Preheat your oven to 475ºF.

Tie the beef tenderloin with kitchen twine for even cooking.

In a bowl, combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and coarsely ground black pepper. Mix well.

Spread the herb butter mixture evenly over the beef tenderloin.

Line a baking sheet with aluminum foil and place a wire rack on top. Set the tenderloin on the rack.

Roast the tenderloin in the preheated oven at 475ºF for 10 minutes.

Lower oven temperature to 450ºF and continue roasting until the internal temperature is 5-10ºF below desired doneness, approximately 25-35 minutes.

Remove the tenderloin from the oven and let it rest for 15 minutes.

Melt 1 tablespoon butter in a small skillet over medium heat. Add crushed garlic, parsley, oregano, and rosemary; sauté until fragrant, about 1 minute.

Stir in the balsamic vinegar and Worcestershire sauce. Turn off heat and add the remaining 2 tablespoons of butter, stirring until melted.