If you’ve ever wanted to try cooking beef tenderloin at home, this easy step-by-step recipe is for you! Whole beef tenderloin, the most tender cut of beef, is known for its buttery texture and rich taste and is a prized main dish for special occasions and celebrations. Your guests will feel like they’re dining in a fine restaurant when you serve them!
The whole tenderloin is pan-seared at a high temperature to lock in the juices and create a nice crust, then slathered with a creamy garlic and herb butter spread and roasted in the oven until perfectly tender and cooked to your desired degree of doneness. Serve this elegant main dish alongside your favorite sides for an unforgettable upscale meal. It’s especially elegant during the holiday season! For more holiday main dish recipes, try my prime rib, roasted turkey, or honey glazed ham.
Ingredients
Beef Tenderloin Roast — this tender and lean cut of premium meat comes from the loin section of the cow and is available either trimmed or untrimmed. If untrimmed, the layer of fat and silverskin must be removed before cooking. Ask the butcher to remove it to save you time and effort.
Garlic — fresh minced garlic cloves add a savory flavor to the butter spread.
Herbs — chopped fresh rosemary and thyme add an herbaceous flavor to the meat. In a pinch, substitute with ⅔ teaspoon dried rosemary and ⅓ teaspoon dried thyme.
Olive Oil — used to pan-sear the tenderloin before cooking in the oven to lock in the juices and create a flavorful outer crust. You can swap with avocado or grapeseed if you don’t have olive oil.
Spices — kosher salt and ground black pepper help to tenderize the meat and enhance its natural flavor. Use coarse or freshly ground pepper to add texture and the most robust flavor.
How To Prepare Beef Tenderloin
1. Pat the tenderloin with paper towels until it is very dry. If the tenderloin is not yet trimmed, carefully use a sharp knife to trim off the fat and silver skin.
2. Cut the roast in half crosswise to make two pieces. If the ends are thinner than the center of the roasts, tuck them under so they are an even thickness.
3. With butcher’s twine, tie the tenderloins at 1-inch intervals to create a tight, cylinder shape. Season the surface of the meat for each piece with salt and pepper.
4. Line a large, rimmed baking sheet or roasting pan with foil. Fit a wire rack inside. Set the tenderloin pieces on the wire rack and let them rest at room temperature for 1 hour.
How To Roast Beef Tenderloin
5. While the meat rests, mix the butter, garlic, rosemary, and thyme together in a small bowl. Mash and stir the mixture with a fork until thoroughly combined.
6. Preheat the oven to 425°F. Heat a large skillet to medium-high heat. Pat the tenderloin pieces dry with paper towels. Add the olive to the skillet. Sear the tenderloin on all sides, about 2 minutes per side, 8 minutes total. Return the roasts to the wire rack set over the sheet tray and let them cool slightly for about 10 minutes.
7. Slather the butter over the slightly cooled tenderloin. Roast for 20-25 minutes until the internal temperature reaches 125°F for medium-rare beef. The temperature of the meat will continue to rise another 5-10 degrees while it rests.
8. Remove the tenderloin from the oven, tent the roasts with foil, and let them stand for 10 minutes at room temperature. Then, remove the butcher’s twine and slice them into 1-inch thick pieces. Serve immediately.
What Internal Temperature Should Beef Tenderloin Be Cooked To?
The cooking time for beef tenderloin varies depending on its thickness and your desired level of doneness, typically 4-8 minutes per pound. Below are the recommended internal temperatures to reach before you pull the tenderloin out of the oven and the approximate cooking time for each level of doneness. Remember, the internal temperature will continue to rise up to 10 degrees as it rests, so calculate accordingly.
- Rare: Cook to 110°F-115°F; about 15-20 minutes/ 4-5 minutes per pound. (120°F to 125°F after resting)
The center will be very red with a lighter pink ring around the outside. - Medium-Rare: Cook to 120°F-125°F; about 20-25 minutes/ 5-6 minutes per pound. (130°F to 135°F after resting)
A smaller portion of the center will be red, with a large, lighter pink ring around the edge. - Medium: Cook to 130°F-135°F; about 25-30 minutes/ 6-7 minutes per pound. (140°F to 145°F after resting)
The center will be pink, not red, with the outside beginning to turn brown. - Medium-Well: Cook to 140°F – 145°F; about 30-35 minutes/ 7-8 minutes per pound (150°F to 155°F after resting)
The center will be light pink, and the outside will be brown.
How To Serve
After resting, cut the rested beef into 1-inch thick rounds for the best texture and flavor. Pair with bearnaise or horseradish cream sauce and classic sides like roasted asparagus and garlic mashed potatoes for a full gourmet meal.
How To Store Leftovers
- Fridge: Cool the beef to room temperature before refrigerating it in an airtight container for 3-4 days.
- Freezing: Wrap cooled beef tightly in plastic wrap or aluminum foil, then place in an airtight freezer-safe container and store for up to 3 months. Thaw frozen leftovers for 24 hours in the refrigerator before reheating.
