Hey, you know that one recipe that feels kind of complicated but is secretly super simple?

Yes, and that’s beef tenderloin.

I’ve made this for holidays, birthdays, and random Saturday nights when I wanted something special—and every single time, it comes out juicy and melt-in-your-mouth good. Yeah, it’s soo Good!

You and I? We’ve got this one locked down.

Ingredients You’ll Need

• 1 whole beef tenderloin (about 4–5 pounds), trimmed

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 4 cloves garlic, minced

• 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)

• 2 teaspoons fresh thyme, chopped (or 1 tsp dried)

• Optional: 2 tablespoons butter, for basting

• Kitchen twine (for tying the roast evenly)

How to Make Beef Tenderloin

Step 1: Prep the Beef

Trim off any silver skin or extra fat if it isn’t already done. Then, tie the tenderloin with kitchen twine every 1.5 to 2 inches. This helps it cook evenly.

Step 2: Season Generously

Rub the whole tenderloin with olive oil, then season it with salt, pepper, garlic, rosemary, and thyme. Let it sit at room temperature for 30–45 minutes to take the chill off.

Step 3: Preheat the Oven

Preheat your oven to 425°F (220°C). A nice hot oven helps develop a great crust.

Step 4: Sear the Tenderloin

In a large skillet over medium-high heat, sear the beef on all sides until browned—about 2–3 minutes per side. If your skillet is oven-safe, you can use it for the next step too.

Step 5: Roast It

Transfer the tenderloin to a baking sheet or oven-safe pan. Roast for about 20–25 minutes for medium-rare (internal temp should read 130–135°F). Use a meat thermometer—it’s your best friend here.

Step 6: Let It Rest

Take it out of the oven and tent it loosely with foil. Let it rest for at least 15 minutes before slicing. This locks in the juices and keeps it tender.

Step 7: Slice and Serve

Cut into ½ to 1-inch thick slices and serve warm. That’s it—you nailed it.

Common Mistakes to Avoid

• Skipping the resting time – This makes a huge difference. Resting keeps your beef juicy.

• Not tying the roast – It can cook unevenly without this step.

• Overcooking – Always use a thermometer to check the temperature.

• Not searing first – You miss out on that beautiful crust.

• Cutting too soon – Patience = juicy slices.

Recipe Best Tips

• Let your beef come to room temperature before cooking—this helps it roast evenly.

• Use an oven-safe thermometer that stays in the meat as it cooks.

• Don’t skip the sear—it adds big flavor.

• Fresh herbs go a long way in making the flavor pop.

• Want an extra boost? Add butter while it roasts for more richness.

Serving Suggestions

• Serve it with creamy mashed potatoes or garlic-roasted potatoes.

• A side of roasted green beans or asparagus pairs perfectly.

• Add a rich red wine sauce or horseradish cream for extra flavor.

• Want something light? A fresh green salad balances it out.

• This dish works great with crusty bread to soak up the juices.

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 4 days.

• To freeze: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.

• Reheat gently in the oven or slice and warm in a skillet with a little broth.

FAQs

Q: Do I need to marinate beef tenderloin?
A: Nope! A good rub with olive oil, garlic, and herbs is all you need. It’s naturally tender.

Q: What’s the best doneness for beef tenderloin?
A: Medium-rare is the sweet spot—tender and juicy. That’s about 130–135°F.

Q: Can I cook this ahead of time?
A: Yes. Cook, let it cool, then reheat slices gently in the oven or pan with broth.

Q: How do I make this without searing?
A: You can skip searing, but you’ll lose that golden crust. If you must, roast at 475°F for 10 minutes first, then lower the temp to 350°F to finish cooking.

Q: Can I make this on the grill?
A: Absolutely! Sear it over high heat, then move to indirect heat until it reaches your desired temp.

Q: What wine pairs best with beef tenderloin?
A: Cabernet Sauvignon or Merlot. Something bold to match the rich flavor.

Q: Can I use dried herbs instead of fresh?
A: Yes! Use half the amount, since dried herbs are more concentrated.

Conclusion

This beef tenderloin recipe is one of those meals that feels special but isn’t hard to make.

Just follow the steps, and you’ll have a juicy, crowd-pleasing roast that looks (and tastes) like it came straight from a restaurant.

If you try it, I’d love to hear how yours turned out—drop a comment and let’s talk food!

You Might Also Want To Try

• Ground Beef And Broccoli Stir Fry
• Beef Short Ribs
• Rotel Dip With Ground Beef

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Continue to Content

Beef Tenderloin

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A simple yet show-stopping main dish. With just a handful of ingredients and a few easy steps, you can make a tender, flavorful roast that’s perfect for any special dinner or holiday gathering.

Print

Ingredients

• 1 whole beef tenderloin (about 4–5 pounds), trimmed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• Optional: 2 tablespoons butter, for basting
• Kitchen twine

Instructions

Step 1: Prep the Beef

Trim off any silver skin or extra fat if it isn’t already done. Then, tie the tenderloin with kitchen twine every 1.5 to 2 inches. This helps it cook evenly.

Step 2: Season Generously

Rub the whole tenderloin with olive oil, then season it with salt, pepper, garlic, rosemary, and thyme. Let it sit at room temperature for 30–45 minutes to take the chill off.

Step 3: Preheat the Oven

Preheat your oven to 425°F (220°C). A nice hot oven helps develop a great crust.

Step 4: Sear the Tenderloin

In a large skillet over medium-high heat, sear the beef on all sides until browned—about 2–3 minutes per side. If your skillet is oven-safe, you can use it for the next step too.

Step 5: Roast It

Transfer the tenderloin to a baking sheet or oven-safe pan. Roast for about 20–25 minutes for medium-rare (internal temp should read 130–135°F). Use a meat thermometer—it’s your best friend here.

Step 6: Let It Rest

Take it out of the oven and tent it loosely with foil. Let it rest for at least 15 minutes before slicing. This locks in the juices and keeps it tender.

Step 7: Slice and Serve

Cut into ½ to 1-inch-thick slices and serve warm. That’s it—you nailed it.

Notes

Always rest the meat after roasting—this helps the juices settle.

Use a thermometer to get perfect doneness every time.

Don’t forget to tie the roast for even cooking.

Want extra flavor? Baste with butter while roasting.

Nutrition Information

Yield 8
Amount Per Serving Calories ~400

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