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    Home » Recipes » Roast Beef Recipes

    Beef Tenderloin Recipe

    Published: Dec 12, 2022 Modified: Dec 19, 2022 by Isabel Laessig

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    Juicy, tender, and oh-so-delicious, my Beef Tenderloin Recipe recipe makes a perfect holiday meal. Complete with sea salt, pepper, garlic, and thyme, this is the best beef tenderloin with a beautiful crust and so much flavor in every bite.

    Two slices of whole beef tenderloin next to potatoes and green beans on a plate

    Jump to:
    • What is Beef Tenderloin?
    • Beef Tenderloin Recipe Ingredients
    • How to Cook Beef Tenderloin
    • Tenderloin Recipe Tips
    • How to Trim a Whole Beef Tenderloin
    • How to Tie a Whole Beef Tenderloin
    • Beef Tenderloin Recipes FAQs
    • Beef Tenderloin Recipe Temps
    • How to Reheat Beef Tenderloin
    • Beef Tenderloin Recipes
    • Roast Beef Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    What is Beef Tenderloin?

    It is a long, narrow, and lean muscle within the Loin. This is the most tender cut of beef available. It is also known as a tenderloin steak or filet mignon when cut. It is typically a more expensive cut that is a perfect splurge for the holidays. This cut of beef will melt in your mouth, it is amazingly delicious.

    Beef Tenderloin Recipe Ingredients

    • Whole Beef Tenderloin, trimmed
    • Sea salt
    • Black pepper
    • Dried thyme leaves
    • Granulated garlic
    • Olive oil

    This simple mix of seasonings complements a hearty beef tenderloin perfectly and gives it a beautiful crust. Serve it with Herb Garlic Butter for extra flavor.

    How to Cook Beef Tenderloin

    1. At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store it in plastic wrap or a plastic bag in the refrigerator. Pat down the spices so they stick well.
    2. Preheat your oven to 450°F. While the oven preheats, take your seasoned roast out of the refrigerator and place it on a rack in a small roasting pan, or on a small baking sheet with sides. Drizzle olive oil evenly over the roast. Allow it to come to room temperature.
      Whole beef tenderloin tied on a roasting rack
    3. Place your roast in the oven and sear for 15 minutes to sear it. When 15 minutes is up, reduce the oven temperature to 325°F.
    4. Continue to cook for 1 hour at 325°F, or more or less time depending on the size of your roast (see chart below).
    5. Remove from the oven and tent with foil for 15 minutes before carving. Serve, and enjoy!

    Tenderloin Recipe Tips

    • Trim your roast: Remove the silver skin and excess fat before roasting. This will give you a more tender, flavorful roast.
    • Tie your roast: Tie the roast with kitchen string so it cooks more evenly in the oven. Tenderloin has a skinny end that should be tucked underneath the roast.
    • Use a rack: Use a roasting rack and a shallow baking pan, or a roasting pan, to roast tenderloin. Using a rack allows hot air to circulate evenly around the beef.
    • Sear at 450°F first: Searing your roast before lowering the oven temperature will give you the most beautiful crust.

    How to Trim a Whole Beef Tenderloin

    The whole beef tenderloin has a fibrous connective tissue called silver skin that should be trimmed. It's shiny and easy to spot and cut away. You will also want to trim any excess fat.

    If you do not want to trim beef tenderloin yourself, ask your butcher to do it for you! And while you're at it, have them french, or tie, the roast. This will help it cook more evenly.

    1. With your tenderloin laying flat, carefully cut just under the silver skin with your knife. Keep the blade close to the meat, without removing too much of the meat itself. Cut away from yourself.
    2. Pull the tissue tightly against the blade using your free hand for a clean cut. Cut through the tissue until you trim it off completely. Do the same for any large white sections on the beef, which is excess fat.
    Trimmed beef tenderloin on a cutting board

    How to Tie a Whole Beef Tenderloin

    This is optional - To tie your own roast, follow these instructions. It's easy to do:

    1. Loop kitchen string around one end of the tenderloin and tie it into a tight knot.
    2. Loop the string around your hand, and then pull that loop over the tenderloin.
    3. Continue making loops 1 inch apart from each other, making sure each loop is snug against the beef.
    4. Tie the end with a knot to finish tying the roast.

