PERFECT ROAST BEEF TENDERLOIN

Imagine sinking your teeth into a slice of incredibly tender, melt-in-your-mouth beef, seasoned to perfection and roasted to a beautiful rosy pink. This foolproof recipe for Roast Beef Tenderloin delivers exactly that – a show-stopping centerpiece that’s surprisingly simple to achieve. Get ready to impress your family and friends; I promise this will be the best roast beef you’ve ever made!

The Star of the Show: Quality Ingredients

The Beef Tenderloin

• Beef Tenderloin Roast: 2-3 pounds, trimmed of silver skin. Look for a roast that is uniform in thickness for even cooking.

The Herb Crust

• Fresh Rosemary: 2 tablespoons, finely chopped. Fresh is best for flavor!
• Fresh Thyme: 2 tablespoons, finely chopped. Adds an earthy note.
• Garlic: 4 cloves, minced. Don’t skimp on the garlic!
• Olive Oil: 2 tablespoons. Extra virgin olive oil provides the best flavor.
• Dijon Mustard: 2 tablespoons. Helps the herbs adhere to the beef and adds a tangy flavor.
• Salt: 1-2 teaspoons, or to taste. Kosher salt is preferred.
• Black Pepper: 1 teaspoon, freshly ground.

For Searing (Optional, but Recommended)

• High-Heat Oil: 1 tablespoon (such as avocado oil or grapeseed oil).

Getting Started: Prep is Key!

Before we even think about roasting, let’s get everything prepped and ready to go. Trust me, a little preparation goes a long way in ensuring a perfectly cooked Roast Beef Tenderloin.

Trimming the Tenderloin

Beef tenderloin often has a silverskin, a thin membrane that can become tough and chewy when cooked. Use a sharp knife to carefully remove it. Slide the knife under the silverskin and gently pull it away as you cut. Don’t worry if you don’t get every single bit; just focus on removing the large pieces.

Preparing the Herb Crust

In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, Dijon mustard, salt, and pepper. Mix well to form a paste. This fragrant mixture will create a delicious crust on your roast.

Letting the Beef Rest

Take the trimmed beef tenderloin out of the refrigerator at least 30 minutes, and up to an hour, before you plan to cook it. This allows the meat to come closer to room temperature, which helps it cook more evenly. Pat the tenderloin dry with paper towels. This is essential for getting a good sear.

Step-by-Step Instructions: Roast Beef Tenderloin Perfection

Step 1: Sear the Tenderloin (Optional, but highly recommended)

1. Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the high-heat oil.
2. Once the oil is shimmering and very hot, carefully place the beef tenderloin in the skillet.
3. Sear for 2-3 minutes per side, until a deep brown crust forms. This creates a beautiful color and adds a ton of flavor.
4. Remove the tenderloin from the skillet and place it on a baking sheet lined with parchment paper.

Step 2: Apply the Herb Crust

1. Evenly spread the herb paste all over the surface of the beef tenderloin. Make sure to coat it generously.

Step 3: Roast the Tenderloin

1. Preheat your oven to 425°F (220°C).
2. Insert an oven-safe meat thermometer into the thickest part of the tenderloin. This is the most accurate way to ensure it’s cooked to your liking.
3. Roast for approximately 20-30 minutes, or until the internal temperature reaches your desired level of doneness (see guide below).

Step 4: Temperature Guide for Doneness

The cooking time will depend on the size of your tenderloin and your desired level of doneness. Use a meat thermometer for the most accurate results.

• Rare: 120-125°F (49-52°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-Well: 150-155°F (66-68°C)
• Well-Done: 160°F+ (71°C+) (Not recommended, as the tenderloin will become dry)

Step 5: Rest is Best!

1. Remove the tenderloin from the oven and tent it loosely with foil.
2. Let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Trust me, this step is crucial!

Step 6: Slice and Serve

1. After resting, slice the tenderloin thinly against the grain.
2. Serve immediately and enjoy!

Tips & Tricks for Roast Beef Tenderloin Success

Don’t Overcook It!

The biggest mistake people make with beef tenderloin is overcooking it. It’s best served medium-rare to medium. Use a meat thermometer and err on the side of undercooking, as the internal temperature will continue to rise slightly as it rests.

Season Generously

Don’t be afraid to season the beef generously with salt and pepper. The salt helps to draw out moisture and create a better crust. The herb crust also adds a ton of flavor, so don’t skimp on the herbs.

