It’s easy to make this Roasted Beef Tenderloin recipe with the most delicious garlic and herb crust. This no-fuss recipe makes juicy beef tenderloin that melts in your mouth!
The Best Roast Beef Tenderloin Recipe
Looking to make a lasting impression at your next fancy dinner gathering? Well, get ready, because we’ve got just the thing! Roast Beef Tenderloin is the timeless choice for a special centerpiece dish. With this easy, flawless, and incredibly mouthwatering roasted beef tenderloin 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 aromatic 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, which makes it a lean cut of meat. When cooked properly tenderloin will literally melt in your mouth!
Roast Beef Tenderloin Recipe Ingredients
- 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
- Kitchen Twine
- Meat Thermometer
How To Prepare Beef For Roasting
There are a few steps to preparing beef tenderloin, but don’t worry – they are easy.
- Bring to room temperature: Before roasting, I highly advise to take the tenderloin out of the fridge at least one hour and up to two hours before cooking. There’s no marinating required with this recipe, but letting the meat come to room temperature will produce juicier and evenly cooked meat.
- Dry & trim: Pat your tenderloin dry with paper towel. Then remove the “silverskin” that runs down the length of the tenderloin by running a sharp knife underneath it and gently pulling the it off. You can also trim any excess fat on the meat.
- Oil and season: Grab some olive oil and just 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.
How To Roast Beef Tenderloin
This is a two-step process. First, you want to sear the meat over medium-high heat and then pop it in the oven to finish the cooking process. This way, the tenderloin will have a nicely browned exterior and a perfectly pink interior.
- Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet.
- Sear: Add the tenderloin to the hot oil and sear on all sides until browned.
- Roast: Transfer skillet to a preheated oven and continue to cook for 25 minutes at 450˚F, or until 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.
- Allow to rest: Remove from oven, tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.
How Long Do You Cook Beef Tenderloin?
- The total cooking time for beef tenderloin for searing and roasting is about 40 minutes. Searing the tenderloin usually takes about 4 to 5 minutes per side, which amounts to about 12 to 15 minutes for searing. Roasting the tenderloin then takes about 25 minutes.
- You’ll also want to let your tenderloin rest for 10 to 15 minutes before slicing. This allows all the juices to settle. Resting time helps make your tenderloin tender and juicy!
Temperature Doneness Guide for Cooked Beef
- RARE: 120˚F TO 125˚F
- MEDIUM RARE: 130˚F TO 135˚F
- MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
- WELL: 150˚F+
Storing Leftovers
- Allow the roast beef tenderloin to cool down to room temperature, and wrap the roast beef tightly in plastic wrap or aluminum foil. Place the beef in an airtight container or sealable plastic bag and keep it refrigerated for up to 4 days.
- 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.
What to Serve with Beef
- Creamy Mashed Cauliflower
- Spinach and Artichoke Dip Crock Pot Mashed Potatoes
- Roasted Green Beans
- Easy Oven Roasted Vegetables
More Beef Tenderloin Recipes
ENJOY!
Roast 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.
Servings : 10 servings
Ingredients
- 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
- Kitchen Twine
- 1 tablespoon vegetable oil
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 5 ounces | Calories: 507 kcal | Carbohydrates: 1 g | Protein: 33 g | Fat: 40 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 17 g | Cholesterol: 127 mg | Sodium: 554 mg | Potassium: 564 mg | Fiber: 0.1 g | Sugar: 0.02 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 4 mg | Net Carbs: 1 g
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.
Did you make this recipe?Leave a Rating!
What if I have pre sliced tenderloin? How would I adjust the temperature/time?
Thank you Katerina. Happy new year and great recipe can’t wait to try it. Sounds so yummy
Thank YOU! I hope you enjoy it! Happy New Year! 🙂
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!
That’s wonderful! I’m very glad you and your family loved it! Thank YOU! 🙂
I made this for Christmas Dinner!!!!! Amazing and soooo easy!!!!!
