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Beef Tenderloin Roast Recipe

This Beef Tenderloin Roast Recipe delivers a perfectly tender, juicy, and flavourful roast with a golden herb crust—ideal for holidays, special dinners, and elegant entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 –3 lbs beef tenderloin center-cut, trimmed and tied
  • 2 tablespoons olive oil or softened butter
  • 4 cloves garlic minced or sliced
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard optional
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon onion powder optional

Instructions
 

Step 1: Prepare the Beef

  • Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat it dry with paper towels to ensure proper browning.

Step 2: Season the Roast

  • Rub the tenderloin with olive oil or butter. Spread Dijon mustard (if using) evenly over the surface. Coat with garlic, salt, pepper, rosemary, thyme, and optional onion powder.

Step 3: Preheat the Oven

  • Preheat your oven to 425°F (220°C). This high heat helps create a flavourful crust while keeping the inside juicy.

Step 4: Sear the Meat (Optional but Recommended)

  • Heat a skillet over high heat with a little oil. Sear the tenderloin on all sides until browned (about 2–3 minutes per side). This step enhances flavour and texture.

Step 5: Roast the Tenderloin

  • Place the beef on a rack in a roasting pan. Roast in the oven for 25–40 minutes, depending on size and desired doneness.
  • Medium-rare: remove at 125°F (will rise to ~130°F)
  • Medium: remove at 135°F

Step 6: Rest the Meat

  • Remove from oven and loosely tent with foil. Let it rest for 15–20 minutes to allow juices to redistribute.

Step 7: Slice and Serve

  • Cut into thick slices against the grain. Serve immediately with your favourite sides or sauce.

Notes

  • Use a thermometer: Essential for perfect doneness since tenderloin cooks quickly.
  • Don’t skip resting: This keeps the meat juicy and tender.
  • Make ahead: Season the beef a few hours earlier for deeper flavour.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently in a low oven (around 250°F) with a bit of broth to prevent drying.
  • Variations:
    Add a red wine sauce or mushroom cream sauce for extra richness
    Use a peppercorn crust for a bold flavour
    Top with herb butter before serving