Beef Tenderloin Roast (Juicy & Tender)
This post may contain affiliate links. Please read our disclosure policy.
This Beef Tenderloin Roast is elegant, tender, and surprisingly easy to make at home. With a simple pan sear followed by a quick roast in the oven, you’ll get a beautifully browned exterior and a juicy, melt-in-your-mouth center every time.
Beef tenderloin is a classic choice for Christmas, Easter, and celebratory meals, but if you’re planning a holiday spread and want another show-stopping main dish, you’ll also love this fresh ham roast, baked ham with glaze, and standing rib roast recipe.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 20 – 25 minutes + 10 minutes to rest
- Total Time: 45-50 minutes
- Servings: 10 people
- Dietary Info: Gluten-free, low carb, high protein
- Method: Pan-seared, then oven-roasted
- Technique: Sear first for flavor, roast at high heat, and use a meat thermometer for perfect doneness
- Flavor & Texture: Rich and savory with a lightly crisp crust and an incredibly tender, juicy center
Why you’ll love this holiday favorite!
If cooking a whole beef tenderloin feels a little intimidating, you’re not alone — it’s one of those cuts that sounds fancy, but doesn’t require complicated steps or special skills.
I love making this beef tenderloin for the holidays because it’s easy to prep, quick to cook, and always gets that “wow” reaction when it hits the table. It’s a show-stopping main dish for a Christmas dinner menu or any special occasion.
If you enjoy cooking beef at home, you’ll also love some of my other go-to recipes that use simple techniques and deliver consistently great results. From an easy pan seared steak with a perfect crust, to a comforting oven pot roast, and a classic prime rib for holidays and special occasions.
Made With Amore,
“I have made this two years in a row for Christmas. It has always been a hit! There are never any leftovers it is so delicious!”
– Kristen
Table of Contents
- Quick Look at This Recipe
- Why you’ll love this holiday favorite!
- Simple Ingredients
- Variations
- How To Cook a Beef Tenderloin Roast
- Beef Tenderloin Roast Temperature & Doneness Guide
- Recipe Tip
- Beef Tenderloin Roast Recipe FAQs
- Serving Suggestions
- More Best Beef Recipes
- Beef Tenderloin Roast Recipe (Foolproof & Elegant)
Simple Ingredients
This easy recipe comes together with a few simple ingredients.
- Unsalted butter: Used to make a simple garlic herb butter that melts over the hot tenderloin, adding richness and flavor without overpowering the beef. Softened butter blends more evenly with the herbs and garlic, and unsalted butter gives you more control over the flavor. Swap with olive oil if you need the dish dairy-free.
- Garlic: Fresh garlic gives the butter a savory, aromatic kick. Mince it finely so it distributes evenly and doesn’t burn.
- Fresh herbs: Classic herbs pair beautifully with beef. Rosemary and thyme add depth, while parsley keeps the flavor fresh and balanced.
- Beef tenderloin roast: A whole beef tenderloin is incredibly tender and lean, making it ideal for quick roasting. Look for one that’s evenly shaped for the most consistent cooking.
- Olive oil or clarified butter (for searing) – Both work well for creating a flavorful crust. Clarified butter has a higher smoke point, while olive oil is an easy, everyday option.
See the recipe card for the full list with quantities.
Variations
- Peppercorn-Crusted Beef Tenderloin: Before searing, coat the tenderloin with crushed black peppercorns for a bold, classic steakhouse-style crust that pairs beautifully with roasted vegetables and potatoes.
- Bacon-Wrapped Beef Tenderloin: Wrap the tenderloin with bacon before searing and roasting. The bacon adds flavor and helps protect the lean meat, making this a great option for first-time cooks.
- Truffle Butter Finish: Swap the garlic herb butter for truffle butter and let it melt over the hot beef just before serving. This simple change adds an elegant, restaurant-style finish without extra steps.
- Chimichurri Sauce: Serve the roasted tenderloin with homemade chimichurri sauce on the side for a bright, fresh contrast to the rich beef. This option is especially nice for holiday meals and entertaining.
