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GET IT NOWIs there anything more luxurious than a perfectly roasted beef tenderloin? Filet mignon is my fave for special dinners, but when I have a larger crowd for the holidays, there’s nothing I love more than cooking a whole beef tenderloin roast. It’s surprisingly easy to make, it can feed a lot of people, and I guarantee it will impress everyone at your table. My beef tenderloin recipe is melt-in-your-mouth tender with a buttery, garlicky flavor that will have you thinking about it days later. I sure do. Make it with me for your next special occasion!
Why You Need My Beef Tenderloin Recipe
- Tender and juicy with a flavorful, golden crust – My go-to stovetop-to-oven method locks in moisture for the best of both worlds: a beautifully seared crust and a melt-in-your-mouth inside. You might’ve seen this method in my sirloin steak recipe, but I use it for roasts as well, including pork sirloin roast and sirloin tip roast. This beef tenderloin recipe is my all-time favorite.
- Rich garlic butter flavor – I infused this roast with garlic butter and fresh herbs, so every bite is packed with savory flavor… without the effort of making a separate sauce.
- Foolproof timing – Timing is everything here! I’ve got an easy time and temperature chart to help you cook beef tenderloin perfectly every time.
- Perfect for special occasions – This recipe is as festive as it gets. It’s amazing for your Christmas dinner, Easter, Hanukkah, New Year’s Eve, or any other special meal when you’ve got guests. And it’s going to wow all of them!
Ingredients & Substitutions
Here I explain the best ingredients for my beef tenderloin roast recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Beef Tenderloin – The best beef tenderloin recipes start with quality beef! For the freshest cut of meat, I always go to my butcher. You can choose Prime (the most tender and flavorful), Choice (great quality and more affordable), or Select (a leaner, budget-friendly option). I highly recommend going for the best quality you can afford — you’ll taste the difference! Make sure to get a whole roast, not steaks, but if your butcher gives you sliced, use it for my filet mignon recipe or shish kabobs.
- Sea Salt & Black Pepper – My rule of thumb is always 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat.
- Butter – Use unsalted (I like this brand), softened to room temp. If you’ve got compound butter already made, go ahead and use it to save time.
- Garlic – Fresh minced garlic tastes the best in this beef tenderloin recipe, but a tablespoon of the jarred stuff will do in a pinch.
- Fresh Herbs – I used thyme and rosemary. Feel free to swap in any fresh herbs you love.
- Dijon Mustard – Optional, but it adds great flavor and even helps tenderize the meat!
- Olive Oil – For searing. Avocado oil works well, too.
How To Tie Your Roast
Before making this beef tenderloin recipe, you’ll need to tie it with butcher’s twine to keep it from spreading as it cooks. This keeps it looking nice and locks the juices inside!
- Cut, trim, and tuck. Cut the tenderloin in half and trim off any silver skin on the edges. Tuck the thin end under, so the whole piece is about the same thickness (or cut off any really thick end if needed). Pat it dry. If you have time, leave it in the fridge uncovered overnight.
- Tie the first knot. Grab your kitchen twine and tie a knot around one end to secure it.
- Loop it around. Wrap the twine around your hand to form a loop, then slide it off your hand and place it over the beef tenderloin.
- Pull tight. Take hold of the twine and pull it snug.
- Repeat. Continue looping and pulling the twine along the length of the beef. When you reach the end, flip it over and wrap the twine around to secure the other side.
- Tie at the end. Slide the twine underneath the loop on the other side, and tie it to the first knot to secure. Repeat with the second piece of meat. Your tied beef tenderloin should look like my pictures below!
How To Cook Beef Tenderloin
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season liberally. Pat the beef tenderloin dry again, and generously season all sides with salt and pepper. Let it sit at room temperature for 1 hour before cooking.
- Make the compound butter. While you wait, mash together the butter, garlic, rosemary, thyme, and Dijon mustard in a small bowl.
- Sear the outside. Heat the olive oil in a cast iron skillet over medium-high heat, until shimmering and screaming hot. Add the tenderloin pieces, keeping them apart, and sear on all four sides until golden brown. Sear for slightly less time on the last side.
- Slather on the butter. Then, insert a probe thermometer (if you have one — highly recommend!) into the thickest part.
- Roast the beef tenderloin recipe in the oven. Check my time chart below to get the doneness you like! Transfer to a cutting board right away (so it doesn’t overcook), and let it rest for the juices to settle.
My Tips For Perfect Results
- Tie it up tightly (see above for details). Keep tension on the twine as you go! Not only does this help retain shape and look better, it also makes your beef tenderloin cook more evenly.
- Drying in the fridge overnight is optional, but gets you a better crust. You can do this either before or after tying it. This roast is still pretty great if you forget, though.
- Don’t skip the step of bringing to room temperature. I do this for all my meats for even cooking (when I’ve got time), but especially recommend it for an expensive cut of meat like this! In my beef tenderloin recipe, waiting an hour after seasoning also allows the salt and pepper to act as a dry brine.
- Choose the right pan. I highly recommend a cast-iron pan like this one. Other materials don’t heat as evenly and won’t give that nice sear. But if your pan is not oven-safe, you can transfer to a roasting pan with rack instead.
- Crank up the heat to sear. You want the pan super hot to get that golden crust on your roast beef tenderloin.
- Sear on all 4 sides. Unlike a steak you cook on 2 sides, roasts are thick enough to sear all 4. And my baking times are based on searing all 4 sides first.
- Be careful not to overcook. Since this is a lean cut of beef, it will be dry if you bake it to medium well or well done. I recommend medium rare (like my pictures here) to medium doneness. See my tips for perfect cook time below.
- Know when and how to slice. Resist the urge to cut right away! You’ll release all the juices, leaving the meat dry. Let your roast rest on a cutting board for 10-15 minutes first. Then, slice against the grain (across the direction of the lines), which will make each bite more tender.
How Long To Cook Beef Tenderloin?
After searing, my rule of thumb for beef tenderloin cooking time is 5-8 minutes per pound for rare, 6-9 for medium-rare, 7-10 for medium, and 8-11 for medium-well. My roast was 4 pounds and took about half an hour after the sear.
I highly recommend a probe thermometer — it’s foolproof because it beeps when the tenderloin hits the right temp — but a regular meat thermometer works. Follow my chart to set the temperature, or use these time ranges if you don’t have a thermometer:
| Doneness | Sear On The Stove | Then Oven For | Target Temperature * |
|---|---|---|---|
| Rare | 2-3 minutes per side | 20-30 minutes | 115 degrees F |
| Medium Rare | 2-3 minutes per side | 25-35 minutes | 125 degrees F |
| Medium | 2-3 minutes per side | 30-40 minutes | 135 degrees F |
| Medium Well | 2-3 minutes per side | 35-45 minutes | 145 degrees F |
*Note: My temperatures above are when you’d remove the beef tenderloin roast from the oven. The temp will rise about 10 degrees while resting.
Serving Ideas
For my picture above, I served this roasted beef tenderloin recipe with roasted green beans and butternut squash. Try these other ideas for your holiday meal:
- Vegetables – Try my smashed brussels sprouts, roasted root vegetables, or green beans almondine for something easy, yet impressive. For comfort food, I love a cheesy cauliflower casserole or creamy spinach.
- Potatoes – Whip up some mashed sweet potatoes or oven roasted potatoes for something simple, mashed cauliflower or rutabaga for lighter alternatives, or my healthy sweet potato casserole for the ultimate holiday dish.
- Salads – My pomegranate salad or holiday salad are always festive, but you can’t go wrong with wedge salad for a steakhouse experience.
- Toppings – My recipe for beef tenderloin is already so tender that it doesn’t need a sauce, but you can add some sauteed mushrooms, caramelized onions, or blue cheese sauce if you want to get fancy.
Beef Tenderloin Recipe (Tender & Easy)
Let me show you how to cook the perfect roast beef tenderloin recipe, with garlic, butter, and fresh herbs. It's melt-in-your-mouth tender!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Cut the beef tenderloin in half crosswise. Pat dry with paper towels. If you have time, place the beef tenderloin in the fridge, uncovered, for 8-12 hours or overnight. (This is not absolutely necessary, but helps create a better outer crust when searing, so do it if you can.)
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Tuck the long, thin end underneath. Use kitchen twine to tie each piece of tenderloin tightly, at one-inch intervals – see post above for instructions and pictures for how to tie it.
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Pat the beef with paper towels again. Season all over with salt and pepper. Let it come to room temperature on the counter for 1 hour before cooking.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a small bowl, mash together the butter, garlic, rosemary, thyme, and Dijon mustard (if using). Set aside.
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Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering and very hot. Add the beef tenderloin pieces, without touching each other, and sear on all four sides, about 2-3 minutes per side, until a brown crust forms. (If the beef doesn’t want to stay on one of the sides, use tongs to hold it against the pan.) Sear for slightly less time on the last side, as it will continue to sear while you spread on the butter in the next step.
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Working quickly, immediately spread the butter mixture over the beef, insert a probe thermometer into the thickest part in the center, and transfer to the preheated oven. (Alternatively, if searing in a pan that is not oven-safe, transfer to a roasting pan before placing in the oven.)
