Beef Tenderloin With Herb Butter – A Simple, Elegant Favorite

Beef tenderloin with herb butter is one of those dishes that feels special without being complicated. The meat is tender, the flavor is clean, and the herb butter melts into a glossy sauce that makes every bite better. It’s a great choice for holidays, date nights, or any time you want a restaurant-quality meal at home.

You don’t need fancy gear or chef skills—just good ingredients and a little attention to timing. Serve it with roasted potatoes, green beans, or a crisp salad, and you’ve got a complete, crowd-pleasing meal.

What Makes This Recipe So Good

• Simple, high-impact flavors: Beef tenderloin is naturally tender, and a fresh herb butter brings brightness without overpowering the meat.
• Fast cooking time: The roast cooks quickly and evenly, making it ideal for hosting without being stuck in the kitchen.
• Flexible for any occasion: Dress it up for a holiday dinner or keep it relaxed for a weeknight treat.
• Make-ahead friendly: The herb butter can be made in advance, and the beef can be seasoned early for deeper flavor.
• Foolproof results: With a meat thermometer and a quick rest, it’s hard to miss perfect doneness.

What You’ll Need

• Beef tenderloin: 2.5–3 pounds, trimmed (also called a whole tenderloin, center-cut if possible).
• Kosher salt and freshly ground black pepper: For seasoning.
• Olive oil or neutral oil: For searing.
• Unsalted butter: 8 tablespoons (1 stick), softened.
• Fresh herbs for the butter: About 3 tablespoons total, finely chopped (parsley, chives, thyme, and rosemary are great).
• Garlic: 1–2 cloves, finely minced or grated.
• Lemon zest: 1 teaspoon, for brightness (optional but recommended).
• Dijon mustard: 1 teaspoon, to mix into the butter (optional for a light tang).
• Flaky sea salt: For finishing.
• Kitchen twine: To tie the tenderloin for even cooking.
• Meat thermometer: Instant-read preferred for accuracy.

Instructions

1. Trim and tie the beef: If not already trimmed, remove any silverskin from the tenderloin. Tuck the thin tail end under so the roast is an even thickness.

   Tie the roast every 1–1.5 inches with kitchen twine.

2. Season the roast: Pat the beef dry. Sprinkle generously with kosher salt and black pepper on all sides. For best flavor, do this at least 1 hour ahead (up to 24 hours) and refrigerate uncovered.

   Let it sit at room temperature for 45–60 minutes before cooking.

3. Make the herb butter: In a small bowl, combine softened butter, chopped herbs, garlic, lemon zest, and Dijon. Mix until smooth. Taste and add a pinch of salt if needed.

   You can form it into a log in parchment and chill, or keep it soft for easy spreading.

4. Preheat the oven: Set to 425°F (220°C). Place a rack in the center.
5. Sear the tenderloin: Heat a large oven-safe skillet over medium-high heat. Add 1–2 tablespoons oil.

   Sear the beef on all sides until well-browned, about 2–3 minutes per side.

6. Roast to temperature: Transfer the skillet to the oven. Roast until the center reaches your target temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. This typically takes 15–25 minutes, depending on thickness and your oven.
7. Rest the meat: Move the roast to a cutting board, tent loosely with foil, and rest for 10–15 minutes.

   The temperature will rise by a few degrees; don’t skip this step.

8. Add the herb butter: Spread a few tablespoons of herb butter over the warm roast so it melts into a glossy coating. Slice into 1-inch medallions and top each slice with a little more butter. Finish with a pinch of flaky salt.
9. Serve: Pair with roasted potatoes, sautéed green beans, asparagus, or a crisp salad.

   A simple pan sauce made by deglazing the skillet with a splash of beef stock or red wine is a nice bonus.

How to Store

• Refrigerator: Store leftover slices in an airtight container for up to 3 days. Keep the herb butter separate if possible.
• Freezer: Wrap sliced tenderloin tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a low oven (275°F/135°C) or in a covered skillet with a splash of broth until just heated through.

  Avoid high heat to prevent overcooking.

