When it comes to elegant and indulgent meals, beef tenderloin reigns supreme. Whether you’re hosting a special holiday dinner or just craving a restaurant-quality dish at home, this cut delivers melt-in-your-mouth tenderness with every bite. In this guide, we’ll walk you through how to cook the perfect beef tenderloin — from selecting the right cut to seasoning, cooking, and serving.
Let’s get cooking!
What Is Beef Tenderloin?
Beef tenderloin is a prized cut of meat that comes from the loin of the cow. It’s incredibly tender because it comes from a muscle that does very little work. This is the same cut used for filet mignon, but when left whole, it’s known as a beef tenderloin roast.
It’s lean, tender, and ideal for roasting, grilling, or pan-searing. Because of its natural tenderness, it doesn’t require heavy marinades or long cooking times — making it a favorite among chefs and home cooks alike.
Why You’ll Love This Beef Tenderloin Recipe
- Tender and Juicy: Cooks to buttery perfection.
- Simple Ingredients: No complicated marinades or rubs.
- Impressive Presentation: Perfect for Christmas, New Year’s, or dinner parties.
- Flexible Cooking Methods: Oven-roasted or grilled.
Ingredients You’ll Need
Here’s what you’ll need for this beef tenderloin recipe:
- 1 whole beef tenderloin (trimmed, 4–5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons fresh rosemary (chopped)
- 2 teaspoons fresh thyme (chopped)
- 2 tablespoons butter (optional, for extra richness)
How to Trim a Whole Beef Tenderloin
If you buy a whole tenderloin (often labeled as “untrimmed”), you’ll need to do a little prep:
- Remove the silver skin: This is the thin, shiny membrane on the surface — it doesn’t break down when cooked.
- Tuck and tie: The thinner end (tail) should be tucked under the thicker part and tied with kitchen twine to ensure even cooking.
- Trim excess fat: But don’t go overboard — a little fat adds flavor.
Or, ask your butcher to trim it for you.
How to Cook Beef Tenderloin (Step-by-Step)
Cooking beef tenderloin doesn’t have to be intimidating. Here’s how to do it flawlessly.
Step 1: Bring Meat to Room Temperature
Let the beef tenderloin sit out for 30–60 minutes before cooking. This helps it cook evenly.
Step 2: Preheat Your Oven
Set your oven to 425°F (218°C). A hot oven creates a beautiful crust.
Step 3: Season Generously
Mix together the olive oil, garlic, salt, pepper, rosemary, and thyme. Rub the mixture all over the tenderloin.
Step 4: Sear the Meat (Optional, But Recommended)
In a hot cast-iron skillet, sear the tenderloin for 2–3 minutes per side. This step locks in flavor and creates a golden crust.
Step 5: Roast to Desired Doneness
Transfer the beef tenderloin to a baking sheet or roasting pan. Roast for:
- Rare: 120–125°F (about 25–30 min)
- Medium-rare: 130–135°F (30–35 min)
- Medium: 140–145°F (35–40 min)
Use a meat thermometer to check the internal temperature.
Step 6: Rest Before Slicing
Let the roast rest for at least 15 minutes, loosely covered with foil. This allows the juices to redistribute.
Best Sauce for Beef Tenderloin
You don’t need much — the meat is flavorful on its own — but a sauce takes it over the top. Here are three delicious options:
- Horseradish Cream Sauce
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Red Wine Reduction
- Sauté shallots, deglaze with red wine, reduce with beef broth and butter.
- Garlic Herb Butter
- Combine softened butter with garlic, parsley, and rosemary, then melt over the warm meat.
Tips for the Best Beef Tenderloin
- Use a meat thermometer: This ensures precision — no guesswork needed.
- Resting is key: Slicing too soon causes juices to run out.
- Don’t overcook: Beef tenderloin is best medium-rare.
- Buy choice or prime-grade beef: It’s worth the splurge for tenderness and flavor.
Beef Tenderloin Side Dishes
Round out your meal with sides that complement the flavor and elegance of the beef.
- Garlic Mashed Potatoes
- Roasted Brussels Sprouts
- Green Bean Almondine
- Honey-Glazed Carrots
- Buttery Dinner Rolls
- Caesar Salad
Can You Grill Beef Tenderloin?
Absolutely! Grilling gives it a beautiful char and smoky flavor.
- Preheat the grill to medium-high heat (around 400°F).
- Sear all sides over direct heat for 2–3 minutes per side.
- Move to indirect heat and cook until internal temperature reaches desired doneness.
Don’t forget to let it rest after grilling!
How to Store and Reheat Leftover Beef Tenderloin
If you’re lucky enough to have leftovers, here’s how to enjoy them the next day:
- Store: In an airtight container in the fridge for up to 3–4 days.
- Reheat: Gently warm in the oven at 275°F, covered with foil, until just heated through. Avoid microwaving — it can overcook and dry out the meat.
Bonus idea: Turn leftovers into beef tenderloin sandwiches with arugula and horseradish mayo on a toasted bun.
Beef Tenderloin FAQs
What is the best temperature to cook beef tenderloin?
425°F is ideal for roasting — it gives a nice crust while keeping the interior tender.
Should you sear beef tenderloin before roasting?
Yes, searing adds flavor and improves texture, but it’s optional if you’re short on time.
Is beef tenderloin the same as filet mignon?
Filet mignon is a cut taken from the beef tenderloin. A whole tenderloin includes multiple filet mignon steaks.
How much beef tenderloin per person?
Plan on 6–8 ounces per person for a hearty serving.
Final Thoughts
Beef tenderloin is a showstopping centerpiece that’s surprisingly easy to prepare. With its tender texture, savory crust, and mouthwatering flavor, it’s no wonder this cut is a favorite for holiday feasts and celebratory dinners.
Remember: use quality meat, season well, and don’t skip the rest period after roasting. Pair it with a rich sauce and elegant sides, and you’ve got a meal that rivals any fine dining experience.
Now you’re ready to master the art of cooking beef tenderloin — happy roasting!