If you’ve ever dreamed of serving a restaurant-quality roast at home, this Beef Tenderloin in the Oven Recipe is your golden ticket. Tender, juicy, and packed with fragrant herbs and garlic, this roast is a celebration of rich flavors and elegant simplicity. Whether you’re cooking for a holiday, special occasion, or just want to treat yourself, this classic beef tenderloin comes out perfectly every time with minimal fuss. Trust me, once you try this recipe, it will quickly become a cherished favorite that elevates your dinner table in the most delicious way.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential, each playing a vital role in creating the tenderloin’s irresistible aroma, texture, and depth of flavor. With fresh herbs, garlic, and just the right seasoning, this dish shines without needing a long list of extras.
- Beef tenderloin (4 to 5 pounds), trimmed and tied: The star of the show, offering buttery tenderness and lean, flavorful beef.
- Olive oil (2 tablespoons): Helps create a beautiful crust and carries the herb flavors.
- Garlic (4 cloves, minced): Adds sharp, savory notes that perfectly complement beef.
- Fresh rosemary (1 tablespoon, finely chopped): Bouquet of piney, earthy essence to brighten the roast.
- Fresh thyme leaves (1 tablespoon): Subtle floral undertones deepen the overall taste profile.
- Kosher salt (1 tablespoon): Essential for seasoning and enhancing natural beef flavors.
- Freshly ground black pepper (1 teaspoon): Provides a gentle spicy kick and balances the herbs.
- Unsalted butter (2 tablespoons): Melted over the roast at the end for rich finish and moistness.
How to Make Beef Tenderloin in the Oven Recipe
Step 1: Preparing the Tenderloin
Start by allowing your beef tenderloin to come to room temperature for 30 to 45 minutes—this is a crucial step that ensures even cooking throughout. Meanwhile, preheat your oven to a high heat of 475°F (245°C), which will give your roast a fantastic crust while keeping the inside tender and juicy.
Step 2: Mixing the Herb Garlic Rub
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper. This simple but flavorful rub is what transforms the beef into a fragrant centerpiece, bringing out all its natural richness.
Step 3: Seasoning the Meat
Pat the tenderloin dry with paper towels to ensure the rub sticks beautifully. Coat the entire piece generously with your herb and garlic mixture, pressing it into the surface. This step creates the savory crust that truly makes this Beef Tenderloin in the Oven Recipe stand out.
Step 4: Roasting to Perfection
Place the seasoned tenderloin on a rack in a roasting pan or on a rimmed baking sheet, allowing air to circulate evenly around the meat. Roast in the preheated oven for 20 to 25 minutes to reach medium-rare, or until an internal meat thermometer reads 125–130°F. This precise timing is key to achieving that perfect rosy center.
Step 5: Resting and Butter Basting
Once out of the oven, immediately top the beef with the unsalted butter, letting it melt into the hot meat for incredible juiciness and flavor. Tent it loosely with foil and let it rest for 15 to 20 minutes—this wait is the secret to juicy slices that hold all their delicious juices.
Step 6: Slicing and Serving
Slice the tenderloin into 1-inch thick medallions, revealing the beautifully cooked interior. Each slice should boast a crisp, herb-crusted exterior with a tender, melt-in-your-mouth core, making every bite an unforgettable experience.
How to Serve Beef Tenderloin in the Oven Recipe
Garnishes
Fresh herbs like sprigs of rosemary or thyme add an elegant touch and a pop of color. A sprinkle of coarse sea salt crystals right before serving enhances the flavor further, while a drizzle of pan juices or a light garlic butter sauce amplifies the richness.
Side Dishes
Classic roasted vegetables such as Brussels sprouts or asparagus pair beautifully, providing natural sweetness and texture contrast. Creamy mashed potatoes or a silky potato gratin soak up every luscious bite, making your meal balanced and satisfying. A simple mixed green salad with a bright vinaigrette can lighten the plate while complementing the bold beef flavors.
Creative Ways to Present
Try serving thinly sliced beef tenderloin atop toasted baguette slices with a smear of horseradish cream for fancy appetizers. Alternatively, use the medallions as a hearty protein addition to a warm grain bowl with seasonal veggies and a tangy sauce. For an elegant entrée, plate the slices fanned out alongside colorful vegetable ribbons and a drizzle of herb oil.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef tenderloin wrapped tightly in foil or in an airtight container in the refrigerator. It will keep well for up to 3 days while maintaining moisture and flavor—perfect for quick lunches or reinvented dinner dishes.
