When I want a centerpiece that guarantees happy silence at the table, I make this Beef Tenderloin Roast. It is tender, buttery, and surprisingly simple with just a few good ingredients. Follow my step-by-step method and you will get rosy slices from end to end.
Beef Tenderloin Roast
Equipment
- 1 Large oven-safe skillet for searing and roasting
- 1 Kitchen twine for tying roast
- 1 Instant-read or probe thermometer recommended
- 1 Aluminum foil for tenting
- 1 Tongs (optional)
Ingredients
For the Roast
- 4 lb beef tenderloin whole, trimmed and tied
- 2 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 1 tbsp Dijon mustard optional, for brushing
For the Pan Jus
- 1 cup beef broth
- 2 tsp balsamic vinegar or red grape juice, to taste
- 1 tsp cornstarch optional, for thickening
- 1 tbsp water for slurry, if using cornstarch
Instructions
Roast
- Prep and tie: Pat the tenderloin dry. Tuck the thin tail under so the roast is an even thickness, then tie with kitchen twine every 1 to 2 inches.
- Season well: In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, minced garlic, rosemary, and thyme. Rub all over the beef with a little olive oil. If using, brush on a thin layer of Dijon first to help seasonings adhere.
- Chill, then temper: Refrigerate uncovered for 30 to 60 minutes to dry the surface. Remove and let sit at room temperature for 30 to 45 minutes before cooking.
- Sear: Preheat oven to 275°F (135°C). Heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil and 2 tbsp butter. Sear the tenderloin 1 to 2 minutes per side until deep brown.
- Roast low and slow: Transfer skillet to the oven. Roast to your target pull temperature—120°F rare, 125°F medium-rare, 135°F medium, 145°F medium-well (about 20 to 35 minutes depending on size and starting temp).
- Rest: Move roast to a cutting board, top with remaining 2 tbsp butter, tent loosely with foil, and rest 15 to 20 minutes.
Pan Jus & Serve
- Pan jus: Set the skillet over medium heat. Add 1 cup beef broth and a splash of balsamic vinegar or red grape juice. Scrape up browned bits and simmer 3 to 5 minutes to reduce. For a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp water and whisk into the pan; simmer 1 minute. Season to taste.
- Slice and serve: Remove twine. Slice across the grain into 1-inch medallions. Spoon warm pan jus over slices and serve.
Notes
Why You’ll Love This Beef Tenderloin Roast
- Restaurant-quality results without stress. Even cooking and a gorgeous crust.
- Simple pantry ingredients that let the beef shine.
- Foolproof temperature guide so you hit your perfect doneness.
- Quick pan jus from the drippings for a silky finish.
Beef Tenderloin Roast Ingredients & Substitutions
- Whole beef tenderloin, 3 to 5 pounds, trimmed and tied. Ask your butcher to peel silver skin and tie, or do it at home with kitchen twine.
- Kosher salt and freshly ground black pepper. Season generously.
- Garlic. Freshly minced cloves add warmth and aroma.
- Fresh rosemary and thyme. Swap with dried herbs in a pinch, using one-third the amount.
- Unsalted butter. For searing and basting. Use ghee or olive oil if you prefer.
- Olive oil. Helps build a deep crust.
- Dijon mustard, optional. Brushed on for a light tang and better crust adhesion.
- Beef broth. For deglazing and making a quick pan jus.
- Balsamic vinegar or red grape juice. A small splash brightens the jus.
- Cornstarch, optional. To thicken the pan juices.
- Kitchen twine. Keeps the roast evenly shaped for even cooking.
Step-by-Step Instructions to Make Beef Tenderloin Roast
Step 1: Prep and Tie
Pat the tenderloin dry. Tuck the thin tail under so the roast is an even thickness, then tie with kitchen twine every 1 to 2 inches. This helps it cook evenly and slice beautifully.
Step 2: Season Well
Mix 2 teaspoons kosher salt, 1 teaspoon black pepper, minced garlic, and chopped herbs. Rub all over the beef with a little olive oil. If using, brush on a thin layer of Dijon first so the seasonings adhere.
