This Beef Tenderloin Roast is a classic centerpiece dish that delivers elegance and flavor in every bite. With its buttery texture and rich, beefy taste, it’s perfect for special occasions, holiday dinners, or any time I want to impress guests with minimal effort. Roasted to perfection and seasoned simply to let the meat shine, this tenderloin is as luxurious as it is easy to make.
Why You’ll Love This Recipe
I love this recipe because it’s straightforward but feels incredibly indulgent. Beef tenderloin is naturally tender, so I don’t need to fuss with long marinades or complicated prep. A good sear and a hot oven are all it takes to turn it into a showstopping roast. I can dress it up with herbs or keep it classic with salt and pepper—it always turns out juicy, flavorful, and perfectly cooked when I follow a few key steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef tenderloin roast, trimmed and tied
olive oil or melted butter
kosher salt
freshly ground black pepper
garlic cloves, minced
fresh rosemary or thyme (optional)
kitchen twine (for tying, if not already tied)
Directions
- I take the beef out of the refrigerator at least 30 minutes before cooking to bring it to room temperature.
- I preheat the oven to 450°F (230°C).
- I pat the tenderloin dry with paper towels, then rub it all over with olive oil or melted butter.
- I season generously with salt, pepper, and minced garlic. I also press fresh rosemary or thyme onto the surface if I’m using herbs.
- I place the roast on a rack in a shallow roasting pan or on a baking sheet with a wire rack.
- I roast it in the oven for 25–30 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C).
- Once cooked, I remove it from the oven and let it rest for 15–20 minutes, loosely tented with foil, before slicing.
Servings and timing
This recipe serves 6–8 people. It takes about 15 minutes to prep, 25–30 minutes to roast, and 15–20 minutes to rest. From start to finish, I can have it ready in just about an hour.
Variations
Sometimes I coat the roast in a Dijon mustard and herb crust for an extra punch of flavor. Other times, I create a simple garlic butter mixture to baste the meat during roasting. For a smoky twist, I’ve even grilled it instead of roasting. And when I want a complete meal in one pan, I roast root vegetables like carrots and potatoes around the tenderloin.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat without drying it out, I wrap slices in foil and warm them in a 300°F (150°C) oven for about 10–15 minutes. I avoid the microwave if I want to keep the texture tender. This roast also makes excellent sandwiches or salads the next day.
FAQs
How do I know when the beef tenderloin is done?
I use a meat thermometer to check. For medium-rare, I aim for 130°F (54°C) before resting. The temperature will rise slightly as it rests, so I pull it out of the oven a few degrees early.
Should I sear the roast before roasting?
I’ve done both methods, but with a hot oven, I usually skip searing. The high heat gives me a great crust. If I want an extra-deep sear, I brown it on the stovetop first in a cast iron skillet.
Can I make this ahead of time?
I don’t recommend fully cooking it ahead of time, but I often season and prep the roast a few hours in advance and keep it in the fridge. I let it sit out to reach room temperature before roasting.
What’s the best cut for this recipe?
I always use the center-cut portion of the beef tenderloin—sometimes labeled as the “Chateaubriand.” It’s uniform in shape and roasts evenly.
Should I tie the roast with twine?
Yes, tying helps the roast cook evenly by keeping it in a uniform shape. Some butchers will tie it for me, but it’s easy to do at home with kitchen twine.
Conclusion
Beef Tenderloin Roast is one of those dishes that never fails to impress. It’s rich, tender, and full of flavor—yet surprisingly easy to prepare. Whether I’m serving it for Christmas dinner or a special family gathering, it always steals the show. With just a few simple ingredients and a good roasting technique, I end up with a beautifully cooked piece of meat that everyone loves.
Print
Beef Tenderloin Roast
- Total Time: 1 hour
- Yield: 6–8 servings
Description
Beef Tenderloin Roast is a luxurious yet easy-to-make main dish perfect for holidays and special occasions. With its buttery texture and rich flavor, this roast is simply seasoned and roasted to perfection for a showstopping centerpiece.
Ingredients
1 (2.5 to 3 lb) beef tenderloin roast, trimmed and tied
2 tbsp olive oil or melted butter
2 tsp kosher salt
1 tsp freshly ground black pepper
3 cloves garlic, minced
1 tbsp fresh rosemary or thyme leaves (optional)
Kitchen twine, if needed
Instructions
- Take the beef out of the refrigerator at least 30 minutes before cooking to bring to room temperature.
- Preheat oven to 450°F (230°C).
- Pat the tenderloin dry with paper towels. Rub with olive oil or melted butter.
- Season generously with salt, pepper, and minced garlic. Press on herbs if using.
- Place roast on a rack in a shallow roasting pan or on a baking sheet with a wire rack.
- Roast for 25–30 minutes for medium-rare, or until internal temperature reaches 130°F (54°C).
- Remove from oven and let rest for 15–20 minutes, tented with foil, before slicing.
Notes
Use a meat thermometer to avoid overcooking—internal temp will rise slightly as it rests.
For extra flavor, try a mustard-herb crust or baste with garlic butter.
Roast vegetables alongside the meat for a one-pan meal.
Let the roast come to room temperature before cooking for even roasting.
Leftovers are great for sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420
- Sugar: 0g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg
