Roasted Beef Tenderloin
This easy-to-follow oven Roasted Beef Tenderloin recipe is seasoned to perfection, buttery in flavor, ultra-tender in texture, and perfectly seared to golden brown.
This recipe is on par with my Fool Proof Prime Rib, Air Fryer Prime Rib, and Prime Rib in an Electric Roaster.
A Quick Look at the Recipe
- ✅ Recipe Name: Roasted Beef Tenderloin
- ⏲️ Ready In: 3 hours, including the resting time before and after
- 👨👨👦👦 Serves: 8
- 🍽️ Calories: 734kcal
- 💪 Protein: 42g
- 🥣 Main Ingredients: Beef tenderloin roast, butter, garlic, fresh rosemary or thyme
- 📋 Dietary Info: Beef tenderloin is a high protein main dish that is nutrient-dense for protein-focused diets.
- 💯 Why You’ll Love It: You’ll love this roasted beef tenderloin because it delivers steakhouse-quality results with a surprisingly simple method.
We love to cook this whole beef tenderloin, then slice it into steaks, also known as filets. It is perfect for any get-together, holiday, or special occasion.
It’s tender, juicy beef that melts in your mouth, seasoned to perfection, and roasted in the oven to deliciousness. And because beef tenderloin has no bones involved, you can easily slice and eat the entire piece of meat. Such a great value for prime beef!
Whether you make Grilled Beef Tenderloin, serve it whole as an oven roast, slice it into filets or steaks, make Beef Tenderloin Sandwiches, or create Beef Tenderloin Sliders, beef tenderloin has a stunning taste and appeal.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Beef tenderloin roast, trimmed of silver skin and excess fat: You can ask the butcher to do this for you, or you can do it yourself if you have a very sharp boning knife. You can also ask the butcher to tie the tenderloin, if desired. This will keep the tenderloin uniform in size as it cooks, and that helps it cook more evenly.
- Olive oil
- Unsalted butter
- Fresh garlic
- Fresh rosemary: You can also substitute thyme.
Step by Step Instructions
Step 1: In a small bowl, mix together the butter and garlic until smooth; fold in fresh herbs if using; reserve.
Step 2: Remove the beef tenderloin from the fridge and unwrap it. Pat any excess moisture from the exterior of the roast, then season it on all sides with the salt and pepper. Let the roast rest, uncovered, on the counter to reach room temperature before cooking, for 2 – 2 1/2 hours.
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Step 3: Preheat the oven to 450 degrees F.
Step 4: In a large heavy-bottomed skillet over medium-high heat, add a generous swish of olive oil. I like to use my 13-inch Lodge cast iron skillet.
When the oil is nicely hot and shimmering, place the seasoned tenderloin into the skillet. Brown the tenderloin roast for just a few minutes on all sides until it is deep golden brown with a nice, crusty exterior.
Step 5: Slather the prepared butter mixture over the top of the seared beef tenderloin, then place the skillet with the roast in the preheated oven on the center rack.
Roast the beef tenderloin for 30 minutes at 450 degrees F.
Reduce the oven temperature to 325 degrees F and continue cooking the tenderloin for an additional 20-30 minutes at this lower temperature. At the 20-minute mark, use an instant-read meat thermometer probe to check the tenderloin’s internal temperature to be sure it is on track to reach 125 degrees F at the center.
Step 6: When the beef tenderloin reaches 125 degrees F. at the center, remove it from the oven.
Cover the pan tightly with foil and let the roast rest for 15-20 minutes, allowing the tenderloin to continue rising in temperature at the center to 130-135 degrees F. for medium-rare doneness.
Keep in mind that if the beef tenderloin rested properly at room temperature before you seared it and began the roasting process (as directed in Step 2), the tenderloin will only need approx. 12-13 minutes per pound of total cooking time. Beef cooks much more quickly if it is not ice cold when you begin the cooking process.
Step 7: Uncover the rested tenderloin and place it onto a large cutting board. Carve the tenderloin roast across the grain into thick slices.
My Recipe Tips
- When cooking beef, I can think of nothing that is more important than rest before and after cooking, so please don’t skip this step!! Beauty rest before you sear is essential because it helps the meat develop a good sear when it’s closer to room temperature on the surface. Whereas an ice cold piece of meat does nothing but cool off the cooking surface immediately! Searing the tenderloin creates caramelization and that means FLAVOR. Allowing the beef tenderloin to rest after it cooks allows the protein fibers to relax so it’s a tender and juicy eating experience.
- Using a meat thermometer is essential when cooking any type of meat or poultry.
Instead of cooking meat by minutes per pound or by guesswork, using an instant-read meat thermometer allows you to cook by the internal temperature. This will keep you from overcooking the beef tenderloin and this is very important for a good eating experience.
Roasted Beef Tenderloin FAQs
Figure 10 oz. of raw tenderloin per person, which is just over 1/2 lb. per person. A four pound tenderloin will feed 7-8 people generously. Since you will likely be serving them side dishes, you will end up with some nice tenderloin leftovers.
Filet mignons are melt-in-your-mouth steaks that are cut from a beef tenderloin.
Yes! Cooking one big beef tenderloin and then slicing it to serve like a steak is ideal. It is so much easier to cook one beef tenderloin than it is to tend to individual steaks for each person. Anybody who loves steak will think a slice of beef tenderloin is heavenly!
Beef tenderloin is often referred to as a roast (beef tenderloin roast) due to its larger size. An average beef tenderloin weighs 4-5 pounds. As a comparison, an average chuck roast typically weighs 3-4 pounds.
