This beef tenderloin roast is melt-in-your-mouth tender with a perfectly seasoned crust. It’s easy to make yet delivers restaurant-quality results that will impress any guest. Whether served with a classic pan sauce or a simple herb butter, this roast is both luxurious and approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole beef tenderloin roast, trimmed
Olive oil
Kosher salt
Black pepper
Garlic, minced
Fresh rosemary, chopped
Fresh thyme, chopped
Optional: Dijon mustard or horseradish for rubbing
Kitchen twine (for tying the roast evenly)
Directions
Preheat oven to 425°F (220°C).
Pat the beef tenderloin dry with paper towels. Tie with kitchen twine every 1–2 inches to ensure even cooking.
Rub the roast all over with olive oil, then season generously with salt, pepper, garlic, rosemary, and thyme. Optionally, rub with Dijon mustard or horseradish for extra flavor.
Place the roast on a rack in a shallow roasting pan or on a baking sheet with a wire rack.
Roast in the oven for about 35–45 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare.
Remove from the oven and tent with foil. Let it rest for 15–20 minutes before slicing.
Slice and serve with your favorite side dishes or sauces.
Add a red wine reduction or mushroom sauce for extra richness.
Use a peppercorn crust for a steakhouse-style flavor.
Try a garlic and herb compound butter as a finishing touch.
Marinate the roast in advance for deeper flavor.
For added flavor, sear the roast in a hot skillet before roasting.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices in foil and warm in a low oven (about 300°F) until just heated through. Avoid overcooking to preserve tenderness. Leftovers can also be used in sandwiches, salads, or wraps.
FAQs
What cut of beef is a tenderloin roast?
Beef tenderloin comes from the loin section and is one of the most tender cuts of beef available.
Should I sear the beef before roasting?
Searing adds flavor, but it’s optional. A high oven temperature will create a nice crust without searing.
What’s the best doneness for beef tenderloin?
Medium-rare (130–135°F) is ideal for the most tender and juicy results.
Do I need to tie the roast?
Yes, tying helps the roast cook evenly and maintain a uniform shape.
Can I prepare it ahead of time?
Yes, you can season the roast and refrigerate it up to a day in advance.
What herbs go best with beef tenderloin?
Rosemary, thyme, and garlic are classic choices that pair beautifully with the beef’s natural flavor.
Should I use a meat thermometer?
Absolutely. It ensures you achieve the perfect internal temperature without overcooking.
Can I roast it at a lower temperature?
Yes, roasting at 250°F–275°F will take longer but may provide even more tender results. Sear at the end for a crust.
What sauces go well with beef tenderloin?
Horseradish cream, red wine reduction, Béarnaise, or garlic herb butter are all great options.
Is beef tenderloin the same as filet mignon?
Filet mignon is cut from the smaller end of the beef tenderloin. The whole tenderloin includes this portion.
Conclusion
Beef tenderloin roast is a show-stopping dish that delivers incredible flavor and tenderness with minimal effort. Perfect for celebrations or whenever you want to treat yourself to something special, this recipe is a reliable way to impress with classic elegance and taste. Prepare it once, and it may become your go-to for memorable meals
Beef tenderloin roast is an elegant, buttery-soft cut of beef that’s perfect for special occasions. Seasoned simply with herbs and roasted to perfection, this dish delivers restaurant-quality results at home with minimal effort.
Optional: 1 tbsp Dijon mustard or prepared horseradish
Kitchen twine, for tying
Instructions
Preheat oven to 425°F (220°C).
Pat the beef tenderloin dry with paper towels and tie with kitchen twine every 1–2 inches.
Rub the roast with olive oil and season all over with salt, pepper, garlic, rosemary, and thyme. Optionally, rub with Dijon mustard or horseradish.
Place the roast on a rack in a roasting pan or on a baking sheet with a wire rack.
Roast for 35–45 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
Remove from the oven and tent loosely with foil. Let rest for 15–20 minutes before slicing.
Slice and serve with your choice of sauces or side dishes.
Notes
Use a meat thermometer to avoid overcooking.Resting the meat after cooking ensures juiciness.Sear before roasting for added flavor if desired.Prepare a red wine reduction or herb butter to serve on top.Leftovers make excellent sandwiches or wraps.
