An elegant Roasted Beef Tenderloin makes a flavorful and impressive main dish for the holidays or Sunday supper.
Dinner is Served!
Don’t be fooled! There’s nothing complicated about this flavorful and impressive Roasted Beef Tenderloin. A simple recipe and a straightforward process yields tender meat and a savory, delicious pan sauce every time. It’s the perfect dish to serve for a busy holiday or just a meal you feel like gettin’ a little fancy for.
With a seasoned crust and a warm red center, it’s cooked to perfection and sure to please.
A Holiday Must-Have
At our house, Beef tenderloin is a Christmas must-have. It’s easy to cook multiple roasts at the same time or just a single one for a small family affair. In general, 2.5 lbs will serve 4-6. 5 pounds of beef will feed 8-12 people.
Serve with baked potatoes (or creamy mashed potatoes), classic dinner rolls, and a kale and Brussels sprouts salad for a gorgeous and delicious meal they won’t soon forget!
Trimmed and Tied?
Sometimes, beef tenderloin roasts come trimmed of excess fat and tied with butcher’s twine. Otherwise, trim it of excess fat before roasting. And although it’s not necessary, you can tie the roast with butcher’s twine so that it is the same thickness all the way around, if you like.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Beef tenderloin roast
- Kosher salt
- Cracked black pepper
- Fresh herbs (rosemary, sage, thyme)
- Olive oil
- Butter
- Flour
- Beef broth
Supplies:
How to Cook Roasted Beef Tenderloin
- Preheat oven to 425°F. Season the beef tenderloin generously with the salt and pepper.
- Combine the chopped fresh herbs and olive oil in a small bowl.
- Press the herb mixture evenly onto all surfaces of the beef roast.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot.
- Add the beef tenderloin and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the preheated oven (or transfer the tenderloin to a lightly oiled roasting pan first, if your skillet is not oven safe).
- Roast until tenderloin is of desired internal temperature. Use a meat thermometer inserted into the thickest part of the meat.
- See the notes below for a guide on when to remove the roast from the oven based on temperature and desired doneness (*Keep in mind that the temperatures will continue to rise about 5-10 degrees while the meat rests.). Resting meat is necessary so the juices can redistribute evenly in the roast.
How Long to Cook Beef Tenderloin
Cook your beef tenderloin for desired doneness:
- 130°F for a 145°F medium rare doneness (20-25 minutes)
- 140°F-145°F for a 160°F medium doneness (25-30 minutes)
- Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes.
- Return the skillet to the stovetop so you can make a gravy with the roasting juices.
- Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in 1/4 cup beef broth and bring to a boil. Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more.
- Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Carve the tenderloin into 1 inch-thick slices to serve.
Did You Know?
The red liquid that comes out of cooked beef is not blood. It’s a mixture of water and an iron-rich protein that changes color as it cooks.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. I like to wrap each piece individually in plastic wrap before placing in the container for better freshness.
To freeze, place individually wrapped slices in a freezer-safe baggie and store in the freezer for up to three months. Thaw overnight in the refrigerator.
If you make this Roasted Beef Tenderloin, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Roasted Beef Tenderloin
- Prep Time: 10 minutes
- Resting Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
Description
With a seasoned crust and tender center, Roasted Beef Tenderloin makes a flavorful and impressive main dish for the holidays or Sunday supper.
Ingredients
- 1 (2.5 pound) beef tenderloin roast
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
- 2 tablespoons olive oil
- 1/4 cup butter
- 1 tablespoon flour
- 1/4 cup beef broth
Instructions
- Preheat oven to 425°F. Season the beef tenderloin generously with the salt and pepper. Combine the chopped fresh herbs and olive oil in a small bowl. Press the herb mixture evenly onto all surfaces of the beef roast.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot. Add the beef tenderloin and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the preheated oven (or transfer the tenderloin to a lightly oiled roasting pan first, if your skillet is not oven safe). Roast until tenderloin is of desired internal temperature using a meat thermometer inserted into the thickest part of the meat. See the notes below for a guide on when to remove the roast from the oven based on temperature and desired doneness (*Keep in mind that the temperatures will continue to rise about 5-10 degrees while the meat rests.).
- Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes.
- Return the skillet to the stovetop so you can make a gravy with the roasting juices. Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in 1/4 cup beef broth and bring to a boil. Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more. Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Carve the tenderloin into 1 inch-thick slices to serve.