How To Cook a Beef Tenderloin Roast
The perfect beef tenderloin roast recipe. It is great for any occasion and easy to make. This is hands down the best way to cook a whole beef tenderloin.
Be sure to remove the beef tenderloin from the refrigerator about 2 hours before cooking to allow it to come to room temperature. This ensures even cooking. When ready to cook, trim any excess fat and silver skin from the tenderloin, and pat it dry. You will also want to preheat your oven to 425°F (220°C).
- Cut a piece of butcher’s twine (food-safe kitchen twine) about 18–24 inches long. Slide the twine under one end of the beef tenderloin, leaving a few inches of extra twine. Gently roll the tenderloin into a neat, even shape, tucking in any uneven edges as you go.
Use the twine to tie the roast at regular intervals along its length, keeping the twine snug but not tight so the tenderloin holds its shape without being squeezed. When you reach the other end, secure with a knot and trim any excess twine, leaving a small tail for easy removal after cooking.
- Season the beef generously with salt and freshly ground black pepper on all sides.
- Combine the softened butter, minced garlic, finely chopped fresh herbs, salt, and pepper.
- Mix well until everything is thoroughly incorporated. You can also add a pinch of red pepper flakes for a hint of heat if you like.
- Heat a large, oven-safe skillet or cast-iron pan over high heat. Add the oil, and when it’s hot and shimmering, carefully place the seasoned beef tenderloin in the pan. Sear it for about 2-3 minutes on each side until you achieve a nice brown crust.
- Remove the pan from the heat and let it rest for a few minutes. Then rub it generously with the garlic and fresh herb butter on all sides. Place the garlic butter-coated beef tenderloin on a wire rack set over a baking sheet or in the same oven-safe skillet. Roast in the preheated oven for about 20-25 minutes or until the internal temperature reaches your desired level of doneness.
- Remove the beef from the oven and tent it loosely with aluminum foil once it reaches your desired temperature. Let it rest for at least 10 minutes, but I recommend 20 minutes. This allows the juices to redistribute within the meat and ensures a juicy and tender roast. Transfer to a cutting board and slice the beef tenderloin with a sharp knife into thick rounds.
Not sure what side dishes to serve? Try some of these prime rib roast side dishes for a bit of inspiration.
Beef Tenderloin Roast Temperature & Doneness Guide
Use this table as a quick reference to cook your beef tenderloin exactly how you like it. Always remove the roast from the oven a few degrees early, as the temperature will continue to rise while it rests.
I recommend investing in a good meat thermometer to monitor the internal temperature of the beef. This ensures you cook it to your preferred level of doneness accurately.
| Doneness | Remove From Oven At | Final Temp After Rest | Texture |
|---|---|---|---|
| Rare | 120–122°F | 125°F | Very tender, deep pink center |
| Medium-Rare | 130–132°F | 135°F | Juicy, tender, warm red center |
| Medium | 140–142°F | 145°F | Slightly firm, pink center |
| Medium-Well | 150–152°F | 150°F | Firm with a hint of pink |
Temperature Tip: For the best texture and flavor, medium-rare is the most popular choice for beef tenderloin and highlights the natural tenderness of this cut. If you prefer well-done beef, this cut may not be the best option, as it can become dry when cooked past medium-well.
My Pro Tip
Recipe Tip
- Pat Dry: Use paper towels to pat the beef dry before seasoning and searing. Dry meat browns better.
- Season Generously: Season the beef generously with salt and freshly ground black pepper before searing and applying the garlic herb butter.
- Preheat and Sear: Ensure your skillet or pan is hot before adding the beef. A hot pan promotes a good sear. Sear all sides of the beef tenderloin until they develop a rich, golden-brown crust. Don’t rush this step; it’s essential for flavor.
- Rest the Beef: After roasting, allow the beef to rest for at least 10-15 minutes. This helps redistribute juices, resulting in a juicy and tender roast.
- Slice Correctly: When slicing, use a sharp knife and cut against the grain for maximum tenderness.
