This easy beef tenderloin is the ultimate main that will impress guests at the holiday dinner table. There’s no need to feel intimidated by this elegant piece of beef, just follow my simple method for a lean and tender tenderloin bursting with flavor!
Juicy Beef Tenderloin – Simple and Gourmet!
When I want to impress a holiday crowd, beautifully sliced easy beef tenderloin and or herb crusted pork tenderloin have become two of my favorite mains to serve.
If you have struggled with tough, overcooked beef in the past, this simple recipe results in tender, flavorful tenderloin every time. Just a quick sear in a hot pan then roasting time in the oven, and you’ll have a gourmet dish perfect for Christmas dinner or any special occasion!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Beef tenderloin: I cut a 4-5 lb tenderloin in half. Tenderloin is long and thin, so to fit both in the skillet at the same time, you’ll need to cut it into 2 pieces.
- Seasoning for dry rub: Salt & pepper is all it needs. Although optional, I like to coat the beef in salt and pepper the night before and place it uncovered in the fridge for a beautifully seasoned crust.
- Olive oil: Used to sear the beef.
- For the sauce: Salted butter, softened, minced garlic, Dijon mustard, chopped rosemary, or thyme gets rubbed over the meat and eventually melts into the meat adding even more flavor.
Meat Preparation Tips
Often, I will ask the butcher at the meat counter to trim and tie the tenderloin for me, but in case they cannot do this, it’s easy to do!
- Trim: Trim the piece of silver skin that runs along the length of the meat. Just place a sharp knife between meat and skin and run it along the length, pulling off the skin with your other hand. Trim any extra fat, too.
- Tie: The easiest way to tie your tenderloin is to use smaller pieces of kitchen twine and tie a string around the meat every couple of inches. This holds the meat together so that the meat cooks evenly.
- Chill: Last, if you plan to chill the meat overnight coated in the salty dry rub, now’s the time to do it.
How to Make Beef Tenderloin Perfectly Every Time
Generously rub the meat with salt and pepper until well coated, then allow it to sit at room temperature. Don’t add cold meat to a hot pan as it will stick and bring down the temperature of the pan.
While the oven is preheating to 425°F heat oil over medium-high heat in a large, cast-iron skillet. I use an oven-safe pan so I can easily transfer it from stovetop to the oven. This is the same trick I use to cook steak in the oven.
Add the beef to the hot pan searing each side until golden brown all over. This should be about 6-8 minutes, turning occasionally as it cooks.
In a small bowl, mix the butter, minced garlic, mustard, and rosemary until combined.
Spread the butter mixture over the beef and transfer the pan into the oven to roast for 20-25 minutes. Use a digital meat thermometer for an accurate reading to determine your desired temperature. Use the temperature guide below to achieve the doneness you like.
Remove the beef tenderloin from the oven and place the meat on a cutting board to rest. Let it sit for 15-20 minutes while the juices redistribute and settle. Then (and only then) slice it into 1-inch pieces and enjoy!
How Long to Cook Beef Tenderloin
For the best juicy results, I prefer beef medium-rare as does most of my family, so I pull it out of the oven once the temperature reaches 125°F and then serve it at 130°F.
Every oven is different, so it’s less about how long and more about keeping an eye on the temperature. Generally, for a medium-rare doneness it cooks for around 20-25 minutes in a 425°F oven. Using a meat thermometer will give you the most accurate results for your preferred doneness.
Use this guide to beef doneness and note the internal temperature to target:
- Rare: pull at 120°F; serve at 125°F
- Medium rare: pull at 125°F, serve at 130°F
- Medium: pull at 135°F; serve at 140°F
If you are serving someone who prefers their beef cooked longer, I just cut a slice or two off and cook it for a couple of extra minutes in the skillet.
More beef recipes to try include beef tips and gravy, crockpot pot roast and sirloin steak.
More Holiday Main Dish Recipes
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Easy Beef Tenderloin
Video
Ingredients
- 4-5 pound beef tenderloin , trimmed, cut in 2 pieces and tied with twine
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
- 2 Tablespoons olive oil
- 4 Tablespoons salted butter , softened
- 4 cloves garlic , minced
- ½ teaspoon Dijon mustard
- 1 teaspoon finely chopped rosemary , or thyme
Instructions
Optional Overnight Dry Rub
- The day before cooking, rub the beef in salt and pepper until well coated. Place in refrigerator, uncovered, at least 10 hours. This step is optional but helps give a really nice crust on the beef.
Day of Serving
- If you opt to not the let the beef sit overnight, rub with 2 teaspoons salt and 1/2 teaspoon pepper until well coated. Bring to room temperature.
- Preheat the oven to 425°F.
- In a large, cast-iron skillet, heat 2 Tablespoons oil over medium-high heat. Sear the beef, turning occasionally, 6 to 8 minutes, or until golden brown on all sides.
- In a small bowl, stir together 4 Tablespoons butter, 4 cloves garlic, 1/2 teaspoons Dijon mustard, and 1 teaspoon rosemary until combined.
- Spread the butter mixture over the beef until completely coated. Roast 20 to 25 minutes, or until a digital thermometer reads your desired internal temperature. *see notes for temperatures (I like to pull at 125°F for medium rare).
- Remove tenderloin from oven and transfer to a cutting board. Let rest 15 to 20 minutes before slicing into 1-inch pieces.
Notes
- Rare: pull at 120°F; serve at 125°F
- Medium rare: pull at 125°F, serve at 130°F
- Medium: pull at 135°F; serve at 140°F
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Because beef tenderloin is so lean and tender, I definitely recommend using a meat thermometer for the most accurate results. If you don’t have one, though, you can still cook beef tenderloin with great results based on how many inches thick is the beef. The general rule is for rare, 10-12 minutes per thickness, medium-rare is 12-14 minutes per thickness and medium-well 14-16 minutes per inch of thickness.
Some classic sides for tenderloin include creamy mashed potatoes with Parmesan roasted broccoli or sauteed green beans. Many times horseradish sauce or mushroom sauce are also served on the side.
As you can imagine, tenderloin is best enjoyed the day of, however we don’t want to waste any of it! Leftovers from this beef tenderloin recipe can be kept covered in an airtight container for up to 5 days.
Reheat it in the oven on a baking sheet lined with aluminum foil at 350°F until warmed through. Keep an eye on it so it doesn’t overcook and dry out.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe is fantastic! I was able to roast it just right. The garlic, butter, and herbs add amazing flavor. Perfect for special occasions! Cant wait to make it again on Mother’s Day.
I’m so glad you enjoyed the beef tenderloin! Thanks for your review Ruby :)
This was cooked to perfection when I made it and it tasted just as good as if we had ordered it from a restaurant.
So glad you enjoyed the beef tenderloin recipe :)
We love this recipe! It’s easy to make and has the best flavor! I think we’re going to make it again for Easter.
Made this for date night and my husband and I loved it! Was beyond tender and delicious.