This post may contain affiliate links. Please read our disclosure policy.
Make the best roasted beef tenderloin recipe with a simple garlic and herb crust! This beef tenderloin roast turns out perfectly juicy and tender, it practically melts in your mouth. Whether you’re cooking for the holidays or a special dinner, this easy beef tenderloin will impress every time.
Looking to make a lasting impression at your next fancy dinner gathering? Beef tenderloin is the timeless choice for a special centerpiece dish. With this easy and flawless recipe, you’ll have everything you need for the Holiday season or any other special occasion. My tried-and-true method guarantees a gorgeously caramelized exterior and a tender, succulent center. The blend of rosemary and garlic enhances this beef tenderloin, creating a phenomenal main dish that will be the star of all your dinner parties!
What is Beef Tenderloin
Beef Tenderloin is the most tender cut of beef. It’s cut from the loin of a cow, and when cut into steaks, it is what we know as “filet mignon”. There is not a lot of fat in the tenderloin, making it a lean meat cut. When cooked properly, tenderloin will literally melt in your mouth!
Why You Need To Make My Beef Tenderloin Roast
- It’s the ultimate special-occasion dinner. If you’ve ever searched for the perfect filet mignon roast recipe or prime rib roast alternative, this beef tenderloin roast is it. It’s just as impressive, yet easier to prepare and guaranteed to turn out tender and juicy every single time.
- Simple ingredients, big flavor. This roast tenderloin recipe only needs a handful of pantry staples, think garlic, herbs, and olive oil, but it tastes like a five-star meal. No complicated steps, just incredible flavor that melts in your mouth.
- It pairs with everything. From classic mashed potatoes to roasted veggies or even a crisp salad, this tenderloin fits right into any dinner spread. It’s a versatile main dish that shines whether it’s a holiday meal or a cozy Sunday dinner.
Ingredients You’ll Need
- 4-pound trimmed center-cut beef tenderloin
- ½ tablespoon olive oil
- 2 teaspoons salt
- 1½ teaspoons fresh ground black pepper
- 6 cloves garlic, minced
- 1 to 2 tablespoons fresh rosemary leaves, chopped
- 1 tablespoon vegetable oil
How To Cook A Beef Tenderloin Roast
The total cooking time for beef tenderloin is about 40 minutes. Searing the tenderloin takes about 4 to 5 minutes per side, and roasting the tenderloin takes about 25 minutes. You’ll also let the beef rest for 10 to 15 minutes before slicing.
- Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
- Sear: Season the tenderloin, then sear it on all sides until browned.
- Roast: Transfer the skillet to a preheated oven and continue to cook for 25 minutes at 450˚F or until the internal temperature of the roast reaches 125˚F to 130˚F. Do not overcook because that will result in chewy and dry beef. It’s important to use a meat thermometer to check for doneness.
- Allow to rest: Remove from oven, tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.
Temperature Doneness Guide For Beef Tenderloin
- RARE: 120˚F TO 125˚F
- MEDIUM RARE: 130˚F TO 135˚F
- MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
- WELL: 150˚F+
Katerina’s Recipe Tips
- Bring the beef to room temperature: Before roasting, I highly advise taking the tenderloin out of the fridge at least one hour and up to two hours before cooking. Letting the meat come to room temperature will produce juicier and evenly cooked meat.
- Dry and trim: Pat your tenderloin dry with paper towels. Then remove the “silverskin” running down the length of the tenderloin by running a sharp knife under it and gently pulling it off. You can also trim any excess fat from the meat.
- Add flavor: Rub olive oil all over the meat. Generously season with salt and freshly ground black pepper. In a small bowl, mash together the minced garlic with a couple of tablespoons of freshly chopped rosemary leaves. Rub the tenderloin with the prepared garlic mixture.
- Tie with twine: This is an important step – don’t skip it! Place the tenderloin over pieces of precut kitchen twine spaced one inch apart and tie them closed. You can also ask the butcher to tie it for you (trim it, too!) when buying the tenderloin.
Serving Suggestions
This beef tenderloin roast recipe pairs beautifully with all kinds of sides! For a classic holiday combo, serve it with my freezer mashed potatoes, creamy mashed cauliflower, or crockpot mashed potatoes. If you want something lighter, roasted green beans or easy oven roasted vegetables are always a hit.
And to finish things off, you can’t go wrong with a slice of elegant chocolate mousse cake or a warm peach cobbler.
FAQs
You’ll want to roast your beef tenderloin at 450°F after searing it. The high temperature helps lock in those juices and build a flavorful crust. If you don’t have an oven-safe skillet, just sear it first on the stovetop, then transfer it to an oven-safe dish to finish cooking.
Plan for about 40 to 45 minutes total. You’ll sear the outside for 12 to 15 minutes (around 3 to 5 minutes per side), then roast it in the oven for 20 to 25 minutes, depending on the size of your tenderloin and desired doneness. Once it’s out, let it rest for about 15 minutes before slicing so the juices can redistribute and every bite stays perfectly tender.
