There’s something undeniably special about bringing a beautifully cooked beef tenderloin roast to the table. The aroma, the tenderness, the deep, savory flavor; it’s a meal made for celebration, yet simple enough to become your next go-to dinner. Whether you’re prepping for the holidays or just planning a cozy Sunday dinner, this roasted beef tenderloin recipe hits all the right notes.
If you’ve never made one before, don’t worry. This recipe is surprisingly simple, totally forgiving, and packed with deep, savory flavor. Whether you’re planning a special dinner or just want something truly satisfying, this is a meal that’ll hit the spot.
Table of Contents
Why You’ll Love This Beef Tenderloin Roast Recipe
Roasted beef tenderloin is not your typical weeknight meat, and that’s why it’s so special. But it doesn’t need to be complicated.
- It’s fork-tender and full of flavor.
Beef tenderloin is one of the most tender cuts of meat, and it practically melts in your mouth when cooked right. - Seasoning is simple.
You don’t need anything fancy; just garlic, salt, pepper, and a few fresh herbs. - Quick to cook.
Unlike tougher cuts, this roast doesn’t take hours in the oven. In less than an hour, you’ll have something unforgettable on the table. - Always impressive.
It’s perfect for celebrations or for treating yourself to something better than takeout.
Serve it with something homey and comforting, like this Green Bean Casserole. It rounds out the meal with creamy texture and just the right amount of heartiness.
Print
Beef Tenderloin Roast Recipe
A juicy, tender, and flavorful beef tenderloin roast recipe made with simple ingredients; perfect for holidays or special occasions.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
3 to 4 lb whole beef tenderloin, trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tbsp olive oil or softened butter
Instructions
1. Bring beef to room temperature and pat dry.
2. Rub all sides with olive oil or butter.
3. Season generously with salt, pepper, garlic, rosemary, and thyme.
4. Sear the beef in a hot skillet on all sides until golden.
5. Transfer to a 425°F (220°C) oven and roast to desired doneness.
6. Remove and rest under foil for 15 minutes.
7. Slice and serve warm.
Notes
Use a meat thermometer for best results.
Let the roast rest after cooking to keep it juicy.
Season a day ahead for even more flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 0g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 135mg
Ingredients You’ll Need
This recipe keeps the ingredient list short and sweet, because with a cut this good, less really is more.
| Ingredient | Amount |
|---|---|
| Whole beef tenderloin | 3 to 4 pounds, trimmed |
| Kosher salt and black pepper | To taste |
| Garlic cloves, minced | 3 cloves |
| Fresh rosemary and thyme | 1 tbsp each |
| Olive oil or softened butter | 2 tbsp |
Want to bring a little balance to the plate? A dish like Chicken with Buttered Noodles works well as a mild and buttery side; especially if you’re serving a crowd with different tastes.
How to Make Roasted Beef Tenderloin
Step 1: Bring to room temp.
Set your tenderloin out about 30–45 minutes before cooking. Pat it dry with paper towels.
Step 2: Season well.
Rub with olive oil or butter, then coat all sides with garlic, rosemary, thyme, salt, and black pepper.
Step 3: Sear for flavor.
Heat a cast-iron skillet over high heat. Sear all sides of the beef until golden brown, about 2 minutes per side.
Step 4: Roast.
Transfer the skillet (or move the meat to a baking pan) into a preheated 425°F (220°C) oven. Roast until internal temp hits:
- 120°F for rare
- 130°F for medium-rare
- 140°F for medium
Step 5: Let it rest.
Tent the meat with foil and let it sit for 15 minutes before slicing. This locks in all the juices.
Pairing a dish like Rosemary Garlic Mashed Potatoes on the side adds a creamy balance to your plate.
Tips and Easy Variations
- Use a thermometer.
Seriously. Don’t eyeball this one, use a meat thermometer for precision. - Want a crust?
Mix Dijon mustard with herbs and rub it all over the meat before roasting. Adds richness and a punch of flavor. - Don’t skip resting.
Resting allows juices to redistribute. If you skip this, all the flavor ends up on the cutting board. - Make it ahead.
You can season the meat the night before and leave it uncovered in the fridge for better browning. - Grill it instead.
Set up your grill for indirect heat and roast it with the lid closed; delicious smoky flavor, same tender result.
For a creamy pasta beef combo you can try this Creamy Parmesan Beef and Bowtie Pasta, it’s a guaranteed crowd-pleaser.
Frequently Asked Questions
How long should I roast beef tenderloin per pound?
Roughly 10–12 minutes per pound at 425°F. But use internal temp as your guide.
What temperature is best for medium-rare?
130°F (54°C) is the sweet spot for that warm pink center.
Can I prep it in advance?
Yes. Trim, season, and tie the roast the night before. Store it uncovered in the fridge to dry out the surface for a better crust.
Is tenderloin the same as filet mignon?
Filet mignon is a cut from the center of the tenderloin. So yes, they’re connected, but filet mignon is just a portion.
Conclusion: This Roast Always Delivers
Roasted beef tenderloin is one of those dishes that hits all the right notes; bold flavor, buttery texture, and a wow factor that’s hard to beat. It’s easy enough to make on a weeknight if you’re feeling fancy, yet elegant enough for special occasions. Once you try this method, you’ll see that this isn’t just another roast, it’s one of those recipes that sticks with you, becomes tradition, and keeps showing up at the best moments.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
