Each bite of this Beef Tenderloin recipe is tender, juicy, and full of earthy herb and garlic flavor. A decadent yet simple entree, it’s perfect for holidays and special occasions.
Next to prime rib, I consider beef tenderloin to be one of the fancier cuts of beef. And while it does take longer to prepare properly than, say, air fryer steak, it’s quite simple to make and worth every second. This recipe, with a simple butter sauce made with rosemary, garlic, and thyme, is my favorite way to prepare it. The end result is tender, juicy, and so yummy. Keep this recipe close for holidays, date nights, and other special occasions.
Why This Is The Best Beef Tenderloin Recipe
- Roasted low & slow. The secret to tenderloin that’s perfectly pink from edge to edge, not well done on the edges and medium in the center? Cooking it on the lowest temperature possible for at least 90 minutes. The slow roasting ensures it cooks evenly throughout, not leaving one area more cooked than the other.
- Tender and juicy. In part due to the cooking process and in part due to the fact that tenderloin is…well, tender, each bite of this dish is perfectly tender and juicy. No overcooked, dry meat here!
- Great for special occasions. Considering it’s a pricier cut of meat and takes longer than most beef recipes, beef tenderloin is something I like to reserve for special occasions. Think Christmas, anniversaries, Valentine’s Day, and date night.
What You’ll Need
This ingredients list is short and sweet. Scroll down to the recipe card below for the exact measurements.
- Beef tenderloin – For this recipe, look for a 2-3 pound center-cut beef tenderloin. Tenderloins that are larger or smaller will need an adjusted cooking time.
- Salt & pepper
- Olive oil – For searing the tenderloin.
- Butter – I also use butter to sear it, which helps create a nice, rich crust.
- Herbs & aromatics – This tenderloin is simply seasoned with garlic cloves, fresh thyme sprigs, and fresh rosemary sprigs.
How To Cook Beef Tenderloin
This recipe may appear elegant when plated, but it’s so simple to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 225F. Trim any excess fat from the tenderloin.
- Tie and season. Tie the tenderloin in 1-inch intervals with butcher’s twine. Generously season with salt and pepper.
- Roast. Place the tenderloin on a wire rack over a baking sheet. Roast for 1.5-2 hours until the internal temperature reaches 120F. Remove the butcher’s twine.
- Sear. Heat the olive oil and butter over medium-high heat. Once bubbling, add the tenderloin, garlic, and herbs. Sear on all sides until a golden crust forms, turning frequently, until the internal temperature reaches 125-130F. Spoon the butter over the meat as it cooks.
- Let rest. Transfer the tenderloin to a cutting board. Let rest for 10-15 minutes then slice into thick medallions.
Beef Tenderloin Temperatures
Tenderloin is typically served medium-rare to medium. Cooking it to well-done tends to result in tough, dry meat. Below are temperature guidelines for doneness. Be sure to use an internal meat thermometer for accuracy.
- Rare – 120°F (49°C)
- Medium-rare – 125-130°F (52-54°C)
- Medium – 135°F (57°C)
Tips for Success
Here are a few tips for perfecting this recipe the first time.
- Use dried herbs. If you don’t have fresh herbs, use 1 teaspoon each of dried thyme and rosemary.
- Less garlic flavor. For a milder garlic flavor, use whole smashed garlic cloves instead of sliced.
- Prep in advance. Season and tie the tenderloin up to 24 hours in advance. Store it covered in the refrigerator until ready to cook.
- Avoid overcooking. The only way to truly mess this recipe up is to cook it for too long. Anything over medium is going to result in tough, dry meat. Be sure to use a thermometer for accuracy.
Serving Suggestions
Beef tenderloin is a great alternative for a holiday dinner or a special anytime meal. It pairs well with most sides. My favorites are roasted potatoes, sauteed green beans, or a fresh salad.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat slices gently in a skillet over low heat with a little butter or in the oven at 250°F (121°C) until warmed through. Avoid overcooking.
Beef Tenderloin
Ingredients
- 2-3 pound center-cut beef tenderloin
- Kosher salt
- Freshly ground black pepper
- 1 Tablespoon olive oil plus more for searing
- 3 Tablespoons unsalted butter
- 4 garlic cloves sliced
- 4-5 fresh thyme sprigs
- 2-3 fresh rosemary sprigs
Instructions
- Preheat the oven to 225°F (107°C). Trim any excess fat or silver skin from the tenderloin.
- Cut butcher’s twine into several pieces and tie the tenderloin at 1-inch intervals. To tie, slide the twine under the meat, bring the ends up, and tie a snug knot on top. Repeat along the length of the tenderloin.
- Generously season the tenderloin all over with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
- Place the tenderloin on a wire rack set over a baking sheet. Roast in the oven until the internal temperature reaches 120°F (49°C), about 1.5-2 hours.
- Remove the tenderloin from the oven and cut off the butcher’s twine.
- Heat 1 tablespoon olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the tenderloin, sliced garlic, thyme, and rosemary.
- Sear the tenderloin on all sides, turning frequently, until a golden crust forms. Spoon the hot butter and oil over the meat as it cooks. Continue until the internal temperature reaches 125-130°F (52-54°C) for medium-rare.
- Transfer the tenderloin to a cutting board and let it rest for 10-15 minutes. Slice into thick medallions and serve. Enjoy!
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