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Roast beef tenderloin in the oven until it reaches your desired internal temperature: 115 degrees F for rare (20-30 minutes), 125 degrees F for medium rare (25-35 minutes), 135 degrees F for medium (30-40 minutes), 145 degrees F for medium well (35-45 minutes), or 155 degrees F for well done (40-50 minutes). (Temperature will continue to rise while resting in the next step.) For the juiciest beef, medium rare to medium is recommended.
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To prevent overcooking, immediately transfer the roasted beef tenderloin to a cutting board after removing from the oven. Let it rest for 10-15 minutes to allow the juices to settle – the internal temperature will rise an additional 5-10 degrees.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~1/3 lb (weight prior to cooking), or 1/12 of the entire roast
- Tips and timing: Check out my recipe tips above to help you cook beef tenderloin to juicy perfection with a perfect crust, and my time chart to get exactly the doneness you like.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. They make an amazing steak salad!
- Reheat: I find it best to reheat this beef tenderloin recipe in the oven at a low temperature, 250-300 degrees F. Wrap it in 2 layers of foil and place directly onto the oven grates (a baking dish is more likely to overcook it), and bake for 10-15 minutes, until warm.
- Freeze: You can freeze the raw meat for up to 1 year, or cooked for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Beef Tenderloin Recipe
16 Comments
Julie Dunnum
0This tenderloin was a hit at Christmas dinner. Everyone loved it. I had only used rosemary on lamb in the past. So I hesitated. I learned that rosemary is a great herb for Beef, i just don’t like lamb. LOL
Wholesome Yum D
0That’s wonderful to hear, Julie! I’m so glad the tenderloin was a hit! And I love that you gave rosemary another chance, it really does pair beautifully with beef. 😊
Phil
0You never state what temperature to set the oven.
Lees
1It says 400 degrees
Melanie Kueterman
0I absolutely cannot wait to try this recipe. I will have a 5# tenderloin cut locally and wanted the best possible recipe for it. will be making it in 4 weeks and cannot wait! Do you have a recipe for a nice red wine or horseradish sauce to serve with it?
Maya | Wholesome Yum
0I can’t wait to hear what you think, Melanie! Please let me know how it goes. Sorry, I don’t have recipes for a red wine or horseradish sauce yet. I thought this beef tenderloin roast was so flavorful on its own that it didn’t need a sauce, but you could use a store-bought sauce, or try one of my topping ideas I’ve listed in the post above.
Naomi
0Hello there! Looking forward to giving this recipe a try! One question, though, the herbed butter sounds amazing, but with rubbing it on while the beef is hot and then putting it right into the oven, does it just drip off of the meat? Wondering if it will have a chance to season it properly? ? But I guess I can just make it and see! Thank you!
Maya | Wholesome Yum
0Hi Naomi, It does start to melt a little when you put it on, but you can see in the process pictures above it doesn’t all melt instantly. In my experience the meat still absorbs most of the butter. Let me know what you think when you try it!
Naomi
0Well, well, well.
I have done a lot of cooking and baking in my day and love making food for friends and family. I think that I got the most positive feedback on anything I have made literally ever in my life on this tenderloin. They LOVED it and raved about it all night. Every time I read a review like that on a recipe I’m always mildly in disbelief until it happened to me! 😛 I decided to kill two birds with one stone and added the salt to the tenderloin the night before when leaving it to dry in the fridge overnight, and adding the butter worked out just fine as you suggested. I had a four pound cut of meat, and had it in the preheated oven for only 13-14 minutes and that wound up being just perfect. Thank you for making me the hero of my kitchen! 🙂
Trudi Warner
0what oven temperature, it did not give that??
Maya | Wholesome Yum
0Hi Trudi, Of course I did. 🙂 It’s 400 degrees F. This info is on the recipe card above – please make sure to read the recipe card to ensure you don’t miss something.
Betty
0This looks so good. I don’t know if i can afford it but i am going to give it a try. Thanks for the awesome step by step lesson on how to prepare it
Abby
0Making this to main dish for Christmas this year because it was so outstanding! Easy instructions to follow and turned out perfect.
Olivia
0Had this for dinner the other night and the whole family loved it! Cooked it medium-rare and it was so tender and delicious. So happy I found this recipe, thank you!
Jessica
0Mmmm! I gave this a test run before the holidays and it’s a definite must to make again. So flavorful, thank you!
James A Crowder
0Love this recipe and will give it a try these coming holidays. Butter always makes anything better much better. Butter and garlic, you can’t go wrong.