Take your holidays and party get-togethers to the next level with this garlic and herb beef tenderloin roast recipe with roasted wild mushrooms!
If you’re anything like me and are a bit sick of eating turkey, although my brined smoked turkey is delicious, for every holiday then you’ve come to the right place because this beef tenderloin roast is going to blow you away! Food will always bring people together and this dish just makes the day that much more special.
What Is a Beef Tenderloin Roast
A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.
It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as sirloin or ribeye, but none-the-less is still delicious. If you have any family members who aren’t big fans of animal fat in any way then this cut of meat is for you.
Is It the Same as Filet Mignon
The cut of beef that it comes from is known as the filet mignon. I suppose you could call it a filet mignon roast, but the more technical term is a beef tenderloin. So yes, it is the same as the filet mignon except the beef tenderloin is the whole cut of meat while individual portions are known as filet mignon.
How Much Does It Cost
Since this cut is on the smaller side in both volume and weight-wise in comparison to other cuts of beef like the sirloin or ribeye it can run on the more expensive side. You will usually pay in between $25 and $30 a pound for a prime grade of it.
For a 4-pound beef tenderloin roast like the one I used in this recipe, you can expect to pay a little over $100, which will feed 8 people.
Since there is not a lot of fat on it, the higher the grade the more marbling of fat will be on it, so in this case, buy the more premium grade.
How Many Minutes Per Pound Do You Cook It
There are different ways of cooking a beef tenderloin and I find by searing it up in a pan first in oil and higher temperatures to create a brown outer crust and then cooking it at lower temperatures in the oven renders the perfectly cooked finished product. Here are some basic rules of thumb when it comes to cooking it by the pound.
- 425° at 12-14 minutes per pound for rare to medium-rare (125° internal temperature)
- 425° at 15-17 minutes for a medium-rare to medium (135° internal temperature)
- 425° at 18-22 minutes for a medium-well to well done (150° internal temperature)
Chef Tip: This is absolutely best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
Best Way to Cook It
There are several great ways to cook a beef tenderloin and here are my favorites.
- Pan-Seared – After trussing and seasoning it you will simply roast it in a small amount of oil until it’s browned on all sides and the desired internal temperature is achieved.
- Grilled – Season it and make sure it is coated in oil and cook directly on the grill. I would recommend grilling it at first on the hotter side of the grill and then moving it to a cooler side of the grill and cooking it until the desired internal temperature is achieved.
- Oven Roasted – This is the easiest most foolproof way to do it. Truss it, rub it with olive oil, salt and pepper, and anything else you want and cook directly in the oven using the per pound temperatures above.
- Sous Vide – If you haven’t cooked with sous vide, you’ve been missing out. Sous vide has the power to take a lower grade cut of beef and turn it into a $100 steak. It’s a process of infusing flavors into the steak while cooking it in a bag submerged in water at low temperatures. You can then sear it in some oil in a pan before slicing and serving.
How to Make a Beef Tenderloin Roast
1. When it comes to starting this recipe you want to truss the meat using butcher’s twine. This helps to seal in the juices while it is roasting making it extremely tender and flavorful.
2. Once it’s trussed you want to rub it down with olive oil, salt and pepper, and really easy garlic and herb sauce/marinade. The herb and oil mixture honestly reminds me of a bit of chimichurri but with different herbs like thyme and rosemary, be sure to reserve a few tablespoons to the side.
3. Sear the roast on all sides in a large sauté pan over high heat with olive oil until it is golden brown. You don’t want to cook it too long because it does need to spend a little time in the oven getting to temperature, plus you don’t want to burn it so be careful and watch it closely.
4. Yes, you read the recipe right it cooks in the oven at 275° for 25 to 30 minutes for a beautiful medium-rare internal temperature. If you get a good sear on it then that is all the oven temperature you need.
5. Rest the cooked tenderloin for a few minutes before adding the reserved herb and oil mixture, and then slicing it and serving it.
How to Serve it
I thought this recipe would be fantastic with a side of roasted mushrooms as well as a tasty horseradish cream sauce.
