Make an impression with this Garlic Roast Beef Tenderloin Recipe. Super easy to prepare, yet tastes like a million bucks!
We 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 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.
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!
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.
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.
What To Serve with Beef Tenderloin
- Creamy Horseradish Sauce
- Fluffy Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Toss some fresh green beans and mushrooms in the same skillet that the beef tenderloin cooked in and sauté them over medium heat until tender – so good!
More Beef Recipes To Try
Helpful Products To Make Recipe:
Million Dollar Roast Beef Tenderloin Recipe
Ingredients
- 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
Instructions
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.
Video
Notes
- RARE – 115°F - 120°F
- MEDIUM RARE – 120°F - 125°F
- MEDIUM – 130°F - 135°F
Nutrition
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Honey Glazed Chicken Skillet
Mayme Lou Roettig
I am a baker, not a good cook. Great recipe and Easy to make! My guests and family loved it. It was as described– delicious.
Melissa
I’ve made this before and it’s always delicious! I just got an electric roaster to free up the oven when hosting, can this be done in an electric roaster?
Sue
Could you wrap the tenderloin in bacon? If yes, would you recommend before or after searing?
Shawn
I am thinking that if you want to wrap in bacon you would want to use regular bacon not thick cut. Sear with the bacon, then follow the recipe. You’ll have to let me know how it turns out!
Stephanie
I’ve made this several times….delicious!! For dairy intolerant family members, can I use herb olive oil instead of butter?
Jen
Looking forward to making for Thanksgiving! Any issues with searing and cooking in Le Creuset Dutch oven? Without lid of course! I’m not sure if the high sides will affect cooking???
Shawn
That will work just fine! I hope you enjoy it!
ssktx
Once in the oven, how often should it be rotated/flipped? I saw a video of another chef that says it should be rotated every 3 minutes in the oven in the same cast iron used to sear it
Shawn
No need to flip or rotate it in the oven. Just follow the instructions in my recipe and you’ll be golden!
Shana Festa
I’ve made this recipe several times and it comes out amazing every time.
SUANN LIDDINGTON
I made this for my husbands birthday dinner. I had a large one and followed the instructions. I had made them before but did not wrap. The butchers twine made it so much easier. Delicious and will make this again for the Christmas eve with our crab legs. SuAnn
Georgette P
Easy and delicious!
Linky
I had a much smaller roast (1 1/2 lb) but I followed the overnight method and just cooked for a little less time. It was perfect – tender, flavorful – like butter!!! We loved it!
Tonya Spencer
I’m using 1.5 lb roast so how long in oven?
Jessie K
The roast came out tender and perfectly cooked. Super easy and delicious. Instructional video made sure I tied it up right.
Chuck Riesebeck
NEVER leave meat out for hours. ALWAYS minimize the time it spends in the Danger Zone (40-140)
Pat
I had a 3lb beef tenderloin roast and it came out perfectly medium rare! Delicious!!
Amy
Just made this for our Easter dinner. It was perfect. Raves from everyone. Easy, quick, and so tender and delicious. This recipe will be my ‘go to’ for beef tenderloin.
Joel de la Houssaye
Do I need to use a rack under the tenderloin in the oven?
Mark Confer
Roast came out perfectly. Piece was so big I had to cut into two pieces. One larger and tail smaller. Wanted medium rare so removed both pieces at 117 deg. internal temperature using remote digital probes.
Mark Confer
Forgot to mention I used 4Rivers Brisket seasoning day before and left uncovered overnight in the refrigerator. Spice has small amount of heat but couldn’t really taste it when done.
Moodge
This may be a real stupid question, but here goes: can I tie the tenderloin before I season with salt and pepper and let it sit uncovered in my fridge the day before roasting? Thx. Can’t wait to make this on Easter Sunday 🙂
Shawn
You can definitely tie it first and then season. It’ll do just great! Enjoy!
Eleni Aikau
Fantastic! Made for a dinner party and everyone loved it! Will definitely make this again. Super easy and quick to make.
Kristy Dice
Delicious! This recipe made a perfect tenderloin.
Sandra Drisdelle
Easy to follow, doesn’t take a lot of time and absolutely stupendous!,
Will definitely add to my favourites!!
Carol F Goodson
Did not work for me at all. After 25 minutes, the meat thermometer was not even registering.
