Roasted Beef Tenderloin is a showstopper! This tried and true method is easy (no marinating required), and produces melt-in-your-mouth tender and flavorful beef. Pair it with creamy horseradish sauce for an unforgettable dinner.
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This is a special occasion recipe, perfect for a date night in or Valentines Day. It is on the same level as our popular Filet Mignon in Cream Sauce, succulent Broiled Lobster Tails or the ever impressive Prime Rib.
Roasted Beef Tenderloin Video
Classic Beef Tenderloin Recipe
A filet of beef is a pricey, but don’t let that intimidate you. We’re sharing everything from how to trim, tie and how to cook beef tenderloin. Watch the video and you will realize how easy it is to achieve restaurant quality results.
Ingredients for Roasted Beef Tenderloin
This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust.
- Beef Tenderloin – we used a 2 lb beef tenderloin. You can use a larger one but definitely trim and tie the thin end as described below for even roasting and use an oven-safe thermometer to acheive a perfect doneness.
- Prepared Horseradish – Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!). It’s the same ingredient for making our famous Horseradish Sauce.
- Garlic – use fresh cloves for the best flavor
- Herbs – we used fresh herbs, but you can substitute dried herbs if needed. As a rule of thumb, use 1 part dried herbs for every 3 parts fresh.
- Butter – adds flavor and acts as a base to spread on the garlic and herbs.
- Salt & Pepper – simple seasonings are all you need.
How to Trim Beef Tenderloin Roast
If you see shiny “silver skin” on your beef tenderloin, you will want to trim that away as it is fibrous and chewy connective tissue that won’t allow flavor to penetrate your tenderloin.
- Slide tip of knife just under connective tissue
- Keep knife tip close to surface of the meat to minimize meat loss
- Use your other hand to pull connective tissue tight against the blade
- Slide the knife angled away from the meat until it exits
*Also trim away excess fat from tenderloin – unlike most steaks, fat is unnecessary on beef tenderloin.
How to Tie a Beef Tenderloin
Tying a tenderloin is important for even cooking. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. A butcher can do this for you. Watch the video recipe for a full demonstration.
- Use a kitchen string to loop around one of the tenderloin and tie a snug knot
- Loop the string around your left hand and pull that loop over your tenderloin
- Repeat the loops, spacing 1-inch apart and tightening each one snugly
- Tie off the end with a knot after 5-6 loops
When is my Beef Tenderloin Done?
Since the roast will continue to rise in temperature as it rests, Remove the roast from the oven 5 to 10 degrees before it reaches its final doneness temperature. For example, I remove it from the oven at 130˚F for medium doneness and it reaches a final doneness temperature of 138-140˚F.
See the temperature doneness chart in the recipe card notes below to determine the perfect temperature to remove your roast.
Serve Beef Tenderloin With
Roasted beef tenderloin is such a versatile roast – you can pair it with just about any side dish.
Make this and you will be known for your beef tenderloin!
Depending on the size of your roast, you can serve this for a crowd, or it’s also perfect for a date-night-in (Think Valentine’s Day!). Enjoy this my friends. I hope it becomes your go-to method for making a perfect Roasted Beef Tenderloin.
Roasted Beef Tenderloin
A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef.
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Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
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Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
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Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (*Remove it at 130-135˚F for a final resting temperature of 138-140˚F).
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Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Beef Tenderloin Temperature Chart:
*The chart below has final resting temperature ranges. It’s important to note that the temperature of the roast will continue to rise 5-10 degrees as it rests so remove it from the oven a little before it reaches its final resting temperature.
- 22-23 min for rare (120-125˚F),
- 24-26 min medium-rare (130-135˚F)
- 28-30 min for medium doneness (138-140˚F) – what we aim for.
- 30-32 min for medium-well doneness (140-145˚F) – USDA recommends 145˚F.
- 33-35 min for well done (150˚F) – don’t do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.
452kcal Calories1g Carbs27g Protein36g Fat
Nutrition Facts
Roasted Beef Tenderloin
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