Pin this now to find it later
Pin It
Beef Tenderloin Roast Recipe
Ingredients
- 4 pound trimmed center-cut beef tenderloin
- ½ tablespoon olive oil
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 6 cloves garlic, minced
- 1 to 2 tablespoons fresh rosemary leaves, chopped
- kitchen twine
- 1 tablespoon vegetable oil
Instructions
- Bring the meat to room temperature. Let the tenderloin sit at room temperature for at least 1 hour before cooking. When ready, set the oven to preheat to 450˚F.
- Prep. When ready, set the oven to preheat to 450˚F. Pat the tenderloin dry with paper towels.
- Season it. Rub the beef tenderloin with olive oil, then generously season with salt and freshly ground black pepper.
- Combine the garlic and herb. In a small bowl, mix the minced garlic and chopped rosemary, then rub this mixture all around the tenderloin.
- Tie it with twine. Place the tenderloin over precut pieces of kitchen twine spaced 1 inch apart, and tie them closed. You can also ask the butcher to tie the tenderloin for you.
- Sear the beef tenderloin. Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
- Roast. Transfer the skillet to the oven and continue cooking for 25 to 30 minutes, or until the roast reaches an internal temperature of 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.
- Let it rest. Remove the skillet from the oven and transfer the roast to a cutting board. Tent a piece of foil over the tenderloin and let it rest for 10 to 15 minutes before cutting.
- Serve. Cut the beef tenderloin into ½-inch slices and serve.
Equipment
Video
Notes
- Beef: Choose a high-quality beef tenderloin for the best results. Look for well-marbled meat and ensure it is trimmed properly for even cooking.
- Bring to Room Temperature: Allow the beef tenderloin to come to room temperature before cooking. This ensures more even cooking throughout the meat.
- Seasoning: Season the beef generously with salt and pepper, or use your preferred seasoning blend. You can also add herbs like rosemary or thyme for extra flavor.
- Preheat the Oven: Make sure your oven is preheated to the desired temperature before putting the beef in. This ensures a consistent cooking environment.
- Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately gauge the internal temperature of the beef. This helps you achieve the desired level of doneness (e.g., rare, medium-rare, medium).
- Resting Time: Allow the roast beef tenderloin to rest for about 10-15 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final product.
- Slicing: When ready to serve, slice the roast beef against the grain into thin, even slices. This ensures maximum tenderness.
- Customizing: Feel free to experiment with additional flavors and ingredients. You can add a crust, such as a herb or a breadcrumb crust, or baste the beef with a flavorful sauce during cooking.
- Store beef tenderloin in an airtight container and keep it in the fridge for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Storing Leftovers
- To store, allow the roast beef tenderloin to cool to room temperature, then wrap it tightly in plastic or aluminum foil. Place the beef in an airtight container or sealable plastic bag and keep it refrigerated for up to 4 days or frozen for up to 2 months.
- To reheat, preheat your oven to 300˚F. Wrap the beef tenderloin portions in foil to keep them moist. Place in the oven and heat it for about 10 minutes, or until heated through.
Hi, Id like tio make this as part of a birthday party buffet for a large group. can I make this 2 days before serving?
Hi! While you can technically cook almost anything ahead and store it in the fridge, including beef tenderloin, I wouldn’t recommend it for this particular cut. A center-cut beef tenderloin is best served fresh, right after roasting and resting. It’s one of those showstopper dishes that really should be enjoyed hot and juicy, not reheated. If you’re cooking for a crowd, I’d definitely suggest making it the day of. Hope that helps, and have an amazing birthday celebration!
Looks yummy! Question… won’t cooking to 130 degrees plus carryover cooking lead to a roast more medium than medium rare?
Hi!
Great question—carryover cooking typically adds about 5 degrees while the roast is resting, so pulling it at 130°F should still give you a medium-rare center. If you prefer it a little less cooked, you can pull it at 125°F to allow for carryover. Hope this helps, and I’d love to hear how it turns out!
Made it yesterday! Great recipe and instructions… substituted rosemary (don’t like) with thyme and bay leaves… used garlic but only 2 minced and well spread- sometimes it’s a bit much and the meat is such good quality that you really don’t need it. After letting it rest, I took away all the thyme and bay leaves and to keep the rustic look just sprinkled chopped parsley over the loaf and on the sides. Looked delicious and actually was!!! Kudos for that! Thank you!
Why do you tie it? It’s in one piece?
Tying helps the tenderloin maintain a uniform shape, which ensures even cooking, preventing thinner parts from overcooking while thicker parts remain undercooked.
If you sear after adding the rosemary and garlic….doesn’t it burn? Can you add salt and pepper then sear and then add rosemary and garlic?
This is how I always prepare it, and I have never had a problem, but if you want to sear it first and then add the garlic and herbs, that’s okay, too.
If you put the garlic butter on before the sear doesn’t the garlic burn?