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Roast Beef Tenderloin
Sofia

Roast Beef Tenderloin

Perfectly roasted beef tenderloin that's melt-in-your-mouth tender with a flavorful crust. Ideal for holidays, celebrations, or an elegant dinner at home.
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Prep Time 20 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb beef tenderloin roast trimmed and tied
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme leaves or 1 tsp dried
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Dijon mustard optional, for crust

Method
 

  1. Bring to Room Temperature:
  2. Let the tenderloin sit at room temperature for 30–45 minutes before roasting. Preheat oven to 450°F (230°C).
  3. Prepare the Seasoning:
  4. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Pat the tenderloin dry and rub all over with the herb mixture. If using, rub with Dijon mustard first for added flavor and crust.
  5. Sear the Roast (Optional):
  6. Heat a large skillet over high heat and sear the tenderloin on all sides (2–3 minutes per side) for extra crust and flavor.
  7. Roast:
  8. Transfer the tenderloin to a wire rack on a baking sheet or roasting pan. Roast for 35–45 minutes, or until internal temperature reaches:
  9. 120–125°F for rare
  10. 130–135°F for medium-rare
  11. 140–145°F for medium
  12. Rest:
  13. Remove from oven, tent with foil, and rest for 15–20 minutes. The temperature will rise slightly as it rests.
  14. Slice & Serve:
  15. Slice against the grain into ½ to 1-inch thick slices and serve with pan juices, horseradish sauce, or a red wine reduction.

Notes

  • Make ahead: Season and tie the roast up to a day ahead. Refrigerate and bring to room temp before roasting.
  • Tying tip: Use butcher’s twine to tie the roast every 1–2 inches for even cooking.
  • Sauce ideas: Pairs beautifully with garlic herb butter, mushroom cream sauce, or chimichurri.
  • Storage: Leftovers keep in the fridge up to 4 days. Great for sandwiches or salads.