Go Back
–+ servings
The Best Ever Beef Tenderloin Recipe

Beef Tenderloin Recipe

iamwinfred
This Beef Tenderloin Recipe delivers tender, juicy meat with a gorgeous herb crust that looks like you spent hours on it. The reverse sear technique ensures edge-to-edge medium-rare perfection, while the herb crust creates incredible flavor and keeps the meat moist and tender throughout. It's become my go-to for every special occasion, from Christmas dinner to anniversary celebrations, and it's surprisingly easy to make at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 310 kcal

Equipment

  • Roasting pan with rack Essential for even heat circulation around the beef
  • Meat thermometer Instant-read preferred for accurate temperature readings
  • Kitchen twine If your butcher hasn't tied the roast
  • Small mixing bowl For combining the herb crust ingredients
  • Basting brush For coating the tenderloin with olive oil and herb mixture
  • Large cast iron skillet For searing the tenderloin to create a golden-brown crust
  • Cutting board For resting and slicing the beef
  • Sharp Carving Knife For slicing the tenderloin into medallions
  • Aluminum foil For tenting the beef during resting

Ingredients
  

  • 1 whole beef tenderloin 4-5 pounds, trimmed and tied
  • 3 tablespoons olive oil 45ml
  • 2 tablespoons Dijon mustard 30ml
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons unsalted butter softened

Instructions
 

  • Remove the beef tenderloin from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the entire surface completely dry with paper towels.
  • If your butcher hasn't already done so, trim any excess fat or silver skin from the surface. Tie the tenderloin with kitchen twine at 2-inch intervals to create an even thickness.
  • In a small bowl, combine the softened butter, Dijon mustard, minced garlic, chopped rosemary, thyme, salt, and black pepper. Mix everything together with a fork until you have a thick paste.
  • Brush the entire surface of the beef with olive oil, making sure to coat all sides evenly. Spread the herb mixture all over the tenderloin, pressing it gently so it adheres to the meat.
  • Let the seasoned beef sit at room temperature for 30 minutes while you preheat the oven to 425°F (220°C).
  • Heat the cast iron skillet over high heat until it's smoking hot, about 3-4 minutes. Carefully place the tenderloin in the hot skillet and sear for 2-3 minutes per side, turning with tongs to brown all sides.
  • Transfer the seared tenderloin to a roasting pan fitted with a rack. Place the pan in the preheated oven on the center rack.
  • Roast for 35-45 minutes, depending on your desired doneness and the thickness of your roast. Start checking the internal temperature after 30 minutes using your meat thermometer.
  • For rare, aim for an internal temperature of 120°F (49°C). For medium-rare, aim for 130°F (54°C). For medium, aim for 140°F (60°C). Remove from the oven slightly before it reaches your target temperature.
  • Transfer the tenderloin to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes to allow the juices to redistribute throughout the meat.
  • Remove the kitchen twine carefully with scissors or a sharp knife. Using a sharp carving knife, slice the tenderloin into 1-inch thick medallions.
  • Arrange the slices on a serving platter and spoon any accumulated juices over the top.

Notes

  • Buy the right cut: Ask your butcher for a center-cut beef tenderloin, which is the most uniform in thickness and will cook most evenly.
  • Don't skip the resting time: This is the most important step. Resting allows the muscle fibers to relax and reabsorb the juices, resulting in a much more tender and juicy final product.
  • Use a meat thermometer: Guessing doneness by time alone is risky with expensive beef tenderloin. An instant-read thermometer takes the guesswork out completely.
  • Let it come to room temperature: Cold meat in a hot oven cooks unevenly. Letting it sit out for an hour ensures the center isn't ice-cold when the outside starts cooking.
  • Tie it properly: Even if your tenderloin looks uniform, tying it ensures it maintains its shape and cooks evenly from end to end.
  • Save the drippings: The flavorful drippings in your roasting pan make an incredible pan sauce. Deglaze the pan with red wine or beef stock for an easy accompaniment.
  • Season generously: Beef tenderloin is a mild-flavored cut, so don't be shy with the seasoning. The herb crust should be robust and aromatic.
  • Make-ahead friendly: You can season the beef and let it sit in the fridge overnight, making day-of cooking even easier.
  • Storage: Wrap leftover beef tightly in plastic wrap or aluminum foil, or place in an airtight container. Store in the refrigerator for up to 4 days.
  • Reheating: The best way to reheat beef tenderloin is in a low oven (250°F) until just warmed through, about 10-15 minutes. This prevents overcooking.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 2gProtein: 34gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 520mgPotassium: 400mgVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 17mg
Keyword beef tenderloin, herb crusted beef, holiday main course, reverse sear, special occasion dinner
Tried this recipe?Let us know how it was!