Learn to cook the perfect beef tenderloin with a garlic herb butter rub using the sear-then-roast method at 425°F. The most tender cut of beef packed with great flavor! This is a foolproof beef tenderloin recipe any home cook can master.

Serve this perfect beef tenderloin roast with creamed spinach, mashed potatoes, green beans, or your favorite side dishes. We also love a bit of horseradish on the side!

Best Beef Tenderloin Recipe

Cooking a beef tenderloin with a sear in a pan and then roasting it in the oven is a great way to achieve a flavorful and tender roast. Roasted to perfection this tenderloin has a nice crust and juicy tender interior. It will take center stage at your next gathering.

I love to make this recipe for a large crowd during the holiday season. It is a simple recipe with little effort and a show-stopping main dish for Christmas dinner or other special occasions.

You will also love Pan Seared Steak, Fresh Ham Roast, Pot Roast, and Prime Rib recipes.

Simple Ingredients

This easy recipe comes together with a few simple ingredients.

Garlic Fresh Herb Butter:

• Unsalted butter, softened
• Garlic, minced
• Fresh herbs (e.g., rosemary, thyme, and parsley), finely chopped
• Salt
• Freshly ground black pepper
  

Beef Tenderloin:

• Beef tenderloin roast
• Olive oil or clarified butter
• Salt
• Freshly ground black pepper

Creamy horseradish sauce for serving

See the recipe card for quantities.

How To Cook 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.

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.

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 and slice the beef tenderloin with a sharp knife into thick rounds.

Substitutions

• Butter Substitutes:
  • You can use ghee (clarified butter) or a high-quality olive oil as a substitute for regular butter in the garlic herb butter rub.
• Fresh Herbs:
  • While rosemary, thyme, and parsley are commonly used, you can substitute them with other fresh herbs like tarragon, chives, or cilantro to change the flavor profile.

Variations

Here are a few recipe variations for cooking beef tenderloin:

• Peppercorn-Crusted Beef Tenderloin:
  • Rub the beef tenderloin with crushed black peppercorns before searing. This adds a bold, peppery flavor to the crust.
• Red Wine Reduction Sauce:
  • After searing and roasting, deglaze the pan with red wine and reduce it to make a rich, flavorful red wine reduction sauce.
• Blue Cheese Crust:
  • Create a blue cheese and breadcrumb crust by mixing crumbled blue cheese with breadcrumbs, then pressing it onto the beef tenderloin before roasting.
• Bacon-Wrapped Beef Tenderloin:
  • Wrap the beef tenderloin with slices of bacon before searing and roasting. The bacon adds flavor and helps keep the meat moist.
• Herb-Crusted Beef Tenderloin:
  • Instead of garlic herb butter, use a mixture of fresh herbs like rosemary, thyme, and parsley, along with breadcrumbs and olive oil to create a herb crust.
• Mushroom Duxelles:
  • Spread a layer of mushroom duxelles (finely chopped mushrooms cooked with shallots and herbs) on the beef tenderloin before wrapping it in puff pastry for a Beef Wellington.
• Horseradish Crust:
  • Combine horseradish, breadcrumbs, and Dijon mustard to make a tangy horseradish crust for the beef.
• Chimichurri Sauce:
  • Serve the cooked beef tenderloin with a vibrant chimichurri sauce made from fresh herbs, garlic, vinegar, and olive oil.
• Truffle Butter Finish:
  • Instead of regular garlic herb butter, use truffle butter to add a luxurious and earthy flavor to the beef.

Equipment for Roasting Beef Tenderloin

• Oven Safe Stainless Steel Skillet
• Oven Safe Skillet
• Cast Iron Skillet
• Meat Thermometer

How to Store and Reheat

Storing Leftover Beef Tenderloin:

1. Allow the cooked beef tenderloin to cool to room temperature within 2 hours of cooking.
2. Wrap the leftover beef tightly in plastic wrap or aluminum foil, or place it in an airtight container.
3. Store it in the refrigerator for up to 3-4 days.

Reheating Leftover Beef Tenderloin:

There are a few methods to reheat beef tenderloin, depending on your preference:

1. Oven Method (Recommended for Larger Portions):

• Preheat your oven to 250°F (120°C).
• Place the leftover beef on an oven-safe dish or baking sheet.
• Cover the beef with aluminum foil to prevent drying.
• Heat in the preheated oven for about 20-30 minutes or until the internal temperature reaches your desired level (around 130°F for medium-rare).
• Check the temperature with a meat thermometer to ensure it’s heated evenly.

2. Sauté Pan Method (Quick and Suitable for Slices):

• Heat a sauté pan over medium-low heat.
• Add a small amount of beef broth, stock, or water to the pan to create steam.
• Place the leftover beef slices in the pan and cover with a lid.
• Heat for 2-3 minutes, flipping the slices occasionally until they reach the desired temperature.

4. Microwave Method (Use with Caution):

• While not the ideal method, you can reheat small slices of beef tenderloin in the microwave. Place the slices on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals to avoid overcooking. Check and adjust as needed.

FAQs

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What to Serve with Beef Tenderloin Roast

These are my favorite dishes to serve with roasted beef tenderloin recipe:

More ideas in this What to Serve with Prim Rib Roast post. And if you’re serving this on Christmas, pair it with this Italian Pandoro Christmas Tree Cake!

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