Hey y’all! If you’re searching for an unforgettable centerpiece dish, this Beef Tenderloin Recipe is just what you need. It’s the ultimate combo of melt-in-your-mouth tenderness, savory flavors, and rich juiciness, making it a show-stopper for holidays, dinner parties, or those “just because” special nights. Simple enough for beginners but impressive enough for seasoned cooks, you’ll soon see why this is a favorite. Let’s get cooking!
Why You’ll Love This Beef Tenderloin Recipe
- Super juicy and fork-tender, every single bite is buttery perfection.
- Easy prep with foolproof instructions—great for beginners or pros.
- Impresses guests at holidays, family gatherings, or date nights.
- Versatile spices mean you can customize the flavor to your taste.
- Packs major wow factor with minimal ingredients and effort.
Ingredients for the Best Beef Tenderloin Recipe
- 1 whole beef tenderloin (about 4 pounds), trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons unsalted butter, softened
- Kitchen twine
Directions: Beef Tenderloin Recipe Step by Step
Step 1: Prepping the Beef Tenderloin
Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry using paper towels. If your tenderloin isn’t already trimmed, remove any silver skin and excess fat for optimal tenderness. Tie the roast with kitchen twine every 2 inches to ensure even cooking.
Step 2: Season and Sear
Rub the tenderloin all over with olive oil. In a small bowl, mix salt, black pepper, garlic powder, rosemary, and thyme. Generously coat the beef with this savory blend. Heat a large cast-iron skillet over medium-high heat and sear the beef on all sides for 2–3 minutes until a flavorful crust forms.
Step 3: Roasting the Beef Tenderloin
Place the seared beef on a rack set in a roasting pan. Spread softened butter on top for extra richness. Insert an oven-safe thermometer into the center of the roast. Roast for 25–30 minutes, or until your thermometer registers 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Remove from the oven and tent loosely with foil.
Step 4: Rest and Serve
Let the beef rest for at least 15 minutes (this helps the juices redistribute). Slice crosswise into thick, juicy medallions. Enjoy the best beef tenderloin recipe you’ve ever made!
Notes for this Beef Tenderloin Recipe
- Trimming is key: Ask your butcher to trim and tie your tenderloin for convenience (Serious Eats guide here).
- Use an instant-read thermometer for the most accurate doneness check.
- For even more aromatic flavor, add a few smashed garlic cloves to the roasting pan.
Variations on the Classic Beef Tenderloin Recipe
- Peppercorn Crusted: Swap rosemary/thyme for a coarser black pepper crust.
- Filet Mignon Medallions: Slice raw into thick medallions, sear individually, and roast fresh herbs/butter on top.
- Herb-Crusted Tenderloin: Double the fresh herbs and add chopped parsley and chives for a greener finish.
Required Equipment for Beef Tenderloin Recipe
- Sharp chef’s knife
- Cutting board
- Kitchen twine
- Cast-iron skillet (or heavy oven-safe pan)
- Roasting pan with rack
- Oven-safe meat thermometer
- Aluminum foil
Beef Tenderloin Recipe Storage Instructions & Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, wrap slices in foil and warm gently at 300°F (150°C) until heated through to preserve juiciness. You can also freeze slices for up to 3 months; thaw overnight in the fridge and reheat as above.
Pairings & Serving Recommendations for Beef Tenderloin Recipe
- Serve with creamy horseradish sauce, garlic mashed potatoes, or roasted asparagus.
- A bold red wine, like Cabernet Sauvignon, complements the beef’s richness (see Food & Wine’s wine pairing guide).
- Crusty artisan bread and a fresh green salad complete the meal.
Pro Tips for the Ultimate Beef Tenderloin Recipe
- Bring meat to room temperature before cooking for even roasting (Bon Appétit explains why).
- Sear all sides well—the bold brown crust locks in juicy flavors.
- Always rest meat after roasting to ensure tenderness and retain juices.
Beef Tenderloin Recipe FAQ
1. What temperature should beef tenderloin be cooked to?
For medium-rare, roast to 130°F (54°C); for medium, 140°F (60°C). Always use a thermometer to check doneness!
2. Can I prepare beef tenderloin ahead of time?
Yes! You can season and wrap the tenderloin in plastic up to 24 hours ahead; let it come to room temperature before cooking.
3. How do I make sure my beef tenderloin is juicy?
Don’t skip resting after roasting and be careful not to overcook—juicy perfection every time!
Ingredients
- 1 (3-pound) center-cut beef tenderloin, trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
Instructions
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1Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and let it sit at room temperature for 20 minutes.
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2In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, garlic, and Dijon mustard to make a paste.
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3Rub the paste evenly over the entire surface of the beef tenderloin.
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4Place the tenderloin on a rack in a roasting pan and roast for 30–35 minutes, or until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
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5Remove the roast from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310cal
Protein:
36 gg
Fat:
18 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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