Easy Beef Tenderloin Roast with Garlic Herb Butter — An EASY yet IMPRESSIVE dish that’s ready in under an hour! Roasting beef tenderloin in the oven results in perfectly MOIST and TENDER meat every time, and the garlic herb butter adds tons of flavor without overwhelming the beef. If cooking beef tenderloin intimidates you, follow this straightforward recipe!
Table of Contents
- Tender Oven Roasted Beef Tenderloin Recipe
- What Is Beef Tenderloin?
- Recipe Ingredients
- How to Roast Beef Tenderloin in the Oven
- Three Pro Tips for Perfect Beef Tenderloin
- A Guide to Meat Thermometers
- The Temp Rises During Resting
- Tips for the Best Roasted Beef Tenderloin
- Recipe FAQs
- Storage Instructions
- What to Serve with Beef Tenderloin
- Beef Tenderloin Roast with Garlic Herb Butter Recipe
- Exact final international temperatures for cooking beef are as follows:
- More Holiday Dinner Main Dishes:
Tender Oven Roasted Beef Tenderloin Recipe
If you want to really knock people’s socks off at a holiday dinner, birthday celebration, or anniversary, roast a beef tenderloin!
Beef tenderloin is one of the most premium cuts of beef you can purchase. That makes it sound intimidating to cook, but with better cuts of meat like this you’re actually signing up for ultra tender beef that requires minimal ingredients and effort to prepare.
When beef tastes this good — and is this pricey! — you don’t want to doctor it up too much with spice blends or sauces. Which is perfect for home cooks wanting to make an impression without having to spend hours in the kitchen preparing a big meal.
This recipe is very simple, but it’s one of the best meals I’ve ever made at home! And that’s saying a lot for a woman who runs a recipe blog for a living!
The beef itself is seasoned simply with salt and pepper, while fresh herb and garlic butter is slathered on for flavor and richness. The beef tenderloin roast is seared in a skillet to lock in its juices before being baked in the oven.
Roasting beef tenderloin in the oven is EASY, but there are a few key tips to keep in mind to ensure you roast it to medium-rare perfection to yield juicy, tender beef every time.
This is a great special occasion dinner to serve around the holidays, birthdays, anniversaries, Mother’s Day, Father’s Day, or anytime you want to make a friends, family, or a loved one feel extra special!
What Is Beef Tenderloin?
Beef tenderloin is taken from the back part of the cow, between the loin and sirloin. It’s typically sold whole and is almost always roasted at a high heat so the interior of the beef remains tender in texture and rosy in color.
Baked beef tenderloin is perfect for entertaining guests because you can roast it whole and then slice tender cuts of steak for each person.
This is a choice cut of beef and it’s taken from a small section of the cow, so expect to pay for it!
How Much Does Beef Tenderloin Cost?
This is the cut of beef that filet mignon is taken from. So although beef tenderloin costs $20 or more per pound, it’s still a more budget-friendly alternative to purchasing individual filets for all of your guests!
For the best beef tenderloin, I recommend going to your local butcher’s store or at least the butcher’s counter of your local grocery store. They’ll be able to help you select the best tenderloin.
Beef Tenderloin vs Filet Mignon
Beef tenderloin is often confused with filet mignon — which is no wonder since filet mignon is taken from the tip of the beef tenderloin!
Both cuts of beef are incredibly tender, with minimal connective tissue or fat. I recommend roasting beef tenderloin for larger gatherings, and saving the filet mignon for smaller dinner parties.
Recipe Ingredients
You’ll need just a handful of ingredients for roasting beef tenderloin. This isn’t a cut of beef you want to drown in spices or sauces. The flavor of the beef tenderloin is incredible, so you want to make sure you can taste it!
Here’s what you’ll need to roast beef tenderloin with garlic herb butter:
For the beef:
- Beef tenderloin roast
- Sea salt
- Black pepper
- Olive oil
For the garlic herb butter:
- Fresh garlic cloves
- Fresh thyme, rosemary, and sage
- Unsalted butter
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Roast Beef Tenderloin in the Oven
Roasting beef tenderloin for Christmas dinner or another special occasion is a simple process that anyone can master. BUT there are a few key things you must so to ensure your tenderloin comes out juicy and tender and does not overcook.
Three Pro Tips for Perfect Beef Tenderloin
There are lots more details in the recipe card at the end of this post, but of the utmost importance are that you:
1. Let the beef come to ROOM TEMPERATURE before roasting it.
2. Let it REST after roasting.
3. Sear the beef before roasting; this adds lots of flavor and also locks in the juices to keep the beef moist.
With about 10 minutes of prep time, and about an hour of total time, let’s make beef tenderloin.