    For more info on tenderloin, check out our guide on the Best Cuts of Beef.

    Beef Tenderloin Recipes FAQs

    How do you get the perfect crust on a beef tenderloin?

    You can achieve a perfect crust for your whole beef tenderloin recipe by following two rules: use sea salt instead of regular salt, season the roast ahead of time, and sear it for 15 minutes at 450°F before lowering the temperature of your oven. These two simple steps will ensure a perfect crust every time!

    Should beef tenderloin be cooked on a rack?

    Cooking on a roasting rack allows the hot air of your oven to circulate over the whole tenderloin, so it will cook more evenly throughout.

    How much beef tenderloin do I need per person?

    About ½ a pound of roast per person is usually a perfect serving. For a 6 lb. roast like we use in this recipe, you will be able to feed approximately 12-14 people. I always like to add a little more because I love leftovers!

    Sliced whole beef tenderloin on a platter

    Beef Tenderloin Recipe Temps

    • 3 lb. roast: 30 minutes
    • 4 lb. roast: 40 minutes
    • 5 lb. roast: 50 minutes
    • 6 lb. roast: 1 hour

    These cooking times will give you a medium-rare roast. For a more well-done temperature, roast for an additional 10 minutes or so.

    For best results, always use a meat thermometer to check for the desired doneness.

    chart showing slices of beef with temperatures - 125 for rare, 135 for medium-rare, 145 for medium, 150 for medium-well, 160 for well-done
    Beef DonenessInternal Temperature
    Rare beef temp125°F - bright red in the middle
    Medium-rare roast135°F - warm red in the middle with slight pink around the edges
    Medium roast145°F - warm pink throughout
    Medium-well roast150°F - slightly pink at the center
    Well-done roast160°F -fall-apart shredded beef

    I make it easy to follow with my easy-to-follow Roast Beef Temperature Chart.

    Slices of whole beef tenderloin on a white platter

    How to Reheat Beef Tenderloin

    If frozen, thaw your whole beef tenderloin recipe first!

    1. Wrap tenderloin in foil with leftover cooking juices, sauce like au jus, or beef broth, so it retains moisture.
    2. Carefully reheat at a low temperature (225˚F) until the beef reads 150˚F on a meat thermometer. Serve, and enjoy!

    Try this dish with any of my Sauces for Beef Tenderloin!

    Beef Tenderloin Recipes

    • Grilled Beef Tenderloin
    • Sous Vide Beef Tenderloin

    Roast Beef Recipes

    • Dutch Oven Pot Roast
    • Eye of Round Roast
    • Instant Pot Prime Rib
    • Boneless Prime Rib Recipe
    • Smoked Prime Rib

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    Two slices of tenderloin next to tomatoes, potatoes, and green beans on a plate
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    4.49 from 52 votes

    Beef Tenderloin Recipe

    Juicy, tender, and oh-so-delicious, our Whole Beef Tenderloin recipe makes a perfect holiday meal. Complete with sea salt, pepper, garlic, and thyme, this is the best beef tenderloin with a beautiful crust and so much flavor in every bite.
    Prep Time5 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 20 mins
    Course: Beef Roast Recipes
    Cuisine: American
    Keyword: beef tenderloin recipe, beef tenderloin recipes, tenderloin recipe, whole beef tenderloin
    Servings: 15
    Calories: 624kcal
    Author: Isabel Laessig

    Equipment

    • Oven

    Ingredients

    • 6 lb. whole beef tenderloin roast trimmed
    • 2 Tablespoons sea salt
    • 2 teaspoons fresh ground black pepper
    • 1 teaspoon dried thyme leaves
    • 1 Tablespoon granulated garlic
    • 2 Tablespoons olive oil

    See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

    Instructions

    • At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store in plastic wrap or a plastic bag in the refrigerator. Pat down the spices so they stick well.
      Preheat your oven to 450°F. While the oven preheats, take your seasoned roast out of the refrigerator and place it on a rack in a small roasting pan, or on a small baking sheet with sides. Drizzle olive oil evenly over the roast.
      Allow it to come to room temperature.
      Whole beef tenderloin tied on a roasting rack
    • Place your roast in the oven and sear for 15 minutes to sear it. When 15 minutes is up, reduce the oven temperature to 325°F.
      Continue to cook for 1 hour at 325°F, or more or less time depending on the size of your roast (see chart below). Remove from the oven and tent with foil for 15 minutes before carving. Serve, and enjoy!
      Sliced whole beef tenderloin on a platter