Step 3: Chill Briefly, Then Temper
For the best crust, refrigerate uncovered for 30 to 60 minutes to dry the surface slightly. Remove and let the beef sit at room temperature for 30 to 45 minutes before cooking.
Step 4: Sear
Preheat the oven to 275°F (135°C). Heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil and 2 tablespoons butter. Sear the tenderloin 1 to 2 minutes per side until deep brown.
Step 5: Roast Low and Slow
Transfer the skillet to the oven. Roast until your thermometer reads 120°F for rare, 125°F for medium-rare, 135°F for medium, or 145°F for medium-well. This usually takes 20 to 35 minutes depending on size and starting temperature.
Step 6: Rest
Move the roast to a cutting board and top with 2 tablespoons butter. Tent loosely with foil and rest 15 to 20 minutes. Carryover cooking will raise the temperature a few degrees and the juices will redistribute.
Step 7: Make a Quick Pan Jus
Place the skillet over medium heat. Add 1 cup beef broth and a splash of balsamic vinegar or red grape juice. Scrape up the browned bits. Simmer 3 to 5 minutes to reduce. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water, then whisk into the pan and simmer 1 minute more. Season to taste.
Step 8: Slice and Serve
Remove twine. Slice across the grain into 1-inch medallions. Spoon over the warm pan jus and serve.
Tips for Success
- Use a probe or instant-read thermometer. It is the most reliable way to nail doneness.
- Dry the surface. Patting dry and a brief fridge rest help create a great crust.
- Tie for even thickness. This ensures uniform cooking from end to end.
- Do not skip the rest. It keeps every slice juicy.
- Pre-warm your serving platter. It helps maintain temperature at the table.
Variations of Beef Tenderloin Roast
- Peppercorn Crust: Press coarsely cracked black pepper onto the seasoned roast for a gentle heat and aroma.
- Herb Crust: Combine panko, parsley, rosemary, thyme, olive oil, and a little Dijon. Press on after searing, then roast.
- Smoky Rub: Add smoked paprika and garlic powder to the salt and pepper blend.
- Mushroom Pan Sauce: Sauté sliced mushrooms in the drippings, then add broth with a splash of balsamic vinegar or grape juice and reduce.
Serving Suggestions: What to Pair with Beef Tenderloin Roast
- Creamy mashed or roasted potatoes.
- Green beans with toasted almonds or garlicky broccolini.
- A crisp salad with lemony vinaigrette.
- Horseradish yogurt sauce or chimichurri for a bright contrast.
- Buttered dinner rolls to catch the jus.
Storage & Reheating Instructions
- Refrigerate: Cool completely, then store slices in an airtight container up to 4 days.
- Freeze: Wrap slices tightly, then freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a 250°F (120°C) oven, covered, until just heated through. Or place sealed slices in a 130°F to 135°F water bath until warm.
- Leftovers: Layer on crusty bread with arugula and a swipe of Dijon, or add to a grain bowl with roasted vegetables.
Memories Made Around the Table
I still remember setting this roast down and watching everyone pause at the first bite. It is the kind of dinner that makes a weeknight feel like a celebration.
FAQs
How much beef tenderloin should I buy per person?
Plan on 6 to 8 ounces per adult. If you want leftovers or have big appetites, aim for 8 to 10 ounces.
Do I have to sear before roasting?
Searing builds a flavorful crust and richer pan drippings. If you skip it, roast at 425°F (220°C) to help develop color, but watch the temperature closely.
Can I make it ahead?
Yes. Roast to 5 degrees below your target temperature, cool, and refrigerate whole. Reheat at 250°F (120°C) until warmed through, then slice and serve with fresh pan jus.
What is the best cut of tenderloin to buy?
A center-cut tenderloin cooks most evenly. A whole tenderloin is great too, just tuck and tie the thinner end for uniform thickness.
Final Thoughts
With a little attention to temperature and a handful of fresh ingredients, this Beef Tenderloin Roast turns any meal into something special. If you make it, I would love to hear how it went and what you served alongside.