Beef Tenderloin Roast Recipe
How to Roast a Beef Tenderloin? Our Beef Tenderloin Roast Recipe will always turn out juicy, tender, and flavorful every time. This Beef Tenderloin is marinated with a few simple ingredients then it’s seared on all sides and finished in the oven. As always, this beef tenderloin roast is the most popular holiday dinner and gets rave reviews every time!
What is a Beef Tenderloin?
- Beef Tenderloin is the best cut of meat you can buy because it is lean and the most tender meat. It is so tender, it’s buttery soft and practically melts in your mouth with every bit. Beef tenderloin is the filet mignon and it is the gold standard in steaks.
- Beef Tenderloin is also the most expensive cut of meat. But it’s worth it for special occasions and holidays.
- For this recipe, it’s a roast that’s easily seared on the grill first, then it’s finished off in the oven. It is considered to be an upscale filet mignon and will always be a crowd-pleaser for any holiday occasion.
- You can purchase it at your local butcher shop, or at Costco which comes vacuum-packed and already trimmed. Therefore, you can skip the part about trimming your roast. We bought our beef tenderloin at Costco.
How to Prepare Beef Tenderloin Roast?
There are 3 Easy Steps to preparing a beef tenderloin for roasting:
- Remove from Packaging: First, remove the beef tenderloin from its packaging. Do this the night before, or the morning you plan to cook. Next, allow it to rest on a plate or in a foil pan in your refrigerator to help dry it out. This way, when you sear it on your grill, it will brown nicely and give you the “perfect crust” on the outside.
- Make the Marinade: You will need to make the marinade. Mix a simple marinade with extra virgin olive oil, freshly chopped sprigs of rosemary, and minced (or crushed) garlic.
- To Marinate the Tenderloin: Next, drizzle, and rub the marinade (using your hands) over both sides of the tenderloin. Allow it to marinate the meat for at least 25 to 30 minutes before cooking it. Next, generously season the tenderloin with salt, black pepper, and garlic powder.
How to Cook the Beef Tenderloin?
1. First, To Sear the Tenderloin:
It’s best to sear the tenderloin for 3 minutes per side rotating it 4 times for a total of 12 minutes. You should see the grill marks on the outside of the beef tenderloin. We prefer to grill it on our outside BBQ grill.
2. Second, To Roast and Finish in the Oven:
NEXT, transfer the beef tenderloin back onto the roasting pan, and into the oven to finish the cooking. BAKE in a preheated for about 40 minutes, or until the internal temperature on the meat thermometer reads between 130 and 135 degrees.
What Temperature To Cook the Tenderloin?
To finish cooking the tenderloin, the oven should be preheated at 350 degrees F (180C). The approximate length of time in the oven is about 35 to 45 minutes, depending on the oven you use.
- For Rare: 115 – 120 degrees F.
- Medium-Rare: 120 – 125 degrees F.
- Medium: 130 – 135 degrees F.
*Important Tip: Keep in mind, that the roast will continue to cook while it rests for a few minutes before slicing. Therefore, we recommend having a good quality meat thermometer nearby to check on it.
Notes and Tips for Success…
- Before searing the beef tenderloin, it is best to allow the roast to rest on the counter while sitting in the roasting pan, to warm to room temperature, for at least 25 to 30 minutes.
- It is best to use 2- kitchen tongs when rotating the beef tenderloin on the grill. They will also come in handy when transferring the beef tenderloin from the grill to the roasting pan.
- Never use a fork to turn or transfer the meat, as this will cause the juices from the meat to escape while cooking.
- We recommend cooking the beef tenderloin to a perfect medium-rare. This can be accomplished by having a good quality meat thermometer and removing the beef tenderloin when the internal temperature is between 130 – 135 degrees F.
- Before slicing the meat, allow it to rest for at least 5 minutes to ensure that the juices stay in the meat.
- Keep in mind, that the roast will “continue to cook” internally as it rests for a few minutes before slicing. Therefore, keep an eye on the thermometer during the last few minutes of cooking.
Options of Sides to Serve with Tenderloin…
There are so many sides that go well with a delicious tenderloin, and here are some ideas for you to choose from:
- Best Beef Gravy (GF,DF)
- Best Creamy Mashed Potatoes
- Sweet Peas with Onions and Capers
- Asparagus Au Gratin – Lightened!
- Mashed Potato Cakes (Croquettes)
- Roasted Brussels Sprouts with Bacon and Parmesan
- Oven Steak Fries – Restaurant Style!
What if we Don’t Have an Outside Grill?