    Notes

     
    • Trim your roast: Remove the silver skin and excess fat before roasting. This will give you a more tender, flavorful roast.
    • Tie your roast:
      Tie the roast with kitchen string so it cooks more evenly in the oven.
      Tenderloin has a skinny end that should be tucked underneath the roast.
    • Use a rack:
      Use a roasting rack and a shallow baking pan, or a roasting pan, to
      roast tenderloin. Using a rack allows hot air to circulate evenly around
      the beef.
    • Sear at 450°F first: Searing your roast before lowering the oven temperature will give you the most beautiful crust.

    Nutrition

    Serving: 1g | Calories: 624kcal | Carbohydrates: 1g | Protein: 45g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 22g | Cholesterol: 161mg | Sodium: 953mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

    Reader Interactions

    Comments

    1. Dana says

      December 03, 2021 at 3:31 pm

      Thank you for sharing! What are you doing exactly when you say to “Sear” it? Are you just using a higher temperature with the same roasting pan or are you using a cast iron to
      Sear it?

      Reply
      • Em Beitel says

        December 28, 2021 at 2:56 pm

        Hi Dana! We're using the same roasting pan. You just place it in the oven at that higher temperature first to give it a sear, then lower the oven temperature for the rest of the cooking time. Thank you for your question!

        Reply
    2. Michelle says

      December 22, 2021 at 3:34 pm

      This is a helpful article, thank you! We are cooking (2) ~7lb beef tenderloin roasts (one more rare and one more medium) do we need to double the cook time since there are two roasts? Ie 2 hrs for medium rare and then leave the second one in for a bit longer? Or do we just do 1 hour even though there’s 2 roasts? Thanks!

      Reply
      • Em Beitel says

        December 23, 2021 at 2:37 pm

        Thank you so much, Michelle! Using a meat thermometer will be key. The last 20-30 minutes is when you have to babysit your roast; check on it every 10 minutes using a meat thermometer.
        If I were cooking two 7 lbs. (each) roasts, I would sear them both for approximately 15 minutes then cook one for approximately 1:10 for rare and the other for approximately 1:30 for medium.
        Of course, keep in mind, ovens can vary temperatures so I would definitely keep an eye on them towards the end to ensure you pull them at the right temperature. Thank you for your question!

        Reply
        • Michelle says

          December 24, 2021 at 10:35 am

          Thank you so much!!

          Reply
    3. Connie Kesterson says

      December 05, 2022 at 8:59 am

      5 stars
      I made this for the first time last night! Was afraid, was afraid I'd ruin an expensive cut of meat and was afraid I couldn't eat since I don't have a mouth-full of teeth to chew meat any more, but I love beef. I enjoyed this more than I ever could have imagined! Followed your instructions to a t and it came out amazing! Well worth the effort and the price! Thank you!! Will save up and make again!!

      Reply
      • Em Beitel says

        December 05, 2022 at 3:55 pm

        Connie, we're so glad you enjoyed it! Thank you so much for your comment!

        Reply
    4. Vicky Schippers says

      December 12, 2022 at 6:14 pm

      I have 12 guests coming and a 5 pound tenderloin. A few of the guests (maybe 5) like the roast rare, the rest medium rare. I want both to be pink inside, but for the "rare" people, more pink. I have a good oven thermometer. Can you tell me how long I should keep the "rare" and less rare in? Thanks

      Reply
      • Em Beitel says

        December 13, 2022 at 11:18 am

        Hi Vicky! Are you serving two separate 5 pound roasts, or halving the 5 pound roast?
        If I'm understanding correctly and you're halving the roast then roasting both halves at once, then check the temps for each at around 20 minutes and use your meat thermometer to accurately keep track of how done each half is. You still want to sear for 15 minutes at 450°F.

        Assuming you're roasting two separate 5 pound roasts, the instructions are as follows...
        Sear for 15 minutes at 450°F; then, for a 5 pound tenderloin at medium rare, take it out of the oven at 50 minutes. Check and the internal temp should be around 135°F. For the rare roast, you're aiming for 125°F, so I would check where it is at around 35-40 minutes and if it's not quite there, leave it for a few minutes longer.