That’s wonderful! I’m very glad you enjoyed it! Thank YOU! 🙂
Looks delicious and planning to make it this weekend. But can you explain why you tie it? What if I don’t?
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.
Omg amazing and flavorful!! Yei did sear in bacon grease rather than Olive oil, wow!!!! Yummy. This was a big hit
I am very glad you enjoyed it! Thank YOU! 🙂
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.
That’s wonderful! I’m very happy you loved it! Thank YOU! 🙂
What about a 8lb tenderloin?
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.
You put it in the oven uncovered?
I didn’t notice in the comments but to acquire medium rare consistency for two 3 1/2 pound tenderloins is the oven time still 25-30 minutes total? Appreciate your reply ☺️
When I’m getting this ready to tie should I cut off the narrow end or fold it up to make it thicker?
If there’s a narrow end, tuck it under and try to secure it with the twine.
Too hot. Even after resting for a full hour, it took a long time to reach the right temp and by then the outside was almost burnt, and that was with a 2.5 lb roast. I prefer another recipe where cook the tenderloin low and slow. The spice rub is great though!
I’m very sorry this recipe didn’t work out for you. If you could please just clarify for me so that I can help troubleshoot because, this is a recipe I have cooked over and over again many, many times, and have never had this issue. Are you saying that a 2.5 pound roast cooked for an hour at 450˚F? And, it wasn’t cooked through?
Smells great while cooking
I didn’t have kitchen twine and all I could dig up was common thread
Hope it works.Next time I won’t be so spontaneous
Sounds great! Trying this today. Can you use dried Rosemary?
Hi!
Yes, you can use about 1 teaspoon dried rosemary for every 1 tablespoon fresh rosemary.
Is there another spice that would be good instead of rosemary? How many does a 4 lb serve? What size would I need for 7? If I want med rare do I take it out before 130 since it will still cook? One more, will the 12 inch skillet hold a larger piece of meat, bigger than 4 lbs? Thank you! I definitely want to try this one.
All those questions are answered in the post above.
A serving size of cooked beef is 3 to 4 ounces. 4 pounds can serve 10, and up to 16.
For medium-rare, take it out at between 130˚F to 135˚F.
Go with a 14-inch skillet if you are going to use more than 4-pounds.
Do you use an au jous to dip into?
Hi!
You absolutely can. I have a recipe for au jus prepared with the drippings of the meat. This is a recipe for prime rib, but the au jus recipe is also there: https://diethood.com/prime-rib-recipe/
how long would you cook a 6 lb tenderloin?
I have a 5.5 pound tenderloin can it be cut in half so it will fit in my skillet?
Yes, that should work. 🙂
what is the purpose of tying it if it isn’t filleted open?
Meat will expand while cooking and tying it up keeps it from spreading out. This will result in even cooking because most roasts are thick in the middle and thinner at the ends.
i don’t have a cast iron skillet or dutch oven. can this be browned on a regular pan and then transferred to a roasting pan? will it still have the same flavor and cook time?
Hi!
Yes, that will totally work. 🙂
Can you put in a cast iron dutch oven or is it better prepared in a cast iron skillet? Also it does not get covered when in the oven…correct? Thanks so much.
Hi! 👋
Cast iron dutch oven will work, and yep, it should be cooked uncovered.
What a delicious dinner idea! It looks so tender. My husband would be head over heals for this.
Total tenderloin perfection! Great recipe and tutorial, thank you!
I am drooling over this beef tenderloin! Looks fabulous!
Such a savory and robust dinner recipe! Easily, a new family favorite dish!
Yum – this was so flavorful and delicious.
Oh my gosh, this was so juicy and flavorful!
I didn’t realize that I should let the meat sit for awhile until it gets to room temperature! Thank you for the tip!
That meat is so tender & juicy!! One of my favorites to do, especially at the holidays!! Everyone always loves it!
Everyone at my house was impressed! It was really amazing!