Simple Beef Tenderloin in Oven

Cooking a beef tenderloin in the oven is an appealing option for both special occasions and cozy family dinners. This cut of meat is known for its incredible tenderness and rich flavor, which can be elevated with the right seasonings and cooking technique. The recipe is straightforward, requiring minimal ingredients, yet it guarantees a succulent centerpiece that impresses your guests without overwhelming you in the kitchen.

The beauty of this dish lies in its simplicity. With just a few herbs, garlic, and butter, you can enhance the beef’s natural flavors, allowing its quality to shine. Many home cooks shy away from preparing beef tenderloin due to misconceptions about its complexity, but this recipe makes it accessible for anyone looking to create a delicious meal without fuss.

Ingredients

• 3-pound beef tenderloin (trimmed)
  The star of the dish, beef tenderloin is prized for its tenderness and subtle flavor. Choosing a well-trimmed cut ensures you get the most desirable texture without excess fat.

• 3 cloves garlic (minced)
  Garlic adds a wonderful aroma and depth of flavor to the meat. Its natural oils enhance the overall taste profile, making the dish more aromatic and savory.

• 4 tablespoons butter (softened)
  Butter brings richness and a luxurious mouthfeel to the dish. When mixed with herbs, it creates a flavorful paste that coats the meat.

• 1 teaspoon parsley
  Fresh parsley adds a hint of color and brightness, balancing the rich flavors of the beef and butter without overpowering.

• 1 1/2 teaspoons oregano
  Oregano adds a warm, earthy note that complements the beef beautifully. It works remarkably well with garlic in flavoring the herb-butter mixture.

• 2 teaspoons rosemary
  Rosemary imparts a fragrant quality that pairs exceptionally well with beef. Its distinctive flavor enhances the overall profile of the dish and elevates the dining experience.

• 1 1/2 teaspoons salt
  Salt is essential for developing flavor. It helps to enhance the natural taste of the beef while ensuring a well-seasoned crust.

• 2 teaspoons black pepper (coarsely ground)
  Coarsely ground black pepper provides a subtle heat and complexity. It works in tandem with salt to create a robust flavor in the tenderloin.

• 3 tablespoons butter (divided)
  Extra butter is used in the sauce to keep it rich and flavorful, ensuring that every bite of tenderloin is accompanied by a deliciously buttery finish.

• 1 clove garlic (crushed)
  Adding crushed garlic to the butter sauce infuses layers of flavor that meld beautifully with the other ingredients, enhancing the overall dish.

• 1/2 teaspoon parsley
  Additional parsley in the sauce keeps the robust flavors bright and lightens the heaviness of butter and beef.

• 1/2 teaspoon oregano
  This ensures the sauce carries on the savory notes established earlier, creating a cohesive flavor profile in the final dish.

• 1/2 teaspoon rosemary
  Like oregano, adding rosemary to the butter sauce deepens the flavors and ensures a consistent taste throughout.

• 1 teaspoon balsamic vinegar
  Balsamic vinegar introduces a slight sweetness and acidity, which cuts through the richness of the meat and butter, providing balance in flavor.

• 1/2 teaspoon Worcestershire sauce
  This sauce adds complexity, bringing a unique umami flavor that enhances the beef and rounds out the sauce beautifully.

Directions & Preparation

1. Preheat the oven to 425°F (220°C).
   Preheating the oven ensures that the beef cooks evenly and quickly. A hot oven is crucial for developing a desirable crust on the outside while keeping the inside perfectly pink and juicy.

2. Pat the beef tenderloin dry with paper towels and season it generously with salt and coarsely ground black pepper.
   Drying the meat allows for better seasoning adherence and promotes the formation of a flavorful crust during roasting. The seasoning enhances the beef’s natural flavors, preparing it for the herb-butter coating.

3. In a bowl, mix minced garlic, softened butter, parsley, oregano, and rosemary to create a rich, flavorful paste.
   This step is vital because combining the ingredients into a paste allows for easier application and an even distribution of flavors. Each herb’s essential oils blend seamlessly, ensuring that every bite is packed with flavor.

4. Generously coat the beef with the herb-butter mixture.
   Coating the tenderloin thoroughly allows the flavors to penetrate the meat, resulting in a richly seasoned dish. The butter melts during cooking, basting the meat and enhancing its juiciness.

5. Place the tenderloin in a roasting pan and roast for about 25-30 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
   Roasting at a high temperature cooks the meat quickly, sealing in juices while creating a crust. Utilizing an instant-read thermometer is essential to ensure perfect doneness without overcooking the meat.

6. Meanwhile, in a small saucepan, melt 3 tablespoons of butter, adding crushed garlic, parsley, oregano, rosemary, balsamic vinegar, and Worcestershire sauce to prepare the butter sauce.
   Making the sauce while the beef roasts ensures it will be ready when the meat is done, allowing for immediate drizzling. The combination of ingredients adds layers of flavor to the non-natural buttery background that forms as the sauce cooks down.