Heat some the oil in the pan that was used for the beef tenderloin roast until it lightly smokes, and then add in your mushrooms. Take the time to roast up the mushrooms until they are browned. Mushrooms take on a completely different flavor once they’re roasted.
Next, scoot the mushrooms to the other side of the pan and add some butter to the other side along with the garlic and shallots. I then roast up the veggies for a minute or two before mixing them in with the mushrooms before deglazing with red wine and beef stock.
The mushrooms are fabulous by themselves, but wow are they good when paired with the beef tenderloin.
For the horseradish sauce, I simply mix together the creme fraiche, raw prepared horseradish, chives and heavy cream for an amazing sauce on the side.
Honestly, this horseradish creme fraiche is fantastic and would go well on just about any protein!
This recipe is seriously nothing short of amazing and an absolute home run!
Recipe Chef Notes + Tips
How to Reheat: While I never recommend reheating a hunk of beef, I do realize you may not be able to eat it all. Slice the beef tenderloin into desired portions and add it a large sauté or roasting pan or with about a 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes.
Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
Storing and Freezing: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
More Awesome Beef Recipes
Garlic and Herb Beef Tenderloin Roast Recipe
For the Horseradish Cream:
- 1 cup of crème Fraiche
- ¼ cup of prepared horseradish
- 1 tablespoon of heavy cream
- 2 tablespoons of sliced chives
For the Mushrooms:
- 2 tablespoons of olive oil
- 2 cups each sliced cremini shiitake and oyster mushrooms
- 2 ounces of unsalted butter
- 1 tablespoon of finely minced garlic
- ½ peeled and small diced shallot
- 1/3 cup of cabernet sauvignon
- ½ cup of beef stock
- 1 teaspoon of chopped fresh thyme
- Kosher salt and fresh cracked pepper to taste
For the Beef Tenderloin:
- 3 tablespoons each finely chopped fresh thyme and rosemary
- 1/3 cup of finely chopped fresh parsley
- 6 finely minced cloves of garlic
- ½ peeled and small diced shallot
- 2/3 cup of olive oil + 2 tablespoons
- 4 pound beef tenderloin or 2 2-pound beef tenderloins trussed
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 275°.
- Horseradish Cream: Add all of the ingredients to a small bowl and mix until combined. Chill before serving.
- Mushrooms: Add the olive oil to a large sauté pan over high heat and add in the mushrooms to caramelize, which takes about 5 to 7 minutes. Mix often.
- Once browned, scrape the mushrooms to 1 side of the pan and on the other side add in the butter, garlic, and shallots and cook for 1 to 2 minutes before mixing in with the rest of the mushrooms.
- Deglaze with wine and cook until the liquid is absorbed before adding in the beef stock. Reduce the amount of liquid until there are only 1 or 2 tablespoons left and finish with thyme, salt, and pepper. Keep warm until serving.
- Beef: Add the herbs, garlic, shallot and 2/3 cup of olive oil to a medium-size bowl and mix until combined. Set aside.
- Coat the beef tenderloin on all sides with the 2 tablespoons of olive oil and season generously with salt and pepper. Drizzle on ½ of the herb-oil mixture to all sides of the beef tenderloin.
- Next, sear the beef tenderloin in a large sauté pan over high heat until golden brown.
- Once browned, place the pan in the oven and cook for 20 to 25 minutes or until it has reached 120° internal temperature.
- Remove the beef from the pan and let rest for 3 to 4 minutes.
- Drizzle on more of the herb-oil mixture and slice and serve with mushrooms and horseradish cream.
- If you have any family members who aren’t big fans of animal fat in any way then the beef tenderloin is for you.
- Since there is not a lot of fat on the beef tenderloin, the higher the grade the more marbling of fat will be on it so, in this case, buy the more premium grade of beef tenderloin.
- Beef tenderloin is absolutely best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
- The herb and oil mixture honestly reminds me a bit of chimichurri but with different herbs like thyme and rosemary, be sure to reserve a few tablespoons to the side.
- You don’t want to cook it too long while in the pan because it does need to spend a little time in the oven getting to temperature, plus you don’t want to burn it so be careful and watch it closely.