Roasted Beef Tenderloinis a showstopper! This tried and true method is easy (no marinating required), and produces melt-in-your-mouth tender and flavorful beef. Pair it with creamy horseradish sauce for an unforgettable dinner.
This is a special occasion recipe, perfect for a date night in or Valentines Day. It is on the same level as our popular Filet Mignon in Cream Sauce, succulent Broiled Lobster Tails or the ever impressive Prime Rib.
This post may contain affiliate links. Read my disclosure policy.
Classic Beef Tenderloin Recipe:
A filet of beef is a pricey, but don’t let that intimidate you. We’re sharing everything from how to trim, tie and how to cook beef tenderloin.Watch the video and you will realize how easy it is to achieve restaurant quality results.
This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust. Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!).
How to Trim Beef Tenderloin Roast:
If you see shiny “silver skin” on your beef tenderloin, you will want to trim that away as it is fibrous and chewy connective tissue that won’t allow flavor to penetrate your tenderloin.
- Slide tip of knife just under connective tissue
- Keep knife tip close to surface of the meat to minimize meat loss
- Use your other hand to pull connective tissue tight against the blade
- Slide the knife angled away from the meat until it exits
*Also trim away excess fat from tenderloin – unlike most steaks, fat is unnecessary on beef tenderloin.
How to Tie a Beef Tenderloin:
Tying a tenderloin is important for even cooking. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. A butcher can do this for you.Watch the video recipe for a full demonstration.
- Use a kitchen string to loop around one of the tenderloin and tie a snug knot
- Loop the string around your left hand and pull that loop over your tenderloin
- Repeat the loops, spacing 1-inch apart and tightening each one snugly
- Tie off the end with a knot after 5-6 loops
Serve Beef Tenderloin With:
- Whipped Mashed Potatoes – rave reviews, always!
- Homemade Creamy Horseradish Sauce – restaurant quality
- Roasted Asparagus with parmesan and lemon
- Caesar Salad with homemade croutons and dressing
Watch Natasha Make Roasted Beef Tenderloin:
Make this and you will be known for your beef tenderloin!
Roasted Beef Tenderloin
4.99 from 110 votes
Author: Natasha of Natashaskitchen.com
A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef.
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Ingredients
Servings: 6 people
- 2 lb beef tenderloin , trimmed and tied
- 2 Tbsp unsalted butter, room temperature
- 1 Tbsp prepared Horseradish, strained
- 2 garlic cloves
- 1 Tbsp fresh rosemary leaves
- 1/2 Tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Notes
Beef Tenderloin Temperature Chart:
- 22-23 min for rare (120-125˚F),
- 24-26 min medium-rare (130-135˚F)
- 28-30 min for medium doneness (138-140˚F) - what we aim for.
- 30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
- 33-35 min for well done (150˚F) - don't do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.
Nutrition Per Serving
452kcal Calories1g Carbs27g Protein36g Fat15g Saturated Fat116mg Cholesterol666mg Sodium465mg Potassium145IU Vitamin A1.9mg Vitamin C15mg Calcium3.7mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Roasted Beef Tenderloin
Amount per Serving
Calories
452
% Daily Value*
Fat
36
g
55
%
Saturated Fat
15
g
94
%
Cholesterol
116
mg
39
%
Sodium
666
mg
29
%
Potassium
465
mg
13
%
Carbohydrates
1
g
%
Protein
27
g
54
%
Vitamin A
145
IU
3
%
Vitamin C
1.9
mg
2
%
Calcium
15
mg
2
%
Iron
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: beef tenderloin, filet of beef
Skill Level: Easy
Cost to Make: $$$$
Calories: 452
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Years ago, my husband and I stopped going out for Valentines Day after a bad restaurant experience (the busiest and worst day to go out to eat in my experience), and we’ve enjoyed our date-nights-in ever since! Are you going out or cooking in for Valentines Day? I’d love to know what you’re cooking up!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
Read more posts by Natasha
