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Roasted Beef Tenderloin
Imagine slicing into a perfectly roasted beef tenderloin: the crust is savory, herb-flecked, and deeply browned, giving way to an edge-to-edge pink center so tender it practically melts on your tongue. This isn’t just a Sunday roast; it’s the crown jewel of holiday dinners, anniversaries, and elegant celebrations. Known as the most tender cut of beef available (it’s where filet mignon comes from!), a whole roasted tenderloin feels luxurious and intimidating—but it’s actually one of the easiest roasts to master at home.
Forget dry, tough meat or complicated techniques. With this Roasted Beef Tenderloin Recipe, we’re keeping things classic and foolproof. A simple yet bold garlic-herb butter rub, a quick high-heat roast, and a trusty meat thermometer are all you need to achieve restaurant-quality results. The aroma of rosemary, garlic, and roasting beef will fill your home, setting the stage for a meal that feels special from the moment it hits the oven.
Whether serving it with creamy horseradish sauce, rich red wine jus, or just a sprinkle of flaky sea salt, this roast is guaranteed to impress. It’s elegant, buttery-soft, and worthy of your best platter.
Let’s make a roast to remember!
Why You’ll Love This Recipe
- Unmatched Tenderness: The tenderloin is the softest cut of beef, requiring minimal effort to chew.
- Surprisingly Fast: Because it’s lean and cylindrical, it roasts quickly—usually in under an hour!
- Elegant Presentation: Slices beautifully into uniform medallions for a stunning dinner plate.
- Simple Ingredients: Just beef, butter, herbs, and garlic transform into pure magic.
- Versatile Flavor Profile: Pairs perfectly with horseradish cream, peppercorn sauce, red wine reduction, or chimichurri.
- Foolproof Method: High-heat roasting ensures a gorgeous crust while keeping the inside juicy and rare/medium-rare.
- If you love Filet Mignon or Prime Rib, this roast gives you that same luxury for a crowd.
Ingredients
| Ingredient | Amount | Friendly Notes |
|---|---|---|
| Whole Beef Tenderloin | 4–5 lbs | Trimmed & tied (ask butcher to “chard” or tie it) |
| Unsalted Butter | 4 tbsp (softened) | Or olive oil for dairy-free |
| Garlic | 4 cloves, minced | Fresh garlic is non-negotiable! |
| Fresh Rosemary | 1 tbsp, chopped | Classic beef pairing |
| Fresh Thyme | 1 tbsp, chopped | Adds earthy, floral notes |
| Kosher Salt | 1 tbsp | Crucial for crust and flavor |
| Black Pepper | 1 tbsp, coarsely ground | Freshly cracked adds texture |
| Olive Oil | 1 tbsp | For searing or coating |
Step-by-Step Instructions
1. Prep the Beef (Bring to Room Temp)
- Take the tenderloin out of the fridge 1 hour before roasting. This ensures even cooking.
- Pat the beef completely dry with paper towels. Moisture creates steam; dryness creates crust.
- Tie it Up: If your butcher didn’t tie it, use kitchen twine to tie the roast at 1.5-inch intervals. Fold the thin tail end under to create a uniform thickness. This is crucial for even doneness!
2. Make the Garlic-Herb Butter
- In a small bowl, mash together softened butter, minced garlic, rosemary, thyme, salt, and pepper until a paste forms.
3. Season and Sear (Optional but Recommended)
- Preheat oven to 425°F (220°C).
- Rub the beef all over with the garlic-herb butter paste.
- Optional Sear: For extra flavor, sear the beef in a hot skillet with a little oil for 2–3 minutes per side until browned, then apply the herb butter. (If skipping sear, just roast at high heat).
4. Roast to Perfection
- Place the tenderloin on a rack in a roasting pan.
- Roast until an instant-read thermometer inserted into the thickest part reads 120°F–125°F for medium-rare (about 20–30 minutes depending on thickness).
- Rare: 115°F–120°F
- Medium: 130°F–135°F
5. Rest and Slice
- Transfer beef to a cutting board (preferably with a juice groove).
- Tent loosely with foil and rest for 15–20 minutes. This allows juices to redistribute. Cutting too soon = dry meat!
- Remove twine and slice into thick 1-inch medallions.
Tips for Success
- Trust the Thermometer: Don’t rely on time alone; beef thickness varies. A digital thermometer is your best friend.
- Don’t Overcook: Tenderloin is lean; cooking past medium (140°F) makes it dry and tough.
- Trim the Silverskin: If your butcher didn’t remove the tough white connective tissue (silverskin), slide a sharp knife under it to remove. It doesn’t melt down during cooking!
- Tuck the Tail: The tapered end cooks faster. Tuck it under and tie it so the roast is a uniform cylinder.
- Salt Early: If you have time, salt the beef 24 hours in advance and refrigerate uncovered (dry brine) for the best crust and deep seasoning.
Variations & Substitutions
- Peppercorn Crust: Roll the buttered log in crushed mixed peppercorns for a spicy bite.
- Coffee Rub: Add 1 tbsp finely ground coffee to the rub for earthy richness.
- Horseradish Butter: Mix prepared horseradish into the butter rub.
- Bacon-Wrapped: Wrap the entire roast in bacon slices before roasting for smoky fat and flavor.
- Mushroom Sauce: Serve with a rich creamy mushroom ragout.
What to Serve With Beef Tenderloin
- Potatoes: Creamy mashed potatoes, dauphinoise (scalloped), or roasted fingerlings are classic.
- Green Veggies: Sautéed green beans with almonds, roasted asparagus, or creamed spinach.
- Sauces: Horseradish cream, Béarnaise sauce, or red wine reduction.
- Yorkshire Puddings: For a British twist.
- Full-Bodied Red Wine: Cabernet Sauvignon, Merlot, or Bordeaux.
Storage & Reheating
- Fridge: Store leftovers airtight for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge.
- Reheating: Slices dry out fast! Reheat gently in a skillet with butter over low heat just until warm, or eat cold (delicious on sandwiches!). Avoid the microwave.
Nutrition Facts (per 4 oz serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 280 |
| Protein | 24g |
| Carbs | 1g |
| Fat | 20g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 350mg |
High-protein, keto-friendly, gluten-free, paleo.
Common Mistakes to Avoid
- Cooking Cold Meat: Results in a gray ring and uneven center. Always temper the meat!
- Skipping the Rest: You’ll lose all the juices on the cutting board.
- Not Tying the Roast: Results in uneven cooking (dry ends, raw center).
- Ignoring Silverskin: Makes the meat chewy and hard to eat.
FAQ
How much beef tenderloin per person?
Plan on 8 oz (½ lb) of raw meat per person. A 4 lb roast serves 8.
Can I cook this in a slow cooker?
I don’t recommend it. Tenderloin is too lean and will become mealy. High, dry heat is best.
What is “Chateaubriand”?
It’s a center-cut beef tenderloin roast for two—essentially the thickest, most prized part of this recipe!
Can I make this ahead?
You can season and tie it a day ahead. Roast it fresh before serving for best quality.
Why is my crust not brown?
Pat the meat VERY dry before buttering. Moisture prevents browning.
Conclusion
This Roasted Beef Tenderloin is the ultimate celebratory main dish—minimal effort, maximum impact. It’s buttery, tender, and packed with savory herb flavor, proving you don’t need a culinary degree to cook a world-class steak dinner at home.
If you loved this, try my Cheesy Hasselback Potato Gratin or Lemony Shrimp and Bean Stew for your next feast!
Enjoy every luxurious bite
Roasted Beef Tenderloin
Indulge in a gourmet roasted beef tenderloin, perfectly seasoned and cooked to juicy perfection. This easy recipe results in a flavorful and succulent dish that is perfect for special occasions or holiday gatherings. Impress your guests with this lean, gluten-free, and keto-friendly meal.
Ingredients
- 2 lbs Beef Tenderloin
- 2 tbsp Olive Oil
- Seasoning Blend (salt, pepper, garlic powder, herbs)
- Optional: 1/2 cup Red Wine
Directions
-
Preheat the oven to 425°F and season the beef tenderloin with the seasoning blend.
-
Heat olive oil in a pan over medium-high heat and sear the beef on all sides.
-
Transfer the beef to a roasting pan and roast in the oven for 25-30 minutes for medium-rare.
-
Let the beef rest for 10 minutes before slicing. Optionally deglaze the pan with red wine for a sauce.
