I use my favorite stovetop-to-oven method for this beef tenderloin recipe. Browning the meat on the stovetop creates a flavorful crust, while finishing it in the oven ensures that the inside remains juicy and tender. This method is perfect for a variety of cuts of meat, including baked pork chops, braised lamb shanks, succulent prime rib roast, and sirloin steak.
What Is Beef Tenderloin?
Beef tenderloin is a long, thick muscle that runs along the spine of the cow and is part of the beef loin. It’s. Because the muscle doesn’t do a lot of work, it is the most tender cut of beef. This cut can be sold as steaks, known as filet mignon, but you can also buy a beef tenderloin roast.
Ingredients & Substitutions
Here I explain the best ingredients for this beef tenderloin roast recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Beef Tenderloin – The best beef tenderloin recipe starts with quality meat! You’ll get fresher cuts from your local butcher rather than from a grocery store. The grade of meat will determine its tenderness and quality. Grades range from Prime (the best and most expensive, but very hard to find outside of high end restaurants) to Choice (this is the next best — get it if you can afford it!) to Select (which will work if that’s all you can find). I highly recommend getting the highest quality meat possible — you’ll taste the difference. Sea Salt & Black Pepper – Salt draws out moisture, creating a dry brine that is then re-absorbed back into the meat. This process breaks down the muscle proteins in the beef tenderloin, making it juicier and more tender. A good rule of thumb is 1 teaspoon of salt per pound of meat. Black pepper is for flavor and you can adjust to your preference. Butter – Use an unsalted variety, softened to room temperature. You can also use compound butter if you already have it made. Garlic – Fresh minced garlic tastes so much better in this beef tenderloin recipe, but you can use jarred if you must. Fresh Herbs – I used thyme and rosemary, but you can substitute your favorite fresh herbs. Dijon Mustard – Optional, but helps to tenderize the meat and adds flavor. Olive Oil – For searing. Feel free to substitute with any neutral heat-safe oil.
How To Tie Beef Tenderloin
Before you follow the beef tenderloin recipe, you’ll need to tie it with butcher’s twine. This will prevent it from spreading as it cooks, which means a nicer appearance and also helps lock the juices inside.
How To Cook Beef Tenderloin
This section shows how to cook tenderloin beef, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card.
What Is The Right Beef Tenderloin Internal Temp?
Beef tenderloin recipes taste best done to medium rare (135 degrees F) or medium (145 degrees F). However, the internal temperature will rise about 10 degrees while resting after cooking, so remove it from the oven when it’s 10 degrees below the target temperature. If the beef doesn’t want to stay on one of the sides, use tongs to hold it against the pan.
How Long To Cook Beef Tenderloin?
For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well. For best results, use a meat thermometer (or even better, a probe thermometer, which will beep when it hits the right temperature) to know exactly when it’s done. But if you don’t have one, use the time chart below.
Beef Tenderloin Cook Time Chart
NOTE: The meat temperature will rise another 10 degrees as it rests. The guidelines above are the temperature that the steak should be when you take it out of the oven, before resting.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat: I find it best to reheat roasted beef tenderloin in the oven at a low temperature such as 250-300 degrees F. Wrap the tenderloin in 2 layers of foil and place directly onto the oven grates, and bake for about 10-15 minutes, until warm. Avoid using a baking dish, which will lead to overheating. Freeze: You can freeze this beef tenderloin recipe for 2-3 months. It’s best to freeze before cooking, but if you have leftovers you want to freeze, you still can.
What To Serve With Beef Tenderloin Roast
This roasted beef tenderloin recipe can be served with a variety of sides. Here are a few ideas: Beef tenderloin is an expensive cut of meat, so you want to make sure the end result is melt-in-your-mouth perfect! Here are my tips for success:
Tie it tightly. See instructions above. This ensures that the meat doesn’t spread, so it looks beautiful and the juices stay locked inside. Dry in the fridge overnight if you can. If you have time, place the tenderloin in the fridge, uncovered, for 8-12 hours or overnight — you can do this before or after tying it. (This is not absolutely necessary, but helps create a better outer crust when searing.) Bring to room temperature before cooking. This helps the meat cook evenly. Plus, since this recipe lets it come to room temp after you season it, the salt and pepper acts as a dry brine. Use the right pan. I highly recommend a cast-iron pan like this one. Other materials don’t heat as evenly and won’t give that nice sear. But if your pan is not oven-safe, you can transfer to a roasting pan with rack instead. Sear at high heat. High heat is critical to getting a good crust on your roasted beef tenderloin. Don’t overcook. Since this is a lean cut of beef, it will be dry if you cook it to medium well or well done. I recommend medium rare to medium doneness. For best results, use a meat thermometer (it will cost you less than the tenderloin itself!) and the time chart above as a guide. Let it rest. You may feel tempted to cut into your roast immediately after cooking, but don’t do it! All the juices will spill out and you’ll end up with dry steak. Slice against the grain. This breaks up the muscle fibers, for the most tender texture when you eat.
Vegetables – This meat pairs perfectly with roasted green beans with garlic (shown in the photos above), cabbage steaks, and roasted broccoli. For a fancier meal, pair it with green beans almondine. Starchy Sides – Serve your beef with mashed sweet potatoes, simple oven roasted potatoes, roasted rutabaga for a lighter option, or roasted butternut squash (shown in photos above) for a fall meal. Steakhouse Classics – Try beef tenderloin with buttery sauteed mushrooms, classic creamy spinach, wedges of air fryer sweet potatoes, or a simple blue cheese wedge salad. Sauces – This cut is so tender that it doesn’t need a sauce, but red wine sauces or creamy horseradish sauce are complimentary if you like them.
More Perfect Steak Recipes
Once you know how to cook tenderloin beef, it opens a whole world of steak recipes! If you liked this tender and juicy beef tenderloin recipe, you’ll enjoy these delicious ones as well:
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