Roasted Beef Tenderloin Recipe

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It’s so easy to make this Roasted Beef Tenderloin recipe with the most delicious garlic & herb crust. This no-fuss recipe makes juicy beef tenderloin that melts in your mouth!

Sliced beef tenderloin with serving fork.


Want to make a BIG impression at your next fancy dinner gathering?! Well, then, let’s do it! Beef tenderloin is the classic choice for a special main dish. Effortless, perfect, juicy, and melt-in-your-mouth-delicious roasted beef tenderloin is the only recipe you’ll need this Holiday Season. Or, for any other special occasion.

My tried and true method yields a beautifully browned crust with tender and juicy center. Rosemary and garlic flavored beef tenderloin makes a fantastic main dish recipe for all your Holiday parties!

Doesn’t hurt that it’s also low in carbs – like ZERO 🙌 – Keto-friendly, and gluten free.

Cooked beef tenderloin in a skillet.


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, which makes it a lean cut of meat. When cooked properly tenderloin will literally melt in your mouth!


There are a few steps to preparing beef tenderloin, but don’t worry – they are easy!

  • Bring to room temperature: Before roasting, I highly advise to take the tenderloin out of the fridge at least one hour and up to two hours before cooking. There’s no marinating required with this recipe, but letting the meat come to room temperature will produce juicier and evenly cooked meat.
  • Dry & trim: Pat your tenderloin dry with paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling the it off. You can also trim any excess fat on the meat.
  • Oil and season: Grab some olive oil and just rub it all around the meat. GENEROUSLY season with salt and fresh ground pepper. In a small bowl mash together minced garlic with a couple tablespoons of fresh 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. 

Raw Beef Tenderloin tied with kitchen twine.HOW TO ROAST BEEF TENDERLOIN

This is a two-step process; first, you want to sear the meat over medium-high heat, and then pop it in the oven to finish the cooking process. In this way, the tenderloin will have a nicely browned exterior and a perfectly pink interior.

  • Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
  • Sear: Add the tenderloin to the hot oil and sear on all sides until browned.
  • Roast: Transfer skillet to a 450˚F-degree oven and continue to cook for 25 minutes, or until internal temperature reaches 125˚F to 130˚F. Do not overcook because that will result in chewy and dry beef. 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. 


Searing the tenderloin usually takes about 4-5 minutes per side, which amounts to about 12-15 minutes total for searing. Roasting the tenderloin then takes about 25 minutes.

Total cooking time for beef tenderloin for searing and roasting is therefore about 40 minutes. You’ll also want to let your tenderloin rest for 10-15 minutes, which allows all the juices to settle. Resting time helps make your tenderloin incredibly tender and juicy!


  • RARE: 120˚F TO 125˚F
  • MEDIUM RARE: 130˚F TO 135˚F
  • WELL: 150˚F+

Cooked Beef tenderloin slices.




4.93 from 13 votes
Sliced beef tenderloin with serving fork.

Roast Beef Tenderloin Recipe

18 18 18
WW Freestyle: 6
Prep Time1 hr
Cook Time40 mins
Resting Time15 mins
It's so easy to make this Roast Beef Tenderloin recipe with the most delicious garlic & herb crust. This no-fuss recipe makes juicy beef tenderloin that melts in your mouth!
Course: Dinner
Cuisine: American, French
Servings: 10 servings
Calories: 519


  • 1 (4-pound) trimmed center-cut beef tenderloin
  • 1/2 tablespoon olive oil
  • 2 teaspoons salt
  • 1-1/2 teaspoons fresh ground pepper
  • 6 cloves garlic, minced
  • 1 to 2 tablespoons fresh rosemary leaves, chopped
  • Kitchen Twine
  • 1 tablespoon vegetable oil


  • Let tenderloin sit at room temperature for 1 hour before cooking. Preheat oven to 450˚F.
  • Pat dry the tenderloin with paper towels. Rub tenderloin with olive oil and generously season with salt and fresh ground pepper.
  • In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin.
  • Place tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.
    Raw Beef Tenderloin tied with kitchen twine.
  • Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, add tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
  • Transfer skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 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.
  • Remove skillet from oven and transfer meat to a cutting board. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.
  • Cut into 1/2-inch slices and serve.


  • Store beef tenderloin in an airtight container and keep in the fridge for 3 to 4 days.
Nutrition Facts
Roast Beef Tenderloin Recipe
Amount Per Serving (5 ounces)
Calories 519 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 18g90%
Cholesterol 127mg42%
Sodium 554mg23%
Potassium 559mg16%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: beef recipes, beef tenderloin, best beef tenderloin, christmas dinner, easy steak dinner recipe, filet mignon, holiday dinner recipe, how to roast beef tenderloin

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35 Responses
  1. Lissa carter

    Omg amazing and flavorful!! Yei did sear in bacon grease rather than Olive oil, wow!!!! Yummy. This was a big hit

  2. Lorie

    I made this last night for Christmas Eve. It’s the first time I’ve done a whole tenderloin and I have to say it was the bomb diggity. Everyone enjoyed it. Thanks for posting this.

    1. Katerina Petrovska

      Double all the other ingredients, too, and just have that thermometer handy so you can check on the meat until internal temperature reaches 130˚F.

  3. Carol

    I didn’t notice in the comments but to acquire medium rare consistency for two 3 1/2 pound tenderloins is the oven time still 25-30 minutes total? Appreciate your reply ☺️

  4. Greg

    Too hot. Even after resting for a full hour, it took a long time to reach the right temp and by then the outside was almost burnt, and that was with a 2.5 lb roast. I prefer another recipe where cook the tenderloin low and slow. The spice rub is great though!

    1. Katerina Petrovska

      I’m very sorry this recipe didn’t work out for you. If you could please just clarify for me so that I can help troubleshoot because, this is a recipe I have cooked over and over again many, many times, and have never had this issue. Are you saying that a 2.5 pound roast cooked for an hour at 450˚F? And, it wasn’t cooked through?

  5. Mike Posey

    Smells great while cooking
    I didn’t have kitchen twine and all I could dig up was common thread
    Hope it works.Next time I won’t be so spontaneous

    1. Katerina Petrovska

      Meat will expand while cooking and tying it up keeps it from spreading out. This will result in even cooking because most roasts are thick in the middle and thinner at the ends.

  6. Sarah

    i don’t have a cast iron skillet or dutch oven. can this be browned on a regular pan and then transferred to a roasting pan? will it still have the same flavor and cook time?

  7. barbara

    Can you put in a cast iron dutch oven or is it better prepared in a cast iron skillet? Also it does not get covered when in the oven…correct? Thanks so much.

  8. Trang

    I didn’t realize that I should let the meat sit for awhile until it gets to room temperature! Thank you for the tip!

  9. Natalie

    That meat is so tender & juicy!! One of my favorites to do, especially at the holidays!! Everyone always loves it!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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