Beef Tenderloin Recipe

Overhead view of a platter with sliced beef tenderloin along with half not yet sliced. A napkin off to the side.

Make gourmet-style Beef Tenderloin at home with this irresistibly tender, juicy, melt-in-your-mouth recipe. Whole beef tenderloin is pan-seared, slathered in garlic herb butter spread, and roasted until your desired doneness.

Course Main Course

Cuisine American

Prep Time 1 10

Cook Time 25

Rest Time 20

Total Time 1 55

Servings servings

Calories 842kcal

Author John Kanell

Equipment

Butcher’s twine
Meat probe thermometer or instant read meat thermometer
Large rimmed baking sheet
Wire rack
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.

Nutrition