Beef Tenderloin Roast Recipe
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This comforting beef tenderloin roast is seared until golden brown, oven-roasted to a perfect medium rare, and finished with a fresh herb and garlic sauce. This meal is delicious and perfect for holiday cooking since it takes me only 20 minutes of prep.
I get it, beef tenderloin is expensive and you only get one shot to get it right. Trust me, I have cooked hundreds of these in fine dining kitchens and I know the pressure. But here is the thing, if you follow my method, you will get a perfectly cooked roast every single time. No thick band of grey, overcooked meat, just beautiful pink all the way through. If you love a great steak dinner, my Swiss steak recipe is another showstopper, and my bone-in standing ribeye roast is what I make when I really want to go all out.
Beef Tenderloin Roast
Beef tenderloin is the most tender cut of beef you can buy, and it is the same cut that gets sliced into individual steaks known as filet mignon. The best portion for roasting is the center cut, which is thick and uniform all the way down so it cooks consistently. It is an extremely lean cut with very little marbling, which means it will not have the same rich beefy flavor as a ribeye or sirloin, but the texture is unmatched. If you have family members who are not fans of visible fat on their meat, this is the cut for them.
I always say that simple techniques applied to quality ingredients go a long way, and my recipe is a perfect example of that. I truss the beef with butcher’s twine to keep its shape, rub it down with a garlic and herb sauce that is very similar to chimichurri sauce but with thyme and rosemary, sear it hard in a hot pan, and finish it low and slow in the oven until it reaches the perfect temperature for medium rare, which is the way my family likes it.
For this recipe, I use 2 tenderloins, which serve 8 generous portions, and both are ready in less than an hour. That makes it perfect for holidays like Easter, Christmas, or birthday celebrations. I highly recommend following my exact directions and tips below for the best results, and be sure to watch my video for more detailed step-by-step guidance.
How I Choose the Perfect Beef Tenderloin
Since this is a premium cut, it pays to know what you are looking for at the butcher counter.
- Center-cut vs whole tenderloin: I use center-cut tenderloins because they are thick and even from end to end. A whole tenderloin includes the tapered tail, which will overcook before the center reaches temperature. If you buy a whole tenderloin, you can trim and tie it yourself, tuck the thin tail underneath, and save a significant amount of money compared to buying center cuts.
- How much to buy: I use two 2-pound center-cut tenderloins, which feeds about 8 people at roughly 8 ounces per person. If you are feeding 4 people, one 2-pound tenderloin is all you need.
- What grade to buy: Since this cut is so lean, the higher the grade, the more marbling of fat you get. I recommend buying the best grade you can afford. The marbling makes a noticeable difference in flavor and juiciness with a cut this lean.
- Ask your butcher: Have them trim the silverskin (that tough silvery membrane on the outside) and tie the roast with twine for you. Most butchers will do this at no extra charge, and it saves you time and effort at home.
- Cost: Beef tenderloin typically runs between $25 and $45 per pound depending on the grade and where you shop. For two 2-pound roasts, expect to spend around $100 to $150. It is not cheap, but it feeds a crowd and the result is worth every penny.
Ingredients and Substitutions
This recipe uses a premium cut of beef with a simple herb and garlic sauce that lets the quality of the meat speak for itself. These are the full ingredients I use:
Beef Tenderloin – I use center-cut tenderloins for even cooking.
Fresh Herbs (Thyme, Rosemary, Italian Flat Leaf Parsley) – I finely mince all three with the stems included because the stems hold so much flavor. You have to use fresh herbs here. Dried will not give you the same result. Curly parsley works if flat leaf is not available.
Shallot and Garlic – I finely mince the shallot and press the garlic. Half the shallot goes in the herb sauce, the other half goes in the mushrooms. The garlic gets split the same way.
Olive Oil – I use olive oil for both the sauce and for searing. I am very comfortable cooking with it at high heat.
Butter – I add unsalted butter to the pan while searing because this is a very lean cut and it needs the extra fat. It also helps with browning.
Red Wine – I use cabernet sauvignon for deglazing the mushrooms, but merlot, syrah, or any dry red wine works. There is no great substitute for the wine, so if you prefer to skip it, just leave it out and add a little extra beef stock.