Step 1: Tie the beef tenderloin with kitchen twine or butcher twine. Yes, you must do this to ensure even cooking. Season all over with salt and pepper. Let it rest on your countertop for about 30 minutes to bring the beef to room temperature so that it cooks evenly in the oven.
Step 2: Heat the olive oil in a large skillet. Sear the beef on all four sides until golden all over.
Step 3: While the beef is searing, combine the herbs, garlic, and softened butter. You can chop and then beat together by hand – or put it in a food processor – whichever you prefer but I use my food processor.
Step 4: After the beef has been seared, slather it with the garlic herb butter. The excess fat is great for any dry cuticles you may have, haha!
Step 5: Roast the beef tenderloin until the internal temperature reaches 130ºF (this should take no more than 20 minutes).
Step 6: Remove the beef tenderloin from the oven and let it rest for at least 15 minutes. While the beef rests, the carryover heat from the oven will bring the internal temperature up to 135ºF, which is perfectly medium-rare.
Step 7: Slice into roughly 1-inch thick slices when serving.
How Long Should Beef Tenderloin Be Cooked in the Oven?
Beef tenderloin must bake until it reaches your desired internal temperature (see exact internal temperature guidelines in the section below).
I recommend removing the beef once it reaches an internal temperature of 130ºF and then letting it rest so the carryover heat brings it up to 135ºF which is medium rare.
The only surefire way to know if the baked beef tenderloin is done is by measuring the internal temperature with a meat thermometer to check the doneness of the beef. In total, a 1- to 4-pound beef will take 15 to 20 minutes at 425ºF MAXIMUM. Trust the thermometer, not the clock!
For an accurate temperature reading, Insert the meat thermometer into the middle of the beef roast, about halfway in. Once you slice the beef, you’ll notice that the edges will look more done while the center will remain rosy.
This is NOT a cut of beef to cook until well done or until no longer pink in the middle! If you do that, you’ve essentially ruined an expensive cut of beef and it will taste overcooked.
A Guide to Meat Thermometers
All kitchens should have a digital thermometer in my opinion! Whether you need to check the internal temp of a whole roasted chicken, your holiday turkey, a batch of toffee, or you’re making beef tenderloin – you should have one.
Thermoworks thermometers are amazing. Specifically I use the Thermapen One and it’s so fast, precise, has a big ‘ole display for easy-reading, has a 5 year warranty, and it’s just awesome.
If you’re wanting something a bit less expensive but that will still get the job done, this thermometer from Amazon or this thermometer from Target are both functional and will suffice. The displays aren’t as large, they don’t register the internal temp quite as quickly, and the warranties aren’t as good, but they’re both fine and will get you situated with a thermometer.
What Should the Internal Temperature of Beef Tenderloin Be?
Oven roasted beef tenderloin is best when cooked until medium-rare, which means it should have a warm red center and just be starting to firm up when removed from the oven.
However, you may cook the beef to your liking. I know some people like their beef practically mooing while others prefer it more done.
Exact international temperatures for cooking beef are as follows:
- Rare — 120°F to 129°F. Cooler and bright red center, soft to the touch.
- Medium rare — 130°F to 134°F. Warm red center, beginning to firm up with red juices.
- Medium — 135°F to 144°F. Warm pink center, brown on the edges, firm with red juices.
- Medium well — 145°F to 154°F. Slightly pink center, completely firm with brown juices.
- Well done — 155°F to 164°F. Very little to no pink, firm to the touch.
The Temp Rises During Resting
Note that the internal temp will rise easily 5 degrees, and more like 10 degrees, while the rests after you’ve pulled it out of the oven.
So if you want medium rare beef tenderloin, when your thermometer says 125F, it’s safe to take it out, and then let it REST. During the resting period, the temp will easily go up to 130-134F.
If you wait until your thermometer says 130F, as the meat rests, the temp will climb up into the high 130s/low 140s range, making it medium, not medium rare.
Tips for the Best Roasted Beef Tenderloin
Let the beef rest come to room temperature before searing. Otherwise you risk the meat sticking to the pan and cooking unevenly. This also helps the beef roast evenly in the oven.
Tie up the beef with butcher twine. Again, this ensures that the meat will cook evenly as it roasts. Do not skip this step!
Let the beef rest after roasting: This gives the juices time to redistribute within the meat and makes for a more tender, juicier cut of beef.
Do NOT roast the beef tenderloin until medium-well or well-done. Technically, you can cook the beef however long you like, but cooking it past medium-rare isn’t recommended. It’s okay to be pink in the middle, and that will yield the most tender results.
The Temp Rises During Resting. Read my above tip box and pull it sooner, rather than later!
Recipe FAQs
At high heat, in the oven. You need to sear beef tenderloin first to add both color and flavor, then roast it at a high heat for a short amount of time.
While you technically could, it’s not recommended. See the answer above. A slow cooker is the exact opposite of an oven! There’s no searing, no high heat, and nothing short about the cooking time – so make your beef tenderloin in the oven.
Roast a 1- to 4-pound beef tenderloin at 425ºF for no more than 20 minutes. You want the internal temperature to reach 130ºF, then pull out of the oven and let rest to bring up the internal temperature to 135ºF (aka medium-rare).
It’s best to sear it in a skillet and then roast it at a high temperature or a short period of time to lock in the juices and keep it tender.
Yes! Beef tenderloin roast is perfect at medium-rare, but you can go rarer than that if that’s your preference. Use a meat thermometer and not your eyes to test the doneness of the meat because you want the beef to be rosy!
Resting beef lets the juices redistribute throughout the beef and keeps it super moist and tender. Resting the beef also provides time for the carry-over heat from the oven to bring the internal temperature up another 5ºF or so – sometimes closer to 10ºF.
Yes! It’s one of the most desired cuts of beef as it’s lean yet ultra tender. If roasted correctly, beef tenderloin should be fork tender and practically melt in your mouth.
Count on serving ½ pound of beef tenderloin per person.
If you allow ½ pound of beef per person, a 4-pound beef tenderloin should serve 8 hungry people.
Anytime I am making a fancy meal like prime rib, a whole turkey, or this beef tenderloin, I always use and recommend fresh herbs. Dried herbs just won’t give you the same flavor.
Storage Instructions
Beef tenderloin roast is best served immediately after it was cooked and rested.
If you end up with leftovers, store them in an airtight container in the fridge for up to 5 days. Or I suppose in the freezer for up to 3 months. Really though – buy what you need and eat it fresh and on the spot and don’t plan on leftovers.
This isn’t a cut of beef that I like to reheat – and definitely NOT in the microwave! Since it was cooked to perfection the first time in the oven. Reheating the beef will just cook it further and make it less juicy and tender.
Instead, enjoy it sliced cold on a sandwich for a truly decadent lunch or dinner.
What to Serve with Beef Tenderloin
After slicing my beef tenderloin – arguable the most tender cut of beef (or one of them) – so we eat it with some of the great sides mentioned below.
No need for any creamy horseradish sauce nor red wine sauce for us, although you could make those if you desire.
This is a choice cut of beef, but it comes together quickly and is great for fuss-free dinner parties and entertaining, believe it or not! I serve this oven roasted beef tenderloin with my favorite holiday or steakhouse sides.
Some great side dishes for beef tenderloin include:
- Classic Mashed Potatoes
- Slow Cooker Browned Butter Mashed Potatoes
- Slow Cooker Baked Potatoes
- Twice Baked Potato Casserole
- Cheesy Scalloped Potatoes
- Honey Butter Smashed Sweet Potatoes
- Balsamic Roasted Brussels Sprouts
- Parmesan Balsamic Roasted Broccoli
- Cheesy Roasted Asparagus
- Cauliflower Gratin
- No-Knead Dinner Rolls with Honey Butter
- Apple Spinach Salad
- House Salad
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Beef Tenderloin Roast with Garlic Herb Butter
Ingredients
Beef Tenderloin
- one 4-pound Beef tenderloin roast, center cut, fat trimmed and tied (it’s okay to slice it in half so it can fit in your pan); at room temp
- 1 tablespoon sea salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons of olive oil.
Garlic Herb Butter
- 3 to 4 garlic cloves, peeled and halved
- 2 teaspoons fresh thyme*
- 2 teaspoons fresh rosemary*
- 2 teaspoons fresh sage*
- 8 tablespoons unsalted butter, softened to room temp
Instructions
- Prep and season. Preheat the oven to 425F.
- Take the beef tenderloin out of the fridge and gently tie up with butcher twine. Tip – Tying it up ensures the meat cooks evenly so don't skip it.
- Place the beef on a plate and season with salt and pepper. Allow the meat to rest to rise up to room temperature, about 30 minutes or as needed. Tip – It's very important that the beef is at room temp otherwise you risk the meat sticking to your skillet as well as cooking unevenly, so don't rush it.