Beef tenderloin will keep very well in an airtight container in the refrigerator for up to 3 days. You can freeze leftover beef tenderloin for up to 6 months in an airtight container.
Reheat beef tenderloin leftovers by the slice in the microwave for 20-30 seconds per slice.
What to serve with Roasted Beef Tenderloin
We love to serve this with Creamy Horseradish Sauce. It complements the beef tenderloin so well!
For sides, it pairs well with Million Dollar Mashed Potatoes or Lemon Roasted Asparagus. If you have kids around, another excellent side dish is my Crock Pot Velveeta Mac and Cheese.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Roasted Beef Tenderloin
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Ingredients
Beef Tenderloin Roast
- 4 pound center-cut beef tenderloin roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 tablespoons olive oil
Garlic Herb Butter
- 6 tablespoons unsalted butter softened
- 6 cloves garlic minced, may substitute 1 tsp. granulated garlic
- 1 teaspoon finely chopped fresh rosemary leaves optional, may substitute 1/4 tsp. dried rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves optional, may substitute 1/4 tsp. dried thyme
Instructions
Prepare the Garlic Herb Butter
- In a small bowl, mix together the butter and garlic until smooth; fold in fresh herbs if using. Reserve the butter in the fridge.6 tablespoons unsalted butter, 6 cloves garlic, 1 teaspoon finely chopped fresh rosemary leaves, 1 teaspoon finely chopped fresh thyme leaves
Prepare the Beef Tenderloin
- Remove the beef tenderloin from the fridge and unwrap. Pat any excess moisture from the exterior of the roast, then season it on all sides with the salt and pepper.4 pound center-cut beef tenderloin roast, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Let the roast rest, uncovered, on the counter to come to room temperature prior to cooking, 2 – 2 1/2 hours.
- When the beef tenderloin is fully rested, preheat the oven to 450 degrees F.
- In a large heavy-bottomed skillet (I like to use my 13-inch Lodge cast iron skillet) over medium high heat, add a generous swish of olive oil.2-3 tablespoons olive oil
- When the oil is nicely hot and shimmering, place the seasoned tenderloin into the oil, meat-side down (fat-side facing up). Brown the tenderloin roast for a just few quick minutes on all sides until it is deep golden brown with a nice, crusty exterior.
- Slather the prepared butter mixture over the top side of the seared beef tenderloin, then place the skillet with the roast into the preheated oven on the center oven rack.
- Roast the beef tenderloin for 30 minutes at 450 degrees F.
- Reduce the oven temperature to 325 degrees F., continuing to cook the tenderloin for an additional 20-30 minutes at this lower temperature. At the 20 minute mark, use an instant-read meat thermometer probe to begin checking the internal temperature of the tenderloin to be sure it is on track for reaching 125 degrees F at the center.
- When the beef tenderloin reaches 125 degrees F. at the center, remove it from the oven. Cover the pan tightly with foil, letting the roast rest for 15-20 minutes, allowing the tenderloin to continue to raise in temperature at the center to 130-135 degrees F. for medium rare doneness. **Keep in mind that if the beef tenderloin rested properly at room temperature before you seared it and began the roasting process (as directed in Step 2), the tenderloin will only need approx. 12-13 minutes per pound of total cooking time. Beef cooks much more quickly if it is not ice cold when you begin the cooking process.
- Uncover the rested tenderloin and place it onto a large cutting board. Carve the tenderloin roast across the grain into thick slices.
Notes
- When cooking beef, I can think of nothing that is more important than rest before and after cooking, so please don’t skip this step!! Beauty rest before you sear is essential because it helps the meat develop a good sear when it’s closer to room temperature on the surface. Whereas an ice cold piece of meat does nothing but cool off the cooking surface immediately! Searing the tenderloin creates caramelization and that means FLAVOR. Allowing the beef tenderloin to rest after it cooks allows the protein fibers to relax so it’s a tender and juicy eating experience.
- Using a meat thermometer is essential when cooking any type of meat or poultry.
Instead of cooking meat by minutes per pound or by guesswork, using an instant-read meat thermometer allows you to cook by the internal temperature. This will keep you from overcooking the beef tenderloin and this is very important for a good eating experience.
I’m so excited I found this recipe – I’m having a dinner party with 8 people but I want left overs to make sure my guests go home with some yummy pieces of beef – I’m thinking about 10 pds of beef tenderloin – That should do it right? I”m so excited to make this for my family it should be a hit for sure. Of course there’s salad, veggie casserole, potatoes we’re living it up LOL
Hi Candace –
You go, Gurl, live it up with ALL the beef tenderloin in the world – isn’t it just GRAND?? I’m sure it will be a great success for your crew and they will love you for it. 10 pounds will give you plenty, including some good leftovers. Who won’t be so excited to take home some leftover beef tenderloin in their pocket??? I can see them now!
Your fan,
Chef Alli
This was a great meal and my family loved it
Hi Kristi –
Thanks for letting me know! So glad your family enjoyed the beef tenderloin. We do too!
Chef Alli
Delicious!
Hello Sydnee-
Thanks for giving a 5-star rating on this beef tenderloin recipe. Glad you enjoyed it!
Sincerely,
Chef Alli
You won’t regret trying this delicious recipe! The family will love it!
Hi Ashley –
So glad you enjoyed the beef tenderloin recipe. I really appreciate you letting me know!
Sincerely,
Chef Alli
This looks delicious! Just printed the recipe, can’t wait to make it.
Hi Janae –
I hope this recipe for beef tenderloin works perfectly for you. Please do let me know how it goes! I appreciate feedback on all my recipes.
Thank you,
Chef Alli