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This Beef Tenderloin Roast is buttery, tender, and perfectly cooked from edge to center. Using a simple temperature-first method, it’s foolproof for beginners yet impressive enough for holidays and special occasions — a true show-stopper for Christmas, New Year’s, or any special occasion.
Try this next: For more holiday main dishes, try my Prime Rib or Glazed Ham, or check out more Christmas dinner menu ideas.
5 Keys To Foolproof Roast Beef Tenderloin
- Bring to room temperature: Let the beef tenderloin sit out for 2 hours before cooking so it roasts evenly.
- Pat dry for a crust: Dry the surface thoroughly before seasoning and searing in a hot pan for the best crust.
- Don’t salt early: Season just before searing in a hot pan to avoid pulling moisture to the surface.
- Use a thermometer: Internal temperature is the only way to guarantee perfect doneness. Probe the thickest part.
- Let it rest: Carryover cooking brings it to temp and keeps juices inside.
What is Beef Tenderloin?
Beef tenderloin is the most tender cut of beef with a buttery texture and melt-in-your-mouth flavor. This long, lean muscle runs along the spine and is the same cut that filet mignon steaks come from — filet mignon is simply sliced portions of the tenderloin.
When roasted whole, beef tenderloin makes a stunning centerpiece for holidays or special occasions. It’s elegant, tender enough to cut with a fork, and perfect for feeding a crowd. While it’s a splurge, roasting a whole tenderloin is actually more budget-friendly than buying individual filet mignon steaks — and every bit as luxurious.
Preparing the Tenderloin: Trimming and Tying
Trimming and tying your first tenderloin may seem daunting, but it really isn’t! Here are some tips to help you succeed, whether you’ve done this 100 times or not!
- Ask your butcher first (this is the easiest option and they’re experts). If you’re buying a whole tenderloin, they’ll usually do it free of charge, saving you time and effort.
If you’re trimming it yourself:
- Remove silver skin and surface fat with a sharp knife.
- Detach the “chain” (looks like fat-covered strips along one side).
- Cut the roast in half. Tuck the narrow tail under to even it out and tie every 1½–2 inches with butcher’s twine.
- NOTE: Cutting the roast in half makes it easier to sear, easier to manage, and allows for removing one roast if it finishes sooner.
RECIPE WALK-THROUGH
How To Make Roast Beef Tenderloin
Quick Overview
- Prep time: 15 minutes + 2 hours to bring meat to room temp
- Cook time: 20-30 minutes, depending on thickness
- Rest time: 10-15 minutes
- Target temp for medium-rare: Pull at 130-135°F, rest to 135-140°F
- Per-pound estimate: Roughly 5-6 minutes per pound at 425°F
- Equipment needed: Cast iron skillet or oven-safe pan, meat thermometer, butcher’s twine
See the recipe card below for full, detailed instructions
Step 1: Prep the Beef
Let the tenderloin sit at room temperature for 2 hours. Meanwhile, tie the roast evenly to ensure even cooking (see trimming/tie tips above).
Step 2: Make the Herb Butter
Mix softened butter with minced rosemary, thyme, garlic, a pinch of salt and pepper, and cayenne (if using). Set aside.
- Fresh herbs are the best here. Try and stay away from the dehydrated when possible.
Step 3: Sear for Crust
Pat the beef completely dry with paper towels. Season all over with remaining salt and pepper. Heat a large cast-iron skillet over medium-high heat until very hot. Add oil and sear each side for about 3 minutes until browned.
- When I say completely dry, I really mean it. Dry meat sears and browns the best!
Step 4: Roast the Tenderloin
Dollop herb butter over each roast. Transfer skillet to oven and roast at 425°F for 20-30 minutes. Begin checking internal temp at 20 minutes. Pull the thinner piece when it hits 130-135°F; tent loosely with foil. Let the thicker end cook until it reaches 135°F as well.
- Begin checking the temperature early. It’s better to pull it a few degrees under than risk overcooking an expensive roast.
- If you have an oven-safe thermometer, now is the time to break it out!
Step 5: Rest and Serve
Rest both roasts for 10–15 minutes under foil. This carryover cooking will bring the center to about 140°F, perfect for medium-rare.
Step 6: Make the Pan Sauce (Optional)
Drain off most of the butter, keeping the browned bits. Return the pan to medium-high heat. Whisk cornstarch into a slurry with a splash of broth. Add broth and soy sauce to the pan, then stir in the slurry. Simmer 2–3 minutes until thickened. Taste and adjust salt or pepper.
- Quick Note: You can also use other alternatives to the pan sauce like store-bought demi-glace, horseradish, or compound butter.
Step 7: Carve and Garnish
Slice into thick medallions, drizzle with pan sauce, and garnish with fresh herbs.
Temperature and Timing Guide
Internal Temperature Chart
- Rare: Pull at 125°F (rest to 128-130°F)
- Medium-Rare: Pull at 130-135°F (rest to 135-140°F)
- Medium: Pull at 140°F (rest to 145°F)
Why Temperature Matters More Than Time
- Factors that affect cooking time include variations in oven temperatures, roast thickness, and the starting temperature of your roast.
- Use a meat thermometer for perfectly tender, juicy beef — it’s the only reliable way to check doneness.
- Check early and pull the roast a few degrees under your target to avoid overcooking an expensive roast.
Per-Pound Timing (Planning Guide)
As a general guide, plan for about 5-6 minutes per pound at 425°F for medium-rare. However, these times are just estimates — the exact cooking time will depend on your oven and roast size. Always use a thermometer to check the internal temperature for a perfectly cooked beef tenderloin.