- Sear the meat. Heat the oil in a large cast-iron skillet or large heavy-bottom oven-safe skillet on medium-high heat until sizzling.
- Add the beef to the hot skillet and sear on each side until golden brown all over, about 6 to 8 minutes per side, turning occasionally as it cooks. While the beef sears, make the herbed butter.
- Mix herbed butter. To the canister of a food processor, add the peeled garlic, coarsely chopped fresh herbs, cover, and pulse a few times until the garlic and herbs are in fine bits. *Note about Herb Quantities – I mention using 2 teaspoons of each of the three herbs but it's hard to tell what 2 teaspoons of rosemary or sage will look like (thyme is a littler easier) until they're actually blended so my advice is to use about 2 large sprigs of rosemary (needles only, discard the stick), about 4 sage leaves, and about 2 long thin sprigs of thyme (flowers only, discard the stick). However, it's all an approximation, use herbs according to your personal preferences. I strongly recommend fresh herbs and not dried.
- Add the butter, cover, and pulse or blend until whipped and combined. Tip – I highly recommend a food processor for this job, although you can finely mince herbs by hand, place them in a mixing bowl, then add the butter, and whip vigorously by hand until combined.
- Roast the beef. Spread the garlic herbed butter over the top of the beef after it's been seared.
- Transfer the skillet into the preheated oven to roast for 15 – 20 minutes or until the internal temperature reaches 125F for medium rare, or as desired. Tips – The temp you pull it should be a bit less than your ideal final temp because the temp will rise at least 5 degrees as the meat rests. Therefore, for rare, you can pull it when it reaches 120F or so and it will come up to 125F; for medium rare you can pull it when it reaches 125F and it will come up to 130F; and so on. Do not guess; use a meat thermometer such as a Thermoworks or a thermometer from Amazon or Target. See Notes below for temperatures and corresponding doneness.
- Rest. Remove the beef from the oven and let it rest on a cutting board for at least 15 minutes. Tips – It will continue to cook (the temperature will continue to rise) even while resting outside of the oven as mentioned above. Resting also helps to let the juices settle to keep the meat moist so don't skip resting!
- Serving. Slice the beef into 1-inch wide pieces, or as desired, and serve with your favorite vegetables, potatoes, etc. Tip – See blog post for lots of sides and serving suggestions.
- Storage. This is an expensive cut of meat, and when cooked properly, is so good that it should be eaten when freshly made and don't plan on leftovers. If you happen to have extra beef, it will keep airtight in the fridge for up to 5 days. Rather than reheating it, and thus cooking it more, I suggest slicing it and eating it on the most decadent beef sandwich.
Notes
Exact final international temperatures for cooking beef are as follows:
- Rare — 120°F to 129°F. Cooler and bright red center, soft to the touch.
- Medium rare — 130°F to 134°F. Warm red center, beginning to firm up with red juices.
- Medium — 135°F to 144°F. Warm pink center, brown on the edges, firm with red juices.
- Medium well — 145°F to 154°F. Slightly pink center, completely firm with brown juices.
- Well done — 155°F to 164°F. Very little to no pink, firm to the touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Averie! Heathen that I am, I’m one of those people that LIKES my (quality cuts of) beef “practically mooing “. 😁 As we used to say on the farm – knock its horns off and wipe its – uh…butt – though that wasn’t QUITE the word we used. When you know where your beef comes from…I remember my mom making meatballs out of what I now know to be steak tartare. Dad, my sister and I liked the taste so much that we’d steal spoonfuls right out of the bowl, much to mom’s pretend exasperation. It got to where she’d just make an extra pound of the mixture, to feed her “animals”, as she laughingly referred to us.
That being said – what temp would you suggest pulling the tenderloin for bleu?
And – I’m puzzled. It looks like the garlic & herb butter hasn’t melted as I would expect it to in a hot oven. Why is that?
Finally – do you tent with foil when resting the meat?
Thanks, as always!
Sometimes it’s tricky capturing everything on camera with a screaming hot pan, a camera lens steaming up, and trying to get things perfectly captured. This is one of those recipes that’s tricky to photograph. But I can assure you everything melted.
As for tenting with foil when resting, not typically, but you certainly can. Enjoy!
Thanks! Would you roast to 105-110 for bleu?
Today’s bleu is tomorrow’s reheated rare. Hopefully.
I really can’t say but I would cook it as long as you’re comfortable with.