        Have a great holiday and let us know how it turns out!

        Reply
    5. annie says

      December 17, 2022 at 11:25 am

      Can I roast 2 (5 lb )roasts at the same time in the same pan, or should i use two separate pans?
      Thank you!

      Reply
      • Em Beitel says

        December 22, 2022 at 11:46 am

        Hi Annie! Yes, absolutely! Just make sure the pan is large enough that each of the roasts have room for the air to circulate properly around them.

        Reply
    6. Kristin says

      December 23, 2022 at 2:17 pm

      I have a 9 lb roast.. how long would you cook that? Should I cut it in half?

      Reply
      • Em Beitel says

        December 26, 2022 at 4:05 pm

        Hi Kristin! Wow, that's a big tenderloin! For a 9 lb. roast I'd personally cook it for approximately 90 minutes, but I'd check in around the 80 minute mark. You could definitely cut it in half to reduce that time if you'd prefer and cook it according to the time for a 4 lb. roast. Just check in with your meat thermometer (we have a beef temperature chart that will help nail that perfect cook time). Thank you!

        Reply
    7. Dee says

      December 24, 2022 at 1:26 pm

      I made this last year for Christmas Eve and my extended family said it was phenomenal! ( I didn’t get a chance to eat any of it because we all got sick at my house and I had to send it out to them 🙁 ). They said it was so juicy and tender. Making it again this year and can’t wait to finally try it. Amazing recipe!!

      Reply
      • Em Beitel says

        December 26, 2022 at 4:09 pm

        Oh no, Dee! I'm sorry you weren't feeling well last year, but I'm very happy to hear your family enjoyed it! I hope you got to enjoy some yourself, this year! Thanks so much for your lovely comment!

        Reply
    8. Silvana says

      January 03, 2023 at 8:10 pm

      How long to cook 1.5 lbs for medium rare?

      Reply
      • Em Beitel says

        January 09, 2023 at 1:18 pm

        Hi Silvana! Sear it for 15 minutes at 450°F, then roast for another 15 minutes at 325°F. Check with a meat thermometer around that mark to be sure. Enjoy!

        Reply
    9. Mary Conway says

      January 26, 2023 at 6:39 pm

      5 stars
      Oh … my … goodness !!! I , like someone else mentioned, was TERRIFIED of ruining an expensive piece of meat. I followed your instructions to a “T” and I can’t say enough how amazing it was !!! I didn’t even need a knife. It was like butter ; soft , tender , flavourful , and juicy !!! My husband and I couldn’t believe it. Since it’s just the 2 of us , we divided it into thirds so we can enjoy it 3 times!!!
      Thank you sooooo much for sharing ! It’s now one of our favourite meals and we figure it’s WAY better than ANY steak you pay a boatload for at a restaurant !! ♥️👍

      Reply
      • Em Beitel says

        January 30, 2023 at 11:49 am

        Mary, we're so glad you both enjoyed it! That is awesome to hear! Thank you so much for trusting us and our recipe, and for leaving us a comment!

        Reply
    10. Suzie says

      February 13, 2023 at 9:06 am

      This looks perfect and the reviews are great. I am a little nervous, as another person posted--can I cook ahead, but not slice, then reheat and serve later in the day?

      Reply
      • Em Beitel says

        February 13, 2023 at 12:12 pm

        Hi Suzie! That should be just fine! You'll want to be careful when reheating so it doesn't overcook. I would reheat it gently in the oven at 225˚F. Wrap it in foil with some beef broth or leftover juices from cooking it earlier in the day, then heat for about 10-15 minutes until heated throughout (use a meat thermometer to check).
        Enjoy!

        Reply
        • Suzie says

          February 15, 2023 at 9:16 am

          5 stars
          Excellent advice. The reheat was perfect. I had refrigerated it, brought it back to room then warmed for about 20 minutes. Delicious! Thank you!

          Reply
          • Em Beitel says

            February 21, 2023 at 5:19 pm

            That's so awesome to hear, Suzie! I am so glad it worked out so well for you! Take care!

            Reply

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