Beef Tenderloin

Beef tenderloin was the first “fancy” main course I ever attempted for a holiday dinner and I still remember the nerves I felt placing that beautiful cut of meat into the oven while silently praying I wouldn’t overcook it. I wanted something impressive but not overly complicated so I chose this dish because it’s elegant yet surprisingly manageable when you follow a few key steps and it quickly became my go-to for any celebration that calls for something special.

Now every time I make beef tenderloin I feel that same spark of excitement from the first time because the aroma of rosemary and garlic as it roasts fills the kitchen with anticipation and slicing into that perfectly pink center never gets old. It’s one of those recipes that always gets compliments and I love how it turns any gathering into an unforgettable meal.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Beef tenderloin – The star of the dish! Lean, incredibly tender, and perfect for roasting whole.
• Olive oil – Helps the seasoning adhere and creates a golden crust.
• Garlic – Adds deep flavor to the exterior as it roasts.
• Fresh rosemary – Infuses the roast with a fragrant, woodsy aroma.
• Fresh thyme – Complements the rosemary and rounds out the herb profile.
• Salt – Essential for seasoning the meat thoroughly.
• Black pepper – Adds just the right amount of bite and balances the richness.
• Dijon mustard (optional) – I sometimes brush a little on before seasoning to add a slight tang and help build crust.

Tools You’ll Need

• Roasting pan or baking sheet with rack – Allows the tenderloin to roast evenly with airflow all around.
• Meat thermometer – Absolutely essential to ensure perfect doneness every time.
• Sharp knife – For trimming any silver skin and slicing the roast cleanly.
• Cutting board – A sturdy surface for prep and resting the meat after cooking.
• Kitchen twine – Helps tie the roast evenly so it cooks uniformly.
• Small bowl and brush – For mixing and applying the herb mixture.

Instructions

Step 1:

I start by letting the beef tenderloin sit at room temperature for about 30 minutes so it cooks more evenly in the oven.

Step 2:

While it rests, I trim off any silver skin or excess fat using a sharp knife and pat the meat dry with paper towels.

Step 3:

I tie the tenderloin in 2-inch intervals with kitchen twine so it holds a uniform shape and roasts evenly.

Step 4:

In a small bowl, I mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Sometimes I add Dijon mustard for an extra layer of flavor.

Step 5:

I rub the mixture all over the tenderloin, making sure to coat it well on all sides.

Step 6:

I place the tenderloin on a rack inside a roasting pan and roast it in a preheated 425°F oven for about 20–25 minutes for medium-rare (internal temp of 130–135°F).

Step 7:

Once it’s done, I transfer the roast to a cutting board and let it rest for 15 minutes. This allows the juices to redistribute and keeps every slice juicy.

Step 8:

I remove the twine, slice the tenderloin into thick medallions, and serve it warm.

Tips

I always use a meat thermometer so I don’t overcook it it’s too precious to guess!

Letting the roast rest before slicing is non-negotiable it keeps the meat juicy and tender.

If you want a crustier outside, sear the tenderloin in a hot skillet for 2–3 minutes on each side before roasting.

Leftovers make amazing sandwiches or steak salads the next day!

Ways to Serve

With creamy horseradish sauce or red wine reduction

Over a bed of garlic mashed potatoes or roasted vegetables

With a crisp green salad and warm dinner rolls

Paired with a glass of Cabernet Sauvignon or Pinot Noir

Frequently Asked Questions

How do I know when Beef Tenderloin is done?

Use a meat thermometer. For medium-rare, remove it at 130–135°F and let it rest to reach 140°F.

Can I prepare Beef Tenderloin ahead of time?

Yes! You can season it and tie it the night before, then roast it just before serving.

Should I sear the tenderloin before roasting?

It’s optional. I sometimes sear it for extra crust, but roasting at high heat also works beautifully.

How long should I let it rest before slicing?

Always rest for at least 15 minutes. It keeps the juices in and the meat tender.

See You in the Kitchen

I hope you try this beef tenderloin recipe the next time you want something unforgettable on the table! It’s easier than it looks and turns any dinner into something worthy of a celebration. Let me know how yours turns out or tag me if you serve it up for a special occasion.

Happy Cooking!

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