Making this Roast Beef Tenderloin Recipe was a game-changer for me. The first time I tried it, I couldn’t believe how something so simple could feel so luxurious. The tender cuts of beef blended with the perfect seasoning made me feel like a top chef in my own kitchen!
I love that it’s easy enough to make without stress but impressive enough to get a round of applause at family gatherings. Trust me, once you give this a go, you’ll be planning your next dinner party just as an excuse to make it again.
What You’ll Need to Make the Best Roast Beef Tenderloin?
Fresh, high-quality ingredients are the key to a melt-in-your-mouth tenderloin. Here’s what I used and why each makes a difference.
- Beef tenderloin (2-3 pounds): The star ingredient. Use center-cut tenderloin for even cooking and perfect slices.
- Olive oil (2 tablespoons): Adds richness and prevents the beef from sticking during searing.
- Salt (1 tablespoon): Enhances the natural flavor of the beef. Don’t skimp!
- Black pepper (1 teaspoon): Freshly cracked gives the roast an extra kick.
- Garlic (3 cloves, smashed): Infuses the meat with aromatic depth. Smash instead of chop to avoid burning.
- Fresh rosemary (1 sprig): Adds earthy flavor and pairs perfectly with beef.
- Fresh thyme (2 sprigs): Complements the rosemary and adds a subtle herby aroma.
Note: This recipe yields about 6 servings.
Inspired Variations to Try
Switch up this recipe to tailor it to your preferences or special diet!
- For Garlic Lovers: Double or even triple the garlic for a richer, bolder taste.
- Herb-Forward Flavor: Incorporate fresh parsley or tarragon for extra greenery.
- Smoky Rub: Replace olive oil with smoked paprika and chili powder for something unique.
- Dairy-Free: Skip butter entirely and lean on olive oil for roasting.
Quick Guide to Cooking Times
Here’s how much time you should set aside for this roast beef perfection.
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Tools You Need for This Recipe
Make sure you’ve got these items ready to save time and keep the process smooth.
- Heavy skillet: For searing the beef to perfection.
- Roasting pan: Cooks the tenderloin evenly in the oven.
- Meat thermometer: Takes the guesswork out of doneness.
- Knife: Slices your beef tenderloin like butter.
- Cutting board: Resting and slicing the beef keeps juices intact.
- Tongs: Handy for flipping and handling hot meat.
How to Make Roast Beef Tenderloin? Step-by-Step Instructions
This recipe is simple and rewarding. Follow these steps, and you’ll have a masterpiece on your hands.
Preparing the Beef
I always start by preheating my oven to 425°F (220°C). While the oven heats, I pat the tenderloin dry with paper towels. Drying ensures a beautiful sear later. Then, I rub olive oil all over the beef and generously sprinkle it with salt and cracked pepper for bold flavor.
Getting a Perfect Sear
Next, heat a skillet over medium-high heat. Once the skillet is hot, carefully place the beef in and sear each side until golden and crusty. This step creates a mouthwatering outer layer while locking in the juices.
Adding Aromatics and Roasting
Transfer the seared beef into a roasting pan. Toss in smashed garlic, rosemary, and thyme around the meat for added flavor. Roast in the oven until the internal temperature hits 135°F (for medium-rare), about 20-25 minutes. Use your meat thermometer here; it’s your best tool.
Resting the Tenderloin
Remove the tenderloin and place it on a cutting board. I tent mine loosely with foil and allow it to rest for 10-15 minutes. This wait is key to juicy, flavorful slices that don’t lose moisture when cut.
Slicing and Serving
Finally, uncover the rested beef and slice it into thick medallions. I like to arrange mine on a platter and garnish it with fresh herbs for a restaurant-worthy presentation.
Personal Tips for Even Better Results
Here’s what I learned from making this recipe a few times.
- Bring It to Room Temperature: I always let the beef sit out for 30 minutes before cooking to ensure even doneness.
- Rest, Rest, Rest: This step makes all the difference for juicy slices.
- Be Flexible with Herbs: I tweak rosemary and thyme amounts depending on who I’m serving.
- Check the Temperature: Medium-rare is ideal for tenderloin, so don’t skip the thermometer.
Serving Ideas for Roast Beef Tenderloin
The presentation can make this dish really pop! Arrange slices on a serving platter with roasted veggies for balance. Garnish with sprigs of rosemary or thyme for that beautiful pop of color. I love pairing it with mashed potatoes or a crisp green salad for a complete meal. For a gourmet touch, offer a side of creamy horseradish or a red wine sauce.
Nutritional Breakdown Per Serving
A quick look at the health stats!
- Calories: 350
- Protein: 28g
- Carbohydrates: 0g
- Fat: 25g
Make Ahead and Storage Tips
This tenderloin recipe is perfect for planning ahead or saving leftovers.
Make Ahead
Season and sear the beef a day in advance. Wrap it tightly and store it in the fridge. When ready to serve, roast it fresh for the best taste.
Storing Leftovers
Refrigerate leftover slices in an airtight container for up to 3 days. To reheat, use a low oven setting to avoid drying out. Freeze individually wrapped slices for up to 3 months for longer storage.
Why This Recipe Will Steal Your Heart?
Here’s why this roast beef tenderloin will become your new favorite dish!
- Super Easy: No complex steps, just straightforward instructions for a stunning result.
- Perfect for All Occasions: It’s versatile enough for intimate dinners or grand celebrations.
- Customizable Flavors: Adjust seasoning to match your taste or dietary needs.
- Light Cleanup: I love the minimal mess; just one roasting pan gets the job done.
- Diet-Friendly: It’s naturally gluten-free, keto-friendly, and high in protein!
With this recipe, you’re all set to create a spectacular dish that will earn you rave reviews. Go ahead and give it a try—I promise it won’t disappoint!
To learn more about the steps, watch this easy video guide:
Roast Beef Tenderloin Recipe
Ingredients
- 2-3 pounds beef tenderloin
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 3 cloves garlic smashed
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 425°F (220°C). Pat beef dry and rub with olive oil, salt, and pepper.
- Heat a skillet over medium-high heat. Sear beef on all sides until golden brown.
- Transfer beef to a roasting pan. Add smashed garlic, rosemary, and thyme around the meat.
- Roast for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
- Remove from oven and let rest for 10-15 minutes before slicing.
- Slice beef into medallions and garnish with fresh herbs. Serve and enjoy!
Notes
- Let the beef come to room temperature before cooking for even doneness.
- Always rest the beef before slicing to retain its juices.
- Use a meat thermometer to check for medium-rare doneness.
- This dish pairs well with roasted vegetables, mashed potatoes, or a crisp salad.