What is Carryover Cooking?
The internal temperature of the tenderloin continues to rise 5-10°F after removing from the oven. This is why you pull the roast a few degrees under your target temperature.
Carving Tips
- Let the beef rest fully before slicing (10-15 minutes minimum).
- Use a sharp knife and slice against the grain into thick medallions (about ½ to ¾ inch thick).
- Arrange on a serving platter, drizzle with pan sauce, and garnish with fresh herbs.
- Pro Tip: Save the end pieces for anyone who prefers more well-done meat.
Serving Suggestions
- Sauce variations: Alternatives like red wine pan sauce, peppercorn sauce, mushroom sauce, or simply serve with horseradish or compound butter.
- Herb variations: Swap herbs based on preference (sage, oregano, parsley).
- Serving suggestions: Classic pairings like roasted asparagus, mashed potatoes, garlic green beans, or a simple side salad.
- Wine pairings: Red wines, such as Cabernet Sauvignon or Merlot, pair beautifully.
Storage Tips
Storage, Freezing, Make Ahead
- Store – Refrigerate in an airtight container for up to 3 days.
- Freeze – Wrap tightly in foil, freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat – Slice and warm gently in the microwave or a low oven. Don’t overheat.
- Make-Ahead – Herb butter can be made a day ahead. Tenderloin can be trimmed and tied a day ahead and stored in the fridge (bring to room temp before cooking).
Holiday Planning Timeline
- 2 days before: Purchase the beef and ask the butcher to trim and tie it.
- 1 day before: Make herb butter and store it in the fridge.
- Day of (2-3 hours before serving): Remove beef from the fridge and let it come to room temperature.
- 1 hour before serving: Sear, roast, and rest.
- 15 minutes before serving: Carve and plate.
Frequently Asked Questions
How long per pound to roast a beef tenderloin?
Estimate about 5–6 minutes per pound at 425°F, but always finish by internal temperature.
Do I need to sear the tenderloin first?
Yes! Searing adds depth of flavor and a crust that oven roasting alone can’t replicate.
Should I salt the roast ahead of time?
Nope! Salting too early can draw moisture to the surface, making searing less effective.
What’s the difference between beef tenderloin and filet mignon?
Filet mignon is cut from the tenderloin. A whole tenderloin includes both center and tail portions.
More Holiday Favorites
- Prime Rib
- Bacon Wrapped Filet Mignon
- Garlic Mashed Potatoes
- One Hour Dinner Rolls
- Bacon Wrapped Green Beans
- Best Christmas Side Dishes
Roast Beef Tenderloin
Ingredients
- 5.5 pounds beef tenderloin whole, trimmed, cut in half, and tied *see notes
- 1 tablespoon canola or olive oil
- ⅓ cup salted butter room temperature
- 2 teaspoons kosher salt divided
- ½ teaspoon freshly cracked black pepper divided
- 1 sprig fresh rosemary leaves stripped and minced
- 1 sprig fresh thyme leaves stripped
- 3 large cloves garlic pressed or minced
- ¼ teaspoon cayenne pepper optional
Optional Pan Sauce
- 1 tablespoon cornstarch
- 1½ cups low sodium beef broth
- 2 teaspoons low sodium soy sauce
- Fresh parsley chopped, for garnish
- Fresh herbs to garnish platter if desired rosemary, thyme, sage, etc.
Instructions
- Bring beef to room temperature for about 2 hours.
- Preheat oven to 425°F.
- In a small bowl, mix butter with rosemary, thyme, garlic, a pinch of salt and pepper, and cayenne (if using).
- Pat beef VERY dry with paper towel. Season generously with remaining salt and pepper. Heat a large cast iron skillet over medium-high heat until it smokes. Add oil to the pan and sear beef 3 minutes per side until browned on all sides.
- Dollop herb butter evenly over both roasts. Transfer skillet to oven and roast 20–30 minutes, or until thickest part reaches 135°F. Begin checking at 20 minutes. The thinner half will finish sooner, remove and tent with foil while the thicker piece continues to cook.
- Rest beef 10-15 minutes, loosely tented with foil, allowing temperature to rise to about 140°F. Do not skip resting the beef!
- While beef rests, make the pan sauce: Drain excess butter from pan, leaving any browned bits (fond). Return to medium-high heat. In a small bowl, whisk cornstarch with a splash of beef broth. Deglaze pan with remaining broth, add soy sauce, then whisk in slurry. Cook 2 minutes, until slightly thickened. Taste and adjust seasoning.
- Slice tenderloin into thick medallions. Serve drizzled with pan sauce and garnish with parsley and herbs.
Notes
-
- For rare, pull at 125°F (rest to 128-130°F)
- Medium-rare, pull at 130-135°F (rest to 135-140°F)
- Medium, pull at 140°F (rest to 145°F).
- Always use a meat thermometer for accuracy. Begin checking temperature at 20 minutes.
- Bring beef to room temperature (about 2 hours) before cooking for even results.
- Searing is essential for flavor and crust. Don’t skip this step.
- Let beef rest 10-15 minutes before slicing. Do not skip this step.
- Ask your butcher to trim and tie the tenderloin for you (free and saves time).
- Cutting the roast in half makes searing easier and allows you to remove one piece if it finishes sooner.
- Pat beef very dry before seasoning and searing to get a good crust.
- Don’t salt the roast too far in advance (only right before searing) to avoid surface moisture.
- Pan sauce is optional but adds rich flavor. You can also serve with demi-glace, horseradish, or compound butter.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