- Serve with Reserved Butter: Drizzle any remaining garlic herb butter over the sliced beef before serving for extra flavor.
- Storing Leftover Beef Tenderloin: After cooling, wrap the leftover beef tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days or the freezer for up to 3 months.
Beef Tenderloin Roast Recipe FAQs
Beef tenderloin is best roasted in a 425°F (220°C) oven, which helps create a flavorful crust while keeping the inside tender and juicy. For medium-rare, cook the tenderloin to an internal temperature of 135°F (57°C), adjusting slightly depending on your preferred level of doneness.
Generally, plan for about 6-8 ounces (170-227 grams) of beef tenderloin per person for a main course.
For larger amounts, reheat leftover beef tenderloin in the oven for the best results. Preheat the oven to 250°F (120°C) and place the leftovers on an oven-safe dish or baking sheet. Cover loosely with foil to prevent the meat from drying out, then warm for 20–30 minutes, or until the internal temperature reaches your desired doneness (about 130°F for medium-rare). Use a meat thermometer to check that the beef is heated evenly before serving.
A quicker option, especially for smaller amounts or sliced tenderloin, is to use a sauté pan over medium-low heat. Add a small splash of beef broth, stock, or water to create gentle steam, then add the beef slices and cover with a lid. Heat for 2–3 minutes, flipping occasionally, just until warmed through.
Yes, searing a beef tenderloin before roasting is highly recommended. Searing creates a flavorful crust on the outside while helping lock in juices. After searing, finishing the tenderloin in the oven allows it to cook evenly and stay tender inside.
Tying the beef tenderloin is optional but helpful. Using butcher’s twine keeps the roast in an even, cylindrical shape, which helps it cook more evenly and look more polished when sliced. This step is especially useful if the tenderloin has uneven thickness.
Beef tenderloin is best cooked just before serving, but you can prepare parts of it ahead of time. The tenderloin can be trimmed, tied, and seasoned several hours in advance and kept refrigerated. For best results, let it sit at room temperature for about 30 minutes before cooking.
Serving Suggestions
These are my favorite dishes to serve with the roasted beef tenderloin recipe:
Serve this perfect beef tenderloin roast with homemade creamed spinach, roasted garlic mashed potatoes, or your favorite side dishes. We also love a bit of horseradish on the side!
Add a sauce on the side, like my salsa verde recipe, creamy marsala sauce for steak, or a creamy mustard sauce.
For Christmas dinner, enjoy it twice baked potatoes and Italian Christmas tree cake
More Best Beef Recipes
If you love beef, you will also enjoy these recipes.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Beef Tenderloin Roast Recipe (Foolproof & Elegant)
Equipment
- Cast-Iron Skillet or any Oven Safe Skillet
Ingredients
Garlic Fresh Herb Butter:
- ¼ cup unsalted butter, ½ stick, softened
- 3-4 cloves garlic, minced
- 2 tablespoons fresh herbs, such as rosemary and thyme, finely chopped
- Salt and freshly ground black pepper to taste
Beef Tenderloin:
- 4-5 pounds beef tenderloin roast
- 2 tablespoons olive oil , or clarified butter
- Salt and freshly ground black pepper to taste
For Serving:
- Creamy horseradish
- Fresh herbs for garnish
Instructions
Prepare the Beef Tenderloin:
- Remove the beef tenderloin from the refrigerator about 2 hours before cooking to allow it to come to room temperature. This ensures even cooking. Remove any excess fat or silver skin using a sharp knife. Trim it to your desired shape, making sure it's even.
- Cut a piece of butcher’s twine (food-safe kitchen twine) about 18–24 inches long. Slide the twine under one end of the beef tenderloin, leaving a few inches of extra twine. Gently roll the tenderloin into a neat, even shape, tucking in any uneven edges as you go.
- Use the twine to tie the roast at regular intervals along its length, keeping the twine snug but not tight so the tenderloin holds its shape without being squeezed. When you reach the other end, secure with a knot and trim any excess twine, leaving a small tail for easy removal after cooking.
