Million Dollar Roast Beef Tenderloin Recipe

Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks! 

Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks! pinterestWe love to make this special cut of meat for the holidays because it’s perfect for feeding a large amount of people and doesn’t require a ton of work. With just a little bit of prep, a good skillet and a probe meat thermometer, you’ll have a juicy cut of roast beef tenderloin that’ll make you close your eyes, do a little dance and smile with each bite.

What Is a Beef Tenderloin?

Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is also very little fat within the tenderloin, making it a very lean cut. Because of all that, beef tenderloin is one of the most expensive cuts of beef.

When properly cooked, it will melt in your mouth. And let’s face it, when you’re paying a pretty penny for some meat, you’ll want to make sure you’re cooking it right.

How to tie a beef tenderloin

How To Prepare Beef Tenderloin

  • TRIM:     Start by trimming your beef tenderloin if it is not already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you’ll want to remove the “silverskin” that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove “the chain” which is just a fatty strip along the outside as well.
  • TIE:    A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly it’s important to tie it up and make it as uniform in shape as possible. Using butcher’s twine you can easily tie it up. Tuck the long pointed end up into the thicker part of the tenderloin creating a uniform cylinder shape.
  • CHILL:     To give your tenderloin a delicious crust on the outside, you can leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to gain a gorgeous browned crust when seared. This step is optional, so if you don’t have time, don’t worry, you’ll still get great results.

Video On How To Tie Beef Tenderloin:

Sear the beef tenderloin in a skillet over medium-high heat.

How To Cook Roast Beef Tenderloin

  • SEASON:     Coat the outside with salt and pepper and let sit at room temperature for a couple of hours. This will help to cook the insides evenly.
  • SEAR:     Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, I’ve cut it in two manageable roasts that can easily fit into my 12″ skillet.
  • SLATHER:      Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.
  • ROAST:        Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!

Slather the seared beef tenderloin in garlic butter and finish cooking in the oven

What Temperature To Cook Beef Tenderloin?

We’re roasting our beef tenderloin at a high temperature of 425 degrees F after we’ve seared it in a skillet. If you don’t have an oven-safe skillet yet, you can sear the beef tenderloin and then transfer it to an oven safe dish to finish cooking.

How Long To Cook Beef Tenderloin?

Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. After it’s finished cooking, you’ll want to let it rest for about 15 minutes, where it’ll still rise in temperature but allow the juices inside to settle and redistribute.

Let the beef tenderloin rest after being roasted to allow the juices inside to redistribute.

What Temperature Should Beef Tenderloin Be?

The worst thing you can do is overcook a pricey cut of beef. Ideally you should cook it to a nice medium-rare or medium. The higher the internal temperature, the more tough the meat will become. My biggest suggestion is to use a digital probe thermometer for accurate cooking.

Here is a good chart to go by.

  • RARE – 115°F – 120°F
  • MEDIUM RARE – 120°F – 125°F
  • MEDIUM – 130°F – 135°F

PRO TIP: Keep in mind that the internal temperature will continue to rise about 5 to 7 degrees after being removed from the oven.

Juicy and tender beef tenderloin recipe

What To Serve with Beef Tenderloin

Perfectly roasted Beef Tenderloin Recipe

More Beef Recipes To Try

Helpful Products To Make Recipe:

Perfectly roasted Beef Tenderloin Recipe
Print Recipe Pin Recipe Rate this Recipe
4.99 from 158 votes

Million Dollar Roast Beef Tenderloin Recipe

This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Dish
Cuisine: American
Servings: 10
Calories: 564 kcal
Author: Shawn


  • 4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter, salted, softened
  • 2 tsp garlic, minced
  • 1 tsp horseradish, prepared or dijon mustard
  • 1 tsp rosemary, minced or thyme


The Day Before Cooking (*optional):

  • Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration
  • Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.

Day Of Cooking:

  • Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
  • Preheat oven to 425 degrees F.
  • Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
  • Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.
  • Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.


Internal Temperature Guide:
  • RARE – 115°F - 120°F
  • MEDIUM RARE – 120°F - 125°F
  • MEDIUM – 130°F - 135°F


Calories: 564kcal | Carbohydrates: 1g | Protein: 33g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 139mg | Sodium: 364mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 4mg
Keywords: Beef Tenderloin, Christmas, Roast, Sear
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks! 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
109 Responses
  1. Steve Guttman

    5 stars
    best beef I ever cooked.
    I wanted to make a nice piece of meat for a meal over the holidays. I purchased a whole beef tenderloin and needed a good recipe so I would not mess up the meal. I googled “The best beef tenderloin recipe” and I found this recipe. It was easy and quick to make I wished I had read about leaving it uncovered longer for better exterior crust. Anyhow I used someones suggestion on searing it in a cast iron pan on the grill. I likely did it too long because my meat thermometer was already at 115 degrees before putting it into the oven but I had a nice crust. Anyhow after 10 or more minutes in the oven I pulled it out with it reading about 130 degrees. I let it sit for easily 20 minutes. Then served a warm rare cut of meat with a mayo/horseradish sauce…OUTSTANDING. We ate our fill and refrigerated the rest. It was even better cold or on a sandwich. OMG< I can't wait for an excuse to cook this again.

