Preheat your oven to 475ºF.

Tie the beef tenderloin with kitchen twine to maintain an even thickness.

In a bowl, combine the softened butter, minced garlic, parsley, oregano, rosemary, salt, and black pepper to create a herb butter.

Spread the herb butter mixture evenly over the beef tenderloin.

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

Roast the tenderloin at 475ºF for 10 minutes.

Lower oven temperature to 450ºF and continue roasting until the internal temperature reaches 5-10ºF below your desired doneness.

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

While resting, melt 1 tablespoon butter in a skillet over medium heat and add crushed garlic, parsley, oregano, and rosemary, sautéing until fragrant.

Stir in the balsamic vinegar and Worcestershire sauce, then add the remaining 2 tablespoons of butter until melted and smooth.