Beef Stock – I add beef stock to the mushrooms after the wine reduces. It concentrates the flavors and keeps the mushrooms juicy.
Sea Salt and Black Pepper – I season the roast generously on all sides before searing.
Beef Tenderloin Temperature Guide
I always use a meat thermometer because this is too expensive a cut to guess on. The temperatures below refer to the internal temperature in degrees Fahrenheit:
- Rare: Pull at 115 to 120°F. After resting, it will rise to about 120 to 125°F. The center will be bright red.
- Medium-Rare (recommended): Pull at 120 to 125°F. After resting, it will rise to about 128 to 130°F. The center will be red with a pinkish edge.
- Medium: Pull at 130 to 135°F. After resting, it will rise to about 135 to 140°F. The center will be warm pink throughout.
- Medium-Well: Pull at 140 to 145°F. After resting, it will rise to about 148 to 150°F. Mostly brown with a hint of pink in the very center.
How to Make a Perfect Beef Tenderloin Roast
Trim the silverskin (if not done by butcher): I use a very sharp knife to remove the fat on top and expose the silvery membrane underneath. I slide the knife under the silverskin, angle it slightly upward, and cut it away in long strips while pulling with my other hand.
Note: You do not need to remove every last bit of surface fat because a little fat adds flavor, but the silverskin has to go because it is tough and will not break down during cooking.
Truss the beef: I tie the tenderloin with butcher’s twine using a swiss knot, starting about 1″ from the end with a double knot, then running the twine forward and looping it around the roast every 2″ all the way down. I flip it over and run the twine under each loop on the bottom, then tie it off.
Note: If you are not comfortable with the running knot method, you can absolutely tie individual knots every 2″ with separate pieces of twine.
Make the herb sauce: I finely mince the thyme, rosemary, and Italian flat-leaf parsley. Then I add the herbs to a bowl with the minced shallot, garlic, oil, salt, and pepper, and mix everything together. I set aside a few tablespoons to spoon over the beef after roasting, making sure to use separate spoons when working with the raw meat to avoid cross-contamination.
Season and coat: I rub 1/4 cup of the herb and garlic sauce over the entire tenderloin, making sure every side is coated. Then I season with salt and fresh cracked black pepper on all sides.
Sear the beef: I add olive oil to my large rondeau pot or cast iron skillet over high heat. Once it begins to lightly smoke, I place the tenderloins in and immediately turn the heat down to medium high. I add butter to the pan and sear for about 2 to 2 1/2 minutes on each side until every surface is golden brown.
Roast low and slow: I transfer the pan directly to the oven at 275°F and roast for 20 to 25 minutes, or until the internal temperature reaches 120 to 125 °F degrees for medium-rare.
Rest before slicing: I remove the tenderloin from the pan and let it rest on a cutting board for at least 5 minutes. The internal temperature will carry over another 3 to 5 degrees while resting. I remove the butcher’s twine before slicing.
Finish and serve: I spoon the reserved herb and garlic sauce over the sliced beef and serve it.
chef tip + notes
The most important step in this entire recipe is the sear. If you do not get a deep golden brown crust on the outside before the beef goes in the oven, you are leaving serious flavor on the table. I make sure the oil is lightly smoking before the beef goes in, I do not overcrowd the pan, and I resist the urge to move the meat around for the first couple of minutes. After a minute or two, I give it a gentle nudge to make sure it is not sticking, then flip it when the crust is set.
- Do not skip the thermometer: I cannot stress this enough. A cheap instant-read thermometer is the difference between a perfectly cooked roast and a $100 mistake.
- Trussing matters: The butcher’s twine keeps the roast in a uniform shape so it cooks consistently from end to end. Without it, the thinner parts will overcook while the thicker center is still coming up to temperature.
- Leftover herb sauce: If there is extra garlic and herb sauce, it freezes well covered for up to 3 months. It is also great drizzled over grilled chicken or roasted vegetables.