7. Once the beef reaches the desired temperature, let it rest for at least 10 minutes.
   Resting the meat is crucial as it allows juices to redistribute throughout, resulting in a more tender and juicy final product. Cutting too soon risks losing those flavorful juices.

8. Slice the tenderloin against the grain into thick medallions and drizzle with the prepared butter sauce before serving.
   Slicing against the grain ensures tenderness in every bite, allowing your guests to enjoy the full range of flavors. The finishing drizzle of sauce adds both flavor and visual appeal, making the dish irresistible.

Tips for Perfecting Your Beef Tenderloin

Selecting the Right Cut

Choosing a quality beef tenderloin is half the battle. Look for a cut that has a bright red color, firm texture, and minimal visible fat. If possible, opt for grass-fed beef for a richer flavor. Finding a well-marbled cut ensures extra moisture and tenderness as it cooks.

Resting Time

Don’t overlook the importance of resting your beef tenderloin. This crucial step allows the juices to settle back into the meat, which maximizes its tenderness. Remember, it’s important not to skip this step, even if you’re eager to dive into your perfectly cooked tenderloin!

Experimenting with Flavors

Feel free to experiment with different herbs or even spices for a unique twist on the classic flavor profile. Adding a pinch of smoked paprika could introduce a touch of smoky heat, while fresh thyme can offer an earthy note. Don’t be afraid to tailor the herb-butter mixture to your taste!

FAQs

Can I use a frozen beef tenderloin?
Yes, you can cook a frozen beef tenderloin, but you will need to increase the cooking time by about 50%. Be mindful of checking the internal temperature carefully to avoid overcooking.

What internal temperature should I aim for?
For medium-rare, the perfect target is 135°F (57°C). Use a meat thermometer for accuracy, as this ensures the beef remains juicy while cooked enough to be safe.

Can I substitute the garlic?
While garlic adds significant flavor, you can substitute it with shallots for a milder form of onion, or even leave it out if you prefer a more subtle taste.

Why did my beef tenderloin turn out tough?
If the beef is tough, it may have been overcooked. Always rely on a meat thermometer to check internal temperatures and rest the meat properly to keep it tender.

What if I don’t have fresh herbs?
Dried herbs can be a great substitute, but use them sparingly as they are more potent than fresh. Consider using about one-third of the amount as needed when substituting.

Can I scale the recipe for fewer servings?
Yes, simply adjust the quantities of the ingredients proportionally. Make sure to keep in mind that cooking times may vary slightly based on the size of the tenderloin.

How can I make the butter sauce thicker?
If you want a thicker sauce, consider adding a cornstarch slurry (cornstarch mixed with water) towards the end of cooking while whisking to combine. This will help create a velvety texture.

Conclusion

This Simple Beef Tenderloin in Oven recipe is the perfect solution for those looking to create an impressive meal with minimal effort. The combination of flavorful herbs and garlic, combined with the richness of butter, captures the essence of a gourmet dining experience right in your own kitchen.

Next time you’re seeking a dish that effortlessly combines ease with elegance, this tenderloin will not disappoint. Enjoy your delicious creation and the delightful compliments that are sure to follow!

Simple Beef Tenderloin in Oven

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• Author: hanan
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: None

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Description

A straightforward recipe for a tender and flavorful beef tenderloin, perfect for special occasions or family dinners.

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Ingredients

• 3-pound beef tenderloin (trimmed)
• 3 cloves garlic (minced)
• 4 tablespoons butter (softened)
• 1 teaspoon parsley
• 1 1/2 teaspoons oregano
• 2 teaspoons rosemary
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper (coarsely ground)
• 3 tablespoons butter (divided)
• 1 clove garlic (crushed)
• 1/2 teaspoon parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon rosemary
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon Worcestershire sauce

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Pat the beef tenderloin dry with paper towels and season it generously with salt and coarsely ground black pepper.
3. In a bowl, mix minced garlic, softened butter, parsley, oregano, and rosemary to create a rich, flavorful paste.
4. Generously coat the beef with the herb-butter mixture.
5. Place the tenderloin in a roasting pan and roast for about 25-30 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Meanwhile, in a small saucepan, melt 3 tablespoons of butter, adding crushed garlic, parsley, oregano, rosemary, balsamic vinegar, and Worcestershire sauce to prepare the butter sauce.
7. Once the beef reaches the desired temperature, let it rest for at least 10 minutes.
8. Slice the tenderloin against the grain into thick medallions and drizzle with the prepared butter sauce before serving.

Notes

Select a quality beef tenderloin for the best flavor and don’t forget to let the meat rest after cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 40g
• Cholesterol: 120mg