      1. Emily

        This looks amazing!! I have a 2lb tenderloin filet, how would that affect the roasting time? Also I dont like horseradish or mustard..are they vital to the butter mixture/have strong flavor? Thanks for your help! Planning to roast tomorrow. 🙂

  2. Janet

    5 stars
    I made this beef tenderloin recipe for our Christmas Eve celebration. It was perfect and so easy compared to other attempts over the years. I seared a 4 pound tenderloin in an cast iron grill pan on the grill. I preheated the grill to high with the pan inside the grill. Then placed the room temperature tenderloin on the pan and seared each side for about 5 minutes (closing the lid each time). A perfect sear. When I was ready to cook the roast in the oven (about an hour later) I preheated the oven to 425 and after 25 minutes, it was 120 degrees and perfectly medium rare. No smoking up the kitchen or making a mess in the kitchen. Family raved about this and it will be a yearly tradition. Thanks for such a great recipe

  3. Mary Bekish

    I made this beef recipe for Christmas dinner it turned out excellent. The searing and the butter afterwards made this filet so tender and delicious. My family raved about my meal made me feel so good. Made twice baked potatoes in a casserole went great with it.

  4. Hilary Huse

    5 stars
    We bought a Costco tenderloin and I searched the internet for an easy to follow and easy to prepare recipe and this was it. Not only was it an easy recipe – it was fantastic. The beef was cooked perfectly to medium rare following the directions and was flavored so well with the garlic butter. Fantastic recipe that made our Christmas dinner. Thank you!

  5. Renee Kambar

    5 stars
    Made this for Christmas dinner and it was amazing! I don’t usually attempt expensive cuts of meat, but I may more often now that I know how. I had a very happy husband!

  6. Melissa

    Thinking of making this for New Year’s Eve…does it smoke a lot in the oven? I have a very sensitive automatic smoke alarm and when I’ve cooked something that smokes a lot, it causes issues!


  7. Vince m

    I bought a nice tenderloin and the butcher put a slab of fat in the top and tied it down. I don’t know what side to cook the tenderloin on with the salt and pepper mix and herbed butter


    1. Rhonda Weide

      Generally, it’s best to cook meat fat side up. If I were you, I’d untie that the butcher did, slater the meat with the butter mixture, etc., put the fat back on top, then tie it up again before searing it.

    2. Honestly, I don’t think the tenderloin needs the fat. I would remove it. Fat is usually meant for added flavor, or to make tough meats more enjoyable. Since a tenderloin is a lean cut of beef you might think you need the extra fat, but using my cook method you really don’t!

  8. Kristen

    Hello! So I see in the instructions it says to keep in mind that the roast will raise 5-7 degrees after removing from the oven. So, for medium, would I take it out at 125 to let it rise to 130? Or is that already accounted for in the temperatures?

    It’s my first Christmas cooking and I’m excited!

  9. Beth

    Hi Shawn! I get the honor of hosting Christmas Eve dinner. I’m a little intimidated by my tenderloins. I got the choice extreme peeled beef loin tenderloin from Costco. Is tying it absolutely necessary? Does a cookie sheet work? And can I cook three at the same time? Thank you so much!

    1. Lois Clay

      5 stars
      Beth, don’t fret. You can do this. You do not have to tie the roast. Keep in mind that the small end will be a bit more done. This is good thing for my family. Yes, after searing you can place on a rimmed baking sheet. A flat cookie sheet with no sides is going to be a bit messy. Yes, you can roast all three pieces at the same time. Give a little space around each roast. They should not be touching. I do this every Christmas and always change up my recipe just a bit so that is why I was looking at this site. This is a good solid recipe and Shawn has given really good clear instructions. Follow her instructions and you are not going to be disappointed. You may however, have to host every Christmas Eve after this.

    2. Hi Beth, I’m hoping everything went well for Christmas Eve dinner. In case anyone else has the same questions – Tying the beef helps keep the meat a uniform shape, making it stay nice and tender when cooked. I would say this is a good idea and if you watch my video on how to tie, you’ll see it’s actually quite easy to do! If you’re cooking multiple tenderloins at the same time, you’ll find that you’ll most likely need a longer time in the oven. Using a probe thermometer to keep track of each roast would be a good idea. If you only have one probe, insert it into the smallest roast, then when it’s reached temp, remove that and check the others. I hope that helps!

  10. ROBBIE

    1 tsp horseradish prepared or Dijon mustard.

    I noticed in the ingredients that you can substitute the mustard for the horseradish.

    What changes in the flavor?

  11. Judy

    HI there!! I have a 6.5lb tenderloin waiting to get devoured on Christmas Day. Do you have to sear the beef or can you trim, tie, season and pop her in the oven for roasting? TY!

  12. Taylor

    Is it necessary to sear the meat? I bought the meat today for Christmas, but did not have them cut it in half. I was afraid to cut it in half that it would dry out the meat.

