Beef Tenderloin can seem like an intimidating cut of beef to get right, it really is very simple to cook. This easy recipe with my step by step instructions will ensure that you have the perfect dish for your holiday table.
Preparing Your Beef Tenderloin
Before we cook the tenderloin, there are a few steps to help keep it tender and cook evenly. First, tuck the small end of the beef tenderloin under the end. Then, use kitchen twine to tie the tenderloin in three-inch intervals like in my photos below. This makes the beef tenderloin roast cook evenly.
Once it is tied, rub the roast with salt and let it rest on the counter for 30 minutes. This keeps it tender and allows the flavor to sink into the meat.
How to Cook Beef Tenderloin
Here is a brief overview of how this beef tenderloin recipe comes together. For the full recipe including all ingredients and measurements, see the recipe card at the bottom of the post.
- Prepare the tenderloin. Tie the roast as described above. Then, rub with salt and let it rest for 30 minutes.
- Prepare the oven. Preheat your oven and place a rack inside of a roasting pan. Place the tenderloin on the rack with the mushrooms underneath.
- Bake the tenderloin. Put the tenderloin in the oven to roast. Let the tenderloin rest for 10 minutes before carving.
- Make the garlic herb butter. Whip the butter, and then mix in the garlic and herbs. Serve with the tenderloin.
Cooking Beef Tenderloin on a Rack
The tenderloin is roasted in the oven on a rack. This is my favorite way to make roasts because it allows the air to circulate around the meat and cook evenly while holding the mushrooms and catching the drippings so they don’t get all over your oven. Getting a roasting pan that has a rack fitted comes in handy for this recipe and many other roast recipes.
If you don’t have a roasting pan with a rack, place a cooling rack (like one you would use to cool cookies on) in a 9×13 baking dish. This will allow air to circulate around the meat.
Roasting Pan with Fitted Rack
Beef Tenderloin Temperature
The best way to know when your beef is cooked is to use an instant-read meat thermometer. Unlike most meats, this cut of beef has a range of temperatures depending on how rare or well-done you prefer your tenderloin to be.
Since this is such a lean cut of meat, it is very important that it is not overcooked. For a medium-rare beef tenderloin, remove the dish from the oven when the thickest part of the tenderloin reaches 135 degrees Fahrenheit. For a medium tenderloin, cook until the temperature reaches 145 degrees Fahrenheit. I don’t recommend cooking it more than this or the tenderloin roast will lose its tenderness.
Instant-Read Thermometer
Garlic Herb Butter
A whipped butter seasoned with garlic and fresh herbs makes this the best beef tenderloin recipe! Parsley, garlic, and basil combine with the butter in the best flavor combination. If you use unsalted butter, add some salt to the mix. If you use salted butter, skip the salt.
You want your butter to be soft enough that you can dent it with your finger, but not melted. To soften your butter quickly, cut it into pieces and leave them on the counter for 20 minutes.
Garlic compound butter can be stored in the refrigerator for as long as the expiration date on the butter allows, or wrapped in parchment paper or plastic wrap and kept in the freezer for up to three months. This is a great step to make ahead to save time and counter space if you are making this beef tenderloin recipe for a holiday meal. Serve the butter on or with the cooked tenderloin and mushrooms.
Letting Meat Rest
It is an important step to let the roast sit after you pull it out of the oven. This allows the juices to settle and redistribute which results in more tender pieces of meat. If you cut into it right away, the juices will run out.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven until heated through.
What to Serve With Beef Tenderloin Roast
This beef tenderloin recipe is simple enough for a weeknight dinner or fancy enough for your holiday table. Serve with the compound garlic butter and a side of Horseradish Sauce. Here are a few ideas to round out the meal.
If you make this beef tenderloin recipe or any of my other recipes, please leave a comment below and let me know what you think. I love hearing from you!
Beef Tenderloin with Herb Butter
Ingredients
- 4 – 5 pounds whole beef tenderloin (1814.37 – 2267.96 grams)
- 1 teaspoon kosher salt (if using table salt, use 1/2 a teaspoon)
- 16 ounces cremini mushrooms (453.592 grams)
Garlic Herb Butter
- 8 tablespoons unsalted butter (113 grams) softened (see note)
- 2 garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1/4 teaspoon kosher salt
Instructions
Beef Tenderloin
- Tuck the small end of the beef tenderloin under the end. Tie up the tenderloin in 3-inch intervals with kitchen twine. This will create a uniform thickness for even cooking.4 – 5 pounds whole beef tenderloin
- Rub the tenderloin with the kosher salt. Let it sit at room temperature for 30 minutes.1 teaspoon kosher salt
- Preheat your oven to 425 degrees Fahrenheit. Place a rack inside of a roasting pan.
- Place the tenderloin on the rack with the mushrooms underneath. Roast for 45 to 55 minutes or until it reaches 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium using an instant-read thermometer.16 ounces cremini mushrooms
- Let rest for 10 minutes before carving. Serve with the garlic herb butter.
Garlic Herb Butter
- Using two forks, mix the butter until it appears whipped. Add in the garlic, parsley, and basil. Serve with the cooked beef tenderloin and mushrooms.8 tablespoons unsalted butter, 2 garlic cloves, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 1/4 teaspoon kosher salt
Notes
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