Shawn
I’m thinking that might be a meat thermometer issue? I’m not sure what you mean by it “not even registering?” Was your oven not on? So many questions!
Paula
This was the HIT for Christmas Dinner!! Absolutely DELICIOUS and easy!!
GraceS
Excellent recipe
Renee M
The best beef tenderloin I’ve ever done. Beautiful, perfectly cooked medium rare throughout, so flavorful. Drying it out in the fridge 10+ hours and then having it sit 2 hours at room temp made such a difference in getting a nice crust when browning and uniform cooking. The herb butter was amazing, and I finished off fresh steamed green beans in the pan juices. Rave reviews.
carla esworthy
I made this recipe for our Christmas Eve family dinner and it was delicious! The butcher at the grocery store tied it up for me and I ended up with 2 large roasts so one is being saved for later. I prepped it the night before as suggested and am very glad that I did. I seared each side, the next time I make it I may use butter instead to see if it changes the flavoring. I used fresh ingredients for the mixture to cover it and baked it. My family was a bit impatient so it did not sit as long as was suggested but it was wonderful and they want it again next year. I also made the sauce to put on it and almost everyone used it! Needless to say this recipe is going into my recipe book for future use!
KFisk
I made this recipe for Christmas dinner and it was the best anyone had ever had. I bought the prime tenderloin at Costco and followed these directions to the T. I had a 6 pound roast so adjusted it accordingly. I let it sit in fridge for about 15 hours prior to taking it to room temperature and cooking.
Geri
I followed the instructions and was thrilled with the outcome…..a tender, delicious beef tenderloin that everyone enjoyed. Now that I’ve successfully trimmed, tied, and seared the tenderloin I won’t be so intimidated next time.
Laurrelle B
Skipped the string since I didn’t have it. I used toothpicks instead and came out perfectly cylindrical.
Ann Jones Rochat
I made this for Christmas dinner. My first time making a tenderloin. It came out perfect. I got a 10/10 from my kids. I will definitely be making again. Thank you!
Tony Grippa
Fabulous recipe. Garlic butter “slather” was just a perfect topping. Roasting goes quick so be careful not to over cooked. One end will be medium well, other medium/rare if done correctly
William Wenzel
meat so good
Cathy Templeton
Help! Does it have to be cut in half?
Was going to sear on Lodge stovetop griddle because I only has 10” pan.
Csandst1
Makes it easier to turn when searing
Michelle
Do you leave the tenderloin on the same cast-iron pan after searing to cook in the oven or do you transfer it to a roasting pan?
Csandst1
Transfer to roasting pan
Nancy W
Cut the ingredients in half because I was making a 2 lb beef tenderloin.
Came out perfect! Thanks for sharing your recipe. What a Merry Christmas Eve we had! And left overs tomorrow are going to be fantastic!
I did want a little gravy, so 10 minutes into cooking the beef I added a cup of beef broth to the half jelly roll pan the beef was in. When the beef was done, I strained the drippings, made a little roux and added the drippings. Sooo good, I’m sure because of the butter mixture that was slathered on the beef.
Richard Stotler
Just fixed this with some added garlic. 125.00 on the Thermometer to take out and what a feast,,,
CIndy
You cut in half across the middle. This is so it will fit in a pan to sear it (see the note under “Sear” section above). Do NOT cut it lengthwise down the entire length.
2stoves
You cut in half across the middle. This is so it will fit in a pan to sear it (see the note under “Sear” section above). Do NOT cut it lengthwise down the entire length.
Lori
I made this last night after following the directions to a T. It came out perfect and everyone loved it. I am always worried about ruining a really expensive piece of meat when cooking tenderloin but this recipe is foolproof!
Fatty Bobatty
Turned out great. I substituted horseradish for hot sauce and I didn’t have tenderloin so I used chicken.
Lori Perry
When you say to cut into two pieces is that cut it down the middle or in half lengthwise? You only mention the two pieces once in the recipe and then it isn’t mentioned again.
Kelly
Lengthwise
Alberto Smithson
Yes lengthwise. I was confused at 1st but I noticed it cut in the video before she tied it.
Jill
Absolutely delicious!! We followed directions exactly using Thyme and we couldn’t eat it fast enough. Will definitely be making this recipe every Christmas. Thank you sharing this amazing recipe!
Karen Sue Parker-Binns
Did everyone use the string?
Kelly
Lengthwise
Kelly
Ignore lengthwise, but definitely use the string.