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    Perfect Beef Tenderloin Roast Recipe

    Published December 8, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Impress your guests and family with this foolproof perfectly cooked garlic and herb beef tenderloin roast recipe. This meal is comforting, delicious, and excellent for holiday cooking.

    Similar to my steak Diane and beef birria, the flavors in this dish are uncompromising. 

    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 a sirloin or ribeye steak, but nonetheless, it’s 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.

    Beef Tenderloin Roast Recipe Video

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    Is It the Same as Filet Mignon?

    The cut of beef that beef tenderloin 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 between $25 and $35 a pound for a prime grade of it.

    For 2 2-pound beef tenderloin roasts like the ones 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 after searing.

    • Cook at 275° at 10-12 minutes per pound for rare to medium-rare (120°-125° internal temperature)
    • 275° at 15-17 minutes for a medium-rare to medium (135° internal temperature)
    • Cook at275° at 18-22 minutes for a medium-well to well done (150° internal temperature)

    Best Way to Cook Beef Tenderloin

    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, see the above video for how to truss.  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 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 20 to 25 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.
    processes for making a beef tenderloin

    Make-Ahead and Storage

    Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.

    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 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.

    Chef Billy Parisi

    chef notes + tips

    • This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
    • If you are unsure of the internal temperature, be safe and use a thermometer.
    • You should try serving this with a side of sauteed mushrooms.
    • If there is any of the herb and garlic sauce is leftover, it freezes well covered for up to 3 months.
    sliced beef tenderloin roast

    More Awesome Beef Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Perfect Beef Tenderloin Roast Recipe

    5 from 8 votes
    Impress your guests and family with this fool proof perfectly cooked garlic and herb beef tenderloin roast recipe.
    Servings: 8
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes

    Ingredients 

    For the Herb and Garlic Sauce:

    • 2 tablespoons finely minced fresh thyme
    • 2 tablespoons finely minced fresh rosemary
    • ¼ cup finely minced fresh Italian flat leaf parsley
    • ½ peeled small diced shallot
    • 1 finely minced garlic clove
    • ½ cup olive oil
    • salt and pepper to taste

    For the Steak:

    • 2 2- pound center-cut beef tenderloins
    • 3 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • salt and pepper to taste
    • Sautéed Mushrooms

    Instructions

    • Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
    • Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
    • Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
    • Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
    • Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
    • Remove the beef from the pan and let rest for 3 to 4 minutes.
    • Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.

    Notes

    Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.
    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 to a large sauté or roasting pan or with about 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.
    This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
    If you are unsure of the internal temperature, be safe and use a thermometer.
    You should try serving this with a side of sauteed mushrooms.
    If there is any of the herb and garlic sauce is leftover, it freezes well covered for up to 3 months.

    Nutrition

    Calories: 746kcalCarbohydrates: 1gProtein: 41gFat: 63gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 163mgSodium: 113mgPotassium: 723mgFiber: 1gSugar: 1gVitamin A: 301IUVitamin C: 6mgCalcium: 34mgIron: 6mg
    Course: Main
    Cuisine: American
    Author: Chef Billy Parisi