- Pair with a different sauce: While the herb and garlic sauce is what I always use for this roast, my homemade horseradish sauce is another classic pairing that cuts through the richness of the beef. My Mushroom bordelaise is another one I love when I want something more wine-forward.
- Season and temper properly (optional): Salt the tenderloin generously the night before and refrigerate uncovered to season the center and dry the surface for a better sear. Avoid salting only a few hours ahead, as it can draw out moisture and affect browning. Let the beef sit at room temperature for 1 to 2 hours before roasting for more consistent cooking.
Serving Suggestions
On Easter and Christmas this is the centerpiece of our table. I slice the tenderloin thick, fan it out on a platter, and spoon the herb sauce and of course sauteed mushrooms right alongside it. My easy scalloped potatoes and roasted brussels sprouts are always on the table next to it, and a bottle of good red wine turns the whole meal into a celebration.
For a more casual dinner, I slice the leftovers thin the next day and pile them on a sandwich with Dijon mustard and arugula. Leftover tenderloin is also incredible tossed into a Caesar salad, stuffed into quesadillas, or turned into a quick beef stroganoff with egg noodles and mushroom sauce. Feel free to browse my website for more serving ideas.
Make-Ahead and Storage
Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. Making it ahead of time will cause the internal temperature to increase past your desired doneness, and reheating never gives the same result. I do recommend prepping the herb sauce and mushrooms the morning of so you have less to do when it is time to cook.
How to Reheat: I slice the tenderloin into portions and place them in a roasting pan with a little beef stock, cover tightly with foil, and reheat in the oven at 400 degrees for 10 to 12 minutes. Reheating will increase the internal temperature past the original doneness, most likely into medium-well territory.
How to Store: I slice the leftover beef, let it cool, and store it in a covered container in the refrigerator for up to 4 days. It also freezes well for up to 45 days. I squeeze as much air out of the freezer bag as possible before sealing. The herb sauce freezes separately for up to 3 months.
More Delicious Beef Recipes
Video
Beef Tenderloin Roast Recipe
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.
I made this exactly as written and the beef was fantastic. My questions is about the garlic herb sauce. I have a question about the sauce. It was very grassy tasting. Is there anything I could have done to temper the raw taste of the herbs. I made the sauce th night before and it still tasted overpowering and as if there wasn’t enough olive oil. I measured my herbs exactly and finely minced them.
Probably coming from the parsley. Cut back on that and add in more of the other herbs.
Thank you, Chef Billy! You’re the best!
Many thanks!
Followed the directions exactly. Came out just delicious! Thanks for the video and the explicit instructions. Best roast I’ve ever made.
Fantastic! Thank you!
I have made this for special meals for the past two years. It is always a hit! The directions are great! Thank you Billy Parisi!
Excellent, Thank you!!
Just did this for guests. While a lot depends on the meat itself, this is hands down the best filet I’ve ever made. Amazing flavor-everyone had seconds. Paired w mushrooms, broccoli, and mashed potatoes, a truly wonderful meal.
Awesome!
Very good. However, there is a typo in the recipe. At one point you say 20-27 minutes per pound, but at the end (step 5) you say cook for 25 minutes, which is what I relied on and it was no where near being cooked. So I bumped it up to 400 and it was done rather quickly! My family loved this meal.
Glad you liked it. I think it depends on what internal temp you were looking for. Check again, those were not the minutes per pound.
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)
I had made this Tenderloin recipe back in 2023, went trough my recipe file & decided to make it again. My question is may I use dried herbs ( of course changing ratio) because I do not have fresh on hand? Thank you for the wonderful recipes & the readable instructions…. Julie M
It will be different, but you could.
Bill, can I pre brown it and then go to an event. Come back and proceed with the roasting?
Yes
Wondering if you’ve considered a reverse sear for this cut, instead of the pan sear on the front end. I find it works better for thicker cuts, producing something more like the sous vide result, but with some of the advantages of oven roasting over sous vide.
Just a thought.
You could for sure! Works great!
I plan on making this for Xmas dinner. Can I do the searing the day before, wrap and refrigerate and then finish it off in the oven on Xmas day? Trying to avoid oil spatter in the kitchen when the guests are here. Thanks!
you probably could.