Tie the beef tenderloin using cotton twine (aka kitchen or butcher’s twine) so that the roast becomes evenly thick.
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 350ºF 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 15-25 more minutes.
Rest for 10 minutes, during this time the internal temperature will continue to increase.
While the beef tenderloin rests, make 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. Drizzle over the tenderloin, slice the beef, and serve.
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