- Pat the beef dry with paper towels to remove any excess moisture, which helps with searing.
- Season the beef generously with salt and freshly ground black pepper on all sides.
- Preheat your oven to 425°F (220°C).
Prepare the Garlic Fresh Herb Butter:
- In a bowl, combine the softened butter, minced garlic, finely chopped fresh herbs, salt, and pepper.
- Mix well until everything is thoroughly incorporated. You can also add a pinch of red pepper flakes for a hint of heat if you like.
Sear the Beef Tenderloin:
- Heat a large, oven-safe skillet or cast-iron pan over high heat. Add the vegetable oil or clarified butter.
- When the oil or butter is hot and shimmering, carefully place the seasoned beef tenderloin in the pan. Sear it for about 2-3 minutes on each side until you achieve a nice brown crust. Use kitchen tongs to turn the beef.
- Once all sides are seared, remove the beef from the pan and let it rest for a few minutes.
Apply the Garlic Fresh Herb Butter:
- After the beef has rested for a few minutes, rub it generously with the prepared garlic fresh herb butter on all sides.
Roast the Beef Tenderloin:
- Place the garlic butter-coated beef tenderloin on a wire rack set over a baking sheet or in the same oven-safe skillet.
- Roast in the preheated oven at 425°F (220°C) for about 20-25 minutes or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature:125°F (52°C) for rare135°F (57°C) for medium-rare145°F (63°C) for medium155°F (68°C) for medium-wellRemember that the temperature will continue to rise a few degrees as the beef rests.
Rest and Serve:
- Remove the beef from the oven and tent it loosely with aluminum foil once it reaches your desired temperature. Let it rest for 10-15 minutes. This allows the juices to redistribute within the meat and ensures a juicy and tender roast.
- Transfer to a cutting board, slice the beef tenderloin with a sharp knife into thick rounds, and serve with any remaining flavorful juices of garlic fresh herb butter drizzled over the top. Enjoy your perfectly cooked beef tenderloin with garlic and fresh herb butter! Serve with horseradish, green beans, and mashed potatoes.
Notes
- Pat Dry: Use paper towels to pat the beef dry before seasoning. Dry meat browns better and creates a better crust.
- Season Well: Generously season the beef with salt and freshly ground black pepper before searing and adding the garlic herb butter.
- Preheat & Sear: Make sure the skillet is fully heated before adding the beef. Sear the tenderloin on all sides until deeply golden brown — this step builds flavor, so don’t rush it.
- Rest Before Slicing: Let the beef rest for 10–15 minutes after roasting. Resting allows the juices to redistribute, keeping the meat juicy and tender.
- Slice Against the Grain: Use a sharp knife and slice against the grain for the most tender bites.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Prime Rib Roast was delicious and roasted to perfection. Iโll be using this recipe whenever I make Prime Rib. Thank you
You are welcome! The prime rib roast and the beef tenderloin are both amazing and solid recipes to make time and time again!
I have made this two years in a row for Christmas. It has always been a hit! There are never any leftovers it is so delicious!
YES! It truly is so tender and flavorful. I am happy you love this recipe. There are many more to try. All the best!
This recipe is absolutely delicious. I made for Christmas Eve and my family raved about the tenderness of the meat, flavor and presentation. Very easy to,prep and cook. My butcher recommended I purchases two 3 lb tenderloins to feed a crowd of 12 people. The butcher trimmed the fat and tied the tenderloins for me which made the prep work even easier.
Highly recommend this recipe!
Yay! Yes, your butcher was right, and I an thrilled everyone loved this recipe!
My first time ever making a tenderloin and this was perfection! So easy and the finished product is restaurant worthy! I will be making this again soon!
Yay! So happy you loved this one!
Made this for New Years Eve and it was so good!
Yay! It is a yummy one!
This was delicious and you really canโt mess this up with Elenaโs guidance! My family loved all the flavor and it cooked to perfection! Highly recommend this recipe and canโt wait to try another from her website!
Yay! Thrilled you loved it!
The perfect beef tenderloin every time!