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A whole beef tenderloin with slices next to it.

Beef Tenderloin

This easy-to-follow Roasted Beef Tenderloin recipe is seared to golden brown, seasoned to perfection, and roasted in the oven.
Servings: 8 servings
Chef Alli
5 from 4 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Resting time for tenderloin 2 hours
Total Time 2 hours 55 minutes

Ingredients
 

Beef Tenderloin Roast

  • 4 lb. center-cut beef tenderloin roast
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2-3 Tbs. olive oil

Garlic Herb Butter

  • 6 Tbs. unsalted butter softened
  • 6 cloves garlic minced, may substitute 1 tsp. granulated garlic
  • 1 tsp. finely chopped fresh rosemary leaves optional, may substitute 1/4 tsp. dried rosemary leaves
  • 1 tsp. finely chopped fresh thyme leaves optional, may substitute 1/4 tsp. dried thyme

Instructions
 

Prepare the Garlic Herb Butter

  • Preheat the oven to 425°F. In a small bowl, mix together the butter and garlic until smooth; fold in fresh herbs if using; reserve.

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.
  • Let the roast rest, uncovered, on the counter to come to room temperature prior to cooking, 2 - 2 1/2 hours.
  • 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.
  • 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. If using a programmable instant-read meat thermometer, insert the probe at this point, then place the tenderloin roast (still in the skillet at this point) into the preheated oven on the center oven rack.
  • For a medium-rare prime rib, roast the beef tenderloin for 20 minutes, checking the internal temperature at this point to be sure it is on track for reaching 125 degrees F at the center. Continue to roast the tenderloin for an additional 5-10 minutes or so, keeping a close eye on the internal temperature so you don't overcook it.
    **Keep in mind that if the beef tenderloin rested at room temperature before you seared it and began roasting it, the meat will only need approx. 7-8 minutes per pound of cooking time. Meat cooks much more quickly if it is not ice cold when you begin the initial cooking process.
  • Remove the beef tenderloin from the oven and cover 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.
  • Uncover the tenderloin and place it onto a large cutting board; carve across the grain into thick slices. Serve with horseradish sauce, if desired.

Nutrition

Calories: 734kcalCarbohydrates: 1gProtein: 42gFat: 62gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 181mgSodium: 591mgPotassium: 717mgFiber: 0.4gSugar: 0.03gVitamin A: 313IUVitamin C: 2mgCalcium: 30mgIron: 6mg
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