Roasted Beef Tenderloin Recipe

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Is there anything more luxurious than a perfectly roasted beef tenderloin? Filet mignon has always been my favorite cut of steak, but more recently, I experimented and learned how to cook beef tenderloin roast whole — and I’m in love. This beef tenderloin recipe is simple but so impressive. Everyone will be wowed!

I use my favorite stovetop-to-oven method for this beef tenderloin recipe. Browning the meat on the stovetop creates a flavorful crust, while finishing it in the oven ensures that the inside remains juicy and tender. This method is perfect for a variety of cuts of meat, including baked pork chops, braised lamb shanks, and sirloin steak.

What Is Beef Tenderloin?

Beef tenderloin a long, thick muscle that runs along the spine of the cow and is part of the beef loin. It’s. Because the muscle doesn’t do a lot of work, it is extremely tender. This cut of meat can be sold as steaks, known as filet mignon, but you can also buy a beef tenderloin roast.

Ingredients You’ll Need

This section explains how to choose the best ingredients for this beef tenderloin roast recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Choosing Beef Tenderloin:

The best beef tenderloin recipe starts with quality meat! Some considerations:

• Source – You’ll get fresher cuts for roasting beef tenderloin from your local butcher rather than from a grocery store.
• Grade – The grade of meat will determine its tenderness and quality. Grades range from Prime (the best and most expensive, but very hard to find outside of high end restaurants) to Choice (this is the next best — get it if you can afford it!) to Select (which will work if that’s all you can find). I highly recommend getting the highest quality meat possible for this beef tenderloin recipe — you’ll taste the difference.
• Color – Look for a deep red color. If it looks pale or brownish, then it’s probably less fresh.
• Marbling – Beef tenderloin is a naturally lean, tender cut of beef, so it won’t have a lot of marbling, but the amount will impact the final taste. Choose what you prefer.

Other Ingredients:

• Sea Salt – Draws out moisture, creating a dry brine that is then re-absorbed back into the meat. This process breaks down the muscle proteins in the beef tenderloin, making it juicier and more tender. Use 1 teaspoon of salt per pound of meat.
• Black Pepper – Brings out the savory flavor.
• Butter – Use an unsalted variety, softened to room temperature. You can also use compound butter if you already have it made.
• Garlic – Fresh minced garlic tastes so much better in this beef tenderloin recipe, but you can use jarred if you must.
• Fresh Herbs – I used thyme and rosemary, but you can substitute your favorite fresh herbs.
• Dijon Mustard – Optional, but helps to tenderize the meat and adds flavor.
• Olive Oil – For searing. Feel free to substitute with any neutral heat-safe oil.

How To Tie Beef Tenderloin

Before you follow the beef tenderloin recipe, you’ll need to tie it. This will prevent it from spreading as it cooks, which means a nicer appearance and also helps lock the juices inside.

1. Cut, trim, and tuck. Slice the tenderloin in half crosswise. Trim the edges to remove the silver skin. Tuck the long, thin end underneath, just enough so that the remaining thickness is uniform. You can also cut off any very thick part on the other end. Pat dry with paper towels. If you have time, place in the fridge, uncovered, overnight.
2. Tie the first knot. Use kitchen twine and tie it in a knot on one end of your beef tenderloin.

3. Loop. Wrap the twine around your hand, and then pull it off your hand and over the tenderloin.

4. Pull. Grab the twine and pull it tightly.
5. Repeat. Repeat the above steps for the entire length of the tenderloin. When you reach the end, flip it over and pull the string around the end, to the other side.

6. Thread. Thread the string underneath the crosswise strings on the other side of the tenderloin.
7. Tie. Pull the twine over the other end and tie a knot together with the first knot.

9. Finish. Repeat all the steps above with the second piece of tenderloin. Below is how they should look when finished.

How To Cook Beef Tenderloin In The Oven

This section shows how to cook tenderloin beef, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season. Pat the beef dry with paper towels again. Season all sides generously with salt and pepper.
2. Dry brine. Allow to sit at room temperature for 1 hour before cooking.
3. Make compound butter. In a small mixing bowl, mash together butter, garlic, rosemary, thyme, and Dijon mustard. Set aside.

3. Sear. Heat olive oil in a cast iron skillet over medium-high heat, until shimmering and screaming hot. Add the tenderloin pieces, without touching each other, and sear on all four sides until a golden brown crust forms. Sear for slightly less time on the last side.

4. Transfer. Immediately spread the butter mixture over the beef tenderloin recipe, insert a probe thermometer (if you have one) into the thickest part in the center, and transfer to the oven.

5. Bake. Roast beef tenderloin in the oven until the internal temperature reaches 125 degrees F for medium rare, or your desired doneness. (See the time chart below.)
6. Rest. Immediately transfer the oven roasted beef tenderloin to a cutting board, to prevent overcooking. Let it rest for 10-15 minutes to allow the juices to settle, before cutting into slices.

What Is The Right Beef Tenderloin Internal Temp?

Beef tenderloin recipes taste best done to medium rare (135 degrees F) or medium (145 degrees F). However, the internal temperature will rise about 10 degrees while resting after cooking, so remove it from the oven when it’s 10 degrees below the target temperature.

How Long To Cook Beef Tenderloin?

For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.

For best results, use a meat thermometer (or even better, a probe thermometer, which will beep when it hits the right temperature) to know exactly when it’s done. But if you don’t have one, use the time chart below.

Beef Tenderloin Cook Time Chart

Doneness	Brown On The Stove	Then Oven For	Target Temperature *
Rare	2-3 minutes per side	20-30 minutes	115 degrees F
Medium Rare	2-3 minutes per side	25-35 minutes	125 degrees F
Medium	2-3 minutes per side	30-40 minutes	135 degrees F
Medium Well	2-3 minutes per side	35-45 minutes	145 degrees F

NOTE: The meat temperature will rise another 10 degrees as it rests. The guidelines above are the temperature that the steak should be when you take it out of the oven, before resting.

How Much Beef Tenderloin Per Person?

To be on the safe side, plan to have about 1/2 pound of beef tenderloin per person. However, a more typical serving size is about 6 ounces, or approximately 1/3 pound.

Storage Instructions

• Store: Place leftovers in an airtight container in the refrigerator for 2-3 days.
• Reheat: I find it best to reheat roasted beef tenderloin in the oven at a low temperature such as 250-300 degrees F. Wrap the tenderloin in 2 layers of foil and place directly onto the oven grates, and bake for about 10-15 minutes, until warm. Avoid using a baking dish, which will lead to overheating.
• Freeze: You can freeze this beef tenderloin recipe for 2-3 months. It’s best to freeze before cooking, but if you have leftovers you want to freeze, you still can.

What To Serve With Beef Tenderloin Roast

This roasted beef tenderloin recipe can be served with a variety of sides. Here are a few ideas:

• Roasted vegetables – This meat pairs perfectly with garlic roasted green beans (shown in the photos above), cabbage steaks, and roasted broccoli.
• Starchy sides – Serve your beef with mashed sweet potatoes, oven roasted potatoes, roasted rutabaga, or roasted butternut squash (shown in photos above).
• Steakhouse classics – Try beef tenderloin with sauteed mushrooms, creamed spinach, air fryer sweet potatoes, or a blue cheese wedge salad.
• Sauces – This cut is so tender that it doesn’t need a sauce, but red wine sauces or horseradish sauce are complimentary if you like them.

More Perfect Steak Recipes

Once you know how to cook tenderloin beef, it opens a whole world of steak recipes! If you liked this tender and juicy beef tenderloin recipe, you’ll enjoy these delicious ones as well: