Go Back Email Link
–+ servings
Sliced roasted beef tenderloin on a white platter

Beef Tenderloin Recipe

Chef Ryan Littley
My easy-to-prepare foolproof beef tenderloin recipe will help you create a perfectly seasoned, tender, juicy roast every time!
5 from 29 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Entree
Cuisine American, French
Servings 8
Calories 831 kcal

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

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!

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 Dripping Au Jus
  • pan drippings
  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup red wine
  • sprig of fresh rosemary or thyme
  1. Add the pan drippings, beef broth,  Worcestershire sauce, red wine, and fresh herbs to a small saucepan over high heat.  
  2. Bring the aujus to a boil, then reduce to a simmer and cook for 5 minutes.
  3. Strain through a fine mesh sieve so the aujus is completely smooth.

Nutrition

Calories: 831kcalCarbohydrates: 2gProtein: 52gFat: 67gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gCholesterol: 198mgSodium: 812mgPotassium: 893mgFiber: 1gSugar: 0.04gVitamin A: 101IUVitamin C: 4mgCalcium: 36mgIron: 7mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!