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Roasted Beef Tenderloin Recipe

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

The Best Beef Tenderloin Recipe

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.

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

How To Prepare Beef For Roasting

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 preheated oven and continue to cook for 25 minutes at 450˚F, or until 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. 

How Long Do You Cook Beef Tenderloin?

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

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

Temperature Doneness Guide for Cooked Beef

  • RARE: 120˚F TO 125˚F
  • MEDIUM RARE: 130˚F TO 135˚F
  • WELL: 150˚F+
Cooked Beef tenderloin slices.

What to Serve with Beef


up close shot of Roast Beef tenderloin cut into thin slices.

Roast Beef Tenderloin Recipe

Katerina | Diethood
Easy to prepare Beef Tenderloin with the most delicious garlic and herb crust. Make juicy roasted beef tenderloin that melts in your mouth!
4.94 from 16 votes
Servings : 10 servings
Prep Time 1 hour
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 2 hours


  • 1 (4-pound) trimmed center-cut beef tenderloin
  • ½ tablespoon olive oil
  • 2 teaspoons salt
  • 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.
  • 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 ½-inch slices and serve.


  • Store beef tenderloin in an airtight container and keep it in the fridge for 3 to 4 days.


Serving: 5 ounces | Calories: 507 kcal | Carbohydrates: 1 g | Protein: 33 g | Fat: 40 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 17 g | Cholesterol: 127 mg | Sodium: 554 mg | Potassium: 564 mg | Fiber: 0.1 g | Sugar: 0.02 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 4 mg | Net Carbs: 1 g

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.

Course: Dinner
Cuisine: American, French
Keyword: 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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46 comments on “Roasted Beef Tenderloin Recipe”

  1. Best and easiest whole beef tenderloin I have ever cooked or eaten. Everyone raved over how tender and flavorful it was. Absolutely
    delicious! Definitely on the Christmas Eve menu from now on!

  2. Looks delicious and planning to make it this weekend. But can you explain why you tie it? What if I don’t?

    1. Generally you tie the smaller end into the center so I cools more evenly. You don’t have to, that end will just be more done.

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

  4. 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 - Diethood
      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.

  5. 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 ☺️

  6. When I’m getting this ready to tie should I cut off the narrow end or fold it up to make it thicker?

  7. 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 - Diethood
      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?

  8. 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 - Diethood
      Katerina Petrovska

      Yes, you can use about 1 teaspoon dried rosemary for every 1 tablespoon fresh rosemary.

      1. Is there another spice that would be good instead of rosemary? How many does a 4 lb serve? What size would I need for 7? If I want med rare do I take it out before 130 since it will still cook? One more, will the 12 inch skillet hold a larger piece of meat, bigger than 4 lbs? Thank you! I definitely want to try this one.

        1. All those questions are answered in the post above.
          A serving size of cooked beef is 3 to 4 ounces. 4 pounds can serve 10, and up to 16.
          For medium-rare, take it out at between 130˚F to 135˚F.
          Go with a 14-inch skillet if you are going to use more than 4-pounds.

    1. Katerina - Diethood
      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.

  9. 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?

  10. 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.

  11. Avatar photo
    Shannon Graham

    What a delicious dinner idea! It looks so tender. My husband would be head over heals for this.

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

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

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