- Reheating: Reheat gently to preserve the beef’s tender texture. Place the meat in a baking dish with a splash of water or beef broth to keep it moist. Cover the dish with aluminum foil and reheat in the oven at 250ºF for 20-30 minutes until heated.
Pro Tips For Making This Recipe
- Use a prepared tenderloin. Most grocery stores or butchers sell 4-pound tenderloins that are already trimmed and tied or will do it for you, saving prep time. It’s essential to make sure the tenderloin has the silverskin and any excess fat removed from it before tying each piece.
- Adjust the salt if needed. If you purchase a 4-pound tenderloin that hasn’t been trimmed, the trimming will remove close to a pound of the weight. If your tenderloin is pre-trimmed and weighs around 4 pounds, increase the salt by 1 teaspoon. You want about 1 teaspoon of salt per pound of tied tenderloin.
- Switch up the flavors in the butter by changing the herbs to others like fresh oregano or tarragon and swapping the fresh garlic for caramelized cloves of air fryer roasted garlic.
- Use a meat thermometer. An instant-read thermometer is essential to ensure the perfect doneness without under- or overcooking the meat. If you have an oven-safe probe, insert it into the thickest portion of one of the pieces before placing it in the oven. Refer to the internal temperature section for recommended temperatures and cooking times.
Frequently Asked Questions
No kitchen twine, no problem! Simply cook the tenderloin as directed without it. The twine helps the tenderloin hold its shape and cook evenly, so just temp the roast in a few places to make sure it’s done throughout.
Allow frozen tenderloin to defrost in the refrigerator for 48 hours before starting the recipe. To speed up this process, place the wrapped frozen tenderloin in a large bowl of cold water and change the water every 30 minutes until thawed. This should reduce the thawing time to 2-3 hours.
You can make a few preparations in advance to save time! Cut, tie, and season the tenderloin with salt and pepper up to 24 hours ahead. The garlic herb butter can be prepared up to 3 days ahead of time and stored in a separate container. Then, sear and roast the beef when you plan to serve it!
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Beef Tenderloin Recipe
Equipment
- Butcher’s twine
- Meat probe thermometer or instant read meat thermometer
- Large rimmed baking sheet
- Aluminum foil
- Large, heavy bottomed skillet
Ingredients
- 1 (4 pound, 1.8kg) beef tenderloin roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 6 tablespoons unsalted butter softened (84g)
- 2 garlic cloves minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 tablespoons olive oil
Instructions
- Pat the tenderloin very dry with paper towels. With a sharp knife, carefully trim the fat and silver skin from the tenderloin.
- Cut the roast in half crosswise to make two pieces. If the ends are thinner than the center of the roasts, tuck them under so that they are evenly thick.
- With butcher’s twine, tie the tenderloins at 1-inch intervals to create a tight, cylinder shape. Season both pieces all over with the salt and pepper.
- Line a large, rimmed baking sheet with foil. Fit a wire rack inside. Set the tenderloin pieces on the wire rack and let them rest at room temperature for 1 hour.
- While the meat rests, mix together the butter, garlic, rosemary and thyme. Mash the mixture with a fork and stir it together until thoroughly combined.
- Preheat the oven to 425°F.
- Heat a large skillet to medium-high heat. Pat the tenderloin pieces dry with paper towels. Add the olive to the skillet. Sear on all sides, about 2 minutes per side, 8 minutes total. Return the roasts to the wire rack set over the sheet tray and let them cool slightly, about 10 minutes. Slather the butter mixture all over the slightly cooled tenderloin.
- Roast for 20 to 25 minutes until the internal temperature reaches 125°F for medium rare. (The temperature of the meat will continue to carry over while it rests, another 5 to 10 degrees.)
- Tent the roasts with foil and let stand for 10 minutes. Remove the butcher’s twine and slice them into 1-inch thick pieces. Serve immediately.
Notes
- Use a prepared tenderloin. Most grocery stores or butchers sell 4-pound tenderloins that are already trimmed and tied or will do it for you, saving prep time. It’s essential to make sure the tenderloin has the silverskin and any excess fat removed from it before tying each piece.
- Adjust the salt if needed. If you purchase a 4-pound tenderloin that hasn’t been trimmed, the trimming will remove close to a pound of the weight. If your tenderloin is pre-trimmed and weighs around 4 pounds, increase the salt by 1 teaspoon. You want about 1 teaspoon of salt per pound of tied tenderloin.
- Switch up the flavors in the butter by changing the herbs to others like fresh oregano or tarragon and swapping the fresh garlic for caramelized cloves of air fryer roasted garlic.
- Use a meat thermometer. An instant-read thermometer is essential to ensure the perfect doneness without under- or overcooking the meat. If you have an oven-safe probe, insert it into the thickest portion of one of the pieces before placing it in the oven. Refer to the internal temperature section for recommended temperatures and cooking times.
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