Roasted Beef Tenderloin is a flavorful and easy-to-prepare beef roast, that will definitely impress your guests and elevate your status as home chef! My foolproof recipe will help you create a perfectly cooked roasted beef tenderloin, every time.
Seasoned with fresh herbs and spices, and cooked in less than an hour, our roasted beef tenderloin is the centerpiece for your next dinner party, holiday season, or special occasions.
But don’t wait for Christmas dinner to make this flavorful roast; it’s too good not to enjoy, year-round.
Don’t be intimidated by the thought of cooking a whole beef tenderloin. My easy recipe will have you creating a restaurant-style dinner in your own home in less than an hour.
If you love roasted beef, make sure to check out our prime rib roast and top-round roast beef recipes.
Ingredients to make Roasted Beef Tenderloin
Let’s start by gathering the ingredients we need to make my beef tenderloin roast recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
If your local grocery stores don’t stock whole tenderloins, try the local big box stores, like Sam’s Club or Costco. They will also be less expensive at those locations.
What Is a Beef Tenderloin?
The Tenderloin comes from the back half of a steer and is cut from the loin and sirloin primal. It’s a long cut of beef that you can use for a roast, Beef Wellington, or slice into small steaks which are commonly referred to as a filet mignon steak.
This cut of beef has very little fat, making the steaks lean. Although it doesn’t have the robust beef flavor of other cuts, it’s the most tender cut of meat, and the most expensive cut of beef you’ll ever cook.
Why should I use sumac in the seasoning mixture?
Sumac has been a staple in our house when it comes to roasting or grilling beef. The acidity of sumac cuts through the heavy richness of the meat, balancing the flavors and enhancing the natural flavors.
If you don’t have any sumac on hand or would rather not use it, you can replace it with your favorite seasoning, or simply leave it out.
How to make Roasted Beef Tenderloin
Remove the beef tenderloin from the refrigerator at least a half hour prior to cooking to allow it to come to room temperature.
- Pat dry the tenderloin with paper towels, then remove any excess fat, sinew, and connective tissue from the roast.
- Using a boning or fillet knife, gently slide the blade under the silver skin and strip it away in thin layers
If I was serving individual steaks, I would remove the remaining fan and clean the tenderloin more completely. For this recipe, it’s not necessary
- Add the olive oil, chopped garlic, fresh thyme, and fresh rosemary to a small bowl.
- Mix to combine the ingredients.
- Add the kosher salt, black pepper, sumac, and ground mustard powder to the olive oil mixture.
- Mix thoroughly until fully combined.
Preheat the oven to 425 degrees F.
- Rub the seasoning mixture onto the whole tenderloin and let it sit for the remainder of the 30 minutes.
*This will give the beef time to marinate in the seasonings and letting the roast come to room temperature will let it cook more evenly. - Place a meat thermometer in the center of the meat.
- Place the beef tenderloin on the wire rack and place the roasting pan on the center rack of the preheated oven.
- Cook the tenderloin at 425 degrees F. for 15 minutes, then turn the oven temperature down to 350 degrees F. and continue to cook until it reaches an internal temperature of 130 degrees.
- Remove the pan from the oven and tent the roast with aluminum foil. Let the beef rest for 20 minutes before slicing to allow the juice to redistribute back into the roast.
Slice to the desired thickness and serve with roasted potatoes or mashed potatoes, green beans, or your favorite green vegetable.
Serve the roasted beef tenderloin with au jus made from the pan juices and creamy horseradish sauce.
Store any leftover beef tenderloin refrigerated in an airtight container for 3-4 days.
Recipe FAQ’s
Roast until a meat thermometer registers 130 degrees F. for medium-rare or 140 degrees F. for medium. After removing the roast from the oven, it will continue to cook, increasing the finished temperature by 7-10 degrees.
No, keep it uncovered during the roasting process. When you remove the roast from the oven, then you can tent it with aluminum foil, during the resting period.
More Recipes You’ll Love!
Roasted Beef Tenderloin Recipe
Ingredients
- 5-6 lb whole beef tenderloin
- 3 tablespoon olive oil
- 2 tablespoon chopped garlic
- 2 tablespoon fresh thyme chopped
- 2 tablespoon fresh rosemary chopped
- 1 tablespoon kosher salt or coarse sea salt
- 2 teaspoon cracked black pepper
- 1 teaspoon sumac
- 1 teaspoon dry mustard
Instructions
- Remove the beef tenderloin from the refrigerator at least a half hour prior to cooking to allow it to come to room temperature.
- Add the olive oil, chopped garlic, fresh thyme, and fresh rosemary to a small bowl and mix together.
- Add the salt, black pepper, sumac, and ground mustard powder to the olive oil mixture and mix thoroughly.
- Rub the seasoning mixture onto the beef and allow it to sit and marinate while it comes to room temperature.
- Preheat the oven to 425 degrees F.
- Coat the bottom of a baking pan with aluminum foil and place a wire rack on top of the foil.
- Place a temperature probe in the middle part of the beef tenderloin.
- Place the beef tenderloin on the wire rack and place the pan on the center rack of the preheated oven.
- Cook the tenderloin at 425 for 15 minutes and then turn the oven temperature down to 350 degrees F. and continue to cook until an internal temperature of 130 degrees is reached.
- Remove the pan from the oven and tent the roast with aluminum foil. Let the roast rest for 20 minutes before slicing to allow the juice to redistribute back into the roast.
- Slice to the desired thickness and serve with your favorite sides.
Notes
- pan drippings
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup red wine
- sprig of fresh rosemary or thyme
- Add the pan drippings, beef broth, Worcestershire sauce, red wine, and fresh herbs to a small saucepan over high heat.
- Bring the aujus to a boil, then reduce to a simmer and cook for 5 minutes.
- Strain through a fine mesh sieve so the aujus is completely smooth.
carol
Can you use this recipe for a pork tenderloin?
Chef Dennis Littley
You can, but you’ll need to adjust the ingredients and cooking time.