Freezing
If you want to extend the life even further, slice the beef and freeze it in portion-sized airtight containers or freezer bags. Be sure to remove as much air as possible to prevent freezer burn. Frozen beef tenderloin is best enjoyed within 2 months for optimal taste.
Reheating
To reheat, gently warm slices in a low oven or covered skillet over medium-low heat to avoid drying out the meat. You can also briefly warm in the microwave with a damp paper towel to help retain moisture. Adding a touch of broth or butter during reheating keeps it tender and juicy.
FAQs
What is the best way to tell if the beef tenderloin is cooked to medium-rare?
Using a meat thermometer is your best friend here. Aim for an internal temperature of 125–130°F before resting; the beef will rise a few degrees during the rest period, ensuring that perfect medium-rare doneness.
Can I prepare the herb rub ahead of time?
Absolutely! The herb and garlic rub can be mixed and stored airtight in the refrigerator for up to 24 hours. This actually helps the flavors meld together, making the seasoning even more aromatic when applied to the beef.
Is it necessary to tie the beef tenderloin?
Yes, tying the tenderloin helps maintain an even shape which promotes uniform cooking. Tying it every 2 inches is ideal and ensures that the roast cooks consistently without some parts overcooking while others are underdone.
Can I use dried herbs instead of fresh?
While fresh herbs offer the brightest flavors, you can substitute with dried herbs if needed. Use about one-third the amount since dried herbs are more concentrated, but fresh is definitely worth the slight extra effort for the best taste.
How do I adjust cooking time for different doneness levels?
For medium doneness, roast the beef until the internal temperature reaches around 135°F before resting. For rarer or more well-done preferences, adjust accordingly but always rely on a meat thermometer for precision and safety.
Final Thoughts
There’s something utterly satisfying about a perfectly roasted beef tenderloin that’s tender, juicy, and infused with fragrant herbs. This Beef Tenderloin in the Oven Recipe makes achieving that at home simpler than you might think, turning any meal into a special occasion. I hope you give it a try and discover just how easy and rewarding this classic roast can be. Your dinner guests and family are going to be amazed, and you’ll have a beautiful centerpiece dish to be proud of!
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Beef Tenderloin in the Oven Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This classic Beef Tenderloin recipe features a succulent, oven-roasted beef tenderloin seasoned with garlic, fresh herbs, and olive oil. Roasted at high heat to a perfect medium-rare, it’s finished with a pat of melting butter and resting to lock in juices, resulting in tender, flavorful medallions ideal for special occasions or a hearty main course.
Ingredients
Beef Tenderloin
- 1 whole beef tenderloin (about 4 to 5 pounds), trimmed and tied
Seasoning Rub
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Finishing Butter
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 475°F (245°C). Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for 30 to 45 minutes to ensure even cooking.
- Make Seasoning Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper to create a flavorful seasoning rub.
- Season the Tenderloin: Pat the beef tenderloin dry thoroughly with paper towels to help the rub adhere. Rub the seasoning mixture all over the surface of the tenderloin evenly.
- Roast the Beef: Place the seasoned tenderloin on a rack inside a roasting pan or on a rimmed baking sheet. Insert in the preheated oven and roast for 20 to 25 minutes, aiming for medium-rare doneness. Use a meat thermometer to check internal temperature—125–130°F indicates medium-rare.
- Rest and Butter: Remove the tenderloin from the oven and immediately top it with unsalted butter, letting it melt over the surface. Loosely tent the meat with aluminum foil and let it rest for 15 to 20 minutes to allow juices to redistribute.
- Slice and Serve: After resting, slice the tenderloin into 1-inch thick medallions. Serve warm as an elegant and tender main course.
Notes
- Use a reliable meat thermometer for the most accurate results and to ensure your preferred doneness.
- Adjust the roasting time if you prefer medium doneness; roast until the internal temperature reaches approximately 135°F before resting.
- Tie the tenderloin with kitchen twine every 2 inches before cooking to help maintain an even shape and promote uniform cooking.
