For the Beef Tenderloin
3 pound beef tenderloin trimmed
3 cloves garlic minced
4 tablespoons butter softened
1 teaspoon parsley see note
1 1/2 teaspoons oregano
2 teaspoons rosemary
1 1/2 teaspoons salt
2 teaspoons black pepper coarsely ground
For the Garlic Butter Sauce:
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
For the Beef Tenderloin:
Preheat oven to 475ºF. Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin.
Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper. Spread butter mixture evenly over the entire beef tenderloin.
Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack. Roast for 10 minutes.
Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes.
Rest for 15 minutes, during this time the internal temperature will continue to increase. While the beef tenderloin rests, make the butter sauce.
For the Butter Sauce:
Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute. Add the balsamic vinegar and Worcestershire sauce. Turn off heat and add the remaining butter. Serve with tenderloin.