Roasted Beef Tenderloin Recipe

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Enjoy this delicious Roasted Beef Tenderloin recipe, easy to make with a delectable garlic and herb crust. It’s so tasty and juicy that it practically melts in your mouth!

Sliced beef tenderloin with a serving fork placed on top.


Looking to make a lasting impression at your next fancy dinner gathering? Roast 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!

Cooked and sliced beef in a skillet.

Tips For Preparing Roast Beef Tenderloin

  • 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 a paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling it off. You can also trim any excess fat on the meat.
  • Oil and season: Grab some olive oil and rub it all around the meat. Generously season with salt and fresh ground 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.
Raw Beef Tenderloin tied with kitchen twine.

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 Make A Roasted Beef Tenderloin

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.

  1. Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
  2. Sear: Add the tenderloin to the hot oil and sear on all sides until browned.
  3. 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. 
  4. 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 Cooked Beef

  • RARE: 120˚F TO 125˚F
  • MEDIUM RARE: 130˚F TO 135˚F
  • WELL: 150˚F+
Close-up photo of slices of roast beef.

Serving Suggestions

Beef tenderloin pairs beautifully with various sides, and a classic choice is always these Freezer Mashed Potatoes or my Creamy Mashed Cauliflower, as well as these Crock Pot Mashed Potatoes. For a lighter option, consider Roasted Green Beans and a side of Easy Oven Roasted Vegetables. And don’t forget this elegant Chocolate Mousse Cake or a simple Peach Cobbler.

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.
Cooked Beef tenderloin slices.

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4.93 from 42 votes

Roasted Beef Tenderloin Recipe

Easy to prepare Beef Tenderloin with the most delicious garlic and herb crust. With this recipe, you will make juicy roasted beef tenderloin that melts in your mouth.
Prep Time: 1 hour
Cook Time: 40 minutes
Resting Time: 15 minutes
Total Time: 2 hours
Servings: 10 servings


  • 4 pound trimmed center-cut beef tenderloin
  • ½ tablespoon olive oil
  • 2 teaspoons salt
  • teaspoons fresh ground black pepper
  • 6 cloves garlic,, minced
  • 1 to 2 tablespoons fresh rosemary leaves,, chopped
  • Kitchen Twine
  • 1 tablespoon vegetable oil
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  • Let tenderloin sit at room temperature for 1 hour before cooking. When ready, preheat the oven to 450˚F.
  • Pat dry the tenderloin with paper towels. Rub the beef tenderloin with olive oil and generously season with salt and fresh ground black pepper.
  • In a small bowl mix together minced garlic and chopped rosemary; rub this mixture 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 the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
  • Transfer the 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 the 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.


  • 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.


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

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.

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  1. Donna Rakotci says:

    I had a dinner party for 10 people and 10 out of 10 loved this tenderloin. Need I say more!!!

    1. Sherry says:

      I’m about to do the same thing. Did you find that the garlic burned at all when you seared it?

  2. Kat says:

    What if I have pre sliced tenderloin? How would I adjust the temperature/time?

  3. Carolann says:

    Thank you Katerina. Happy new year and great recipe can’t wait to try it. Sounds so yummy

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! Happy New Year! 🙂

  4. Kay B says:

    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!

    1. Katerina Petrovska says:

      That’s wonderful! I’m very glad you and your family loved it! Thank YOU! 🙂

  5. Amy Ragonese says:

    I made this for Christmas Dinner!!!!! Amazing and soooo easy!!!!!

    1. Katerina Petrovska says:

      That’s wonderful! I’m very glad you enjoyed it! Thank YOU! 🙂

  6. Monique says:

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

    1. Barb W says:

      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.

  7. Lissa carter says:

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

    1. Katerina Petrovska says:

      I am very glad you enjoyed it! Thank YOU! 🙂

  8. Lorie says:

    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 says:

      That’s wonderful! I’m very happy you loved it! Thank YOU! 🙂

  9. Bobbi says:

    What about a 8lb tenderloin?

    1. Katerina Petrovska says:

      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.

  10. Gisselle Clairess says:

    You put it in the oven uncovered?