Roast Beef Tenderloin

Roast Beef Tenderloin is the ultimate centerpiece for a special meal—whether it’s a holiday gathering, formal dinner party, or an upscale weekend feast. This premium cut of beef is known for its buttery tenderness, mild flavor, and melt-in-your-mouth texture. Roasting it whole in the oven with a savory crust of garlic, herbs, and butter ensures that every slice is juicy, flavorful, and perfectly cooked.

Despite its luxurious appeal, beef tenderloin is surprisingly simple to prepare. With the right technique and a few quality ingredients, you can achieve restaurant-quality results right from your kitchen.

If you enjoy elegant yet simple main dishes, check out our Sugar-Free Dinner Recipes for healthier options or try this rich and savory Chicken Thighs and Mushrooms recipe.

Credit: Pinterest

Ingredients You Will Need

For the Roast:

• 1 whole beef tenderloin (4 to 5 lbs), trimmed and tied
  
• 1 tablespoon kosher salt
  
• 1 tablespoon black pepper
  
• 2 tablespoons olive oil
  

For the Garlic Herb Butter:

• 4 tablespoons unsalted butter, softened
  
• 4 garlic cloves, minced
  
• 1 tablespoon fresh rosemary, finely chopped
  
• 1 tablespoon fresh thyme, chopped
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon Worcestershire sauce
  

Cooking Time

• Prep Time: 20 minutes
  
• Cook Time: 35–45 minutes
  
• Rest Time: 15 minutes
  
• Total Time: About 1 hour 15 minutes
  
• Serves: 8–10
  

Equipment You Will Need

• Roasting pan with rack or a rimmed baking sheet
  
• Meat thermometer (instant-read or probe)
  
• Small bowl for herb butter
  
• Sharp knife and cutting board
  
• Kitchen twine (if tenderloin is not pre-tied)
  
• Foil (for tenting during resting)
  

How to Make Roast Beef Tenderloin: Step-by-Step

1. Trim and Tie the Tenderloin

If not already trimmed, remove the silver skin and excess fat from the beef tenderloin. Tuck the thin tail end under and tie the roast at 1- to 1.5-inch intervals with kitchen twine for even cooking.

2. Season and Rest

Rub the entire roast with salt and pepper. Let it sit at room temperature for 30–45 minutes to help it cook evenly.

3. Preheat and Sear

Preheat oven to 475°F (245°C). In a large skillet over medium-high heat, sear the tenderloin in olive oil for 2–3 minutes per side until nicely browned. Transfer to a roasting rack.

4. Make the Herb Butter

In a small bowl, combine softened butter with garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce. Mix well.

5. Roast

Spread the garlic herb butter all over the seared beef. Transfer the tenderloin to the oven and roast until the internal temperature reaches:

• 120–125°F for rare
  
• 130–135°F for medium-rare
  
• 140–145°F for medium
  

Roasting time is approximately 35–45 minutes depending on size and desired doneness.

6. Rest and Slice

Remove from oven and tent loosely with foil. Let rest for at least 15 minutes to allow juices to redistribute. Slice into 1/2 to 1-inch thick medallions and serve.

Nutritional Information (Per Serving)

• Calories: 360
  
• Protein: 35g
  
• Fat: 24g
  
• Carbohydrates: 1g
  
• Fiber: 0g
  
• Sugar: 0g
  
• Sodium: 400mg
  
• Cholesterol: 120mg
  

Tips and Variations

• Use Compound Butter: Prepare extra herb butter and serve it on the side for an even richer finish.
  
• Add Crust: For a deeper crust, mix breadcrumbs with Parmesan and press gently into the butter before roasting.
  
• Try Horseradish Cream: Serve sliced tenderloin with a side of horseradish cream sauce or red wine jus.
  
• Advance Prep: Season the beef and make the herb butter up to 24 hours in advance. Keep refrigerated, then bring to room temperature before cooking.
  

How to Store and Reheat

Refrigerator:
Store leftover roast in an airtight container for up to 4 days.

Reheat:
Reheat gently in a low oven (250°F) covered with foil until warmed through. Avoid overcooking during reheating.

Freezer:
Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

Roast Beef Tenderloin is the epitome of elegant simplicity. Its naturally tender texture and mild flavor make it a perfect canvas for rich herb butter and precise roasting. The results are always impressive: perfectly rosy slices, a golden-brown crust, and restaurant-level quality without stress.

Whether served with potatoes, roasted vegetables, or a holiday spread, this dish never fails to shine at the center of the table.

Final Thoughts

When it comes to special occasions, it’s hard to top a beautifully roasted beef tenderloin. It feels indulgent, but with the right method, it’s incredibly approachable. I love the combination of savory herb butter with the clean, tender beef—it’s elegant, satisfying, and always worth the effort.

The key is not to overcook it and to let it rest. That’s when the magic happens, and you’re rewarded with tender, juicy slices that melt in your mouth.

Credit: Pinterest

Frequently Asked Questions

Do I need to tie the tenderloin?
Yes, tying ensures even thickness and more uniform cooking. It also gives the roast a polished appearance.

What’s the best doneness for beef tenderloin?
Medium-rare is ideal for tenderness and flavor, but you can adjust according to your preference.

Can I skip the searing step?
Searing adds depth of flavor and a nice crust. You can skip it, but the roast may not develop the same rich exterior.

What sides go well with roast beef tenderloin?
Mashed potatoes, roasted asparagus, green beans, and creamy horseradish sauce are all classic pairings.

How do I know when it’s done?
Use an instant-read thermometer. Aim for 125°F for medium-rare, then let it rest to carry over to 130–135°F.

For a flavorful pairing or follow-up meal idea, don’t miss this comforting Chicken Thighs and Orzo recipe that’s just as impressive and easy to pull off.