If you don’t have an outside grill, you can sear the tenderloin in a large cast-iron skillet or in your roasting (without the rack) on high heat, and on the stove-top. You can add additional olive oil when searing if needed. Following the same directions as in our recipe card, rotate it every 3 minutes, to brown the outside before finishing it in the oven.
What to do with leftovers?
- Make sandwiches with leftover tenderloin for lunch the next day. Add some fresh arugula to the sandwich to give some peppery flavor and healthy greens to the sandwich.
- Reheat the leftovers and serve them for dinner with some heated beef gravy over them.
- Stir fry a few vegetables in a skillet or wok, toss in smaller pieces of the roast, and serve it over rice.
Beef Tenderloin Roast is a great recipe for all beef lovers! Try this recipe… and enjoy!
Additional Recipes for Beef…
- Filet Mignon with Cognac Peppercorn Sauce
- Oven Baked Brisket
- Moms Sunday Meatballs
- London Broil Steak Grilled To Perfection
- Beef Stew in Half the Time Served with Rice
- Best Traditional Hungarian Goulash
- Savory Slow Cooked Brisket in Wine
Beef Tenderloin Roast Recipe
Ingredients
- 4 to 4.5 pounds beef tenderloin
- 3 garlic cloves - crushed
- 2 sprigs fresh rosemary - finely chopped
- 1/4 cup extra virgin olive oil
- 3 red onions - chopped
- 1/2 tsp. coarse salt, and extra
- fresh cracked black pepper
- garlic powder
Instructions
- First, make the marinade. In a small bowl, stir together the olive oil, garlic, and chopped rosemary. Set aside.
- Use a roasting pan with a rack that fits inside the roasting pan. Scatter the chopped red onion on the bottom of your roasting pan and place the rack on top. Drizzle lightly with olive oil.
- Next, remove the beef tenderloin from its packaging and place it onto the roasting rack. Do this the night before (and keep it chilled in the fridge), or do this in the morning you plan to cook it.
- Drizzle some of the olive oil marinade (about 1/2 of the mixture) over the tenderloin and rub it over the meat evenly. Then turn to rotate the tenderloin and drizzle with additional olive oil marinade. Again, use your hands to rub it all over the meat.
- Generously, season both sides of the tenderloin with salt, black pepper, and garlic powder. Allow the tenderloin to rest on the rack for at least 30 minutes to marinate, and to warm up to room temperature.
- Meanwhile, preheat the oven to 350 degrees F (180 C). If you need, change the oven racks to allow you to make room to fit your roasting pan. The Beef Tenderloin should sit in the middle of your oven.
- NEXT, turn on your outdoor grill on HIGH heat. Spray your grill with some cooking spray. Then close the lid and allow your grill to preheat for at least 10 minutes until the temperature reaches about 500 degrees F.
- Use 2 kitchen tongs to pick up the tenderloin and transfer it to your outside grill. Sear the tenderloin for 3 minutes per side rotating it 4 times for a total of 12 minutes. You should see nice grill marks on the outside of the beef tenderloin.
- As always, use kitchen tongs to remove the tenderloin and place it back onto the roasting rack. NEXT, transfer the roasting pan into the oven to finish the cooking.
- BAKE in the oven for 40 to 45 minutes, or until the internal temperature on the meat thermometer reads between 130 and 135 degrees.
- Remove and allow it to rest directly on your cutting board for at least 5 minutes before slicing. This will help the meat retain its juices. Then slice into 1/2-inch thick slices. Enjoy!
- Yields: 8 to 10 servings
Notes
Total time will vary and does not include the time to marinate the tenderloin.
Temperature to Read on Thermometer:
For Rare: 115 - 120 degrees
Medium-Rare: 120 - 125
Medium: 130 -135
Nutrition Information:
Yield:
8 to 10 servingsServing Size:
1 serving (2 slices per person)Amount Per Serving: Calories: 418Total Fat: 21.6gSaturated Fat: 7gCholesterol: 167mgSodium: 203mgCarbohydrates: .3gFiber: 0gSugar: 0gProtein: 52.6g
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xo anna and liz
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My daughter prepared this for us this past Christmas Day and I’ve now become a huge fan!
Wow, so lovely to hear that! Thank you so much and all the best to you and your beautiful family in 2023!
That looks perfectly done! There is nothing like a beef tenderloin, so lean and delicious.
thanks so much, Susan!
This was the best meat I ever had. Absolutely delicious you could taste the rosemary on the steak!
Thanks so much, Kim! We agree 100%! Have a great week! 🙂