Get a Good Sear

Searing the tenderloin before roasting is optional, but it adds a beautiful color and crust, as well as a lot of extra flavor. Make sure your skillet is very hot before adding the beef. If you don’t have a skillet large enough, you can sear it in batches.

Resting is Crucial

As mentioned earlier, resting the tenderloin after roasting is essential for a tender and juicy result. Don’t skip this step!

Experiment with Flavors

Feel free to experiment with different herbs and spices in the crust. Some other options include garlic powder, onion powder, paprika, or dried oregano. You can also add a splash of Worcestershire sauce to the herb paste for extra umami flavor.

Serving Suggestions: Complement Your Roast

Roast Beef Tenderloin is a versatile dish that pairs well with a variety of sides. Here are a few of my favorites:

• Rosemary Garlic Mashed Potatoes: The perfect creamy and flavorful accompaniment.
• Rosemary Garlic Mashed Potatoes: Another great version of this classic side dish.
• Garlic Butter Bread Rolls: Soft, fluffy rolls perfect for soaking up the delicious juices.
• Garlic Herb Smashed Carrots: A flavorful and colorful vegetable side.
• A simple green salad with a vinaigrette dressing.
• Roasted asparagus or Brussels sprouts.

For a complete meal, consider starting with a Juicy Steak With Creamy Garlic Sauce Dinner Magic appetizer. If you love the simplicity and taste of garlic butter with beef, try our Garlic Butter Steak next time!

Make-Ahead Tips

Want to get ahead of the game? You can prepare the herb crust up to 24 hours in advance and store it in the refrigerator. You can also trim the beef tenderloin a day ahead of time. Just be sure to wrap it tightly in plastic wrap and store it in the refrigerator.

Storage and Reheating

Leftover Roast Beef Tenderloin can be stored in the refrigerator for up to 3 days. Slice it thinly and use it in sandwiches, salads, or wraps. To reheat, gently warm it in a skillet over low heat or in the microwave. Be careful not to overcook it, or it will become dry.

Enjoy Your Masterpiece!

Making Roast Beef Tenderloin might seem intimidating, but with these tips and tricks, you’ll be able to create a truly impressive dish that everyone will love. So go ahead, gather your ingredients, and get ready to impress! You’ve got this!

Perfect Roast Beef Tenderloin

This recipe delivers an incredibly tender and flavorful roast beef tenderloin, perfect for a special occasion or impressive dinner. The herb crust adds a delightful aroma and taste, while the searing (optional) enhances the overall flavor and appearance. Follow these simple steps for a show-stopping centerpiece.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds beef tenderloin roast, trimmed of silver skin
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1-2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon high-heat oil such as avocado oil or grapeseed oil
• Optional: Worcestershire sauce for herb paste

Equipment

• Sharp knife
• Small bowl
• Measuring spoons
• Measuring cups
• Large, heavy-bottomed skillet (cast iron recommended)
• Baking sheet
• Parchment paper
• Oven-safe meat thermometer
• Aluminum foil
• Cutting board
• Serving platter

Method

 

1. Preheat oven to 425°F (220°C).
2. Remove beef tenderloin from refrigerator 30-60 minutes before cooking. Pat dry with paper towels.
3. In a small bowl, combine rosemary, thyme, garlic, olive oil, Dijon mustard, salt, and pepper. Mix well to form a paste.
4. Heat a large, heavy-bottomed skillet over medium-high heat. Add high-heat oil.
5. Sear tenderloin for 2-3 minutes per side, until a deep brown crust forms. Remove from skillet and place on a baking sheet lined with parchment paper.
6. Evenly spread the herb paste all over the surface of the beef tenderloin.
7. Insert an oven-safe meat thermometer into the thickest part of the tenderloin.
8. Roast for approximately 20-30 minutes, or until the internal temperature reaches desired level of doneness (Rare: 120-125°F, Medium-Rare: 130-135°F, Medium: 140-145°F, Medium-Well: 150-155°F).
9. Remove tenderloin from oven and tent loosely with foil.
10. Let it rest for at least 10-15 minutes before slicing.
11. Slice tenderloin thinly against the grain and serve immediately.

Notes

Don’t overcook the tenderloin; medium-rare to medium is best. Season generously with salt and pepper. Searing before roasting adds flavor and color. Resting is crucial for a tender and juicy result. Experiment with different herbs and spices in the crust. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.