    1. Searing the tenderloin will help to lock in the juices and give it a nice crust. Use a thermometer to make sure you don’t over cook and you should be good!

        1. A roaster pan will work just fine. It will be difficult to give you exact timing if you don’t have a probe thermometer as it will depend on your roast and how thick it is, what the temperature of it is when it goes in the oven, etc. That being said, I do give approximate times in the instructions. Enjoy!

  13. Jennifer

    Help! Im dying to try this recipe but I don’t have a cast iron skillet and don’t have time to purchase and season one thoroughly.
    Can I use a regular skillet to the same effect?

    1. You can use any skillet to sear, but I would avoid a non-stick pan, as you just won’t get a good sear on it. Then just transfer the tenderloin to an oven safe dish and finish cooking! Enjoy!

  14. Doug

    I’m gonna try your recipe for our Christmas dinner. sound great!
    Quick question, some one asked if they could sear the beef first then let it rest before putting in the over while family arrives. What are thoughts on that or should the beef go directly into the oven after searing?

    1. You could sear and then wait till family comes to put it in the oven and finish. I would suggest using that internal food thermometer to keep an eye on the temperature to make sure you get it cooked to the perfect temp. Enjoy!

  15. Jim

    I gave up turkey several years ago, and I’ve cooked beef roasts ever since. I’ll be trying this recipe for Christmas. I’m going to cut it in half, and use only one half. I’ll seal and freeze the other half for future filet mignon dinners during the year. I’ll be using tis recipe for the Christmas dinner. It looks great!

        1. It would be best to use a skillet that is NOT non-stick to sear the tenderloin. You could use a stainless steel, aluminum, etc. But avoid a non-stick coating to get the best sear. Then just transfer the tenderloin to an oven safe dish to finish cooking in the oven.

    1. Sonya Worthington

      No the date on package is when it is good until! We are cooking our tenderloin today that we bought at Costco week ago! It is wrapped up in tight seal.

  16. Deana

    Making this for Christmas dinner!! Could I leave the tenderloin whole and sear it on the grill then slide into the oven? If so, sear on high? Thank you!!!

  17. Ginger

    Making for a dinner party tonight. Do not want to b searing when guests are here. Can I sear and leave it at room temp for an hour and then put in oven

    1. franki

      Raley’s chain has the best grocery store meat in norcal/Bay Area- if that’s where you are.
      Tenderloin roast is on sale 9.99 this week.

      Raleys = Nob Hill & Bel Air markets, too.

  18. Casey Lozier

    5 stars
    Thank you so much for this recipe. My wife doesn’t like turkey and asked me to make steak for Thanksgiving. Instead, I did this for the first time on Thanksgiving Day. The pressure was on. AND MAN, IT WAS A HIT!

    While eating leftovers today she ask that I make this for all special occasions like Christmas, Easter, Birthdays, Fridays, etc. she liked it that much.

    I followed the recipe, but added 1 large bag of peeled baby carrots and two large containers of mushrooms just prior to putting it in the oven. Once the tenderloin reached 130F, I removed the beef and allowed the carrots and mushrooms to continue cooking until dinner time.

    It was awesome! Thank you.

  19. Francis

    4 stars
    I am torn between trying a tenderloin according to this recipe and a reverse sear technique. If I follow this recipe, when I get to the final side for searing should you put it on that side and go directly to the oven? I’m worried if all sides are seared then I put it in the oven that the down side will be to crusty and dry. Am I over thinking it?

        1. Yes, I would sear it first. And no, you can use a regular skillet, but please to not use a non-stick skillet to sear the meat, as you won’t get great results. Just transfer the tenderloin to an oven safe dish when done searing to finish in the oven.

  20. Debbie

    5 stars
    Thank you I was intimidated to try to cook a beef tenderloin but with your help, it was most impressive! This recipe is a keeper!

  21. Bill

    Can I make this ahead and then warm for serving the next day?
    I realize not ideal especially with a nice tenderloin.
    How long to warm the next day and what oven temp?

    1. Shawn

      If you’re going to reheat it the next day, I would reheat low and slow. Probably 300 degrees until the internal temperature reaches the temperature you are after. Hope that helps!

  22. Ronda

    5 stars
    Omg this is the most stunning beef tenderloin! We always have it on Christmas too but I think this year we’re having beef bourguignon. But I wanna try this!!

  23. Ray Ressler

    5 stars
    I made tenderloin for dinner and used this recipe. Very simple to make and the flavor absolutely POPPED. I was very impressed with how tender the meat was. The garlic crust was amazing. Thank you Shawn for this recipe definitely will be going into my favorites folder.

  24. Cindy

    5 stars
    OhhMG Shawn, it gets better and better!! Love your site!! I’m hooked on it at this point, you continue to impress me with your great recipes!!
    Some tease that I’m a “recipe collector” since finding your page, it’s my 1 stop online, for all my recipes!! Great job, thank you again!!

  25. Anna J Lightfoot

    I was betwixt-and-between about what to serve for Christmas Dinner. Now, I know. Thank you for your tenderloin recipe. Dinner will be served!

Leave a Reply

Recipe Rating

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories