Beef tenderloin is a flavorful, flavorful, incredibly tender, and incredibly juicy cut of beef. Many people’s go-to beef cut is the perfect beef tenderloin roast. And our preferred method for cooking beef tenderloin in the oven is with butter!
Classic Beef Tenderloin Recipe:
Don’t let the cost of a filet of beef intimidate you. Everything from trimming, tying, and cooking beef tenderloin is shared here. Watch the video to see how simple it is to get results that are comparable to those found in restaurants.
This beef tenderloin is fork tender and the garlic herb crust gives every bite fantastic flavor. Don’t skip adding horseradish to the rub; it adds another deft layer of memorable flavor.
How to Trim Beef Tenderloin Roast:
Beef tenderloins with shiny “silver skin” should be trimmed away because this connective tissue is fibrous and chewy and prevents flavor from penetrating the meat.
- Slide tip of knife just under connective tissue
- To reduce meat loss, keep the knife tip close to the surface of the meat.
- Pull the connective tissue firmly up against the blade with your other hand.
- until it leaves the meat, slide the knife in an angle away from it.
*Remove excess fat from the tenderloin as well; unlike most steaks, the beef tenderloin doesn’t need it.
How to Tie a Beef Tenderloin:
Tying a tenderloin is important for even cooking. Since the thickness is more evenly distributed, you can tuck a thin end under the tenderloin and tie it to keep it there; otherwise, one end will be undercooked and the other raw. A butcher can do this for you. Watch the video recipe for a full demonstration.
- To wrap one of the tenderloins, use kitchen string and tie a tight knot.
- Pull the string loop over your tenderloin by wrapping it around your left hand.
- Repeat the loops, spacing them one inch apart and making sure they are all snug.
- Tie off the end with a knot after 5-6 loops
Serve Beef Tenderloin With:
If you prepare this, people will remember you for your beef tenderloin!
Using a simple, time-tested roasting technique, this beef tenderloin is crusted in garlic and herbs. No marinating required and for melt-in-your-mouth tender and flavorful beef.
- 2 lb beef tenderloin , trimmed and tied
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp prepared Horseradish, strained
- 2 garlic cloves
- 1 Tbsp fresh rosemary leaves
- 1/2 Tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
- 2 garlic cloves should be chopped coarsely, followed by 1 Tbsp of fresh rosemary and 1/2 Tbsp of fresh thyme leaves. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 tablespoons butter, 1 tablespoon horseradish, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Use a fork and mash to combine.
- Dry the tenderloin with a paper towel, then rub the garlic and herbs all over it. Place the tenderloin in a roasting pan or oven-safe skillet. The thickest part of your tenderloin should have an oven-safe meat thermometer inserted into it; roast for 28–30 minutes at 500°F for medium doneness (140–145°F).
- Take out of the oven, move to a cutting board, cover loosely with foil, and let stand for 10 minutes. Slice into 1/2” thick slices, and serve right away.
Beef Tenderloin Temperature Chart:
- 22-23 min for rare (120-125˚F),
- 24-26 min medium-rare (130-135˚F)
- We aim for medium doneness (138-140 °F) after 28–30 minutes.
- 30-32 min for medium-well doneness (140-145˚F) – USDA recommends 145˚F.
- Avoid cooking your meat for 33–35 minutes until it is well-done (150°F).
*Times can vary depending on your oven and the thickness of your tenderloin; always use an oven-safe meat thermometer to check for desired doneness. Nutrition Facts Roasted Beef Tenderloin Amount Per Serving.
If you’re going out or staying in for Valentine’s Day, I’d love to know what you’re cooking up! Years ago, my husband and I stopped going out for Valentine’s Day after a bad restaurant experience (the busiest and worst day to go out to eat in my experience), and we’ve enjoyed our date-nights-in ever since.
How to Cook a Beef Tenderloin Roast
FAQ
How long does it take to cook tenderloin per pound?
The tenderloin should be placed on a rack above a roasting pan and placed in a 500oF preheated oven. Roast for 15 minutes at 500F. Reduce the heat to 325F after the first 15 minutes, and roast the meat for roughly 10 minutes per pound until it reaches 130oF for medium rare and 155oF for medium doneness.
How many hours per pound for beef tenderloin?
Roast should be lightly brushed with olive oil and sprinkled with salt and pepper. For medium-rare, roast in a roasting pan for about 15 minutes per pound (a 3 45 minutes will be needed to cook a 5-pound roast, or until the desired internal temperature is reached.
How many people will a 2.5 lb beef tenderloin feed?
You can easily reduce that recommendation to 6 ounces of beef per person since beef tenderloin is a relatively lean, boneless cut of beef and frequently costs quite a bit. This is especially true if your dinner menu includes a few hearty sides. You need a roast between 1 1/2 and 2 pounds to serve four to six people.
What temperature do you cook beef tenderloin in the oven?
Roast a 2-1/2 pound beef tenderloin at 250°F for 20 minutes with the lid off. Then turn up the heat to 425°F. Roast for 30 to 40 minutes, or until an instant-read thermometer inserted in the center of the thickest part of the meat reads 135°F. Remove from the oven.