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sliced beef tenderloin on a wood cutting board
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4.50 from 57 votes

Roasted Beef Tenderloin

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 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Beef Roast Recipes
Cuisine: American
Keyword: beef tenderloin recipe, beef tenderloin recipes, tenderloin recipe, whole beef tenderloin
Servings: 15
Calories: 516kcal
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. Store in plastic wrap, or plastic bag, in the refrigerator. Pat down the spices so they stick well.
    6 lb. whole beef tenderloin roast, 2 Tablespoons sea salt, 2 teaspoons fresh ground black pepper, 1 teaspoon dried thyme leaves, 1 Tablespoon granulated garlic
  • 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.
    2 Tablespoons olive oil
  • Place your roast in the oven and sear for 15 minutes to sear it at 450°F. 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!

Video

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: 516kcal | Carbohydrates: 1g | Protein: 33g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 127mg | Sodium: 1020mg | Potassium: 562mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 4mg