• Cold serving: Leftover tenderloin is excellent cold in sandwiches or salads with a thin slice of herb butter or a smear of Dijon.

Benefits of This Recipe

• Reliable tenderness: Tenderloin is the softest cut of beef, so it stays delicate even when cooked to medium.
• Big flavor, minimal effort: The herb butter does the heavy lifting, adding freshness and richness in one move.
• Entertaining-friendly: Short cook time, easy slicing, and a beautiful presentation make it great for guests.
• Customizable: Swap herbs, add spices, or tweak the butter to match your sides and preferences.
• Make-ahead components: Season the beef and prep the butter early to reduce stress at mealtime.

What Not to Do

• Don’t skip drying the meat: Moisture prevents browning. Pat the tenderloin very dry before seasoning and searing.
• Don’t cook blind: Guessing is risky. Use an instant-read thermometer for perfect doneness.
• Don’t forget to rest: Slicing too soon drains the juices.

  Rest at least 10 minutes.

• Don’t overseason with strong herbs: Keep the herb butter balanced so it complements, not masks, the beef.
• Don’t cook straight from the fridge: Cold meat cooks unevenly. Let it warm slightly at room temperature.

Recipe Variations

• Garlic-pepper crust: Add a light crust of crushed black pepper and minced garlic before searing for extra bite.
• Smoked paprika butter: Mix butter with smoked paprika, parsley, and a touch of honey for sweet-smoky notes.
• Blue cheese herb butter: Blend in a tablespoon or two of blue cheese for a tangy, steakhouse-style finish.
• Compound butter trio: Offer small pats of different butters—classic herb, mustard-tarragon, and lemon-caper—for variety.
• Grilled tenderloin: Sear over high heat, then move to indirect heat and cook until done. Add herb butter as it rests.
• Peppercorn sauce: After roasting, make a quick pan sauce with crushed peppercorns, brandy (or broth), and cream.

FAQ

How do I choose a good beef tenderloin?

Look for a center-cut roast with even thickness, bright red color, and minimal silverskin.

Prime grade has more marbling, but Choice works well too. Ask the butcher to trim and tie it if you prefer.

Can I cook this to medium or medium-well?

Yes, but keep in mind tenderloin is lean, so it’s best around medium-rare to medium. If you prefer more done, use the herb butter generously to keep it moist and flavorful.

Do I have to tie the roast?

Tying helps it cook evenly and look neat.

If your tenderloin is already even in thickness, you can skip it, but tying usually improves results.

What herbs work best in the butter?

Parsley, chives, thyme, and rosemary are classic. Tarragon adds a light anise note, and oregano brings a Mediterranean vibe. Use a mix for balance, and chop them finely.

Can I make the herb butter ahead?

Absolutely.

Make it up to 5 days in advance and refrigerate, or freeze for up to 2 months. Let it soften before using so it spreads easily.

What if I don’t have an oven-safe skillet?

Sear the tenderloin in a regular skillet, then transfer it to a preheated baking sheet or roasting pan to finish in the oven.

How thick should I slice the tenderloin?

Aim for about 1-inch slices for hearty medallions. Thinner slices are fine for sandwiches or platters, but thicker cuts show off the tenderness.

Can I add vegetables to the pan?

Yes.

Add halved shallots or small potatoes after searing, then roast together. Toss with a little oil and salt so they caramelize nicely.

What wine pairs well with this dish?

Medium- to full-bodied reds like Cabernet Sauvignon, Merlot, or a red Bordeaux are great. If you prefer white, try an oaked Chardonnay.

How do I make it gluten-free?

This recipe is naturally gluten-free.

Just confirm your Dijon and any add-ins are certified gluten-free if needed.

Wrapping Up

Beef tenderloin with herb butter feels luxurious, yet it’s straightforward and dependable. With a proper sear, a quick roast, and a generous swipe of fragrant butter, you get a main course that shines without fuss. Keep a thermometer handy, let the meat rest, and serve with simple sides.

It’s an easy win for any dinner you want to remember.